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THE FARMERS' 



STOCK BOOK 



A MANUAL 



ON THE BEEEDING, FEEDING, MANAGEMENT AND CARE OF LIVE STOCK, 
AND COMMON SENSE TREATMENT AND PREVENTION OF 
DISEASES OF FARM ANIMALS. 



-BY- 



/ 



^f3 ^ HON. JOIST ATHAN PERIAM, 



AUTHOR OF THE AJIERICAN FARMER S CYCLOPEDIA OF LIVE STOCK AND COMPLETE STOCK DOCTOR ; 
AMERICAN ENCYCLOPEDIA OF AGRICULTURE; PROFESSOR OF HYGIENE AND CARE OF DOMESTIC 
ANIMALS," CHICAGO VETERINARY COLLEGE; FORMER EDITOR PRAIRIE FARMER; EX- 
MEMBER ILLINOIS DEPARTMENT OF AGRICULTURE; EX- SUPERINTENDENT 
OF AGRICULTURE, ILLINOIS INDUSTRIAL UNIVERSITY; LIFE MEM- 
BER OF THE AMERICAN POMCLOGICAL SOCIETY, ETC. 



Piiblislied by H. E. PAGE ^ CO. 




G£^X<DJL.ara, iLHljIItTOIS. 



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COPYKIGHTED BY 

H. R. PAGE & CO., Chicago, 
1884. 



PREFACE. 



That my previous efforts iu works on practical agriculture have been well received 
may be attributed to the fact that the endeavor has been to meet the requirements iu 
plain condensed statements. In the forthcoming work it is the intention to follow 
the same line, thus treating upon valuable improved breeds of live stock, their 
breedmg, care and management, purely from tiie standpoint of practical value, 
fortifying the principles by facts in the experience of others who have been success- 
ful in the several classes treated. The value of correct object lessons in elucidating 
written or spoken Avoids, is now so well established that the system has been gener- 
aUy adopted, not only in the better examples of successful books and journals, but 
also in our common schools, academies and coUeges. Heuce no excuse need be 
offered_for introducing here, what the author has always advocated and practiced. 
It, of course, adds immensely to the expense of the work, when single illustrations 
often cost into the hundreds of dollars, but if by these means the reader can see at 
a glance, what would take pages of written matter, the buyer will not grudge the in- 
creased price of the book, and for the reason that what would otherwise be dull 
reading becomes a pleasure, and tbe mind permanently retains what the eye has 
taught. My aim is, as it has always been, to present information not generally at- 
tainable — except through the study of many books — the thoughts and experience of 
the best minds, when they conform to modern practice or else make them so con- 
form, and this with the least verbbiage possible, to bring, in fact, Object Lessons 
and Object Teaching in conformity with the principles they are intended to elucidate 
by means of excellent and true engravings and plain print carefully corrected. If success 
m the present instance should compare favorably with previous efforts, the author 
will be more than satisfied. 

Acknowledgments for favors received — especially in portraits of animals — are 
due, and are hereby cordially acknowledged, to Messrs. Pratt, of Elgin, 111. ; Mor- 
rison, of Pontiac, 111. ; Fowler & Vanatta, Fowler, 111.; Brown & Co., of Aurora, 
111.; Hanscom, of Oak Park, 111.; Imboden Bros., Decatur, Bl. ; Pickrill, Thomas & 
Smith, of Harristown, Bl. ; Culbertsou, of Chicago, 111.; Easthope, of Niles, 0. ; 
Higginbotham, of Manhattan, Kau.; Fairbank, of Chicago, Bl. ; Madilla Valley 
Association, West Edmonton, N. Y. ; Tripp, of Peoria, IU. ; Smith, of Bates, Bl. ; 
Clark, of Whitewater, Wis.; Whitfield, of Rougemout, P. Q., Canada; Lofft, of Bury 
St. Edmonds, Suffolk, England; Calbraith Bros., Janesviile, Wis.; and to J. H. 
Sanders, editor Ih-eeders Gazette, Chicago, 111.; and N. A. Tliroop, delineator and 
engraver, Chicago, 111. 

JONATHAN PERIAM. 

Chicago, 111., 18S5. 



TABLE OF COJ^TENTS. 



STOCK INTERESTS AND DAIRYING. 



CHAPTEE I. 

VALUE OF THE ANIMAL INDUSTEY OF THE UNITED STATES. 

Section 1.— Importance and Value of the Live Stock Interests of the United States. — There is Still Room for 
More. — "VVhy We Seek Foreign Breeds. Section 2. — Present and Prosiicctive Value of Live Stock. — Average 
Prices. — Greatest and Lowest. — The Eulc of Prices. — The great Stock-Breeding States. Section 3. — Live 
Stock Interests of the Canadian Provinces. Section 4.^The Importance of Live Stock Farming.— Stock 
Brings Wealth. Section 5. — Stocking the Farm. 9 

CHAPTEE II. 

WHY STOCKMEN GET EICH 

Section 1. — Manufacturing Condensed Products. Section 2. — Ancient Writers on Live Stock. — Mago on Working 
Oxen. Section 3. — Columella and Cato. — Meat Products Always Demanded. Section 4. — A Model Farmer. 

12 

CHAPTEE III. 

THE RELATION OF STOCK TO FAEM ECONOMY. 

Section 1. — Importance of the Animal Industry. Section 2. — Live Stock vs. Crops. Section 3. — Live Stock and 
Farm Economy. — Cotton and Southern Agriculture. — How Much Grass? Section 4. — Diversified Stock 
Breeding Profitable. — What to Eaise. — The Outcome. Section 5. — Grass and Stock Feeding. Section G. — 
Eaising a Herd. — Selecting a Bull. — Horse Stock. — Sheep and Swine. 13 

CHAPTEE IV. 

STOCK BEEEDING ON AVERAGE FAEMS. 

Section 1.— Horse Breeding on Small Farm.s. Section 2. — Economy of Cattle. Section 3.— Swine on the Farm.— 
Swine and White Grub. Section 4. — Place of Sheep on the Farm.— Sheep as Weed Destroyers. Section 5. — 
"Wliat Sheep to Keep. IG 

CHAPTEE V. 

STOCK FEEDING AND FEETILITY. 

Section 1. — "Wliy Stock Consei-ves Fertility. Section 2. — How Stock Increases the Fertility of the Soil. — Why 
Sward Land is Fertile. — Live Stock and Fertility. Section 3. — Diversified Agriculture Possible on Stock 
Farms. Section 4. — Eelation of Crops to Stock Breeding. — Common Sense Eotation. Section 5. — Naked 
Fallows not Necessary. Section G. — Fallow Crops and Live Stock. — Crops for Turning Under. 17 



»£+ 



c o :n^ T K N" T s . 

CHAPTER VI. 

GRASS AND HAY CEOPS. 

Section 1. — What is Grass? — The Value of Giass. Section 2. — Meadow and Pasture Grasses.- About Meadows.— 
Good Meadow Grasses. Section '3. — Ripening of Grasses. — Soil and Gi-asses. Section 4. — Lists of Grasses 
for Special Use. — Seeding to Grass. Section 5. — Mixed Grasses for Various Soils. Section (j. — Economy of 
TLiick Seeding. Section 7. — A Reference to Valuable Tables. Section 8.— Management of Gra.ss Lands. — 
E.Kperimeut the Basis of Success. — Ability of Soils to Noirrish Plants. — Rich vs. Poor Soils. — Sowing 
Grass Seed with Grain.-- Defective Seed. 19 

CHAPTEE VII. 

FORAGE AND ENSILAGE PLANTS. 

Section 1.— The Use of Forage Crops. Section 2.— Forage Crops.-The Silo and Ensilage.— How to Form a Silo.-- 
Sweet Ensilage. 24 

CHAPTER VIII. 

THE ECONOMY OF STOCK BREEDING. 

Section 1.— Why Stock Pays.— Condensed Products. Section 2.— No Idle Seasons with Live Stock. Section 3.— 
Diversified Products. — Feeding the Crops. Section 4. — Feeding and Fattening Stock. — Breeding Stock. 
Section 5. — Average Gains of Fat Steers. — A Summing Up. Section 6. — Shelter Trees for Stock. — Hardy 
Shelter Trees. Section 7. — Shelter for Feeding Yards and Buildings. 26 

CHAPTER IX. 

BREEDING AS ADAPTED TO SPECIAL USES. 

Section 1. — Dairy Farming. — What is Necessary to Success. Section 2.— Selling Milk and Cream. Section 3. — 
Butter-Making. — -Creameries. Section 4. — Manufacture of Cheese. — Home-Made Cheese. — The Celebrated 
Wiltshire Cheese. — Cheddar Cheese.— Upon Cheese Making Generally. — Milk and Foreign Odors.— Cleanli- 
ness. Section 5. — Practical Cheese Making. — The Curd. — Temperature. — Amoimt of Rennet. — Chester and 
Chilton Cheese. — Varying Quality of Cheese. — Stilton Cheese. — About Rennets. — To Cure the Rennet. — Pre- 
l^aring the Rennet. Section (j. — Making Dairy Butter. Section 7. — General Rules to be Observed. 29 



HORSES, MULES AND ASSES. 



CHAPTER I. 

WHENCE PRINCIPAL BREEDS OF HORSES WERE DERIVED. 

Section 1. — The Horse Family. Section 2. — Native Country of the Horse. — Subjugation of the Horse. Section 
3. — A Lesson in Breeding. Section 4. — Where the Best Horses are Found. Section 5. — XenoiJhon's Study 
of the Horse. — The Feet. — Fetlocks and Shanks. — The Knees and Arms. — The Neck and Head, Eyes, Nostrils 
and Chest. — The Loins. — The Quarters and Buttocks. — Stallions and Foals. — Xenophon's Acute Observa- 
tions. Section G. — Breeds of Horses, Thoroughbreds. — An English Writer's Testimony. — Anglo-American 
View.— American Thoroughbreds. Section 7. — The Trotting Horse. Section 8. — Saddle Horses. — Pacers. — 
Section 9. — Road or Business Horses. Section 10.— Draft Horses. — Cleveland Bay. — The Norman and 
Percheron. 39 



t 



CO^TTKI^-'IS. 



CHAPTEK II. 

VALUABLE BREEDS OF HOESES COMPARED. 

Soetion 1.— Frcncli Breeds.— Porclicroii vs. Normau.— Tlic rcrcheron Stud Book.— Medium French norses.- Tlu; 
Horse of Ardcn. Scctiou 2.— English Breeds.— Tlie Thoroughbred Impress. Section Ji.- Brccnls Vahiiiblc. 
in America. — Draft Hor.ses. Section 4. — The Thoroughbred and its Uses. Section 5. — Tlie Trotting Jlor.si; 
and its Uses. Lowering Records. Section (J. — Pacing and Pacing Horses. Section 7. — Draft Horses Com- 
pared. Section S. — General Purpose Horses. Section 9. — Carriage Horses. Section 10. — Driving Horses. 
Section 11. — Piu-e Bred vs. Thoroughbred. 45 

CHAPTER III. 

THOROUGHBRED HORSES. 

Section 1. — Derivation of Thoroughbreds. Section 2. — The Modern Thoroughbred. Section 3.— The American 
Tlioroughbrcd. Section 4. — Northern and Southern Rivalry on Turf. — The Settlement of the Question. 
Section 5.— Influence of Cattle on Thoroughbreds. Section G. — The Practical Value of Thoroughbreds. 
Section 7. — Saddle Horses. 49 

CHAPTER lY. 

TROTTING AND ROAD HORSES. 

Section 1.— Prepotence. Section 2. — The Road Horse. Section 3. — Adaptation of the Means to an End. Section 
4. — Double Teams. Section 5. — Single Driving Horses. Section C— Fast Trotting Horses. Section 7.— A 
Horse of Many Uses. 52 

CHAPTER V. 

DRAFT HORSES. 

Section 1. — Clydesdales. — Points of the Clydesdale Horse. Section 2.— English Shire Horse. Section 3. — English 

Cart Horse. Section 4. — The Norman-Percheron Horse. Section 5.— French Horses in the United States. 

Mr. Klippai-t on French Horses. Section 6. — The Flemish Horse. — Section 7. — Modified Draft Horses. 5G 

CHAPTER VI. 

DRAFT AND SHOW TEAMS FOR CITIES. 

Section 1. — Trained Teams. Section 2. — Requirements for City Teams. Section 3. — "Weight Carriers. Section 
4. — Heavy Draft for Cities. Section 5. — Light Draft Horses in Cities. 60 

CHAPTER VII. 

SOME FACTS ABOUT BREEDING. 

Section 1. — Variation from Changed Conditions. Section 2.— Variations in Animals by External Influence. Sec- 
tion 3.— Opposite Characteristics between Horses and Cattle. Section 4.— Natural Characteristics of the 
Horse. Section 5. — Training vs. Breaking. Section (J. — About Driving Horses. Section 7.— An Arab 
Maxim in Breeding. G2 

CHAPTER VIII. 

REQUISITES TO SUCCESSFUL HORSE BREEDING. 

Section 1.— A Study of Principles. Section 2. — Stonehenge's Theory of Generation. Section 3.— Breeding for a 
Purpose. Section 4. — The Breeder's Art. Section 5. The Farmer as a Breeder. Section G. — How to Select 
a Mare. — Important Qualifications. Section 7. — The Stallion in Breeding. 66 



< ; o :x 'no N T s . 
CHAPTER IX. 

IIOESE BARNS AND STABLES. 

Section 1. — Dinn'iisions ol Stii))lc. Section 2. — Stable Ventilation. — Ventilation in City Stables.— The Necessity 
of Ventilation. — A Sunuiiary of Points. Section 3. — Stable Drainayi-. — Eai'tli Saturation and Stable Drain- 
age—Stable Drainage and Welfare of Animals. — Deodorizatiou in Stables. Section 4. — Combined Barn and 
Stable. Section 5.— Arrangement of Stables. Section 6. — Stable Furniture. Section 7.— The Stable Shed. 

70 

CHAPTER X. 

ANATOMY AND PHYSIOLOGY OF THE HORSE. 

Section 1. — Value of a Correct Knowledge of Animals. Section 2. — Muscular Development. Section 3. — Cu- 
taneous Muscles. Section 4. — The Limbs and Feet of the Horse.— The Hoof. — The Wall. — The Quarters. — 
The Bars. — The Frog. Section 5.— The Movement of the Foot. — Tendons. Section G. — Dissection of the 
Foot. Section 7. — Ligaments, Tendons and their Uses.— Blood Vessels. — Nerves. — Movements of the Joints. 

78 

CHAPTER XI. 

INTERNAL ECONOMY OF THE HORSE. 

Seclion 1. — The Vital Organs. Section 2. — Organs of Sensation. — Functions of the Nervous System. — Influence of 
the Nervous System Avith Reference to Disease. Section 3. — Arterial and Venous System. — Section 4. — 
The Breathiiig Organs. Section 5. — The Digestive Organs. — Office of Dupuration in the Animal Economy. 
Section G.— The Organs of Generation. 88 

CHAPTER XII. 

EXTERNAL EXAMINATIONS OF THE HORSE. 

Section 1.— TlieHead and Neck. — Section 2. -Body of the Horse. Section 3. — The Points of the Horse. — The 
Back.— The Tail. — Tne Hind Quarters. — Rear View of Limbs. — The Fore Quarters. — Side View of Front Feet. 

92 

CHAPTER XIII. 

THE TEETH— THEIR WEAR AND PECULIARITIES. 

Section 1. — Why Horses' Teeth Differ. — Other Guides to Age. — Structural Alterations of the Teeth. — Bishoping. — 
Illustrating the Wear of the Teeth. Section 2. — Structural Changes of the Teeth. — The Back Teeth, called 
Molars or Grinders. —The Anterior Teeth or Incisors. — Distinction between Temporary and Permanent In- 
cisors. — The Temporary or Milk Incisors. — The Permanent Teeth. — Drawing of Milk Teeth. — The Mark cf 
the Teeth. — The Faug-Hylo or Secondary Mark. — Further Changes Indicating Age. — Triangularty. — Slope.- - 
The Tusks, 98 

CHAPTER XIV. 

DISABILITIES AND UNSOUNDNESS. 

Section 1. — What Constitutes Unsoundness. — Defination of Unsoundness. Section 2. — Disabilities. Sections. — 
Unsoundness. Section 4.— How to Examine a Horse. 107 

CHAPTER XV. 

MULES AND ASSES AND THEIR BREEDING. 

Section 1. — Difference Between the Horse and Ass. — The Ass and his Relatives. — A New Wild Species. Section 
2. — What is a Mule? — Crosses vs. Hybrids. Section 3. — Special Uses of Mules. Section 4. — Climates 
.\daiited to Mules. Section 5.— How to Breed Mules. — A Breeder's Experience. — Selection of the Jack. Sec- 
tion G. — Treatment and Training. — l''ocding. — General Care. Section 7. — Training to Labor. 1 10 



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CO 2^ T K >r T tf . 



CHAPTEE XVI. 

PAKASITES OF THE HOUSE. 

Section 1.— Flies and Mosquitoes.— Ear Flies. Section 2.— Skin Parasites, Lice, Etc.— Mange Insects.- The Horsc- 
loiise.— About External Para-sites Generally.— Ring-worm. Section 3.— Parasites Under the Skin. Section 
-1. — Internal Parasites. — Bots. — Tape-AVornis. — Pin- Wormy. 115 

CHAPTER XVII. 

COMMON DISEASES AND TREATMENT. 

Section 1. — Contagious Diseases. — Glanders and Farcy. — Tlic Test for Glanders. — Cbarbon, Spotted Fever or 
Malignant Typhus.— Strangles or Colt Distemper. Section 2. — Epidemic Diseust's. — InHucu/a.— I'iiik-Eyc 
or Catarrhal Fever. — Treatment of Influenza. Section ;j. — General Diseases. — Inllummalion of the Lungs. — • 
Coughs, Colds. Catarrhs, Sore Throats, Etc. —Bronchitis or Chronic Cough. — Chronic Cough.— Sore Throat. 
— Heaves, Broken Wind or Asthma. — Local Inflammation in and around the Mouth.— Lampass. — " Vivos. '— 
Barbs and Paps.— Tender and Bleeding Gums.— Decayed Teeth.- -Disorders of the Teeth.— Tooth Cough.— 
Inflammation of the Bowels and Colic- Inflammation of the Bowels. ^Peritonitis and Enteritis. — About 
Bleeding. — Colic. — Symptoms of Colic. — Sjinptoms of Inflammation of the Bowels. — Scratches, "Weed, 
Grearjo. — Decided Grease. Section 3. — Injuriesand Wounds.— Incised Wounds. — Contused Wounds. — Lacer- 
ated Wounds. — Punctm-ed Wounds.— Puncture of the Foot. — Injury to the Bone. — Penetrating Wounds. — 
Spr .ins. — Slioulder Lameness. — Callous Enlargements. — General Treatment of Wounds.— To Check Bleeding. 
— To Sponge and Dress a Wound. 117 

CHAPTER XVIII. 

VARIOUS DISEASES AND TREATMENT. 

Section 1. — Symptoms and How to Know Them.— Abscess of the Brain. — Abdominal Injiiries. — Acites, or Drop.'-y 
of the Abdomen. — Acixte Dysentery. — Acute Gastritis, Generally from Poisoning. — Acute Laminitis.- -Album- 
inous Urine. — Aphtha. — Bog Si^avin.— Broken Wind. — Broken Knees. — Bronchocele. — Bruise of the Sole. -- 
Canker. — Cajiped Elbow. — *Capped Hock. — *Capped Knee. — *Cataract. — *Choking. — Chronic Dysentery. — 
*Chrouic Gastritis. — Congestion in the Stable. —Cracked Heels. — Curl). — *Cj'stitis, or Inflammation of the 
Bladder. — *Diabetes In.sipidus, or Profuse Staling. — *Enteritis. — Excoriated Angles of the Mouth. — False 
Quarter. — *Farcy and Farcy Buds. — *Fistulous Withers. — Fungoid Tumors in the Eye. — Glanders. — Gutta 
Serena. — *Hematuria, or Bloody Ui'ine. — Hj'dro25hobia. — *Luxation of the Patella. — Mallendcrs and Sallen- 
ders. — *Laminitis (Sub-Acute). — Megrims. —Nasal Gleet. — Navicular Disease. — Partial Paralysis. — Phrenitis. — 
Pleurisy. — Poll Evil.— Prurigo. — Pumice Foot. — Purjiura. — *Hemorrhagica, or Universal Congestion. — *Quit- 
tor. — Rheumatism. — Sand Crack. — Seedy Toe. — Simple Ophthalmia. — Sitfast.—* Spasmodic Colic. — Fret. — 
Grilles. — *Spavin. — *Speciflc Ophthalmia. — *Splint. — *Spraiu of the Back Sinews. — Staggers. — Strain of 
the Flexor Tendons. — Stringhalt. — Surfeit. — *The Teeth.— *Thorough-Pin. — Thnish. — Tumors. — Warts. — 
Windy Colic. — General Specific Treatment of Wounds. 131 

CHAPTER XIX. 

DESIGNATION OF REMEDIES AND PREPARATIONS. 

Section 1. — The Collection of Formidas. Section 2. — Alteratives. — Section 3. — Ana-sthetics. — Anodynes. — Antac- 
ids. Section 4.— Anthelmintics. Section 5. — Axserients. Section G. — Astringents. Section 7. — Blister, or 
Vesicants. — Section 8. — Caustics, or Cauteries. Section 9. — Charges. Section 10. — Clj^stcrs, or Enemata. 
Section 11. — Cordials. Section 12. — Demulcents. Section 13. — Diaplioi-etics. Section 14. — Digestives. 
Section 15.— Diuretics. Section IG.— Embrocations. Section 17. — Emulsions. Section 18. — Expectorants 
Section 19. — Febrifuges. — Section 20. — Lotions for Washes. — Narcotics. — Refrigerants. Section 21. -Seda- 
tives. Section 22. —Stimulants. Section 23.— Stomachics. Section 24. — Styptics.- -Tonics. — Vermifuges 
or Worm Medicines. 143 

CHAPTER XX. 

DRUGS AND MEDICAL APPLICATIONS. 
Section 1. — Veterinary Drugs, with their Actions and Doses. 151 



cj o isT T js: 3sr 'r s , 



CHAPTEK XXI. 

SOMETHING EVERY HORSEMAN SHOULD KNOW. 

Section 1. — The Piilsc as Iiuliciitiiig Disease— Variations of the Pulse. Section 2.— On Bleeding. Section 3.— 
About Clysters or Injections. Section 4. — Deodorizers and Disinfectants. 154 

CHAPTEE XXII. 

ANATOMY AND POINTS OF THE HORSE. 

Section 1. — The Points of the Horse. Section 2. — The Bones and tlieir Places. — Explanation of Bones of the 
Horse. Section 3. — Structural and Historical Points. — Structural Points. — Historical Points. 15G 

CHAPTEK XXIII. 

BREEDING OF SOME FAMOUS HORSES. 

Section 1. — The Study of Pedigrees. Section 2.— Breeding of Famous Racers.— Hambletonian. — Blue BiiU. — 
Some Trotters in 2: 20 or Better. Section 4. — In-Bred, Out-Bred and Line Breeding. — In-Breeding. — Out- 
Crossing. —Summing Up. — What is a "Nick?" — Section 5. — Consanguinity. 159 

CHAPTEE XXIY. 

DICTIONARY OF HORSEMEN'S TERMS IN COMMON USE. 

Section 1. — Terms in Use by H jrsemcn and tlieir Explanation. Section 2. — Glossary of Terms in use on the Turf 
and their Definition. 166 

CHAPTEE XXV. 

EXPLANATION OF SOME VETERINARY TERMS. 171 



PRINCIPLES AND PRACTICE OF SHOEING. 



CHAPTEE I. 

THE HOOF OF THE HORSE. 

Section 1.— The Hoof in Relation to Shoeing.— The Toe of the Horse.— The Crust or AVall.— The Natural Hoof. 
Section 2. — Hot Fitting of Shoes. Section 3. — Structure and Processes of the Foot of the Horse. — Distribu- 
tion of Blood in the Foot. — Cartilage and Bone. 175 

CHAPTEE 11. 

THE PRACTICE OF SHOEING. 

Section 1. -What We Shoe For. Section 2.— Breadth of the Fore Shoe. Section 3.— The Weight of Shoes. Sec- 
tion 4.— The Upper Surface of the Shoe. Section 5. — The Ground Surface of the Shoe. Section 6. — Length 
and Heels of the Shoe. Sec'.ion 7. — Fitting the Shoe. Section S. — About Horse-Shoe Nails. — Number and 
Size of Nails in a Shoe.— Clenching the Nails. — Section 9.— Fullered Shoes. Section 10.— The Hind Foot 
and Shoe. Section 11. — Calkins. Section 12.— Roughing Shoes. Section 13. — Farmers' WorL and Tips.— 
Bar Shoes. 177 



t 



co:N'rjKjyrs. 



CHAPTER III. 

WHAT GOOD AUTHORITIES SAY. 

Section 1.— A Competent English .\ntliority on Shoeing. — Directions for Shoeing Ordinary Fore-Feet.— Directions 
for Shoeing Horses witli Ordinary Hind Feet.— Form of the Toe of tlie Fore Shoe.— Fitting of Turned up 
Shoes. Section 2. — Mr. Tlionias Leggett's Practice in Shoeing. S(>ction .3.— Mr. A. S. Beamish on Fitting 
Shoes. Section -1. — To Shoe a Kicking Horse. Section 5. — Interfering and Corns. 183 



CATTLE BREEDING AND CATTLE FEEDING. 



CHAPTER I. 

INTRODUCTION OF CATTLE INTO THE UNITED STATES. 

Section 1. — Origin of American Cattle.— Canadian Cattle. — The Cattle of Spain. Section 2.— latroduction of 
Superior Breeds West. — The Kentucky Importation. — The Ohio and Illinois Importation.— Herefords in the 
West.— Daily Cattle. Section 3.— Our Native Cattle. 187 

CHAPTER II. 

IMTROVED BREEDS OF CATTLE. 

Section 1. — The four Great Divisions of Cattle. Section 2. — Long-Horned Cattle.— Irish Cattle. — English Long- 
Horns. — Lancashire Cattle. Section 3. — Middle-Horned Breeds. — The North Devons. — The Herefords. — 
The Sussex. — Native Welsh Cattle. — Native Scottish Cattle. Section 4. — The Short-Horned Breeds. — Ayr- 
shire Cattle. — The Yorkshire Cow. — Dutch, Holstein, or Friesian Cattle.— Channel Islands Cattle. — Jerseys 
Forty Years Ago. — The Alderney. — The Guernsey Cow. Section 5. — The Old Polled Breeds. —Galloways.— 
Improved GaUoway Cattle. — Polled Angus. — Suffolk Cattle. Section G. — A Summing-up of British Breeds. — 
Long-Horns. — Short-Horns. — Middle-Horns. — Polled, or Hornless Breeds. — The Ayr.shire Dairy Cow. — 
Scotch Cattle. — Welsh Cattle. — Alderneys, Irish Cattle. — English Wild Cattle.— Old EngUsh Judgment of 
Cattle. Section 7. — How Breeds are Formed. — Forming a Breed vs. Breeding Up. 188 

• CHAPTER III. 

DISTINCTIVE BEEF BREEDS. 

Section 1.— Favorite Beef Breeds of the United States and Canada. Section 2.— Short-Horns.— Rating Short- 
Horus by Points. — Points of the Short-Horn Bull. — A Summary of Points. Section 3. — Herefords. Section 
4.— Polled AngTis. — Galloway vs. PoUed Angus.— Angus and Texan Cross. 211 

CHAPTER IV. 

DISTINCTIVE MILK BREEDS. 

Section 1 .—Characteristics of Milking, Breeds. Section 2.— Channel Islands Cattle.— The .Jersey Cow.— Points oi 
the Jersey Cow.— GroAvth, General Appearance and Condition.- Guernsey Cows. Section 3.— Ayrshire 
Cattle.— Dairy Points.— Ayr.shire Colors. Section 4.— Dutch Cattle (Holstein, Friesian, etc.)— Selection for 
Milk.— Dutch or Holstein Colors.— Section 5.— Other Milk Bi-eeds. 215 

CHAPTER V. 

BREEDS COMBINING LABOR, BEEF AND MILK. 

Section 1.— The Question of Mixed Qualities. Section 2.— Devon Cattle. Section 3.— Sussex Cattle. Section 
4.— PoUed Cattle as Milkers. 222 



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CHAPTER VI. 

EEEEDING CATTLE FOR DEFINITE USE?;. 

Section 1.— Tlio Tmo Aim in Breeding.— Prepotency. Section 2.— A Comparison in Breeding.— The Breeding 
Age.— Higli Gnid(^M.— Starting with a Grade Bull. Section :3.— Good Breeding irom a Cash Basis.— Increas- 
ing Profits. Section 4.— Breeding Pure Cattle.— A Profitable Increase.- -Common Sen.se Practice. Sectiou 
5.— Practical Study of Principles.— Deci.sion of Important Questions. Section G.— Climate and Breeding.— 
Some Facts and Clompavisons. —Limits of Successful Breeding of Short-Horn.'S and Herefords. — The Dairj^ 
Eegion of the United States. Section 7.— Bakewoll's Eules of Breeding.— Bakewell's Ten Eules. 226 

CHAPTEE VII. 

FEEDING AS CONNECTED WITH BEEEDING. 

Section 1. — About Digestion. — The Office of the Saliva. Section 2.— The Neces.sity of Strong Feeding. Section 
:j. — The Feeding of Breeding Stock. Section 4.— Feeding of Fattening Stock. — The Feeder's Art. Section 
5. — Feeding from Calfhood. — Tables Showing Increase of Age, Weights, Etc. Section (>. — Cooked, Steamed 
and Mixed Food. — Mixed Eations and Formulas. Section 7. — Stall Feeding. Section 8. — Feeding in the 
Open Air. Section 9. — Feeding for Milk. — Care after Calving. 229 

CHAPTER VIII. 

SHELTEEING STOCK. 

Section 1. — Economy of Shelter. Section 2. — The Value of Windbreaks. — Trees for Windbreaks. — Fence and 
Wall Protection. Section 3. — Eough Sheds. Section 4.— Cattle Barns. — Basement Barns. — The Basement. 
Section 5. — Internal AiTangements. Section 6. — Cattle Fastenings. Section 7. — The Water Supply.— Im- 
portance of Water. 238 

CHAPTER IX. 

ANATOMY AND PHYSIOLOGY OF CATTLE. 

Section 1. — Bones and their Economy. Section 2. — Muscular Development. Section 3. — The Breathing Organs. 
Section 4. — Digestive Organs. — Digestive Organs of the Ox. Section 5. — Anatomy and Physiology by Points. 
— Mr. .lames Dickson on Points. — Judging by Points. — The Carcar:;s. — Judging a Lean Ox. — The Skin. — The 
General Appearance. — Distribution of the Flesh. Section G. — Teeth and the Age of Cattle. — Judging by the 
Teeth. — Judging by the Horns. Section 7. — Flesh Points of the Ox Illu.strated. 245 

CHAPTER X. 

CONTAGIOUS AND EPIDEMIC DISEASES OF CATTLE. 

Section 1. — Contagious Pleuro-Pncumonia. — Kill and Bury. — Isolation and Disinfection. — Government Interven- 
tion. Section 2. — How to Know Pleuro-Pneumonia. — AiDpearance of Infected Animals.-^ Diagnosis of Prof. 
Law. — ^Pronounced SymiDtoms. — Tests by Percussion. Section 3. — Violent Symptoms of Pleuro-Pneumonia. 
— What to Do. Section 4. — Texas (Splenic) Fever.— The Symptoms of Splenic Fever. Section 5. — Abortion 
in Cows. — The Symptoms. — The Eule in Contagious Disea.ses. Section G. — Other Contagious Diseases. — 
Epizootic Aphtha, or Foot and Mouth Disease. — Symptoms of Vesicular Aphtha, or Foot and Mouth Disease. — 
Treatment. — Sore Throat. Section 7. — Epidemic Diseases. — Influenza, or Catarrh. — Symptoms of Catarrh, 
or Influenza. — Treatment. 250 

CHAPTER XL 

PAETUEITION AND MAMMAEV DISEASES. 

Section 1 . — Parturition. Section 2.— The Various False Presentations. Section .3. — Eetention of the Placenta. 
Section 4. — Flooding. Section 5. — Diseases following Parturition. — Inversion of the Womb. Section G. — 
Piierperal Fever. Section 7. — Parturient Apoplexy. Section 8. — Nervous Debility. Section 9. — Mammitis 

or Garget. — The Symptoms. — Treatmont. 258 



4 U 

CHAPTER XII. 

PARASITES OF CATTLE. 

Swtioii 1.- Skin Diseases. Section 2. — Unvrowing Parasites. Section 3.— In ostiiml Worms. Section I. — Uin^^- 
worin in Cattle. 2()3 

CHAPTER XIII. 

THE COMMON DISEASES OF CATTLE. 

Section 1. — About Bleeding. Section 2. — Cancerous Ulcers. Section 3. — Anthrax, or Carbnncnlar Fever. — Symp- 
toms.— S(>cond Stage. — Third Stage. Section 4. — Gloss .\.utluax, or Blain. Section 5.— Pleuro-Pnennioiiia. 
or Lung Fever.— Sporadic vs. Epizootic Pleuro-Pnenmonia. Section G. Specific Symptoms of the Conta- 
gious Form. Section 7. — Treatment of Non- Contagious Pleuro-Pneuraonia. 2G4 

CHAPTER XIV. 

DISEASES OF THE DIGESTR'E ORGANS. 

Section 1. — Tympanitis, Ho von, or Blain. Section 2. — Impaction of the Rumen. Section 3.— Impaction of the 
Third Stomach. Sectimi 4. — Ergotism. Section 5. — Rod Water, or Hicmaturia. — Treatment. . 269 

CHAPTER XV. 

INJURIES, SPRAINS AND DISLOCATIONS. 
Section 1.— Injuries from Wounds. Section 2.— Sprains. Section 3.— Dislocations. — Treatment. 272 



SHEEP AND WOOL INDUSTRY. 



CHAPTER I. 

SOME HISTORY OF BREEDS. 

Section 1. — Original Country of Sheep. Section 2. — Breaking up Inter-Breeds. Section 3. — Value of tlie Sliecp 
Industry. Section 4. — Improvement of Sheep. Section 5. — Range of Climate of Sheep. 275 

CHAPTER II. 

FINE WOOLED SHEEP. 

Section l.-Merino Sheep.— Fine Wooled Sheep of Europe.— Spanish Sheep.— French Merinos.— Saxon Merinos.- 
Silesiau Merinos. Section 2.— American Merinos.— Improved Infantados.— Improved American Panlars. 
Secion 3.— Other Fine Wooled Breeds. 27G 

CHAPTER III. 

BREEDS VALUABLE FOR MUTTON AND WOOL. 

Section 1.— Characteristics of Various Breeds.- Long-Wooled Sheep.— Texel Sheep. Section 2.— Hampshire 
Downs. Section 3.— Oxford Downs.— Characteristics of Oxford Downs. Section 4.— Shropshire Downs. 
Section 5.— Southdowns.— The Original Southdown.— The Improved Form. Section G.— Other Middle 
Wooled Breeds.— Black-Faced Hilands.— Irish Sheep.— Shetland Sheep.— Hebridean Sheep.— Dorset Sheep. 



CO IvT T K JS^ 'r w . 



CHAPTER IV. 

LONG WOOLED SHEEP. 

Section 1.— About Combing and other Wool. — Forms of Hair on Sheep. — Varieties and Variation in Wool. — Classes 
of Wools. Section 2. — Lincohi Shec}!. Section 3. — Leicester Sheep.— Border Lcicestcir. — Characteristics. 
Section 4. — Cotswold Sheep.— Three Marked Grades of Long AVool. Section 5. — Other Long-Wooled 
Breeds.— How to Breed Grades.- How Long Avill it Take?— Eomney Marsh Sheep. 286 

CHAPTER V. 

CAEE AND MANAGEMENT OF SHEEP. 

Section 1.— A Wool and Mutton Problem.— Guiding Principles. Section 2.— Small Flocks. Some Fact.« in Sheep 
Hiisbandry. — Examination for Disability. — Slimmer and Winter Management.— Management of Kams.- Ea- 
tions for Sheep. Section 3. — Management of Large Flocks. — Fine-Wooled Flocks. — Summer Management 
of a Large Flock. — Eange. — Turning out in Spring. — Herding. — Lambing. Section 4. — The Shepherd's Art. 
— Foster Mothers. — Watchfulness Necessary. — Docking and Castrating. — Washing. — Washed versus Unwashed 
Wool. Section 5.— Wintering the Flock.— Mr. Grinnell's Advice— Winter Shelter.— Vary the Food.— Do not 
Turn out too Early. Scctiou G. ■ Shearing and Marketing Wool, Section 7.— A Shepherd's Eules. 294 

CHAPTER VI. 

SHEAEFNG AND MAEKETING WOOL. 

Section 1.— Washed vs. Unwashed Wool. Section 2.— Shearing. Section 3.— Sorting and Tying Wool.— Tying 
the Fleeces. Section 4.— Storing and Baling. Section 5.— Marketing Wool. 301 

CHAPTER VII. 

ANATOMY AND PHYSIOLOGY OF SHEEP. 

Section 1.— The Bony Structure. Section 2.— Physiology of the Sheep.— The Skin of Sheep. Section 3.— The 
Teeth of Sheep.— The Age of Sheep and the Teeth. 302 

CHAPTER VIII. 

PAEASITES AND DISEASES OF SHEEP. 

Section 1.— External Parasites.— Scab or Mange.— Eemedies.— Arsenic Sheep Dip.— Tobacco Dip.— Sulphurized 
Tobacco Dip.— Colorless Sheep Dip.— Ticks, Lice, etc. Section 2.— Internal Parasites and Diseases thereof.— 
Grub in the Head.— Erysipelas.— Liver.— Eot.— The Screw Worm.— Paper Skin.— Worms. Section 3.— 
Contagious Diseases.— Foot Eot.— Treatment.— Sheep Eot.— Sheep Distemper.— Epizootic Catarrh. Section 
4.— Common Diseases of Sheep.— Garget in Ewes.— Constipation in Lambs.— Diarrhoea.— Eheumatism, or 
Pal.sy.—Braxy.— Apoplexy and Inflammation of the Brain. 303 



»ft- 



-t* 



("ON'r JOIST 'rw. 



SWINE AND SWINE BREEDING. 



CHAPTEK I. 

OEIGIX, IIISTOEY A\D CHARACTERISTICS OF IMPR0M2D BREEDS. 

Section. 1— Xativo Conntiy of Swiuo. — All Swino Prolific with each Other. Section 2.— English Breeds.— Black 
Dor.sct. Section ;>.— English and American Modifications. Section 1. — Distinctive American Breeds. Sec- 
tion 5. — Classification and .Tndgmcnt of Swine. — Thoronghbred Swine. — Classification'at Fairs. Section (i. 
— Characteristics of oin- English Breeds. — Berkshires. — Neapolitan Swine. — Disqualifications.— Suffolk Breed. 
— Essex Breed. Section 7. — Historj' and Characteristics of American Breeds. — Poland China.^Charactcris- 
tics of Poland China. Section 8. — Chester White.— Characteristics. Section 9. — Duroc. — -Jer.sey.— Charac- 
teristics. Section 10. — Cheshire Swine.— Characteristics. Section 11.— Victorias. — Characteristics. Section 
12.— The Perfect Hog.— A First-Class Hog. 309 

CHAPTEE II. 

BREEDINCr AND FEEDING OF SWINE. 

Section 1.— Principles of Swine Breeding. Section 2.— Cross Bred and Grade Swine. Section ,3.— Slielter for 
Swine. — Range for Swine.— Hog Barns. Section 1. — Summer Feeding.— The Groundwork of Bone and ]Mns- 
cle. — Summer Food.— Economy of Cooked Foods. Section .5.— AVinter Feeding.— Economy of Artichokes. 
— Boiling Feed. 316 

CHAPTEE III. 

C;ARE and MANAGEMENT OF SWINE. 

Section 1. — The Farrowing of Sows. Section 2.— Care of Sows. Section 3. — Care of Pigs. Section 4.— Weaning 
Pigs. Section."). — Feeding for Pork. 319 

CHAPTEE IV. 

DISEASES OF SWINE. 

Section 1. — Prevention of Disease. Section 2. — Breeding Infection. Section 3.— Preventing the Spread of Infec- 
tion. — Application of Common Sense. 321 

CHAPTEE V. 

CONTAGIOUS DISEASES OF SWINE. 

►section 1.— On Contagion. Section 2. — Hog Cholera. — Contagious Pneumonia. — Enteritis. — Charbon on Malig- 
nant Anthrax. — Malignant Ejiizootic Catarrh. Section 3. — Common Diseases of Swine. — Internal Parasite, 
Mea.sles, etc. — Lard Worm. — Mange or Scab. — Quinsy or Strangles. — Snuffles. — Common Cold. — Inflamma- 
tion of the LunKS. — DiaiThcea. 321 



t 



coN"'r-H:>ra's. 



POULTRY AND POULTRY MANAGEMENT. 



CHAPTEK I. 

DISTINCTIVE BREEDS. 

Section 1. — Br(>o(l.s lor Eggs. Section 2. — Distinctive American BreecLs. Sections. — Games. Section 4. — Fancy 
Broecls. ,327 

CHAPTER II. 

FOEEIGN BEEEDS. 

Section 1. — Bralima Fowls. Section 2. — Cocliin China Fowls. Section 3.— English Breeds. Section 4.— French 
Breeds. 333 

CHAPTER III. 

POINTS AND PLUMAGE OF FOWLS. 
Section 1. — Divisions of Fowls. Section 2. — Points of Fowls. Sections. — Plumage of Fowls. 341 

CHAPTER IV. 

TUEKEYS, GEESE AND DUCKS. 

Section 1. — Principal Breeds of Turkeys. Section 2. — Management of Turkeys. Section S. — Profitable Breeds of 
Geeie. Section 4. — Management of Geese. Section 5. — Domestic Ducks. Section 6. — Management of 
Ducks. 344 

CHAPTER V. 

DISEASES OF POULTEY. 

Section 1.— Moiilting of Poultry. Section 2.— Malignant Diseases of Poultry ._ Section 3. — Common Diseases of 
Poultry. 351 



PRINCIPLES OF STOCK BREEDING. 



CHAPTER I. 

KNOW WHAT YOU BEEED FOE. 

Section 1.— Breeding for Fast Work.— Weight-Bearing.— The Normal Spine. Section 2.— Breeding for Labor.— 
Ih-cM^ding for tli{> Eoad.— Horses for Fast Work. Section 3.— Breeding for Flesh. Section 4.— Breeding for 
Milk. — Selecting the Type. Section 5. — Breeding for Wool. 353 

CHAPTER II. 

SCIENCE AND AET IN BEEEDING. 

Section 1.— Science in Breeding. Section 2.— Principles in Breeding. Section 3.— The Breeder's Art.— Early 
Scientific Breeders. Section 4.— Using Means to an End. — Do not Multiply Breeds. Section 5. — Selection 
of Males. — Collateral Qualifications. Section G.— Grades vs. Crosses. — A Case in Point. — Prepotency. Section 
7.— Adapting a Pure Breed to a Country. — Mr. Hammoud's Breeding. — Tlie Paular Improvement. 356 

-3* 



■1. 



coiX'rKTsr'rs. 



CHAPTER III. 

FOOD AND AIJMENTATION IN BREEDING. 

Section 1.— Foods and Food Viiluos. — Soilection of Breeding Animals. Section 2.— Economy in Fcodiiii!:.— Esti- 
mates of Value. Section 3.— Perfect Foods.— Hay and Grain Compared. Section 4. — Forcing and Stimula- 
tion. — Condimental Food. Section 5. — Natural Foods. — Water and the Animal Economy. — Valuable Coiii- 
pouents of (irains. Section G. — Upon Feeding in General. — Rules in Feeding. ;j(j I 

CHAPTER IV. 

HEREDITY IN BREEDING. 

Section 1 .—Heredity of Disease. — Predisposition to Disability. Section 2. — Heredity of Abnornisl Oliaracters 
Section ',i. — Heredity oi Normal Attributes. Section 4. — Hereditj' of Fixed Characteristics. S(!ction 5. — 
Atavism or '■ Breeding Back." 304 

CHAPTER V. 

VARIATION AND CORRELATION. 

Section 1. — General Caxzses of Variation. Section 2. — Special Causes of Variation. Secti^m 3. — The Law of Cor- 
relation. Section 4. — Correlated Structure. Section 5. — Correlation by Changed Conditions. 306 

CHAPTER VI. 

FECUNDITY AND EARLY DEVEIOPMENT. 
Section 1.— Cau.ses of Fecimdity. Section 2. — Cau.ses of Early Development. 307 

CHAPTER VII. 

OUT-BREEDING AND IN-BREEDING. 

Section l.— Clo'5e Breeding vs. Cros.sing. Section 2. — In and In-Breeding. Section 3. — Lino Breeding. Section 
4. — Cross-Breeding, Section 5. — Breeding of Grades. 308 

CHAPTER VIII. 

GESTATION OF ANIMALS. 
Section 1.— Variation in Gestation. Section 2. — Infiuences regulating Gestation Obscure. 309 

CHAPTER IX. 

PHYSIOLOGY AND FACTS IN BREEDING. 

Section 1.— Principles of Breeding. Section 2.— Principles of Life. Section 3.— Form of the Ovum and its De- 
velopmental Changes. Section 4. — Membranes and Nutrition of the Fostus. Section 5. — Causes of Sterility. 
Section 0. — Hereditary Transmission, Section 7. — Causes of Variation. Section 8. — Atavism, or Reversion 
("Breeding Back"). Section 9.— Prepotency of Races and Individuals. Section 10. — Breeding In-and-In. 
—Close Breeding. Section 11. — Disease and Accident and Inheritance. Section 12. — Respective Influence 
of the Sire and Dam on the Progeny. Section 13. — Regulating the Sex of Offspring. Section 14. — Sum- 
mary General Principles. 370 

CHAPTER X. 

THE VALUE OF PEDIGREE. 

Section 1. — Definition of Pedigreo. — Peculiarities in Breeds and Fancy. Section 2. — Forms of Pedigree. Section 
3. —To Breed and Verify a Pedigree. Section 4.— Good and Bad Pedigrees. 384 

APPENDIX. 

Tobacco Raising. 



r 



"^-I 



f 



Piiblisliers' Notice. 



Ill bringing a new -work before the public, it is 
right and proper that the qualifications of the author 
should be stated. Mr. Periam has bad an experi- 
ence in tlie West of forty-eight years' standing, 
thirty years of which has been devoted to the work 
of the farm, in the various departments of stock- 
brteding, husbandry and horticulture. To a careful 
education he has added a close study of the principles 
of agriculture, and has tested theories in his own 
practice. 

A.mong eminent agricultural authorities who have 
highly commended Mr. Periani's previous works, 
may be noted in the following extracts: Hon. Geo. 
B. Loring, commissioner of agriculture, Washing- 
ton. I). C. : " Mr. Periiim's great ability as an agri- 
cultural writer is too well known to admit of any 
comment from me. But I will venture to say that 
in the work before me the author has brought to it a 
ripe experience of many years' observation, combined 
with a power for a practical, concise and pleasing 
expression of his views." 

Hon. D. D. T. Moore, the founder and veteran editor 
for thirty years of Moore'sRural New Yorker, in one 
letter writes that " the author has furnished the 
rural public a long sought and greatly needed desid- 
eratum." And in another: "the work comprises 
sufficient information for a complete library on the 
subjects treated and should not only be in the hands 
of every American farmer and stock owner, but will 
prove useful for reference to many classes, notably 
agricultural and other journalists. It evinces great 
judgment and ability." 

The comjilimentary letters on previous works of 
the author, embrace among other eminent gentlemen 
in public and private life. Prof. Levi, Stockbridgc, 
of the Agricultural College, Amherst, Mass. ; Patrick 
Barry, of Mount Hope Nurseries, Rochester, N. Y., 
first vice-president American Pomological Society; 
Prcf . C. E. Bcssey, of the Iowa Agricultural College, 



Ames, la. ; Hon. Selim H. Peabody, regent Illinois 
Industrial University; Prof. J. 13. Turner, Jackson- 
ville, HI., the " wheel liorse " of industrial education in 
the West; A. L. Hay, superintendent of agriculture 
and horticulture, Illinois Institute, Jacksonville, 111.; 
J. J. Woodman, master National Grange, Patrons 
of Husbandry; Israel Garrctson, member State 
Board of Agriculture, Pennsylvania; Warren Mason, 
president Wabash Co. Agricultural Society, Indiana ; 
B. R. Vale, Grand Worthy President A. H. T. A. of 
Iowa; Hon. John Landrigan, president Illinois State 
Board of Agriculture, Albion; Hon. D. B. Gillham, 
ex-president. Upper Alton, 111.; B. F. Johnson, Esq., 
Champaign, 111.; H. Esbaugh, Esq., Hanover, Mo.; 
Hon. John Davis, Junction City, Kan. ; D. McEachan, 
F. R. C. S. V. S., principal of the Montreal Veter- 
inary College, Canada; T. D. Plumb, Esq., Madison, 
Wis., and many others who might be named. 

In the forthcoming work tlie author will treat 
practically and concisely of the special subjects of 
Beeeding and Feeding, both from his long experi- 
ence as a breeder and premium exhibitor of improved 
stock at the great Illinois fairs. His intimate ac- 
quaintance with prominent men in the profession 
will enable him to combine authoritative practice of 
the profession with his own experience. To quote 
the words of one competent to speak, writing of Mr. 
Periam's works: 

" The author needs no introduction to the reading 
public. In the capacity of author and journalist his 
constituency has for more than a quarter of a century 
been the whole American people — his name every- 
where a household word. Nor is it confined to the 
limits of our own country; former books, the prod- 
uct of his pen, have reached the phenomenal sale 
of 50,000 copies beyond the confines of the Ameri- 
can continent. His practical work has thus won 
its way to every English-speaking people." 



t 



The Farmers' Stock Book. 



INTRODUCTOKY. 



\ 



IN every industry or profession, the best means of 
money making is, or should be, a careful pre- 
hmiuary study before entering upon the work, for 
upon this the industry, occupation or profession must 
stand or fall. 

SPECULATION. 

The speculator seeks to accomplish his end by a 
careful study of the markets, present and past, with 
a view of arriving at quick returns for his invest- 
ments. Markets are subjected to so many and 
varied fluctuations, and from an infiuity of causes 
not possible to foresee, that, as in meteorology, there 
can be no certain prediction far ahead. Hence 
speculation is rightly named, the art of making 
money by speculating on chances — simply another 
name for gambling. One set of speculators engage 
in forcing the price of grain, provisions, merchan- 
dise of any kind, stocks, etc., up or down. This is 
the aggression of speculative monopoly. Their vic- 
tims are all who have commodities to sell. They 
are the great corrupting influences of State and 
society. They are Ishmaelites, their hand against 
every productive industry, producing nothing valu- 
able; hoarding, that they may wield the power of 
money against legitimate industries; wrecking and 
hoarding. A few pile colossal fortunes, to be scattered 
only by heirs who inherit the bad qualities of their 
fathers; bad intelligence, intensified in as reckless a 
desire to scatter, as their sires had stolen or gulled 
from others. The compensation comes late. 

CUPmiTY AND GULLIBmiTY. 

Another class work on the cupidity or gullibility 
of ignorant men. Their bait is something valuable 



(?) for many times less than its worth, but which the 
buyer finds like the " apples of the Dead Sea, ashes 
and bitterness." 

HONESTY vs. DISHONESTY. 

Legitimate money-making consists in giving value 
for value, either in ordinary or in superior articles or 
products of value. Here, as in all honorable indus- 
try, it is the sagacious application of acquired knowl- 
edge through study, to the j)ractical performance of 
the best means to the end sought, that marks the 
difference between the eminently successful man in 
business of any kind, and that great mass who never 
seek to improve upon the mistakes of their neigh- 
bors. This is all there is between false and true 
money-making in any honorable industry, and the 
rule will hold good as regards speculation, which is 
simply the endeavour of one class of gamblers to 
beat another class. Aggressive speculative monojjo- 
hsts seek to swindle all classes, and bence are ene- 
mies of individuals and the State. 

STOCK BPJNGS PROFIT. 

Fortunately, agriculture in none of its branches 
can be directly and permanently reached — specula- 
tion is in values, not in commodities. Civilization 
and swift transportation move commodities too 
promptly. It is only the speculator who gets rich, 
one out of the other. The farmer and the horticult- 
urist, the stock-breeder especially, if they do not 
make money so swiftly, make it surely. The average 
farmer compares more than favorably with the aver- 
age worker in other human industries. There are 
notable instances of honorable wealth in eveiy 
country district. A careful review will show that in 
the great majority of cases the real profits have come 
principally from the breeding and feeding of domesti- 
animals. 



4- 




•5 



a 



H 

Hi 

o 
K 

C 



c 
o 






stock Interests and Dairying. 



CHAPTEK I. 

V.VLUK or THE A>IMAI. INDUSTRY OF THE UNITED 
STATKS AND CANADA. 

SECTION I. IMPOKTANCE AND VALUE OF THE LIVE STOCK 

INTERESTS OF THE UNITED STATES. 

According to the official count of 1880-'81, there 
were contained in the United States 10,521,554 
horses, 1,835,166 imiles, 12,611,632 milch cows, 
23,280,238 oxen and other cattle, 45,016,224 sheei), 
and 44,122,200 swine. These were worth in round 
numbers almost §;2,000,000,000, or ^^40 for each 
man, woman and child in the country. According 
to official figures, there Avere, at the same date, 
4,008,907 farms in the United States. Hence the 
average value of stock was nearly §500 per farm. 
The area in crops, fallow and hay, was 179,000,000 
acres. The value of live stock would therefore be 
over §>11 for each acre of land actually worked. 
The real acreage in farms, however, was a total of 
407,723,364 acres. Thus again we see that the 
value of live stock was nearly $5 for every acre in 
faiTQ. The total area of the United States is 2,- 
311,544,959 acres. Here again we see that the live 
stock of the country counts nearly as many dollars 
as there are acres in the Avhole United States, in- 
cluding water, marsh, mountain, desert, and other 
wild lands. 

THEEE IS STmn KOOM FOB MORE. 

That there is still room for expansion is proved 
by the fact that meat products are the only com- 
modity that steadily advance in price with the 
gi-owth of the country. That is, the live stock of 
the country does not increase in equal j)roportion 
to the population and other industries. It is so in 
every country. Live stock products are the only 
commodity that have steadily advanced in price 
during the last hundred years in England. 



APPRECIATION OF LIVE STOCK WEST. 

Since the settlement of the west, notwithstanding 
the vast areas open to cultivation, live stock has 
steadily appreciated and will continue to do so. 
Why ? With advancing wealth, and constantly 
decreasing cost of trauspoi-tation, the demand for 
flesh food will increase. Wealth produces a desire 
for fine horses, both for driving and teaming pm'- 
poses. The quality of the flesh consumed will be 
more and more strongly criticised by buyers as wealth 
increases, and for the reason that a better quality 
will be demanded. It must be better fed, the mus- 
cle (flesh) must be well marbled. Hence particular 
breeds cariying the points desired will become more 
valuable. The cattle, sheeij, hog and poultry breed- 
ers must meet the demand or they will get left in 
the race for wealth. The demand for particular 
qualities in horses must be catered to, or else the 
breeder cannot sell. 

WHY WE SEEK FOREIGN BREEDS. 

This, and this alone, is the secret Avhy such an im- 
petus has been given to the importation of valuable 
foreign breeds since the last quarter of a century. 
Instead of beginning the improvement upon the 
native mixed breeds of the country, we began with 
the best breeds of older countries. Thus the saga- 
cious breeders of the United States and Canada have 
drawn upon every civilized country of the earth for 
the most superior specimens of every domestic breed 
of animals. 

SECTION n. PRESENT AND PROSPECTIVE VALUE OF LIVE 

STOCK. 

We have shown the present aggregate value of 
the different classes of live stock of the United 
States. Let us now find the average value per head 
of the diS'erent classes of live stock. 



10 



'X'HJi: I-^^ItMlEBS' STOCK BOOK.. 



AVEKAGE PRICES GREATEST AND LOWEST. 

According to the official ccusus count, the average 
price of horses in the United States is $58.44 each; 
mules, i^G9.79; of milch cows, $23.95; of oxen and 
other cattle (calves and other young stock), f 17.33; 
sheep, |2.39, and hogs, $4.70, each, as the average. 
Let us now find the least and greatest averages in 
any state. 

The least average price for horses was in Texas, 
$20.80, and the greatest average in New Jersey, 
$95.07, each. 

For mules the least average price was in Missouri, 
$57.27, and the greatest average price, again, was 
in New Jersey, $124.32, each. 

For milch cows the least average price was in 
Florida, $12.21, and the greatest average price in 
Massachusetts, $35, each. 

For oxen and other cattle, the least average j)rice 
was in Florida, $7.51, and the greatest average 
price in Massachusetts, $30.88, each. 

For sheep, the least average price was in North 
Carolina, $1.35, and the greatest average price in 
New Jersey, $4.11, each. 

For hogs, the least average price was in Florida, 
$2.96, and the greatest in Connecticut, $13.75, 
each. 

THE RULE OF PRICES. 

Now, these relative highest and lowest prices are, 
as a rule, in non-producing states, except in the case 
of cattle, and here the quality is notoriously low. 
They are semi-wild cattle, herded in vast droves and 
annually driven north. The low prices on the one 
hand are the result of indifference to breeds, and 
the high prices on the other are due to the fact, that, 
relatively,' few animals being kept, there is careful 
selection, or a buying of the best. 

Let us now take the great stock producing states. 
lUinois has 1,067,220 horses, worth $02,485,731. 
Texas has 1,002,450, worth $20,865,821. 

Texas produces the greatest number of mules, 
202,400, worth $9,041,804. 

Missouri comes next -with 184,224, worth $10,. 
550,503. 

New York has the greatest number of milch cows, 
1,431,700, worth $38,109,122. Pennsylvania comes 
next with 828,333, worth $21,735,458. 

Texas has the gi-eatest number of oxen and other 
cattle, 4,072,240, worth $41,333,230. Missouri 
comes next with 1,097,749 head, Avorth $31,119,- 



739, Iowa and Illinois ranking next with nearly 
equal numbers. 

California stands first in sheep, 7,493,804, worth 
$12,739,509. Texas stands next with 0,023,028, 
worth $12,348,437, while Ohio with only 4.243,010 
sheep, foots up an aggi-egate value of $13,070,337. 

Coming now to hogs, we find Illinois with 3,202,- 
000, worth $18,703,720, Iowa coming next with 
2,778,400, worth $16,587,046. 

THE GREAT STOCK-BREEDING STATES. 

A reference to the complete tables in the appen- 
dix will show many interesting facts ; among others 
that the average prices j)er head cannot be taken as 
indicating the quality of blood. The average pro- 
duction must be taken into consideration. We see 
this, however, and it is an important fact: The 
states of Kentucky, Tennessee, Ohio, Michigan, In- 
diana, Illinois, Wisconsin, Minnesota, Iowa, Mis- 
souri, Kansas and Nebraska are the great centers of 
the live stock interests of the United States, and 
will continue so to be in the future. Texas is so 
immense a country that its totals must always foot 
up large, but the averages of live stock per acre 
must always rest largest in the states named, except, 
perhaps, in Michigan, Wisconsin and Minnesota, 
from the rigor of the climate in the extreme north, 
and Kansas and Nebraska from the arid nature of 
the soil over a large portion of the state. In Dakota 
there are two reasons why it cannot become a great 
stock state — the rigor of the winter climate, and the 
aridity of the western portions. But the more 
favored regions of all these states, partially excepted, 
will always be among the very best for the produc- 
tion of live stock, and will be esi)ecially adaj^ted to 
horses and sheep, and to the rearing of store hogs 
and cattle, being subject to less constitutional 
disability than in warmer regions. Hence these 
localities should be especially interested in superior 
breeds to sujjply a constant demand for animals of 
superior strength and constitutional vigor. 

SECTION in. LIVE STOCK INTERESTS OF THE CANADIAN 

PROVINCES. 

The province of Ontario, from its favorable posi- 
tion, contains the great bulk of the live stock of 
Canada. The " Report on Agriculture and Ai-ts of 
Ontario " contains a carefully prej)ared paper on the 
live stock of Ontario, by Prof. Brown, of the On- 
tario Agricultural College. This report states that 
there are 350 herds of pure bred cattle in the prov- 



'riiP: i-'^viiMiciitf' s'l'ocii. uooic. 



11 



iuce, averaging teu cows per herd. These are coui- 
l)Osecl princii)ally of Shorthorn, Hereford, Polled 
Aherdeeu and Galloway, for heef, and Shorthorn, 
A}Tshii-e and Jerseys for milk, hutter and cheese. 
Our authority places the total census of purely hred 
cattle at 13,000 head for the whole province. Other 
statistics (" Bureau of Industries ") put the num- 
hcr at 23,000 head. The census shows the number 
to be as follows : 

Tot;il cattle in tlie province, 1,608,059; sheep, 
1,912,780; horses, 528,233; swine, 849,220; tm-keys, 
310,058; geese, 533,357; barnyard fowls, 4,508,705. 
Of sheep, the coarse wools aggregate 1,G09,505, and 
fine wooled, 305,798 head. Yet even with her ex- 
cellent showing of live stock, the population is in- 
creasing faster relatively than her stock. It is more 
con\'iucing as showing, in connection with the yearly 
increase in the jirice of meat in the United States, 
what every reflecting mind knows, that there is no 
other faim industry that pays so large a retiu-n for 
the time, labor and money invested, as the rearing 
and feeding of live stock, and especially those 
classes used for human food. 

SECTION n'. THE IMPORTANCE OF LIVE STOCK FARMING. 

The importance of hve stock as a prime integer in 
the jirosjierity of the countiy, is apparent fi'om the 
foregoing : It has been tiidy said that chemistry is 
the comer-stone of agricultiu-e. So the breeding 
and feeding cf live stock may be said to be that de- 
partment cf agi-iculture which keeps the fertility of 
the farm not only intact but steadily increasing. 
The man who constantly sells grain from his farm, 
however admissible in the first settlement of a coim- 
tiy, while yet he is imable to stock his farm, will 
certainly get left if he continues the j)ractice year 
after year. "Why? He is constantly depleting his 
farm by sending away its fcrtihty without replacing 
it. 

On the contrary, when the proauce of the farm 
is grain and grass, fed on the farm, and the fattened 
stock only is sold, the manure compensates so fully 
that httle or no depletion goes on. 

STOCK BRINGS WEALTH. 

The reason why stock brings certain wealth is, 
that where the grain of the fanu is sold it carries 
the gi-eat bulk of organic and inorganic matter of 
the crop. To compensate for this, sooner or later, 
this must be returned in one or another form. It is 



only a question of time when the soil will be so de- 
pleted tliat it will not pay for the cultivation. If 
the grain is fed to stock, and pastiu-ago is held suffi- 
cient to carry stock enough iu sunnuer to consume 
all the rough grain, corn, oats, and the light grain 
of barley, rye and wheat, and sufficioit meadow is 
held to furnish the winter's hay, the whole is re- 
versed. The farmer, instead of selling jirodutc, 
holding from sixty to seventy per cent of dry or- 
ganic and inorganic matter, sells flesh which con- 
tains only about twenty to thirty per cent of diy 
organic matter, for flesh and fat average fully 
seventy per cent of water in their bulk. 

Again : In selling grain from the farm at an av- 
erage of from half a cent to one cent per pound an 
immense amount of hauhug is entailed. On the 
other hand, fat steers, sheep and hogs sell all the way 
from three to six cents per poimd, and cany off the 
farm seventy per cent of water as against about fifteen 
per cent of Avater as in the case of grain. This is 
the sole secret — if it be a secret — why the stock 
farmer gets rich while the man who persists in selling 
grain eventually covers his farm with mortgages. 

SECTION V. STOCKING THE FARM. 

In stocking the farm the owner must carefullv 
canvass in his mind what class of stock will best pay 
the investment. As a rule diversified stock, as diver- 
sified farming, pays best. The variety of sheep most 
profitable, for instance, may depend upon a number 
of contingencies. If near a market where lambs and 
mutton bear a good price, some one of the Down 
breeds should be used on the common sheep of the 
country, to buUd up a profitable flock. If wool is 
the special object, American Merinos will be indi- 
cated. The swine (males) used must be of some one 
of the improved breeds, for no man nowadays can 
feed common bred hogs with profit any more than 
he can afford to keep sheep not of some of the 
special breeds. If cattle are to be fattened, one can 
hardly go astray if he have good grade Shorthorns 
or Herefords. They are now so widely disseminated 
that good males are not difficult to get. If milk, 
butter and cheese are an object, the choice will lie 
between the Holstein for quantity, and the Jersey 
for milk rich in cream. So far as horse stock is 
concerned, the Percheron or Clydesdale for labor,o r 
a good, strong, staunch, trotting sire when style 
and speed are required, will meet every ordinary re- 
quirement. 



12 



Till*: j''^viiivt J^:li^s' wrocic lu^oic. 



CHAPTER II. 

WHY STOCKMBN GET KICH, 

SECTION I.— MANUFACTURING CONDENSED PRODUCTS. 

THE reason why stock-breeclers aud stock-fcetl- 
ers get rich was as well uuderstood more than 
two thousand years ago as it has been since 
by the more careful of observing farmers. The 
dairy cow converts the food eaten into milk. The 
products of the farm are consumed on the farm, 
nothing but the manufactured products are sold, and 
these only in their most concentrated form. The an- 
imals of tlie farm are considered simply as machines 
for converting bulky and inexjjensive products into 
more costly products. The animal converts grass, 
hay, grain, and other natural foods into flesh. The 
dairycow converts the food eaten into milk. The 
milk is again separated into cream and skimmed 
milk. The cream is still farther separated into but- 
ter and buttermilk. The skimmed milk and butter- 
milk are converted into second-rale cheese, a^nd the 
whey is fed to swine ; or the skimmed milk and but- 
termilk, with the addition of other food, are directly 
employed in feeding calves. 

The farmer in the feeding of animals employs them 
as machines to condense his products. He takes the 
milk— -one of the products — and, becoming a manu- 
facturing chemist, manipulates and combines, pro- 
ducing a still farther condensation, butter and 
cheese, employing the refuse continually in the pro- 
duction of flesh. A fat ox is worth as much as a 
common work-horse. Improved breeds are worth 
far more — always Avill be — than common breeds, 
just as lieavy, plump, clean grain will always com- 
mand a better price than inferior; just as fine fruits 
vegetables, or other products will command better 
prices than common ones. Improved cattle, sheep 
and swine are more profitable because they produce 
more and better flesh or wool for the food eaten 
than common ones. The fine road-horse, saddle- 
horse, or superior draftrhorse will always bring su- 
perior prices, and for the simple reason, they are the 
most economical for the purposes for which the 
buyer intends them. We hope to give many ideas 
before we finish this work to show how best to bring 
about desired ends m the practical breeding and 
feeding of all domestic animals. 

SECTION n. ANCIENT WRITERS ON LIVE STOCK. 

The great Mago, the ancient Carthageuian writer — 



whom, the Eomaus when they finally conquered that 
nation, fortunately thought his writings worthy to be 
preserved and brought away — both Mago and Hamil- 
car thought it not unworthy, nor beneath their dig- 
nity, when not occupied by war, to contribute, by 
their writings on agriculture, their quota toward the 
sustenance of human life. There were twenty-eight 
of these treatises of Mago thus preserved by the 
Romans. 

MAGO ON V/ORKING OXEN. 

His description is a model in essentials of strength 
to-day. He thoroughly understood what good hand- 
ling meant. The Latin writing says, "Tactu cor- 
poris moUusiino" and Varro acknowledges to having 
borrowed "a good deal from the book of Mago, which," 
he says, " I make my herdsmen read." 
Upon buying working cattle Mago says: 
The young oxen which we buy should be square in 
their form, large limbed, with strong, lofty, and dark- 
coloured horns, broad and curly fronts, rough ears, 
black eyes and lips, prominent and expanded nostrils, 
long and brawny necks, ample dewlaps, pendent 
nearly to the knees, a wide chest and large shoulders, 
roomy beUied, with well-bowed ribs, broad on the 
loin, with a straight, level, or even slightly depressed 
back, round buttocks, straight and firm legs, by no 
means weak in the knee, large hoofs, very long and 
bushy tails, the body covered with thick, short hair 
of a red or tawny colour, and they should be very 
soft handlers. 

SECTION in. COLUMELLA AND CATO. 

Columella was a voluminous and practical writer 
on agriculture. He was a Spanish-Roman, to coin 
a word indicating his nativity, and occupied a Pyre- 
neau farm. His writings on sheep have given rise 
to the supposition that he introduced Merino sheep 
into Spain. Columella, however, does not say so. 
An uncle of his is quoted as having improved his 
flock of sheep through the introduction of African 
rams. In his books on agriculture and domestic ani- 
mals proper, poultry and bees, he excludes the sport- 
ing dog, properly enough. They are the worst ene- 
mies of the flock master; far worse than wolves. 
Columella advocated gentleness and fair dealing as 
between landlord and tenant. He was what we 
would call a hberal man. 

Cato, on the other hand, was what the Scotch 
would call near. He thought ditches should be 
scoured, other odd jobs done, and everything made 
tiily on public holidays. When slaves were sick he 
cut down their rations. He advised that a propric- 



riiK l<-"^riMIGK.S' STOCK nooiv. 



IK 



tor should be soekiiis; to sell rather thau to buy. The 
bailiff must (.arefully look over the cattle with a view 
of sale. He gave sensible advice in that the bailiff 
should sell old work oxen and culls — both cattle and 
sheep — wool, hides, old caiis and old iiui)lements, 
and anything else that could be spared. It is not to 
his honor that we are obliged to record that the in- 
structions included any old and diseased slave. 

The sagacity of Cato, however, was acute, and we 
quote him as showing that in his time stock-feeding 
Mas regarded as most profitable. Columella records 
him as answering to the question how a man may 
get rich soonest by farming, by replying: " By be- 
ing a good grazier." 

How next? 

" By being a middling grazier." 

Columella regrets that the question being put a 
third time the answer was: " By being a bad gra- 
zier. " 

MEAT PRODUCTS ALWAYS DEMANDED. 

Pliny discredits Colaraella as to the third reply 
and says that Cato's inculcation was to dej^end upon 
that which gave the best returns for the labor ex- 
pended, and adds that Cato thought, with many other 
eminent men, that meadows produced without labor. 
Stockmen have ever found it to be the case, and to- 
day food-flesh is the only commodity that has not 
seriously declined in price in England. In the 
United States its tendency has been steadily up- 
ward. 

Why? The necessities of stock-breeding and 
feeding are more exacting than those of grain. It 
requires better intelligence and more accurate 
knowledge. Hence, the non-reading man is never a 
successful breeder. 

SECTION rV. A MODEL FAEMEE. 

Pliny, the orator, advocate, senator and poet, 
among his other descriptive and agricultural writings 
thus describes a model farmer: " C. Furius Cres- 
sinus, a freedman, became the object of much ill- 
feeling on the part of his neighbors, in consequence 
of his gathering from a very small field much more 
produce than they could obtain from very large 
ones. Ho was accused of attracting the crops from 
other fields by charms. Sp. Albiuus appointed a 
court day to hear this charge; and Cressinus, fearing 
that he might be found guilty, when the tribe were 
about to pronounce their verdict, brought his live 



and dead farming stock into the forum; and he 

brought with him a stout wench, and Piso says she 
was in good case and well clad. His iron imjjle- 
ments were exceedingly well manufactured, the si)ade8 
were strong, the shares powerful, and the oxen in 
fine condition. Then he said, ' These, Romans, are 
my charms; but I cannot show yon, or bring into 
the forum my mental labors, my vigils, nor the 
sweat of my brow.' " 

It is by mental labor and watchfulness, fully as 
much as by the sweat of the brow, that the stock- 
man reaps profit now. It is not that it is diilicult, 
but the stock-breeder must use intelligent observation. 

CHAPTER in. 

THE REI^VTION OF STOCK TO FAKM ECONOMY. 

SECTION I. IMPORTANCE OF THE ANIMAL INDUSTRY. 

The value of the farms of the United States in 
1880 was $10,197,096,776. The value of fanning 
imj)lements and machinery was $406,520,055. The 
value of all crops produced, including all the grain, 
hay, cotton, tobacco, sugarcane, rice and hops, was 
$2,230,097,881. The value of all dairy products, 
including milk sold, estimating butter at twenty 
cents per poimd, cheese at eight cents, and milk at 
twelve cents per gaUon, was $221,247,943. The 
value of the wool at thii-ty cents per pound was 
$46,704,525. This gives us $267,952,468, as the 
market value of prepared animal products of the 
farm. 

Assuming that one-fourth of the aggregate num- 
ber of cattle and one-third of sheep are yearly 
killed, and one-half the total of swine, this would 
give 8,000,000 of cattle, 12,000,000 of sheep and 
24,000,000 of hogs, in round numbers, marketed each 
year. That this is ai^proximately correct is proved 
by the fact that in 1880, 12,248,854 hogs were packed 
in the west, and in the whole United States, 16,- 
357,360 head. 

SECTION n. LIVE STOCK VS. CROPS. 

It is a well-known fact that live stock is steadily 
decreasing in numbers in the United States, in com- 
parison to the population, and also in comparison to 
the amount of crops raised. It is the fact that prices 
of live stock and live stock in'oducts are constantly 
increasing, while cereal products are rather decreas- 
ing. It is a fact that meat and meat products are 
the only agricultural commodities that have steadily 



u 



'riiJfi: i^vvitJMEixt&j' STOCK book. 



appreciated in price iu all civilized countries, or have 
rcniiiiiic'd steady while other jn'oducts liave fluctu- 
ated more or less violently, and, with a steady de- 
preciation on the whole. The reason is, in the 
United States tlie wealth of the soil and railway 
facilities cnahle crops to he cheaply raised and 
cheaply and promptly transported, and especially 
on new lands the farmer does not turn his attention 
toward getting animals to eat up the surplus of his 
farm, until overcropping has seriously reduced the 
yield. There are exceptions. These exceptions are 
among that class who read and keep themselves in- 
formed uj)on what is constantly coming up new in 
their profession. They do not disdain to j)rofit by 
the experience of others, as shown in hooks, the 
true pioneers, as they are co -laborers, of the agricult- 
ural press. This reading class will in every neigh- 
borhood be found to be the most forehanded of the 
community. 

SECTION m. LIVE STOCK AND FAEM ECONOMY. 

It is evident that the end of agriculture, when 
only grain crops are raised, even on the richest soils, 
must be utter impoverishment of the soil. It has 
already plastered farms in large sections of the 
west with mortgages. Stock raising and stock feed- 
ing redeemed them. To-day iii the wealthiest sec- 
tions of the west the richest farmers are those Avho 
carry the most grass. The same is true in England. 
Notwithstanding the vast aggregate spent in com- 
mercial manures, the "sheet anchor " of British 
husbandry is grass and the forage crops raised for 
feeding stock. 

COTTON AND SOUTHERN AGEICULTUSE. 

Cotton cultivation and other special crops have 
impoverished southern soils. Her more sagacious 
farmers arc now giving attention to grasses and 
forage crops as largely as possible, and earnestly in- 
quiring for those grasses and clovers that will best 
stand the climate. Blue grass has made such por- 
tions of Kentucky as are adapted thereto famous 
the world over. It is not indigenous, there, but 
transplanted. It is, so far, indigenous over vast 
areas of the west, in one or the other of the two 
principal species — Poa Pratensc, the more southern 
variety, and Poa Compressa, the more northern var- 
iety — as to form the basis of pasturage, and wise 
are those farmers who foster it. 

HOW MUCH GRASS ? 

Raise as much grass as your farm will carry in 



live stock — not less than one-half of the farm. Per- 
manent pastures on all the rougher portions of the 
farm and meadow and pasture, alternated with the 
cereal grains on the cultivated area. Indian com 
is the golden crop of the west and northwest, be- 
cause it will fatten stock cheaply, and when fed out 
on the farm is not exhausting to the soil. Stock 
gives emidoyment on the farm the year round. 
Beef, pork and mutton are condensed products, 
easily transported, always cash products, and pro- 
ducts which leave the farm in its original fertility; 
for crops are exhausting to the soil, just in propor- 
tion to the bulk carried to market. Flax is exces- 
sively exhausting. Why? Both seed and straw — 
often the roots as well — are carried away. Clover 
and the grasses are renovators. Is it not wise to 
use them early, liberally and continuously? Hence 
we repeat keep not less than one-half the farm in 
grass; two-thirds to three-quarters would be better, 
and none too much where a variety of stock is kept. 

SECTION rv. DtVEESIFIED STOCK BREEDING PROFITABLE. 

Every farmer must decide for himself how much 
and Avhat kind of stock he will carry. The amount 
will depend upon the situation of the farm, the 
nature of the soil, climate, water facilities and 
other contingencies that must be studied. It must 
be remembered that certain grasses are eaten 
and others refused by a given family of animals. 
Cattle should have flush pastures ; horses hke short 
pastures ; clover and the legumes are favorite foods 
for swine; sheep eat a large number of weeds, as 
do horses, but like horses, prefer a rather short 
pasture of diversified grasses. Hence diversified 
stock breeding is not only possible but profitable on 
the average farm. 

WHAT TO RAISE. 

Two or three colts a year, the produce of the 
regular milking herd, a small flock of sheep, and a 
few good breeding sows will year by year grow into 
a mine of wealth, by consuming on the farm the 
corn and oats raised, and the light and unsalable 
grain of other crops. Grass and hay are the stand- 
ard food for growing animals. It is not all-suflSci- 
ent. The young animal must have grain in winter 
to reach the best, and, of course, the most j^racti- 
cally economical results. The fattening animals 
should have rations of grain daily, even in summer. 
With hogs clover and grass is only available to assist 
summer c;rowth. 



*t 



< > 



■l'Hl<: i'^Vli>tKliS5' t^TOClv JBOOli. 



i; 



THE OUTCOME. 

YoTir growing liorse stock will give emi^loymcnt 
through the traiuiug of them ami assist in working 
the farm. In fact, nearly all the farm lahor may 
thus he done. "When thoroughly trained, and of 
proper age, they may be sold to be replaced with 
other.",. This gives you money either after the sjiring 
plowing is over, or the harvest gathered, as the case 
may be. Your wool and lambs bring money at a 
time when it is ahvays wanted. Your hogs may be 
finished oflf by Christmas, and in the early spring 
yom- steers will be ripe for the butcher. Y'ou have 
not dejjended entirely upon your cereal crops, you 
have not depended upon one kind of stock. You 
do not get yoiu- money all at one time, but right 
along. It is not a feast in good years, and a famine 
in jioor years, for you have not dei)euded upon one 
crop, but many. There may be partial failures every 
year. Yet you come out all right, for a faihu'e in 
one direction generally brings compensation in an- 
other. It is the man who depends upon special 
crops to whom a bad season brings disaster. 

SECTION V. GKASS AND STOCK FEEDING. 

Much has been wi-itten on the i^ennaueut pastui-es 
of Great Britain, and the theorist always lays gi-eat 
stress upon the great value of j)ermaucnt pasture. 
It is a good thing to have upon siich portions of the 
farm that will not profitably produce anything else. 
Great Britain is iieculiarly situated — a moist cli- 
mate, cool in summer and comparatively mild in 
■winter. Wc have hot, often dry summers, and cold, 
often dry winters. Hence our system of cultivation 
and our management must be entirely different. 
England has many grasses adapted to her climate; 
we have comparatively few. Our pastures brown in 
summer. We must tide over our summer drouths 
with some fodder crop, or with gi'ain. The stock 
cattle may be earned comparatively easy. The 
dairy stock and the fattening stock must be kept 
up to their fuU condition. 

The wise farmer will carefully consider aU these 
points. It is the season for pushing forward the 
hogs that are to be fattened later. As the grass 
fails, the steers that are to be finished later must be 
kept fully growing. The ewes giving milk must be 
looked after and assisted with some si^ecial food. 
Grass must be used to its fullest extent, and a moist 
meadow, not fully pastured, may be reserved to 
assist in this contingency. In other words, it is a 



good i)lan to have some surplus grass. . Li iiusli 
seasons you may have surplus hay, it is true. It is 
always good property. Steers or sheep may be 
brought to eat it. The steers may be sold in the 
spring as stockers, and the sheep disposed of after 
shearing, if not wanted on the fanu. 

SECTION \^. — RMSING A HERD. 

Whatever the stock, the best is the cheapest, al- 
ways. The farmer, as well as the special stock 
breeder, must know what he is breeding for. For 
dairy puqioses he would not select Hereford, Polled - 
Angus or Short-horns, unless he niight be so fortu- 
nate as to find lineal descendants of these latter, of 
families once celebrated for milk, in this admirable 
beef breed. They are not so common now as good 
milkers of the mixed stock of the country. If his 
idea be cheese making he would not select Jerseys, 
however valuable they may be in a butter dairy. 
He must look to the Ayrshires or the Holsteiu or 
Dutch-Friesian, as this admirable milking family is 
indifferently called. In the Avest the name Holsteiu 
is generally used. Large messes of milk, rich in 
both butter and cheese, lie in the Dutch cattle and 
the Ayrshii-e. My own conviction is that, as a 
whole, the Dutch cattle are better suited to our 
northern climate than the Ayi-shire, and as a nile 
they are more uniformly large milkers. 

SELECTING A BULL. 

Whatever breed is selected, fully as mxich care 
should be taken that the bull be of an approved 
milking strain, and with a record showing this, as 
that the cows be so. If a grade herd is to be raised, 
it is none the less necessary. If butter is the ob- 
ject, the Jersey or the Guernsey have no superiors. 
Whatever the object, whether for beef or milk, the 
bull is important, for it is he who stamps the herd 
with excellence. 

The Devons and Galloways for their hardiness 
have claims in special locations. They are fair 
milkers, but, except the stock must take rough 
usage, are hardly to be recommended. If beef is 
the object, the Herefords will certainly give satis- 
faction as grazers, or as feeding cattle, well north, 
as will the Short-horns as certainly in the latitude 
of forty degi-ees and south. In the hill country of 
the south, the .Jersey for butter and the Ayi'shire for 
cheese wiU leave little to be desired. 

HORSE STOCK. 

In horses the farmer must raise that class which 



*i 



16 



THE F^KiviEriS' STOCK BOOK. 



will do his own work, and yet make salable horses 
when fully matured. The Percheron, the Clydes- 
dale, or the Shire horse will jn-oducc colts on fair- 
sized roomy mares that will he active and strong, 
and bring handsome prices for heavy city teaming 
when ready for sale. The Cleveland hay will bring 
elegant, active horses, of good size for any farm 
work, and sell for good prices for express and other 
general work, and the handsomer specimens will sell 
for large prices as carriage teams. 

On f ai'ms where the labor is not of a heavy nature 
a lighter class of horses may be bred — horses of 
from 1,000 to 1,200 x)ounds each. These are j)ro- 
duced by breeding staunch — not necessarily very fast- 
trotting — sires upon fair-sized, handsome, active 
mares. Three of this progeny harnessed abreast 
will do fairly heavy plowing, and two will do the 
ordinary work of the farm. When mature and well 
trained they will sell for business — light exj)ress and 
buggy — horses. The better ones for road — special 
driving — horses, and where they can be matched 
together, and have a fair turn of speed, for light 
double driving horses. 

SHEEP AND SWINE. 

The same rule will apply to sheep and swine. 
The sire must impress the progeny. If you desire 
to breed mutton and wool, Shropshire, Hampshire or 
Southdown sires will be indicated. If length of 
staple and heavier weights are desired, the Cotswold 
has proved Avell adapted to oiu* climate. The Lei- 
cester or Lincoln cross will also jjrove valuable. 
But whatever the cross adopted, once established, it 
should be adhered to, and the cross shoiild be made 
preferably on large roomy ewes. The Downs all 
cross kindly upon our native fine wools, that is, 
sheep containing more or less Merino blood. 

With swine the j)roblem is simple. Select smooth, 
well developed sows, and use boars, either Berkshire, 
Poland-China or Duroc-Jersey, as the fancy or ex- 
perience may dictate. Crosses of these three favor- 
ite breeds comprise the bulk of all hogs slaiight- 
ered in the west. 

CHAPTER IV. 

STOCK BREEDINO ON AVERAGE FARMS- 
SECTION I. HORSE BREEDING ON SMALL F^VEMS. 

Many farmers Avho raise one or two colts each 
year are at a loss to understand why they cannot 



raise fast running and trotting horses. The reason 
is simple. Very fast horses are the produce of sires 
iuid mares, both bred for generations for these par- 
ticular purposes, and in one special line. The aver- 
age cross-roads racer or trotter has filled the country 
with weeds, worthless for the tm-f and not of value 
for labor. There are exceptions, it is true — veiy 
rare ones. In fact, a man is more apt to be struck 
by lightning than to become the possessor of a "fast 
one " that was " got by chance." 

If you have an exceptionally good mare, proved 
as the mother of colts carrying the characteristics 
of the sire to which she is bred, take her to tlic 
best sire your means vfill afford. As a ride stick to 
the line we have marked out in the previous chapter. 
It has both sense and experience to back it up. The 
average farmer certainly cannot afford to make ex- 
periments that time and again have been proved 
woi-thless ones. The line we have indicated is the 
result not only of our personal observation and ex- 
perience, but also as indicated by eveiy competent 
authority we have ever examined. 

Horse breeding by the general farmer is not to be 
made a special occupation. His reliance must be in 
feeding his provender to cattle, swine and sheep. 
If the farmer gets profit out of his horses raised, by 
their labor until ready for sale, it is so much clear 
gain. If he rear more than this, they lose money 
for him. 

SECTION II. ECONOJIY OF CATTLE. 

Cows are paying all the time. Their milk may 
be set for cream and made into butter, and the skim- 
med milk and buttermilk, with the addition of some 
special food, will rear the calves. These are con- 
stantly growing in value. Cattle consume the rough 
provender of the farm. They do not require extra 
stable care and grooming except when being fat- 
tened for the butcher. They simply require warm 
sheds, protected from the wind, with plenty of straw" 
for bedding. If fed liberally ftrom birth, so they 
may grow without check, they will bring at three 
years of age nearly that of the average unbroken 
three year old colt. There is a good jirofit on the 
food eaten and the manure is clear gain. 

SECTION III. SWINE ON THE FARM. 

Swine are not economically kept unless they get a 
part, at least, of their summer feeding from red 
clover and weeds. When they do not form an im- 
portant part of the farm economy, the clover may 



<t> 



t 



TliK I'-^VIiM Kits' s'rot:ii. JJOOIC. 



17 



be cut aud tlirown to tlicm in the feeding yard, to- 
gether -nitli snch weeds as may easily be gathered. 
Aniar;inth and pm-slcy are tlic two common weeds 
especially prefoncd, but clover must be the main 
stay for succulent summer food. 

If swine feeding is a special part of the farming, 
a pasture must be set apart for them. Let this be 
seeded to red clover — the biennial variety. It may 
be fed the first season of sowing, if well set, say 
after the middle of Jime, but it is better to cut the 
first crop and feed it in yards, aud not pasture until 
the second gi'owth comes on. The second year it 
may be pastured close, but the tendons of the swincs' 
noses must be severed to prevent them from rooting, 
or they must have rings in their noses. The third 
season, the hogs may be allowed to root, unless tlic 
hog i)astm-e has re-seeded itself. We prefer the 
third season to allow the hogs to root, and then to 
break up, keeping the clover pasture good by seed- 
ing new land. 

SWINE AND THE WHITE GRUB. 

Swine are indefatigable hunters of grabs aud 
other larva, and a meadow infested with the white 
gi'ub (larva of the May beetle) should be given over 
to the hogs to clean. These grubs live in the soil 
tliree years. The second year in the ground is their 
most destnictive year. The third year they trans- 
form into the May or blind beetles. 

The beetles may be destroyed by setting gasohue 
or kerosene torches in the field at night, the beetles 
always flying into a light and destroymg themselves. 
We have seen a meadow so infested mth the white 
grab, which lives on the roots of grass, that it could 
be rolled uj) Hke a cai-pet. 

SECTION rv. PLACE OF SHEEP ON THE FAEM. 

If sheep were simj^ly valuable for their- wool, or 
for their mutton, they would perhaps be the least 
valuable of farm animals, except in mountain or 
other firm soils, where they may run in immense 
droves, attended only by the shepherd and his dog. 
There is, however, the yearly shearing of wool, and 
also the value of the sheep for mutton when mature, 
and the sm-plus fat lambs, the most costly meat in 
oiu' markets, and also their manm'e equally distrib- 
uted. These together is what has caused the sheep's 
foot to be called golden. 

SHEEP AS WEED DESTROTEKS. 

One special advantage of sheep, however, is that 
they arc gi-eat weed destroyers— herbs being their 



favorite food. Hence they have a fourfold use on 
the farm. They give nmtton, wool, fertility to the 
soil, and hghtcu the labor of cultivation by destroy- 
ing weeds. They will soon clear a com field, after 
it has been " laid by," of such weeds as have escaped 
the cultivator, and without injury to the crop. 
The ears tliey cannot manage, and the few blades 
taken do no injury. If an occasional rogue butt 
down the corn, or tear off the ears, he must be 
watched out and separated. We have seen a potato 
field completely cleared of weeds, after the crop was 
too far advanced to plow, the sheep advancing be- 
tween the vines v/ithout injury to the potatoes. 

SECTION V. — WHiT SHEEP TO KEEP. 

One must know the sheep best adapted to his lo- 
cation, and this aside from the question of nearness 
to a good market for mutton. If mutton is the 
special value, the Shropshire or the Hampshire-Down, 
as the case may be, may be used for level or roUing 
rich soil, aud the Southdown for more hilly situa- 
tions. Merinos are the sheep for aU situations, 
though their natm-al place is in luU and mountain 
regions, or on high jjlateaus like om- jilains region. 
In England they share the mountain range with the 
Southdown, Che\dot and other Alpine breeds. The 
Shi'opshires and Hampshire-Downs take then- natu- 
ral place in the less hilly regions. The ui^lauds 
foster the Oxfords and Cotswolds, while the Lei- 
cester and Lincolns are at home on the lowlands, 
nearer the sea level. A modification of this will 
suit the wants of the American farmer, for we have 
comparatively a small area occupied with mountain 
ranges, compared to our vast cultivatable area. 

A sheep run must be rich in vegetation. It should 
not he marshy, aud a firm soil meets the best re- 
quirements. The Leicester and Lincoln do not ob- 
ject to moisture, if they may he, when at rest, on 
firm soil. The Oxfords and Cotswolds are at home 
on our rich rolling soils. So is the Merino, fairly 
well, and even the Shropshire. The Hampshire and 
the Southdown remain healthy -\rith ordinary care, 
and the crosses of these breeds with the Merino do 
better still. 

CHAPTEE V. 

STOCK FEKOING AND FEKT/UTT. 

SECTION I. WHY STOCK CONSERVES FERTILITY. 

Constantly carrying away the products of the 
farm will in the coxu'se of years so deplete the soil. 



i 



•6- 



18 



THE F^.RMlKIiS' STOCli EOOK. 



f 



that it will no longer pay the expense cf cultivation. 
This is not altogether cine to the exhaustion of the 
elements, but to tlie fact that nature cannot elabo- 
rate as fast as the fertility is abstracted. Constant 
working of the soil causes it to change its structure, 
and especially so in clays when Avet. It is the per- 
fect disintegrability of the soil, as one of its char- 
acteristics, that allows chemical change to go on 
constantly. Large quantities of manure must be 
applied. This is costly, and especially so Avhere 
this manure must be bought. Eesort is first had to 
plowing under green crops. This means rest and 
recuperation. Then summer fallowing is resorted to. 
This means a still more absolute rest. Then com- 
mercial fertilizers are bought. With all this the 
original fertility is not restored, and with the con- 
stant outlay for manure, and the labor expended in 
fallowing, the farmer soon finds that the value of 
the crops is not equal to the outlay and wear and 
tear. These are the facts. It is not necessary to 
state just how this comes about. It would require 
too much si)ace. Every reflecting farmer will see 
the truth of the proposition. 

SECTION II. HOW STOCK INCEEASES THE FEKTHilTY OF 

THE som. 
Good land should produce two tons at least of hay 
per acre. This will produce about 250 j)ounds of 
beef, if fed as grass. An acre of corn is about forty 
bushels, as a good average. The general average is 
not more than seventeen bushels. Forty bushels of 
corn fed to a steer, or to hogs, will make fi-om 300 
to 400 pounds of flesh, according to the economy of 
feeding. Everything else of the croj) is returned to 
the soil, and if care is taken more than half of the 
manure is distributed by the animals themselves. 
Land laid down to grass is gradually brought to that 
mechanical condition of friability best adapted to 
crops. 

WHY SWAED LAND IS FEETILE. 

Every farmer knows that sward land is always 
fertile, until through constant working its integrity 
is destroyed. The roots of grasses, and especially 
of clover, are constantly bringing fertility from the 
depth of the soil ; that portion not needed by the 
crop is returned again to the soil. The roots dying, 
leave the soil porous for the free circulation of the 
air, and this is constantly working change. Earth- 
worms and other boring insects are constantly at 
work disintegrating and changing the mechanical 



condition of the soil, and for the better. Chemical 
agencies, through the action of the oxygen of the 
air, water and heat, render the mineral constituents 
of the soil available, because from being insoluble 
they become soluble, for only in this state are they 
capable cf being taken up by the circulation of 
plants. The roots of the grasses and clovers and 
the dropjiings of the animals decay into humus, and 
this under the action of heat and moisture assists in 
the develoi^ment of the nitrates, the most costly of 
all manurial substances. Thus the fanner will see 
from a few of the means indicated how simple is 
the question of fertility, once he uses the proper 
means, 

LIVE STOCK AND FEETILITY. 

Through the live stock of the farm, it may be in- 
creased, while at the same time he is accumulating 
money fi-om the profits of the sale. Let us put it 
in another way: A crop of wheat sold, of twenty 
bushels, carries from the acre 1,200 pormds yearly. 
It is worth in all countries distant fTom the ultimate 
market less money than the 300 j^ounds of flesh per 
acre. The flesh is seventy-five per cent water. 
Less than eighty pounds of dry substance has really 
been carried away from the soil per year per acre in 
the shape of meat. Wliy follow the argument 
further? It is not strange that the stockmen gradu- 
ally buy uj) the farms of their more inconsiderate 
neighbors, who think there is no money in feeding 
stock. 

SECTION m. DIVEESIFIED AGEICULTUEE POSSIBLE ON 

STOCK FAEMS. 

There is no difficulty in keeping up a diversified 
agriculture upon the land cultivated in annual crops 
in connection with stock raising. In fact, it is the 
only possible means by which a variety of crops can 
be raised on a farm, except thi-ough the interposi- 
tion of costly commercial manures — nowhere possi- 
ble, except near large cities with extensive local 
markets for special crops. Stock, however, saves 
elaborate rotation, expensive fallowing, costly spe- 
cial fertilizers and enables the cultivator to intro- 
duce the cultivation of just such crops as sell best 
in his local market. Thus he realizes not only the 
best price for his marketable products, but gets large 
profits upon his live stock that has made these other 
valuable crops possible. 

SECTION TV. EELATION OF CROPS TO STOCK BEEEMNG. 

The relation of crops to stock breeding is worthy 



THE VJ^TfM:ETlS' STOCIv IJOOIC. 



10 



of study, aud for this reasou. That is: The out- 
come of profit is founded upon the mutual and eco- 
nomical relation which all departments of any busi- 
ness bear one to auotlier. The basis of wealth in 
all agriculture is justly acknowledged to be grass, 
drass cannot be raised economically without some- 
thing to cat it. To successfully compete in the 
great markets of the world, the stock breeder and 
feeder must, in connection with grass, also raise 
largely of such crops as ^\•ill make stock ripe (fully 
fat). Here, again, as in the case of gi-ass, only a 
certain portion of the grain fed is sold away from 
the farm. The rest goes to refertilize. In seeding 
laud to clover the first crop may be fed, aud a seed 
crop taken afterward if desired. Li seeding a mead- 
ow, one seed crop may be taken and the aftermath 
fed. This will cause the meadow to be fully seeded 
in the weak places. The balance cf the farm may 
be cultivated to the cereal grains or special crops 
that bring the most money. 

COMMON SENSE ROTATION. 

The rotation becomes exceedingly simple. The 
pasture land is made permanent on the least valu- 
able portions of the farm, for meadow and cultivated 
crops. The meadows are turned over successively 
as required, aud special forage crops are raised to 
supply deficiency, in paiiiicular years, or to tide over 
the annual seasons of heat and drouth. All these 
problems, simple as they are, eveiy farmer must 
solve for himself, because the special necessities 
must be specially met. 

SECTION V. NAKED FALLOWS NOT NECESSAKY. 

Naked fallows are the necessity of shiftless farm- 
ing. They show that a farm is not carefully man- 
aged. Their only possible use is to admit the ac- 
tion of the an, in the loose plowed land, to exercise 
its disintegrating influences. Any land resting 
should carry a crop either to be fed off or turned 
under. 

Here is where the stockman again has a large ad- 
vantage. He raises such crops as he can feed off; 
gets pay from his recuperating soil, under grass, 
since the stock return about one-half of the con- 
stituents cf what they eat immediately to the soil. 
The relation cf crops to stock breeding, therefore, 
must be those that will return the best profit when 
sold entire, or which may be most economically fed 
to the farm animals, whatever they may be. 



SECTION VI. FALLOW CROPS AND LrVE STOCK. 

Indian com is the great fallow crop of the west. 
In fact, it is the great fallow crop of the United 
States, since in American agriculture a fallow crop 
is simply a cleaning crop. In the agriculture of the 
last quarter of a century, with improvements in the 
cleaning of crops by the use of the straddle-row 
cultivators, naked fallows have ceased to be known, 
except in a few sections, aud these largely devoted 
to that exhausting and depleting crop, Avheat after 
wheat. 

CROPS FOR TURNING UNDER. 

Next to Indian corn come clover and buckwheat 
for turning under, and no meadow or^iasture should 
be turned by the plow until the growth has fully 
covered the gi'ound, since it not only adds immediate 
fertility, but assists largely by decay in decomposing 
the sward. This fact is so well known in subduing 
prairie sod that plowing is never undertaken until 
the grass is at least six inches high. Breaking is 
then pressed forward until the grass is fully grown. 
Next in importance in fallow crops, which sei-ve the 
double pinijose of cleaning the soil, and furnishing 
feeding to stock, are root crops. In some northern 
sections and in Canada peas are largely used, since 
they may be drilled and cultivated until they get 
strength to quickly cover the soil. In the south the 
cow pea, so-called, but which is really a bean, is 
largely used. Root crops, however, come next to 
Indian corn. Improved implements of cultivation 
render the labor comparatively light, and their great 
value as succulent winter food is yearly increasing 
the area sown. The American climate is not 
adaj)ted to the growth of white tm-nips, ncr indeed 
to ruta-bagas, except well north. CaiTots, however, 
are grown everywhere, but mangel-wurzel beets, 
from their ease of cultivation, facility with which 
they may be harvested, and their enormous produc- 
tion, are yearly becoming more and more popu- 
lar, especially on prairie soils. 

CHAPTER VI. 

GRASS AND HAY CROPS. 

SECTION I. WHAT IS GRASS? 

The question of grasses is the most important in 
agriculture, since it is the basis of all successful 
agriculture. It becomes especially important to all 
who make live stock a special iield of labor. Grass 
is the universal natm-al covering of all arable soils, 



± 



20 



TTIIi] ]^^^VIl3VI:EliS• BTOCIv BOOK. 



or those rich enoxif^li for profitable cultivation 
Hence the adage that a grass country is a good farm- 
ing country. Grass is known everywhere by its 
peculiarity of leaf and stem. All the cereal grains, 
Indian corn, sorghum, sugar cane, millet, etc., be- 
long to the great grass family. Clover, alfalfa and 
all that class of legumes are not grasses, though 
usually termed so by farmers. Thus defined, in 
this chapter, I will not depart from this classifica- 
tion, although iucon-ect, since they will only be 
considered as forming an impoitant portion of 
meadow and pasture forage. Grass is the most val- 
uable single croj) cultivated in the United States, 
even in its dried form of hay. 

THE VALUE OF GEASS. 

The value of grass as pasture is fully double that 
of hay. More than half of the whole vegetation of 
the earth is grass, and to man its value is more than 
that of all other edible plants combined. That we 
have a large stock to select from is shown by the 
fact that Prof. Beal, of the Michigan Agricultural 
College, names sixty-five true grasses, excluding the 
cereal grains and the clovers, as being foimd in 
Michigan, the most of them indigenous to the state. 
Prcf. Lapham notes 105 grasses as native to Illinois, 
eleven introduced and twelve known as cultivated 
grasses. The Avest and south are rich in leguminous 
plants, including several valuable species, and a 
number of varieties. The list to select from is 
really ample, and only requires some study as to 
the availability cf varieties to soils and climate, to 
enable the stock raiser to select the best. 

SECTION II. MEADOW AND PASTURE GRASSES. 

The stock breeder must carefully discriminate be- 
tween meadow and pasture grasses. There are 
grasses, including clovers, that are valuable for both. 
A meadow is intended to be cut over for the hay it 
produces. Feeding off the aftermath does not make 
it a pasture and, especially Avhen the body of the 
grass is timothy, this feeding down is more often a 
loss than a profit. It is in such cases as this that 
the individual must decide as to the propriety cf 
feeding off a meadow. There are jilenty cf cases 
where it is admissible. If the aftermath is flush, 
timothy may be fed by cattle. It should never be 
fed close, especially by sheep and horses. They 
generally destroy the bullj — the life of the grass — • 
which is annually formed next the surface of the 
earth. 



ABOUT MEADOWS. 

In meadows the idea is to produce the heaviest 
swath of such nutritious grasses as will ripen 
nearly together. Clover should form an important 
part of all meadow grasses — the red clover for dry 
arable soils, and alsike clover for moist soils. 
Wherever it will winter, alfalfa is one of the most 
valuable of the clovers, esi^ecially south and on the 
milder portion of the plains region. 

GOOD MEADOW GRASSES. 

In the middle region and northern states, Ken- 
tucky blue grass, fowl meadow, June grass [Poa co)n- 
2)ressa), orchard grass, smooth-stalked meadow grass, 
red top, tall fescue, timothy, red clover and alsike 
clover are among the more valuable and generally 
used of grasses and clovers. South, cow-peas are 
largely sown for hay. Alfalfa, red clover, Bermuda, 
crab, crow foot and gama grass are largely used in the 
gulf states. In the middle southern states, where 
these true grasses will not winter, blue grass, orchard 
grass, timothy and red top do fairly in connection 
with red clover. 

SECTION III. ^RIPENING OF GRASSES. 

Blue grass, orchard grass, taU fescue and red 
clover ripen nearly together. Timothy rii^ens later, 
and red top and fowl meadow later still. It may be 
stated as follows : Where Kentucky blue grass ripens 
in June, the later grasses, will ripen as follows: 
Timothy in July, and fowl meadow and red toj) 
somewhat later, in July and August. Timothy, red 
top and fowl meadow ripen, it will be seen, nearly 
together. Other grasses, less known, ripening nearly 
with timothy are tall fescue, fei-tile meadow grass, 
yellow oat grass, meadow barley grass and soft 
meadow grass. 

SOIL AND GRASSES. 

For our dryer meadow lands, 'in connection with 
the red clovers, we must depend principally upon 
timothy, orchard grass, meadow foxtail and rye 
gi-ass. For moist meadows, in connection with 
alsike clover, one may use red top in its varieties, 
florin, fowl meadow, fescue and meadow foxtail. 
All these grasses and clovers are valuable for pastur- 
age, as well, except timothy, which will not stand 
close cropping. The three most valuable for meadow 
and pasture are blue grass, orchard grass and red 
top. 

SECTION IV. LISTS OF GRASSES FOR SPECIAL USE. 

The following table will be found valuable as 



TlXli: liWllJMBltS' tfTOClC liOOIi. 



21 



sbowiug 



pounds ill a bushel, average iiumber of 
seeds in an ounce, depth of sowing and per cent of 
loss in weight in di-yiug into hay, as given in 
"Grasses, Cereals and Porage Plants:" 



NAMES OF GRASSES 



•a 

3 



e^ 



o a 



X o ^ 
.C« -*^ 

a " "> 
B ^ *^ 
■" cs ca 

41 

5) 






6t'.g 



t » 



— . o 

agf 

o 



c kc a 

c o j5 

3.2iM 

D ew ? •' 



— .2 "> 
o .a 

§*2S 

C C i- 



I OD (C O 

'§sa 

CQ 4-3 ^ 

2 S >.B 

a; ? >- 5 
CD^ . O 



White Top 

Red Top 

Tufted Hair Grass.. 
Meadow Foxtail — 
Sw'etScentedVernal 

Tall Oat Grass 

SlenderW heat Grass 
Crested Dog's tail.. 

Orcliard Grass 

Hard Fescue 

Tall Fescue 

Sheep's Fescue 

Meadow Fescue — 
SlenderSpike Fescue 

Red Fescue 

Red Meadow Grass. 
CommonMannaGrass 
Meadow Soft Grass. 
Italian Rye Grass .. 
Perennial Rye Grass 

MilletGrass 

Reed Canary Grass . 

Timothy 

Wood Meadow Grass 

Blue Grass 

Rough StalkMeadow 

Beach Grass 

Yellow Oat Grass. 

Red Clover 

Perennial Clover .. 

White Clover 

Lucerne 

Sainfoin 



13 


500,000 


to 


I4 


i-2to -h 


1 


12 


425,000 










14 


132,000 


to 


^1 


Sitol 


214 


5 


76,000 


to 


I.) 


1 tolXt 


2>4 


G 


71,000 


to 


i.> 


I tOl '4 


2 


7 


21,000 


LjtO 


;<4 


1 14101^4 


4 


10 


15,500 


to 


'4 


mo ^^ 


2 


26 


28,000 










12 


40,000 


to 


U 


3lt0l 


2I4 


10 


39,000 


to 


H 


HltOl 


2I4 


14 


20,500 


to 


'4 


1 t0li4 


234 


14 


64.000 


to 


H 


%tol 




14 


26.000 


to 


^?: 


3itOl 


21'2 


15 


24,700 










10 


39,000 










13 


58,000 


I4 to 


1., 


%tol 


2^4 


15 


33,000 










7 


95,000 


H to 


!.> 


34t0l 


2I2 


15 


27,000 


to 


J.> 


I tOl'4 


3I4 


18to30 


1 5,000 


I4 to 


i.. 


1 lotO 1 % 


3I2 


25 


80,000 


I4 to 


^2 


1 t0ll4 


234 


48 


42,000 










44 


74,000 


to 


^4 


34t0l 


2 


15 


173,000 










13 


243,000 










15 


217,000 


to 


^4 


1.2t0 «4 


1^2 


15 


10.000 


Is to 


1 


Il-2t0l34 


4 


51-2 


1 1 8 000 


to 


I4 


3-1 to 1 


2 


C4 


16,000 


to 


io 


Il4t0ll.2 





C4 


: 6,000 


to 


i.. 


Il4t0ll.2 


Q 


G5 


32,000 


to 


U 


l4tO 34 


h-2 


60 


12,000 










26 


10,280 


% to 


1 


2 t0234 


4I4 



.65 
.63 
.65 
.57 
.45 



.29 

.52 
.65 
.60 



.30 
.35 
.73 

.50 
.38 
.32 
.50 
.51 
.57 
.72 



SEEDING TO GRASS. 



In sowing grass for pasture, always sow thick, not 
less than thii-ty-two pounds of any mixture, and 
forty is better. For meadow the same advice is 
good, but so heavy seeding is not required ; yet not 
less than twenty pounds should be sown per acre, 
and twenty-five would be nearer the mark. If the 
mixture be timothy and clover, twelve pounds of 
timothy and eight pounds of clover per acre will be 
about the right proportion. 



SECTION V. 



-MIXED GRASSES FOR VARIOUS SOILS. 



Our lists of grasses for meadow and pasture are 
many, mostly having been taken from English 
sources, and containing many varieties not adajjted 
to oiu- dry climate. Upon a careful review of the 
,whole subject, some time since, I prepared the fol- 
lowing tables of quantities of grass seed to be sown, 
for The Breeders' Gazette, for three different classes 



cf lands, both for permanent pasture, and hay 
and pasture, introducing some varieties not generally 
used, and for the reason that the greater the number 
of viirieties the more uniform the stand and the 
heavier average burthen of grass. A variety not 
adapted to a meadow or pasture, as a whole, may 
nevertheless be adai)ted to certain portions of a 
meadow or pasture. Here they will catch and 
spread, thus insuring against thin spots in the 
meadow or pasture. It will be seen that fewer va- 
rieties are given in each case for hay than for pasture. 
Below is the list for good meadow soils — arable 
loams to rather strong clay soils — giving seven va- 
rieties for hay and eleven for hay and pasture. 



LIST FOR GOOD MEADOW SOILS. 


p -7, 

C!< 5 

M .T. 3 

w * 

to — 

12 
8 

6 
2 



3 

4 
2 



HAY AND 

PASTURE 

(pounds). 


Timot.liv 


*s 


Red Clover (biennial) 


4. 


Red Clover (i)eiennial) 


.1 


Orcliard Grass 


8 


l\Toadow Fescue 


3 


Meadow Foxtail 


3 


Blue Orasa .. .. 


5 


Red Top 


3 


Rve Grass 


2 




4 


White Clover 


4 






Total pounds per acre 


37 


48 



The grasses Avell adapted to loams are the fescue 
grasses, nearly all of the jw^i, ov blue grass tribe, 
the most of the bent or red top (A<jrostis) species, 
and the rye grasses {Loliuin). 

The following table of varieties will be found 
adaj)ted to lands subject to occasional overflow: 



LI„T FOR LANDS SUBJECT TO OCCASIONAL 
OVERFLOW. 



Fowl Meadow 

Alsike 

Tall Fescue 

Rough-stalked Meadow. 

Blue Grass 

Red Top 

Timothy 

Fiorin. 

Meadow Soft 

Perennial Clover 

White Clover 



Total pounds per acre . 



_^ 













P 


;1 

S 




8 




(i 




5 




4 









4 




5 









4 











1 


36 1 



gg2 
H K s 



4 
3 
3 

40 



Grasses adapted to moist soils, in addition to those 
previously named, are: Sweet-scented soft grass, 
spiked fescue grass, red meadow grass, narrow-leaved 
creeping bent. 



22 



'riiii; i^'^itMiJEiiiS' yTocii book. 



The grasses adajjied to sandy loams and other dry 
(not arid) soils will bo found below : 



LIST roll SANDY LOAMS AND OTHER DRY 
bOlLS. 



liluo Grass 

Kcil Clover 

Sheep's Fescue 

Purple Fescue 

Orchard Grass 

Tall-oat Grass 

Hard Fescue 

Rougli-stalked Meadow Grass. 

Crested Dok's Tail 

Red Top 



To'al pounds per acre . 



O w 

MI K s 
« a 



H— • 

3 ^ c 



33 I -1.3 



SECTION YI. ECONOaiY OF THICK SEEDING. 

To show the economy of thick seeding we give a 
table as actually counted by the English authority, 
Sinclair. It shows the average number of plants to 
the square foot of sward, as counted, showing con- 
clusively that seed enough must be given to meet 
every requirement of the soil. It also shoAvs the 
great imjnilse, even in moist England, arising from 
the iriigation of meadows: 



CHARACTER OF THE TURF. 



1. A square foot taken from the rioheet 
natural pasture capable of fattening one 
large ox or three sheep to the acre was 
found to contain 

2. Rich old ]iasture capable of fattening 
one larj^o ox and three sheep per acte 

3. Another old pasture contained 

4. An old pasture of a damp, moist and 
mossy su face 

5. A good pa.sture, two years old, laid 
down to rye crass and white clover 

(). A sod of narrow-leaved meadow grass 
{Toa (lugaslifvlin) six years old 

7. A sod of meadow foxtail by Itself six 
years old 

H. Rye grass by Itself six years old 

S). Meadow irrigated and carefully man 
aged 



M 


fa 
to 


H 

Jr. 


If'r 






r " CO 


< 
H 




P-fH 


■< 


^ 


o 


^ 


o 


1000 


940 


00 


1 000 


1032 


58 


yio 


bSO 


30 


G34 


510 


124 


470 


452 


IS 


192 






80 






75 






1708 


1702 


9(. 



12 



SECTION Vn. A KEFEKENCE TO VALUABLE TABLES. 

It will be unnecessary to follow the matter farther 
here. To make the matter complete, however, we 
give ill the appendix, among the valuable tables, a 
complete list for vaiious soils, for reference, as 
ad.ipted by Prof. Killebrew from the Avork of Mr. 
Flint. They were made for Tennessee, but Avill be 
found all right for the west generally. No. 12 is 
only adapted to the latitude of Tennessee and south. 
We also give there a table of the more valuable 
grasses, as taken from the celebrated Woburn tables, 
carefuUy prepared from Sinclair. (See Appendix.) 



SECTION VIII. MANAGEMENT OF GKASS LANDS. 

To state the case generaUy, the value of a pasture 
hes in its capability for furnishing grazing from 
early spring until late in the autumn. To reach the 
best results in this direction has been the study of 
the most acute farmers of England for the last fifty 
years. The success has only been measurable even 
in that cool, moist chmatc, one of the best for grass 
in the Avorld. Even there the greatest success has 
only been attained by means of irrigation during 
certain seasons. In the United States, with our 
cold winters and hot, dry summers, the difficulty is 
intensified; and our best feeders, especially dairy- 
men, have found themselves obhged to fall back 
ujion special crops — corn, sorghum, alfalfa — Avhere 
it AAdU stand — and various other soihng crops, to be 
cut green, to tide over the drouths and heat of July 
and August. That plants Avill ever be found adapted 
to grazing that will produce succulent food during 
the hot, dry months of summer is hardly to be ex- 
pected ; hence Ave must be content Avith those plants 
that give an abundance early and late, falling back 
ujjou forage croj)s and the grain of Indian corn, 
Avhicli, fortunately, can be raised so cheaply in the 
Avest and Avhich Avill compensate for the lack of 
moisture that has made the meadows and pastures 
of Great Britain the theme of j^oets the world over. 

On calcareous soils blue grass must constitute the 
ground work of pasturage; and aj)on our common 
prairie soils clover must be the sheet anchor. 

EXPERIMENT THE BASIS OF SUCCESS. 

Experiment alone can determine the exact value 
of the various grasses adapted to the various soils 
and locations. The bent grasses (Arfrostin) AviU un- 
doubtedly be found among the more valuable. Or- 
chard grass is undoubtedly the most promising of 
these not in general use. The rye grasses must not 
be overlooked. Fox tail is Avorthy of extended trial. 
Good may, perhaps, be found in some of the panic 
grasses. The broad-leaved variety bears close graz- 
ing; but exists only here and there, never in a close 
sod. The fescue grasses, many of them, have the 
same habit, particularly sheep's fescue; their value 
is undoubted. It must be remembered that in past- 
ures this habit of groAving in tufts, or separable 
here and there, is not particularly objectionable, 
since pastures should be made up of a large variety 
of grasses ; the more the better. 

The object of thick seeding has already been gen- 



riiif: ii^^VKMBiis" 



>1^0C"I\. liOOIv. 



i 



cndly stated. Oue object in increasing varieties is 
to insure a full, compact sward. Another object is, 
that one variety follows another in season, thus iu- 
siu'ing continued grazing. Still another object is 
that if particular varieties are not adapted to the 
soil there will be still enough remaining that arc so 
adapted, after the natural selection by climate and 
soil has been made. 

Mr. John Stanton Gould, some years since in an 
addi-ess before the Agricultural Society of Maine, 
sums uj) the whole matter, which we condense as 
follows : 

First. It appears that the grasses, which in the 
present state of our knowlenge are the most useful 
and the most profitable, seem to flourish best when 
the opposite extremes of wetness and dryness are 
avoided. Very careful counting in a great niimber 
of meadows, gives the following results: In wet 
meadows, out of thirty plants, four were useful and 
twenty-six were useless; that is, they were weeds. 
In dry meadows, out of thirty-eight plants, eight 
were useful and thirty were useless. In moist 
meadows, out of forty-two plants, seventeen were 
useful and twenty- five useless. 

Second. In a rough classification of soils into up- 
land thin soils, poor clay, rich loams, flooded mead- 
ows, and irrigated meadows, the follomug figures, 
which give the average of a great number of careful 
observations, will show the relative values of each 
kind of soil. The "upland thin soils " were in all 
cases the poorest grass lands; the " j^oor clays " gave 
fifty per cent; the red loams 150 per cent; the 
"flooded meadows" 250 per cent, and the "irri- 
gated meadows " 400 per cent more than the " up- 
land thin soils." 

Third. The soil which seems best adapted to the 
production of our best grasses is a strong, deep 
calcareous soil resting on a clayey subsoil. On such 
a soil we may be siu-e of an abundant vegetation 
resisting drought and heat and making a fine, desir- 
able sod; but you must not forget that there is no 
soil which is incapable of bearing grass if we only 
select the variety best adapted to it, and bestow upon 
it the treatment most suitable to it. By effecting 
physical and chemical alterations in the soil, we may 
adapt it to the production of almost any kind of 
grass; but as this is an extensive and tedious proc- 
ess, most farmers will prefer, at least in the first 
instance, to suit their grasses to their soils, rather 



than the soils to the grasses, but wc should keep tho 
amelioration of the soil ste.ulily in view so as at 
length to fit it for the production of the most valu- 
able kinds. 

ABILITY OF SOILS TO NOURISU PLANTS. 

Mr. Gould states that if soil is prepared thor- 
oughly and made as rich as manure can make it, 
and sown so thickly with any one kind of grass seed 
that the seeds will actually touch each other, it will 
be found that after germination many of the young 
plants die out, leaving certain interspaces of unoc- 
cupied soil between the i)lants that still live. These 
interspaces may be filled ever so often with fresh 
seed, but a like result is sure to follow. It is im- 
possible to fill them with the same species, as the 
living plants will not tolerate any neighbors nearer 
than a fixed distance — a distance determined by the 
greater or less abundance of the specific food re- 
quired by the particular species of grass cultivated. 

If with a given amount of this food, the plants will 
grow within three inches of each other, as the 
amount decreases they will require intervals of six, 
nine, twelve inches, and so on. Each soil has there- 
fore a capacity for bearing a maximum number of 
plants of one variety of grass, which can imder no 
circumstances be exceeded. If, then, these imavoid- 
able interspaces be sown with the seeds of another 
species of grass, a certain number of its jilants will 
grow and the remainder will die after germination, as 
before; the plants that grow will not interfere with 
those of the first variety, and the crop Avill be ma- 
terially increased. Still there will be spaces of un- 
occupied soil, and the ground will not be thoroughly 
turled over until from five to twenty varieties are 
growing ujjon it. 

Practical experience has clearly shown that any 
soil will yield a larger and more aiutritivc croj) when 
sown with from five to ten sjJecieS of seeds than 
when only one or two are growing. Animals 
flourish much better on mixed grasses than they do 
on a single species, however nutritive that species 
may be. The animal tissues require numerous ele- 
ments for their support, and these elements are 
furnished in greater abundance, and are better 
adapted for assimilation by a mixture of dissimilar 
grasses. Natiu-e teaches this doctrine very clearly, 
independently of theoretical considerations. The 
horse, when at liberty to choose, will always leave 
the sinirlc one for the mixture. 



24 



THE FARMKRS' fesTOCli BOOIi. 



t 



lUCH VS. POOR SOILS. 

In the tables "\vc liiid that on a very rich old 
pasture, which fattened one large ox and three sheei^ 
per acre, one thousand plants stood on one square 
loot of ground, of which nine hundred and forty 
were natural grasses, and sixty were creeping rooted 
clover and other plants ; there were twenty distinct 
species of ^'lauts on this square foot of ground. 

On a well-managed Avater meadow there were on 
a square foot one thousand seven huudi'ed and two 
plants of the natural grasses, and ninety-six of the 
clovers and other j^lants. Now compare this won- 
derful luxuriance Avith the produce of an equal space 
of land with a single s^jecies of grass. A single 
square foot where nothing but narrow-leaved meadow 
grass grew, contained one hundred and ninety-two 
plants; of meadow fox-tail, eighty-two plants; of 
rye grass, seventy-five plants. Comjjare seventeen 
hundred and n-nety-eight with seventy-five plants to 
a square foot and we can at once see how desirable 
and 2)rofitable is the sowing of a great variety of 
seeds. You will see how much is annually lost to 
the country for the want of a greater variety of 
plants in our meadows and pastures, for the farmer's 
in the United States who sow many varieties of grass 
seeds might be comfortably accommodated in a 
moderately-sized church. 

SOWING GRASS SEEDS WITH GRAIN. 

Most farmers are accustomed to sow their grass 
seeds with some kind of grain, and many defend the 
practice on principle, but really the preponderance of 
evidence is clearly and unequivocally on the side of 
those who advocate separate sowing. The practical 
results have almost invaiiably been in favor of this 
method when it has properly been done, and theoreti- 
cal considerations would most certainly lead to this 
practice. The grain crop abstracts from the soil a large 
jiortion of the nutriment which is needed exclusively 
by the young grass. Every plant of grain occupies 
a -place to the detriment of the expected sward; 
much injury is done by the lodging of the grain 
when beaten down by heavy rains. The young 
plants are repressed in the sj)ring by the shade of 
the grain when they most need the genial influence 
of the sun, and then when the grain is cut it is ex- 
posed in its weakened state to its fiercest summer 
glare, at a period when it is more exposed to drought 
than at any other season of the year. This perfect 
coincidence b3tween the teachings of science and 



the results of j^ractical exj^erience, fully justify the 
opinion just given, that grass seeds in most cases 
should be sown by themselves. 

DEFECTIVE SEED. 

One cause of the failure of seeds to germinate, is 
the damaged condition in which they are received 
from the seedsman. It must be borne in mind that 
difl'ereut species of grass vary greatly in their ability 
to form good seed, a large proportion of the most 
carefully secured crojis proving abortive; thus, or- 
chard grass is very apt to prove defective, perennial 
red clover has frequently abortive seeds, and the 
seed of the meadow fox-tail is, as a general rule, so 
bad that only one seed out of three will germinate. 

GHAPTEE Vn. 

J?'OKAGE AND ENSILAGE PI,ANTS. 

SECTION I. THE USE OF FORAGE CROPS. 

To the stock breeder and feeder, and especially to 
the dairyman, the question of forage jslants to tide 
over summer drouths, and the j)reparation of some 
succulent food for winter use, is of prime impor- 
tance. Fattening stock cannot be kept thriving uni- 
formly during July and August on pastm-age alone, 
except in rare seasons when continued rains and 
cool weather hold the meadows and pastures flush. 
In dry seasons cattle often actually lose flesh, and 
milch cows always shrink. The Avant may be fairly 
met with rye, Indian corn, sorghum and millet, 
sown thick, and cut green to succeed each other, and 
in the order named. Where irrigation may be prac- 
ticed, clover in the west, and alfalfa on the plains, 
will meet every requirement for soiling during 
drouths. Whatever the plants used, they should be 
fed fresh. Wilting in the sun should never be 
allowed. The full succulence of the plants should 
be retained in the green forage cut for midsummer 
feeding. 

SECTION II. FORAGE CROPS. 

Besides those already enumerated, pearl millet 
contains a large leaf surface. Hungarian grass and 
German or golden millet and prickly comfrey, will 
also be found available. The first named, however, will 
scarcely be found profitable north of forty degrees. 
The latter named is propagated by division of the 
roots. It stands the severest drouths, is quite hardy, 
but really needs plenty of moisture to give its full 
yield, Avhich then is enormous. These remarks will 
apply to all the region lying north of Tennessee. 



THE F^KMIKKS' STOCIi IJOOli. 



•lo 



South cf that latitude, Indian com and sorghum 
may be grown everywhere. The cov/-pea, really 
a bean {Dvlichos), is, also, generally used. Pearl 
millet {rniciilaiia xijicatu), seems yearly growing in 
favor. Brown dhoura, also ealled Indian millet- - 
a sorghum — is considered valuable both for its grain 
and its fodder. There are none of the plants here 
mentioned, either for the north or south, except rye, 
Hungarian grass and German millet, north, and the 
cow-jjea, south, but should be sown in drills and cul- 
tivated. Prickly comfrey may be planted three feet 
by two feet apart, and on rich land wiU completely 
cover the soil. It is not, however, a really vahiable 
plant where better may be grown. 

SECTION m. ENSILAGE AND ENSILAGE PLANTS. 

Were it not for the value of succulent food in 
winter, especially for dairy cows, there would be no 
economy in ensilage in the United States. It is 
cheaper to dry' fodder than to cut it green and pack 
it away in air-tight pits. Ensilage is the French 
name applied to green fodder when so presei-ved. The 
pit in which this food is presei-ved is called a silo. 
Ensilage is not a perfect food, and so many cases cf 
injury to horses, from feeding ensilage, have been 
reported, that it should be used for these animals 
with great care, if at aU. A few carrots daily arc 
cei-tainly preferable. It is, however, an essential 
aid for cattle in winter, in connection Avith other 
food, and especially so for cows giving milk. Any 
green plants readily eaten by stock may be used in 
filling the silo. 

THE SILO AND ENSILAGE. 

Some would-be scientific writers have used so much 
mystery in their ideas of how to form a silo that 
many persons have been deterred fi'om attempting 
the labor. The fact is, a pit dug in any compact 
soil free from moistui-e, and not less than six feet 
across, will keej) green vegetable matter when in a 
proper state of division, if pressure is api^lied to so 
compress the mass as to fairly exclude the air. In 
the case of corn or other fodder cut just before 
frost, the pressure may be lighter than that cut 
earlier. The kind of pressm-e cuts no figure. Bar- 
rels of sand or any other easily obtained material 
will furnish this. 

The material must be free from rain or dew, 
should be cut into lengths of two or three inches, so 
it may settle unifornxly, and it should be well 
tramped while being placed in the silo. It is better 



that not more than two or thi'ce days be spent in the 
iilling. In any case strong pressure should l)u 
applied in the intei-vals, and from a well-known law, 
that the stronger the i)ressure the less liability t(j 
heat of moist material. It is the action of the air, 
or rather the oxygen of the air, upon fermentable 
matter that causes heating, and green vegetation 
piled in a body is just in the proper condition of 
moisture to heat strongly and quickly. 

HOW TO FORM A SILO. 

Any j)erson having a bank barn in a soil through 
which water does not filtrate may easily make a sLlo. 
The wall may be laid up of brick or stone, or even 
of plank thick enough to resist the pressure of the 
earth. The silo should not be less than twelve feet 
square and deep, to save the ensilage perfectly. 
The upper four feet may be of boards or jilanks, and 
the whole roofed over. If built wholly in the 
ground, next the barn cellar, it need not be water 
tight unless there is danger of filtering in from the 
outside. Put in the cut fodder as quickly as con- 
venient. When settled, add still more, and so on 
until filled. No definite rule of pressure can be 
given. Strong pressure, however, is better than 
light pressure, for reasons heretofore given. Bar- 
rels of sand closely set together over the planking 
covering the ensilage (and this planking must be so 
fitted that it will settle freely with that of the 
ensilage) will be sufficient. If it gets hot in the silo 
increase the pressure. Stone is, perhaps, easiest to 
handle as a means of pressure. 

If the ensilage comes out in the state called wine 
sour — the acid fermentation — it will be right accord- 
ing to some good European authorities, but the less 
fermentation the better; and this is determined by 
the more or less perfect exclusion of the air. When 
the material is removed from the silo, it should be 
cut down square, and only so much taken daily as 
will serve for the proper ration. It will range in 
weight from thirty-five to forty pounds per cubic 
foot, which may serve for two cows daily. One 
cubic foot per day would be a full ration in con- 
nection with other food, and at this rate a cow 
would eat, at thirty-five pounds per cubic foot, over 
two and a half tons in five winter months. 

There are some points that must be remembered 
in building a perfect silo. The walls should be 
solid, air tight, with proper drainage below. The 
more perfectly the air is excluded at the top the 



2G 



'inp;; ii^^KM:E!rj.s' stock, booh. 



11101 c perfectly the ensilage will keep. The silo 
should be built so as to have direct access thereto 
from the feeding utable. 

SWEET ENSILAGE. 

The material when put in should be well tramped, 
and the silo filled if possible before very much heat 
is shown. Then the mass may be allowed to heat 
to 140 degrees, which will kill the germs of fer- 
mentation, always found in the air. Then press 
down firmly and you should have sweet ensilage. 
To ascertain the temperature drive down a pointed, 
hollow gas pipe that will admit a self-registering 
thermometer in the caliber of the pipe. When the 
heat is sufficient, draw the pipe and put on the 
weight. A given weight of ensilage in a deep silo, 
exposes less surface to the air than a shallow one, 
and requires less pressure from the top. The cost 
of a silo will vary from half a dollar to five dollars 
per ton, capacity, as between the simplest wooden 
structure, and one of heavy masonry with • the most 
careful detail in the finish. 

CHAPTEE Vin. 

THE ECONOMY OF STOCK BKEEDING. 

SECTION I. WHY STOCK PAYS CONDENSED PBODUCTS. 

The economy of live stock consists especially in 
the fact that the farm is not constantly depleted of 
its fertility. In fact a farm that carries its full 
maximum of live stock may constantly continue to 
increase in fertility under a judicious system of cul- 
tivation ; for, wdth the manure left by the animals, and 
the raising of only such crops as may be consumed 
on the farm, there is so little carried away from the 
soil that it is more than made good from that great 
reservoir of fertility, the air. The rotation becomes 
one of the most simple, grass, hay, fodder crops and 
Indian corn being the only crops raised, except only 
oats enough to carry the yearly necessities of the 
horses, colts, calves and lambs. There is no perma- 
nent jjasture except upon those situations that will 
not admit of cultivation. 

Eed clover, timothy, orchard grass and red top 
will be the principal grasses, for hay with blue grass 
and white clover for all permanent pastures as the 
basis. Upon all soils natural thereto, blue grass 
will take the place of other grasses as the meadows 
fail in their hay crops, and orchard grass and red 
top will do the same upon soils not well adapted to 
blue grass. The rotation will prevent pastures from 



becoming bound and mossy. When this begins to 
show, break them up and resecd. 

CONDENSED PRODUCTS. 

Whether you sell beef and pork, or confine your 
energies to dairy products, the salable ones will be 
condensed into small compass, and the farther you 
are from the consuming market, the more your 
relative profit will be, as between selhng live 
stock or the grain of the farm. The beef from an 
acre will not only sell for more than the grain from 
an acre, but you Avill reap the benefit of the added 
fertility of the farm. It is plain you arc not making 
money out of the hfe of the soil, but out of concen- 
trated j)roducts, made possible by your labor. In 
selling the grain product alone you simply get the 
value of your labor, for the depletion of the farm 
will surely eat up, in the end, any saving you may 
have made whilst the land was new. This has been 
j)roved so many times that the mere statement is 
alone necessary. 

SECTION n. NO IDLE SEASONS WITH LIVE STOCK. 

The stock feeder always has something to do. It 
is not a rush and hurry in summer and nothing to 
do in winter. The labor is fully and equitably 
divided, winter and summer. In fact, in the sum- 
mer, except during haying, there is no especial presa 
of work, and in winter the routine is easily m:inagcd. 
Then, again, tliere is always something to sell, — 
beef, pork, butter, cheese, eggs, fowls, lambs, sur- 
plus calves, and wool. These are divided over the 
Avhole year, and not as in exclusive grain farming, 
Avitli the rush and hurry, with much costly hired 
labor in summer, the rush of crops to market after 
harvest, and the enforced idleness of the family and 
the teatns in winter. Neither is the work so onerous 
upon the female part of the family, with its added 
housework contingent upon summer hired help, and 
the extras of a long and tedious harvest. 

S3CTI0N III. ^DrVEKSiriED STOCK P20DUCTS. 

Let us figure how the man owning IGO acres of 
land may arrange his farm to carry the greatest 
amount of stock and at the same time raise a diver- 
sity of crops ; for the greater the number of prod- 
ucts the less the risk of failiu-e one year with 
another; if one fails we have others to fall back on. 
The farm may contain 100 acres of pasture and 
meadow, or seventy-five of pasture and twenty-five 
of hay. In the regular rotation this Avill give 
twenty-five acres of sward for breaking each year 



'riLi<: ii"^it:MKits' si'ociv i3ooic. 



27 



and the same amount for seeding dowu. Thus, in 
the rotation, there may be twenty-five acres of 
Avheat and twenty-five acres of oats, or other cereal 
grain, each year; or fifty acres of corn and ten acres 
devoted to other i)uriioses. Land in good heart, 
when swine and sheep form a fair projjortion of the 
live stock, will easily carry one head of cattle or 
horses, or their equivalent per acre of pasture. 
Forty head of cattle and horses, one hundied sheep 
and thirty hogs may he earned as an average. 

FEEDING THE CHOPS. 

The corn and other grain, the latter seeded with 
gi-ass, will give ample scope for rotation and Avith 
the grain fed the straw may all he utilized, the best 
for feeding and the balance for bedding. The corn 
may be shocked, for feeding, with the stalks, to the 
fattening cattle, the stock hogs doing the gleaning. 
So there will be ample scope for extension in stock, 
since, excejjt in light years, the produce will not be 
consumed ; but the surplus should always be held 
one year to pi-ovide for untoward seasons.. Ten 
cows v/-ill provide for the increase of stock. What 
is lacking to fully consume the grain pasture, and 
hay, may be bought of more improvident neighbors, 
selecting the best calves. 

SECTION IV. FEEDING AND FATTENING STOCK. 

The farm should yearly turn out fifteen fat steers, 
two-year-old past, twenty-five fat hogs, forty sheep 
and lambs, and the fleeces should yearly produce 
500 pounds or more of first-class wool. Tho steers 
should average 1,200 pounds, and the hogs 250 
pounds each. The milk, or rather the cream, may 
be sold to the creamery, or made into butter at home, 
for, as good butter may be made with improved 
means of setting milk in the farm dairy as any- 
where else. The eggs and fowls will cut no mean 
figure in the profits, and the skimmed milk and butter- 
milk, with some extra feed in the shape of corn 
meal, oat meal and linseed meal, will raise the 
calves nearly as well as the cows could do so them- 
selves. 

BREEDING STOCK. 

The breeding sows must be carefully looked after, 
and if extra early pigs, say in February and March, 
are desired, they must have a place for farrowing with 
a temperatui-e of not much under sixty degrees; for 
a young pig is even more susceptible to cold than a 
young lamb. 

If a place that can be heated by fire is provided. 



lambs may bo yeaned at any season, and fat lambs 
intended for the butcher arc worth double in April 
what they are in July. So pigs born in Fel)ruary 
and March and turned off fat after the new year 
always pay better than if wintered once befoi-o kill- 
ing. 

The same rule applies to steers. That man makes 
the most profit who feeds from birth, keeps his cattle 
sp-owing constantly until ripe for the l)utcher. For 
it is well known to the practical man that the older 
the animal the less the average gain from birth. 

SECTION V. AVERAGE GAINS OF FAT STEERS. 

There is no more condensed Avay of showing this 
than by tables. Hence we give the results at the 
last fat stock show in Chicago, in 1883, showing 
rings of both Shorthorns and Herefords, from aged 
cattle down to one year old. It will be seen that 
the average gain from birth is on a constantly de- 
creasing scale as the animal reaches maturity, even 
with the best feeding. Where cattle are allowed to 
lose flesh in the Avinter the showing Avould be still 
uaore marked. The tables of rings of cattle for a 
series of years show as follows: 

SHORTHORNS. 
Six rings of cattle under four years have averaged as follows : 



1SS3 
1882 
1881 
1880 
1879 
1878 



I^umher of animals. 



Three animals averaging 

Five animals averajjing 

Three animals averaging 

Four animals averaging 

Two animals averaging 

Two animals averaging 



;5 


^ 


•^ 


^ 


» » 


■^1 




Oj 














^ 


^ 


i,;^i-i: 


i,95r) 


1,339 


2,147 


1,304 


2,093 


1,300 


2,172 


1,32(; 2,(>:!9 


1,25() 


2,Os7| 



='*i: 



i.to 

1.59 
1.53 
1.0(i 
1.53 
1.07 



Comparative a^es, weights and gains of animals under three 
years : 



1 883 

188 I 
1880 



Number of animals. 



Three animals. 
Seven animals 
Five animals . . 

1879[Three animals. 

1878 Five animals . . 



.^ 


.^ 


*.?' 


r^ 


2i» 


:^ 


&» 


^) 


= c 


jj 














-1 


^ 


871 


1,7()5 


!)()3 


i,(;;m 


9J2 


1,8(11 


871 


1,024 


934 


1,021 



*-^ ^ ,• -^ 



2.02 
1.09 
1.92 
1.80 
1.73 



The averages of tha ring for yearlings were: 



1883 

1.SS2 
18H() 
1878 



Number of anim,als. 



Nine 
Three 
One . 
Three 



II 



()48 
48 1 
721 
072 



1,221 
1,288 
1,590 
1 .385 



'=»i 



1.92 
2.72 
2.20 
2.00 



28 



arHE in^RMlERS" STOCl-i: BOOK. 



Of Imllocks over four yciiiK the Kix fing.s since 1878 have re- 
sulted as follows: 



s 


Ai\ number (if animals of rings. 


I'i 






1 883 
1882 


Six 

Eislit 


2,635 
2,10(i 
2 109 
3,031 
2,364 
?,937 


1,705 

1,808 
1,757 
1,618 
1,786 
1,722 


0.71 
85 


18S1 




8.5 


18SII 


Three 


59 


1S79 

1878 


E i;?ht 

Six 


0.81 
0.72 



HEEEFOEDS. 

The averages of the three-year-old.s (Herefords) have been a 
follows : 



3 


Nainl)cr of animals. 


=a5 

-^ 

1,223 
1,121 
1,233 
1,183 
1,389 
1,346 




Av. gain. 


1883 


Five 


1,851 
1,765 
1,947 
1,875 
1,973 
1,735 


1.45 


18S2 


One 


1.57 


1881 




1.57 


1880 


One 


1.58 


1879 


Two ■. 


1.41 


1878 


Three 


1.26 



The average of the two-year-olds is 


shown below : 






S 

t2i 


Number of amm,als. 


c 

s 

Co 


^ 
1 


5 


1883 


Tliree 


909,1,578 
9541,626 


1.53 


188"' 


Three 


1.70 


1881 






1880 


Three 


943 1,738 

939 1,474 

1,088 1,470 


1.85 


1879 


One 


1.57 


1878 


One 


1.36 



Hereford Yearlings show as follows : 



2 

rs 


Number of animals. 


1 

.i5 
CS 

610 

097 
710 

577 


■*0 

1,132 
1,3.30 
1,115 
1,220 


.4 11. gain. 


1883 


Seven . 
One . . 




1 85 


188'^ 




1 90 


18-!0 


One 


1 57 


1879 


Three 


2.15 



Average of Herefords of various mature ages. 







.o 










■'- 




s 






<li K 


& 






Number of animals. 


§^ 


5: 


to 


e 




.-« 


«*' 


& 


;:;; 




^ 


Si 


•^ 


1883 


Five 


1.774 


1,6.50 


0.70 


1882 

1881 


Two . .. 


2,880 


1 672 


65 


Three 


1,782 
1,350 


1,435 
1,720 
1,615 


0.82 


One 


1 27 


1 879 


Two 


.3,663 


0.56 


1878 


Three 


2,179 


1,63.. 


0.78 



Let us now sIioav the various two year olci rings of 
Sliorthorns and Herefords, with grade Shorthorn 
cows, aged. It will assist in a comparison of aver- 
age gains in connection with a study of the previous 
tables: In 1888, twenty grade Shorthorns and 
nine grade Herefords; in 1882, twelve grade Short- 



horns and six grade Herefords; in 1881, twenty- 
eight grade Shorthorns, four grade Herefords and 
one Hereford-Shorthorn; in 1880, sixteen grade 
Shorthorns and four grade Herefords; in 1879, 
thirty-one grade Shorthorns; in 1878, eleven grade 
Shorthorns and two grade Herefords. 
The whole tabulated is given below: 







•~ 


a 


s.^? 




Ni^mber of animals. 


?* 


5j 


■;: =~ 










^-~ .=- 


(-1 




"^ 


'^ 


'I ^ ^ 


1 8><3 


Twentv-nine 


< 938 

'951 

' 955 

904 

954 

935 


1,910 
1 ,753 
1,6.5 
1,721 
1,710 
1,651 


2 03 


18K2 


Nineteen 


1 85 


18.S1 


T'liirty- three 


1 70 


1 880 


Tweniy 


1 89 


18 79 


Thirtv-one , ... 


1 77 


1878 


Thirteen 


1.73 



The rings of cows have always been small in 
numbers. The table below will give the averages : 



5 


Average of rings. 


Ss. 

-1 

8 

Ci 

1 ,.557 
1,773 
1,663 


1 
2,003 

i,K9(; 

1 722 


I.' c ^ 


1883 

1882 


Entries three, average 

Entries three, average 


1 32 

1-07 


1881 


Entries two, average 


1 06 


1880 


Entry one 


4,225 


1,770 


.41 



In the appendix we give a table of weights and 
measurements of prize winners at the American fat 
stock show in 1884. It will be found a valuable and 
interesting study. 

A SUMMING UP. 

In summing up the whole matter of yearly gains, 
the editor of the Breeders Gazette says : 

"As was to have been exiiected, few of the older 
animals have made large gains. Mr. Sherman's 
Tim, now weighing 3,290 pounds, has gained 235 
pounds. His next neighbor, Jim Blaine, now weigh- 
ing 2,720, has gained only 185 pounds. The second 
heaviest steer of the show, Mr. Varnum's King 
David, weighing 2,835, has only gained 120 pounds. 
The grand Hereford steer, Wabash, weighing 2,350, 
has gained 410 pounds. Mr. Gillett's famous Mc- 
Mullin, weighing 2,710, has gained 145 pounds, 
while Storm, weighing 2,480, has added 425 pounds. 
His fine cow. Lady Peerless, weighing 2,100, has 
made a gain of 220 pounds. In all, eight of Mr. 
Gillett's older animals have made an average gain 
of 280 pounds. In marked contrast is the fact that 
six, shown as yearlings last year, have male an aver- 
age gain of almost GOO pounds, varying from 525 to 
695 pounds, their present Aveights ranging from 
1,575 to 1,910 pounds. The deservedly famous 



TJEiiC li'-A-IiMKItS" STOCIC UOOli, 



2!) 



white Shorthorn, Clareuce Kii-kleviugton, weighing 
2,045, has adtkcl 425 poiuuls. The young Short- 
horn, Cassins, weighing 1,500, has only aided 360 
pounds. 

"In comparatively few of these cases has it been 
profitable to hold over the steers past two years old, 
judging from tlie standpoint of sales on the ijencral 
market. It is a noticeable fact that several of the 
animals named are not in as good form as last year; 
scarcely any are better; but it is fair to say that no 
one is much the worse." 

SECTION VI. SHELTER TREES FOR STOCK. 

The question of shelter for stock is an important 
one. Farm animals must necessarily be exposed 
to the weather during many chilling storms iu the 
spring and autumn. In the heat of summer they 
require shade during rest. Trees are a valuable 
Ijrotection to fields and also to yards and buildings. 
A double jnirpose may be conserved by planting the 
boundaries of pastures and meadows with trees, not 
iu formal lines but in clumps here and there. 
Thus the stock may shelter themselves from wind, 
hail and sleet. 

The value of the shelter of trees has always been 
underestimated. A renhzing sense of its value vnll 
be understood by those who have been caught in a 
blizzard on the open prairie. The timber gives 
relief from distress that once experienced will never 
be forgotten. 

For shelter in fields, any of the deciduous trees, 
of value ultimately for timber, will be useful. Ever- 
greens may be interspersed here and there. All 
trees, however, must be secured against cattle, until 
they get large enough for shade. A wire fence close 
against the trees will not interfere with their value, 
however, as against the wind. There will always be 
a still atmosphere in the lee of any wind-break. 

HARDY SHELTER TREES. 

The faster growing deciduous trees that will be 
ultimately valuable for timber, are the hardy catalpa, 
(C Speciosa). The variety Bujnonioides is a strag- 
gUng grower, and tender uorih of thirty-eight de- 
gi-ees. The hardy western variety is perfectly hardy 
up to forty-two degrees. Next in the order of value 
is white or green ash, and white maj)le. The latter, 
however, is apt to split at the junction of the limbs 
and trunk. Slower gi-owing trees of value arc hard 
maple, black walnut and elm. The cottonwoods 
are the fastest growing of any mentioned, but are 



of but little value except for firing where better varie- 
ties will not grow. As we proceed west, the cotton- 
wood becomes more and more valuable, as the other 
varieties cease to be found as not being adapted to the 

climate. 

SECTION ^^I. — SHELTER FOR FEEDING YARDS AND 

BUILDINGS. 

Evergreens make the best shelter trees. As wind- 
breaks they arc impervious, and as valuable as they 
are ornamental. They give freshness to the winter- 
scenery and will more than save the cost of planting 
in a single -vinter. If desired they may be topped 
at a height of. ten feet, when the bottom will remain 
thick and impervious. If the branches encroach 
too much cut them back. The leading shoot once 
cut, the tree docs not increase in height, but the 
laterals may be cut back with decided benefit. If a 
hedge-like appearance is desired, the cutting back 
should be so performed as to form the whole into 
symmetrical shape. The Norway spruce is best 
adapted to all locations and one of the fastest and 
most sturdy iu its growth. Next comes the white 
pine. White and red cedar are better adaj)ted to or- 
j namental hedges. Among deciduous trees for wind- 
breaks none is superior to the beech. It boars the 
knife admirably, is close and thick, and holds its 
leaves persistently. 

CHAPTER IX. 

BREEDING AS ADAPTED TO SPECIAL USES. 

SECTION I. DAIRY FARMING. 

There is no branch of agricultui-e that has re- 
ceived a more successful impetus, in the west, within 
the last ten years, than dairy fanning. The pro- 
duction of milk, butter and cheese has received no 
severe check, and there would seem no limit to the 
extent of the production. Modern ajiplianses ren- 
der the mauufactm-e exceedingly simple. Dairying 
is, however, exacting in labor. Milking must be 
done, and the milk cared for, Sundays as well as 
week days. Hence many persons are detenxd from 
uudei-taking dairying. This, however, is not espe- 
cially onerous, in connection with the care of other 
stock, since the same hands may do the milking 
as a part of their other regular Avork. 

WHAT IS NECESSARY TO SUCCESS. 

To be successful there are three principal things 
to receive attention: The very best possible feeding 
at regular and stated times; absolute cleanliness in 



iJi) 



'mii; Ii^^VIiiMlJEIZS' STOCK BOOK. 



the sttiblc, milkiug utensils, aud in milking, and 
uniform kindness in the care and management of 
the cows. In fact, none but a kindly, intelligent 
l^erson should he allowed ahout stock of any kind. 
Cows that are banged about, dogged to and from 
the jiasture, aud kept under the constant impulse of 
fear, never give good milk or large quantities of it. 
And a cow, once she shrinks in her milk, can never 
again, during the season, be brought fully back. 
Hence he who undertakes dairying must be about 
the jpremises pretty constantly, to know that all is 
going on right. He must provide plenty of succvi- 
leut food summer aud winter and especially during 
the heat and drouth of summer. If he can insure 
this there is nothing that will pay uniformly better 
than dairying. 



SECTION II. 



-SELLING MILK AND CREAM. 



If the milk is to be sold the whole matter is quite 
simple. The milk should be poured into a receiver 
from which it may stream very slowly into the can 
in order to receive as much benefit as possible from 
the air, in eliminating the animal odor. The milk 
should be cooled cither by setting the cans in a vat 
of cold water, or, better, in one cooled with ice. It 
is then ready for delivery to the shipper. Selling 
milk, however, for family use, is not advisable, ex- 
cept near cities, since thus the calves are deprived 
of proper food and must be killed at once. The 
preferable way is to strain the milk into an open vat 
in cool water until the animal odor escapes and then 
set by any of the newer practical systems of raising 
the cream. Separation by centrifugal force is being 
improved year by year, but, as yet, submerged set- 
ting seems to claim the most advocates, perhaps be- 
cause it is simple and easily managed. The cream 
is daily called for by- the factory man, who pays by 
the inch. 



SECTION III. 



-BUTTER MAKINC 



There is no reason why the farmer should not 
manufacture directly himself, if he have the facili- 
ties for keeping the butter at a temperature of fifty 
degrees until sold. If all the processes have been 
cleanly, the buttermilk taken from the cluu'n as 
soon as the butter separates into granules ; if it is 
then carefully washed with pm-e, very cold water, 
to free it from the buttermilk, salted at the rate of 
three-fourths to one ounce of pm-e salt to the pound, 
and only worked to bring it into a uniform consist- 
ency, packed in jars or tubs, and kept submerged 



in strong brine until sold, it will always bring the 
highest price from those Avho know the maker, or 
know his reputation as a butter maker. 

CREAMERIES. 

Creameries are simply factories where butter is 
manufactm-ed from the milk made on a farm, and 
from cream bouglit from neighboring dairymen. It 
should have all the best modern appliances, since 
these alone will enable the operator to make the 
most money from the outlay. There are now firms, 
in all the larger commercial cities, whose business is 
exclusively dairy fixtures. The intending dairyman 
can easily satisfy himself through intercourse with 
these firms, as to what is best suited to his means. 
If he have plenty of capital it is better that he make 
both butter and cheese. If not let him confine his 
operations to the making of butter. 

Butter factories are those where the milk is deliv- 
ered daily and the butter manufactiu'ed for a fixel 
price per pound, the skimmed milk and buttermilk 
being returned. They have no advantages over, 
and many disadvantages as compared with the sys- 
tem of gathering the cream daily. 

In the manufacture of butter — and the same rule 
will work wherever milk is present — no bad odor of 
any kind should be allowed. Milk eagerly absorbs 
any odor or taint near, or j)assing over it. Hence 
absolute cleanliness is imperative. There is much 
difference of opinion upon the question of churning 
cream sweet, and sour. The best keeping butter, 
and that of superior flavor, is made from cream 
soon after it has turned som*; but when one mess 
of cream is added to another, the whole should be 
thoroughly stin-ed to intimately mix all together. 
Unless the animal odor is first removed never use 
submerged setting. Eaise the cream in the oj)en air, 
and preferably in shallow pans. Keep the milk at a 
temperature not above sixty degrees, fifty is better; 
skim at the end of twenty-four hours; gradually 
raise the cream to a temperature of sixty degrees ; 
the action of churning will generally raise it to six- 
ty-two degrees, the proper temperature for separa- 
tion of the butter. Not less than half an hoiu- 
should be consumed iu churning. Too fast churn- 
ing never gives a first-rato quality of butter. 

SECTION IV. MANUFACTURE OF CIIEESE. 

Localtics in England, Holland, in Switzerland 
and other European countries have resjjectively 
given names to the cheeses made, and these names 



i 



t 



viihz l■"'^vI^MICI^s' stock book. 



:'.l 



have beeu adopted in tlic Uuited States. Whatever 
tho variety, the most unswei'ving cleauliuess must 
be obsci"vcd. The drainage of tho dairy house must 
especially be perfect. The floors should be of stone 
slabs laid in cement, all the utensils of copper or of 
tin must be kept scorned bright, all wooden surfaces 
should be kept well painted or whitewashed, and 
shelves must be scrubbed often enough so no odor 
can be taken up. The utensils must be daily 
scoured, brightened and sunned. It may look like 
much trouble, but it pays. In buying fixtures 
always get the best. They are cheapest in the end. 
Then all there is to cheese making is to observe the 
directions exactly, for cheese making is strictly a 
series of chemical operations from first to last, and 
the conditions are constantly changing from the 
time the milk is taken from the cow until the cheese 
is ripe enough to eat. This miy be hastened or re- 
tarded, and the temperatm-e must be regulated ac- 
cording to the composition of the cheese. In the 
ripening of the cheese, heat accelerates and cold re- 
tards the ripenmg. 

A UOME MADE CHEESE. 

We use figures to show temperature. Tlie fingers 
or the hand do not correctly indicate temperature, 
neither will the mind indicate correct lapse of time. 
The woman or man who is smart enough to go by 
guess work in making cheese never gets two just 
alike. 

THE CELEBRATED WTLTSHTRE CHEESE. 

WUtshirc cheese is made as follows; and a little 
exi^erience in following these directions will enable 
any intelligent woman to como pretty near to mak- 
ing a really, good cheese in the average farm dairy : 
The night's milk is skimmed in the morning and 
added to the morning's mess. The milk is set at 
eighty degrees and left about an hour to coagulate. 
It is then broken up with a circular breaker having 
an upright handle and used as you would push a 
chmii dash up and dovv^u. The breaking is done 
gently at first. In cooking the mass is raised to 
one luindrcd degrees, stimng all the time with the 
breaker. It is then left to rest, and as soon as the 
cm-d can be handled it is taken oilt of scald and put 
to j)ress. It remains in jiress twenty minutes ; it is 
then taken out, ground and salted at the rate of half 
a pound of salt to twenty-eight pounds of curd. It is 
ground again and put to press. The next day the 
cheese is taken out cf press and salted on the out- 



side, receives a new cloth, and is put back to press, 
the same course being pursued for two successive 
days, after which it gets no more salting, but is kept 
in press eight days, each day being taken out and 
turned. It is then put into a cool cheese room and 
left for a week or two and turned every day. At 
the end of this time the cheese will be covered with 
mold; then it is put in a tepid batli or moistened 
and the mold scraped off, when it goes to the dry 
room. Here it is turned every day until fit for 
market, say from sixty to ninety days. This is 
not a full cream cheese but good enough for any 
taste if carefully made. No person should under- 
take the manufacture of exceedingly rich (in cream) 
cheese, until some experience and a good deal of 
reading has given technical knowledge. A-knowledge 
of how to make cheese perfect in every respect is 
not learned in a day. If it were nine-tenths of so- 
called good cheese makers would not so fail when 
their cheeses came to stand the test of the export 
buyers for the market. 

CHEDDAR CHEESE. 

In making Cheddar cheese the English process is 
to work the milk at a low temperature, from 78° to 
80^, using some whey with the rennet according to 
the condition of the milk. After coagulation is jier- 
fected, which takes from forty to sixty minutes, the 
curd is cut in large checks, and soon after commence 
breaking with a wire breaker attached to a long 
handle. The breaking is at first slow and gentle, 
and is continued till the curd is minutely divided. 
This is effected before any additional heat is a^^plied. 
The curd, it is claimed, cannot be properly broken 
at 93'' or above 90^, and there is a better se])aration 
of the whey and condition of the curd by breaking 
minutely at about 75^ or 80^ without an increase of 
heat during the process. The breaking usually oc- 
cupies a full hour. The heat is raised in scalding 
to lOO''. 

When the curd has reached a firm consistency, 
and the whey shows a slight acid change, a change 
so slight as to be detected only by the exj^erienced 
observer, it is immediately drawn and the curd 
heaped up in the bottom of the tub. 

Soon after the whey is drawn and the curd heaped, 
it is cut across in pieces a foot or more square and 
thrown again in a heap to facilitate drainage and 
dcveloi) further acidity. It remains in this condi- 
tion for half an hour, the Avhey mcanwhUe flowing 



t 



c ■> 



32 



THIG FA-RMilGRS' STOCIC BOOK. 



'iiiiliiiiiililillii 

111! iiiiiiinjIii'ii^lliH 




X 

o 

H 

CO 

a 

=) 






THii: i^^^vkm:b:rs' stock book. 



nn 



slowly fi'om tlie hoa}!, when it is taken out of tlic 
cheese tub luul placed in the cooler. It is then split 
by the h:uul into thin flakes and spread out to cool. 
The card at this stage has a distinctly acid smell, 
and is slightly sour to the t.iste. It is left to cool 
for liftccn minutes, when it is turned over and left 
for the s.vmo length cf time or until it has the pecul- 
iar mellow and flaky feel desired. It is then gatli- 
ered up and jnit to press for ten minutes, when it is 
t.iken out, ground in a curd-mill, and salted at the 
rate of one jjouud of salt to fifty-six pounds of curd. 
It then goes to press, and is kept under pressure two 
or three days. The ciu-d, when it goes to press, has 
a temperature of from GO"" to 65^, and when in the 
cooler or sink it is preferred not to get below this 
point. A proper temperature is retained in the curd 
during the various parts of the process, in cool 
weather, by throwing over it a thick cloth. The 
whey being disposed of at an early stage, the atten- 
tion of the manufacturer is to be directed only to 
one substance, the curd. By draining the wliey 
and expelling it under the press, and then grinding, 
a uniform incorporation cf this materi.il is effected. 
The cooling of the curd before going to press, and 
the removal of the cheese, after pressure, to a cheese 
room, where an even temperature is kej)t up, differ- 
ing but little from that of the cheese when taken 
from the press, effects a gradual transformation of 
the parts into that compact, mellow, flaky condition 
Avhicli is characteristic of the Cheddar, and at the 
same time preserves its milky or niitty flavor. 

UPON CHEESE MAKING GENERALLY. 

The quantity of rennet to be used will depend 
upon the strength of the solution, and the time 
employed and also the heat used. Only experience 
can practically determine these points. Hence the 
time employed to set the curd is given. Dr. Voelc- 
ker, consulting chemist of the Eoyal Agricultural So- 
ciety of England, who has investigated widely in 
relation to the chemistry of cheese making, covers 
the whole ground, generally so well, that we give 
his conclusions. They will pay the cheese maker's 
careful sti;dy. 

MILK AND FOREIGN ODORS. 

Milk not only differs naturally in regard to flavor 
and keeping quality, but it ic likewise prone to ab- 
sorb bad smells when it is kept in ill-ventilated or 
damp places, or in close proximity to pig-stys, 
water-closets, or underground house-drains. Milk 



thus tainted ini2>arts a bad flavor to cheese, and even 
may spoil it altogether. Too much attention, there- 
fore, can not be bestowed upon the trcatuLeiit of 
milk before it is admitted into the cheese-tub. It is 
a matter of great imi)ortancc to cool down milk as 
rapidly as jiossilde after milking, and to get rid by 
this means of the peculiar animal flavor which char- 
acterizes newly - drawn milk. This especially is 
needful when the evening's milk is kept until next 
day, and made into cheese with the morning's millc. 
In many dairies a portion of the cream is removed 
from the milk, and the partially skimmed evening's 
milk being added to the new morning's milk, the 
cream will be equally distributed in the milk. But 
when the evening's milk is not skimmed and wliolc 
milk-chceso is made, care should be taken to amal- 
gamate thoroughly the cream Avith the milk l)y gentle 
agitation before rennet is added. I need hardly say 
that the milk must be carefully strained through a 
cloth before it is placed into the cheese tub, and that 
the utmost attention must be jiaid to scrupulous 
cleanliness, and the avoidance of anything calcu- 
lated to taint the milk. In good dairies no utensil is 
aUowed to remain for a moment in an unclean con- 
dition; as soon as it is empty it is rinsed out with 
clean Avater — if nesessary, scrubbed — and finally 
scalded with boiling hot water. 

CLEANLINESS. 

Cleanliness, indeed, may be said to be the first 
qualification of a good dairy-maid. Vi^ith regard to 
the materials of which the pails and chocse-tubs are 
made, metallic vessels appear to be preferable to 
wooden ones, for tin pails, and tin or brass cheese- 
tubs can be more easily kept clean, and, unlike a 
porous material such as wood, they do not absorb 
milk, which will generate acidity, or taint milk that 
is placed in wooden tubs or pails. Some people 
maintain that milk which has acquired a faint de- 
gree of acidity is none the worse for cheese-making. 
This may be so; nevertheless, I believe that the 
fresher milk is, and the less its natural condition 
has been disturbed, and the sweeter, cr neutral, the 
state of the cheese, and of the whey also, is pre- 
served throughout the process of cheese-making, 
the finer the flavor of the cheese — if the operation 
has, however, been well conducted, and the cheese 
been ripened properly. 

SECTION V. PRACTICAL CHEESE MAKING. 

I have seen some of the finest Clieddar cheese 



3i 



THE IT'.A.RMiErtS' STOCK BOOK. 



made frcm sweet milk under conditions that allowed 
the whey to run off in a perfectly neutral state, so 
that I could not detect the faintest trace of acid by 
delicate litmus paper. There is no necessity Avhat- 
ever to harden the curd after its separation from a 
portion of the whey hy scalding it with sour whey, 
nor is there any necessity for keeping the curd in 
the whey until it has turned slightly sour. The 
beneficial effect Avhicli is produced on the texture of 
the curd by scalding it with sour whey, or allowing it 
to remain in the Avhey until it becomes slightly acid, 
and at the same time raising somewhat the temx^era- 
ture of the contents of the tub, is due entirely to the 
temperature, and has nothing to do with the acid of 
the whey. This beneficial change may therefore be as 
well effected by steam or hot water as by heated soui' 
whey, or rather I should say, is preferable to in- 
troducing your whey into the manufacture of cheese, 
and to conduct the process of separation of the curd 
from the milk, and its subsequent consolidation into 
a state fit to go into the presses, by gradually raising 
the temperature either by warm water or steam in a 
manner whereby a minimum amount of acidity is 
generated in whey. 

THE CURD. 

The curd, in a practical sense, or, more strictly 
speaking, the anixture of caseine and butter which 
cheese makers call curd, is a very peculiar and deli- 
cate substance, which is greatly affected by the tem- 
perature to which it is exposed. As curd at different 
temperatures has a direct bearing on the ijractice of 
cheese making, it will not be out of j^li^ce to refer 
briefly to some of them. To new milk, cooled down 
to 60"^ Fahrenheit, was added a very large excess 
of rennet. It took three hours to coinplete the prep- 
aration of the milk into ciu'd and whey. The curd 
was very tender, and the whey could not be prop- 
erly separated from it. Milk at sixty-five degrees, 
on addition of rennet, curdled in two hours ; but the 
curd, as before, remained tender, even after long 
standing. At seventy to seventy-two degrees, it 
only took from half an hour to three-quarters of an 
hour to curdle the milk, and the curd now sepa- 
rated in a more compact condition. The process was 
more expeditious and the curd in better condition 
when the temperature ranged from eighty to eighty- 
four degrees. At ninety degrees the rennet curdled 
the milk in twenty minutes, and at one hundred de- 
grees, an excess of rennet curdled the milk in about 



a quarter of an hour, separating the curd in a some- 
what too close condition. By heating the whey and 
curd to one hundred and thirty degrees, the curd 
gets so soft that it runs like toasted cheese, and be- 
comes quite hard on cooling. These experiments 
clearly show that the limits of temperatiu'e between 
which curd can be improved or become deteriorated 
in texture are not very wide. Too low a tempera- 
tui'e — that is, a temperature under seventy-five 
degrees — keej^s the curd too tender, and renders it 
difficult to separate a sufficient amount of whey from 
the curd to allow the latter to be pressed into cheese 
that will ripen properly without leaving or acquiring 
a strong undesirable flavor. 

TEMPERATUHE. 

On the other hand, too high a temperature, that 
is, a temperature exceeding one hundred degrees, 
makes the curd unduly hard, in consequence of 
which the cheese does not acquu-e in the store-room 
the mellow textm-e and fine flavor which the curd 
assumes in keeping and ripening when a less 
elevated temj)eratTU'e is applied in its manufactui'e. 
The exact temperature to be adopted depends upon the 
description of cheese which is desired to be produced. 
When thin cheese has to be made, a temiierature 
ranging from seventy-two degrees to seventy-five de- 
grees is sufficiently high before the rennet is added 
to the milk, and this temperature should be main- 
tained throughout the process by the addition of 
warm water, or it may with convenience be hicreased 
five degrees and raised finally to eighty degrees, but 
not higher. On the other hand, if tlie object of the 
cheese maker is to produce thick Cheddar cheese, the 
temperature of the milk may with great advantage 
be raised to from eighty degrees to eighty-foiu- degi-ees 
before the addition of the rennet. 

AMOUNT OF RENNET. 

Sufficient rennet should be added to effect a com- 
plete separation of the milk into cm-d and whey in 
about tlu-ee-quarters of an hour. The curd may 
then be cut into large slices, and a portion of the 
clear whey be run off, after which the temperature 
of the Avhole contents of the cheese-tub may be raised 
gradually, whilst the cm-d by degrees is broken into 
small bits, to about ninety-five or at most one hun- 
dred degrees. Cheddar cheese is apt to get hard and 
dry, and not to ripen properly, when it is made at 
too high a temperature. On no account should the 
temperature rise above one hundred degrees; and if 



Jt' 



THE X'WIJMilCK.S' STOCriv nooK. 



kept rather below one Inmdred degrees — say at about 
niucty-fivc degrees to uiuety-seven degrees — the 
cheese will tiu-u out all the better, if the curd be 
carefully brokeu up, aud jnit into the presses iu a 
perfectly uniform condition. The amount of water 
vy'hich is left in^the curd when it is reaily to go into 
the cheese presses, is much larger, aud ought to be 
Lu'ger, \vhen thiu cheese, made at about seventy-two 
degrees to seventy-five degrees is made than in the 
making of thick Cheddar cheese, in which a higher 
temperature is usually raised. It is impossible to 
give the exact amount of rennet to bo iised for a 
given amount. The cheese maker must calculate 
for himself aud learn by experience. The subject 
of rennets will be treated of further on. 

CHESTER AND CHILTON CHEESE. 

This fine cheese is made in England as follows, 
and in oiu" best dairies in the United States is iden- 
tical. The evening's milk is placed, not more than 
six or seven inches deep, in tin vessels to cool dur- 
ing the night, on the floor of the dairy; it is skim- 
med in the morning, and a certain portion kept for 
butter — in early summer only enough, perhaps, for 
the use of the house, but in autumn more, and in 
some dairies at length nearly all the morning's 
cream is thus taken for chm-uing. The skimmed 
cream, Avith a portion of milk, is heated up to one 
hundred aud thirty degrees by floating the tins 
which hold it on the boiler — sufficient quantity be- 
ing taken to raise the whole of the evening's and 
morning's milk together to ninety degi-ees or there- 
abouts. The rennet is made the day before it is 
used; twelve or foiu-teen square inches of veil, 
standing in a pint of salt water, kejjt in a Avarm 
place, making rennet enough for one hundi-ed gal- 
lons cf mdk. The veil or stomach obtained from 
very young and wholly milk fed calves should be 
used. The cm-d is set in about fifty minutes; it is 
then cut with the usual curd-breaker, a sieve-shaped 
ciitter, very slowly. The whey is syphoned, pumped, 
or lifted out as soon as possible ; but before it is all 
removed a portion is ( on some farms where the Ched- 
dar system is followed) heated aud returned to the 
tub, and the ctu-d is left in this hot whey for half an 
hour. The Avhey is then drained away and the curd 
is left to get firm. When firm enough to stand on 
the hand in cubes of about a poimd weight — this is 
an intelligible indication — without breaking asunder, 
it is lifted out on the drainer (a false bottom of rods), 



iu a long tub with a stop-cock to it, and there left 
covered uj) for forty-five minutes, after which it is 
broken up well and mixed by hand with three aud a 
half to four and a half pounds of salt per cwt. of 112 
pounds. It is then allowed to stand with a light Aveight 
ujjou it for about three-quarters of an hour longer, iuul 
is turned over once or twice during tlie time, being 
cut for the purpose into squares with the knife. It is 
then passed twice through the curd mill, and at 
length put into the vat, a cloth being pressed first 
into the place by a tin hoop, and the salted ciu'd be- 
ing packed gently by hand within it. The vats will 
hold a cheese of seventy or eighty, up to one hun- 
dred pounds; and tin hoops placed witliin them, are 
used Avhen necessary to give capacity for a larger 
quantity of cm-d. 

After standing iu the vat, with a weight upon it, 
from one to two hours, according to the state of the 
weather, it is turned over aud put, still in its vat, 
into' a warm chamber, Avhere it remains at a temper- 
ature of 90'' to 100' during the night. Both when 
in the j)ress aud here the cheese is skewered, skewers 
being thrust into it through holes in the vat, and 
every now and then withdrawn, so as to facilitate 
the drainage of the whey. The cheese is taken out 
of the vat next morning aud tmiied upside down in 
a fresh cloth. It is in the ja'css three days, and it 
is turned in the press twice a day, being dry-clothed 
each time. It is then taken out, bandaged, and re- 
moved to the cheese-safe. In some dairies all 
skewering is dispensed with, and no pressure is used 
at the time cf making, nor for two days afterward ; 
but the whey is allowed to run out of its own ac- 
cord. Cheese manufactured in this Avay requires 
from five to seven days in drying, but afterward 
matiires more quickly for market. 

VARYING QUALITY OF CHEESE. 

The cheese varies considerably in quality through- 
out the year, the earlier make of March and April 
being considerably less valuable than that of sum- 
mer and early autumn. Some of this varying qual- 
ity is OAA-ing to the quality of the milk, the cows 
being house-fed; but more of it is, iu all probability, 
owing to the necessity of holding a portion cf curd 
over from day to day, when the quantity is insuffi- 
cient to make either one, or it may be two, full sized 
cheeses daily. In such cases it is common to make 
one full sized cheese, and hold the remainder of the 
curd over till the next day, keeping it wrapped up 



3G 



the: F^RMIKRS' STOCK BOOK. 



on the drainer or jian, and grinding it up in the 
curd-mill along with the curd of the next morning. 

STILTON CHEESE. 

Stilton cheese, manufactured chiefly in Leicester- 
shire, is made from milk enriched by the addition 
of cream, and the curd hardens into cheese without 
pressure. The cream of the night's milk is added 
to the new milk of the morning, and the rennet is 
mixed with it when the whole is at the temperature 
of 84'' Fahrenheit, enough being used to make it co- 
agulate in an hour and a half. If it comes sooner 
it will bo too tough. The curd is not drained of its 
whey in the ordinary manner, but it is removed in 
slices mth a skimming dish, and placed upon a can- 
vas strainer, the ends of which, when it is full, are 
tied up, and the whey gently pressed out. It is 
then allowed to drain imtil next morning, when it 
is removed and placed in a cool dish, whence, cut in 
thin slices, it is put up in a hoop made of tin, about 
ten inches high and eight inches across, and pierced 
with holes. A clean cloth is placed within the hoop^ 
and as the slices are laid in, a small quantity of salt 
is sjjrinkled between the alternate layers. It re- 
mains in the hoop, covered up, but without pressure. 
Next day the cheese is taken out of the hoop and 
clean cloths are applied; after which it is inverted 
and replaced, and pricked with skewers through the 
holes of the tin hoop, to facilitate the extraction of 
the whey. In four or five days the curd becomes 
firm. During this consolidating process the cheeses 
are kept in a place where the temperature can be 
maintained at about 100^. When the cheese has 
become firm enough, it is pared smooth and firmly 
bound up in a strong fillet of canvas, wrapping it 
around several times. The binders and cloths are 
removed every morning; cracks are filled up with 
curd; and ultimately the coat becomes hardened, 
and the cheese is removed to the drying room. 

A careful study of the foregoing will enable any 
intelligent person to make cheese. A little practice 
will enable them to make a fairly uniform cheese, 
and when the conditions arc uniform the cheeses 
will be so nearly alike that they will sell by sample 
upon the integrity of the maker. 

ABOUT RENNETS. 

It is impossible to give the exact amount of rennet 
to be used for a given amount of milk, and for the 
reason that the strength of the solution must vary. 
The cheese maker must know the strength of the 



rennet, and then while this lasts the fixed quantity 
determined upon will produce constant results. The 
age of the calf from which the rennet is taken in- 
fluences the strength. After the ealf begins to eat 
grass the rennet loses strength. Hence rennets 
from healthy calves from one week to six weeks old 
are preferable. 

TO CURE THE RENNET. 

The rennet is the substance contained in the 
stomach of any herbivorous animal before it has 
eaten grass. For then not only the curd contained 
or rather the serum that may be passed out, but the 
membranes of the stomach may be used. The 
usual way of preparing the veils, as the stomachs 
are called, is to turu them wrong side out to empty 
the contents, and then thoroughly cure them with 
salt. If they lie in salt three days it is usually 
enough when they may be stretched by means of a 
strong twig and thoroughly dried. They must, 
thereafter, be kept in a thoroughly dry jilace that 
they may not contract moisture. They should be 
kept one full year before being used. 

PREPARING THE RENNET. 

To prepare the rennet for use, take one gallon of 
tepid water to each rennet. Macerate in the water 
by kneading and squeezing the rennet, at intervals 
for twenty-four hours. Strain away the liquid, and 
bottle for use, keeping in a very cool place. This 
liquor will be of one definite strength, and thus the 
cheese maker may calculate perfectly just how much 
rennet is required for a given amount cf milk. Veils, 
rennets that have been once soaked, may be again 
salted, dried and used a second time, but it is better 
to use the liquor of the second soaking to add to that 
obtained from a first soaking, for thus a measurably 
equal strength of rennet may always be obtained. 

SECTION VI. MAKING DAIRY BUTTER. 

The term dairy butter is now understood to be all 
those grades of butter made on the farm and in 
small dairies, but of really good grade, as contra- 
distinguished from that made in butter factories. 
The quality compares favorably with the best grades 
of creamery butter, and when the appliances permit 
the use of ice, and cool storage, this butter will pre- 
serve its flavor better than creamery butter. There 
are certain rules, already given, as to absolute clean- 
liness, etc., that must be observed. The value of 
butter consists in retaining the aroma, after elimi- 
nating the animal odors. Pure butter is a fixed oil. 



'riij«: I'^^vitJMEiiS' srocic uooic. 



B7 



uot susceptible of chemiciJ change. Rancid butter, 
or butter coutainiug any odor or flavor is butter in 
which the foreign matter coutuiucd therein has be- 
come putrid. In otlier words, pure fat oil is nut 
liiible to change ; organic matter contained therein is 
liable to change. But butter, or any animal oil, 
will take up any odor to which it is exposed, and 
hence it holds the odors or perfume contained in 
the herbage eaten by the animal jjroducing the milk. 
MUk and cream is a mechanical mixture of oil 
(butter) and watery fluids, composing, respec- 
tively, tlie milk and cream. The agitation of milk 
and cream by churning or otherwise, separates the 
butter from the other component parts, but in so 
doing it retains not only the odors of the herbage 
eaten, but also any odors with which it may have 
come in contact, after being drawn from the cow. 
Hence uot only the importance of preventing these 
by sweet j)asture grasses, but also of perfect clean- 
liness in the herbage and in the manipulation. 

SECTION \^. GENERAL EULES TO BE OBSERVED. 

Why, then, does so large a i)art of the butter 
found in our markets become rancid or otherwise 
saturated Avith impleasant odor? The answer is, 
imi)crfcct separation of the organic matter of the 
buttermilk from the butter, or the presence of some 
odor near the milk, cream or butter. The whole 
matter has been sununed up as follows : 

Milk being of itself one of the most perishable of 
animal products, its decomposition may have goue 
so far before the removal of the cream as to contam- 
inate the fluids of the cream; and if so, then the 
butter, Avhen first made, has already within it j^utres- 
cent material which will soon infect the whole. 

Even if the cream were entirely sweet, the milk 
remaining in the butter will soon decay, and if not 
removed will, of course, deteriorate the butter. 

It is desirable to allow the milk to stand as long 
as possible, in order to secure all the cream; but in 
doing this, there is risk of spoiling the whole. The 
real decay of the milk is indicated, not by its thick- 
ening as it soiu-s, but by the Avatery effusion follow- 
ing the thickening. The cream may remain till this 
thickening process is complete, without exposure to 
the butter, but not longer. The cream shoidd not, 
for the same reason, be kept too long after being 
removed before churning. 



The processes of churning and working the butter 
are as various and valuable as there are intelligent 
and careful housewives; but in every successful 
method there nnist be one essential — the thorough 
removal of the buttermilk. To accomplish this, 
some recommend two or three washings of the 
butter in cold water till the water brings away no 
buttermilk, whilst otliers rely upon thorough work- 
ings. But whatever method is used, the removal of 
the buttermilk is a sine ijitA luni. Here again we 
repeat, it is better to wa,sh out the buttermillc than 
to work it out, since undue working seriously alters 
the grain of the butter. 

As the milk is warm in the i^rocess of churning, 
tlig first requisite of the butter on being removed is 
to be cooled. A small amount of salt may be 
worked in Avith as little effort as possible. Then it 
should be placed Avhere it avlU cool rapidly. After a 
f eAV hours it is Avorked, adding salt as may be needed 
to prepare it for market. Care should be t.ikcu that 
the salt be piu'e and good. An ounce per pound is 
sufficient. Five or six hours after, the butter may 
be Avorked again, the manner of Avorking being to 
press Avith a ladle or the butter Avorker, not to 
cut it tlu'ough nor spat it, the most common method 
and the poorest of all. 

For keeping for family use stone jars are unques- 
tionably the best. For i^acking for market, a new 
tub should never be used till it has become thorough- 
ly saturated Avith a strong brine. Cover the bottom of 
the tub with a thin sprinkling cf salt, and ixack solid ; 
and, placing a cloth over the top, sprinkle en a thick 
layer of salt, pomiug on enough stroug Ijrine to 
form an air-tight covering. When it is to be sent 
forward to market, the brine should be poured off 
and a new coating of salt laid on. 

This, in a nutshell, is the whole process of mak- 
ing dairy butter. It is as good as any SAvift process 
creamery butter ever made, is far more solid, and 
AviU keep longer Avithout taint. It may be as Avell 
made Avith a dairy of five to ten cows, as Avith more, 
if cleanliness be observed and a cool, SAVcet atmos- 
phere for the milk, cream and butter may be pos- 
sible. Why, then, should not every farm produce 
good butter? It is simply a question of care in the 
management of the milk and in the manufacture of 
the butter. 



38 



'mxi; ii^^viiM:E!its' stociv book:. 




M 

H 



> 

o 

o 
o 

111 



Horses, Mules and Asses. 



CHAPTER I. 

WHENCIi riilXfirAI. IJKEKDS OF HOUSES WERE 
UEUIVEU. 

SECTION I. — THK HORSE FAMILY. 

The genus equus comprised uot only the Horse, hut 
the Ass, Zehra, Quagga, and the hyhrids, as the Mule 
and Hinny, all the members of the genus being fertile 
together, but rarely producing fertile hybrids. Mem- 
bers of this family are distinguished from all others 
in having a single hoof only on each foot, and rorm- 
ing the solii>e<I, or single-hoofed family, of the order 
imclujdcrmata, animals suckling their young (mam- 
mals) which have hoofs, but which do not rumi- 
nate and distinguished for the thickness of their 
skin. The elephant and hog are other domestic 
animals belonging to the order pachydermata, or 
hoofed animals with thick skins. 

SECTION II. NATrVE COUNTRY OF THE HORSE. 

All the animals of the horse family are naturally 
natives of warm climates where vegetation is green 
the year round. Their native country, and even the 
period of time when first domesticated, is lost in 
obsciirity. 

SUBJUGATION OF THE HORSE. 

Their subjugation is only handed down through 
the legends of those fabulous beings, the centaurs. 
Egypt is the first country mentioned in the Bible 
where horses were used as draft animals. They are 
mentioned as being harnessed to the chariots of the 
pursuing Egyptians at the time of the Exodus. So 
long a time elapsed after the time of the subjugation 
of the horse before actual written history com- 
menced that we do not surely know his native coun- 
try. There is no certain testimony that really wild 
horses have existed since written history became re- 
ally authentic. Horses have escaped from the cus- 
tody of man or have been abandoned, as in the case 
of the Spanish horses in South America and in 
the conquest of Mexico, and have become essen- 
tiallv wild. This is all we are certain of. 



SECTION III.— A LESSON IN BREEDING. 

The original country, however, of the horse must 
have been a plain or open country, and one where 
vegetable food was always plenty, and her.cc the 
reason why, when transported to cold climates, they 
always became dwarfed and rough unless warmly 
clothed and stabled. The point to be observed here is 
that in breeding the horse, and the rule will hold good 
with all farm animals — the best success can never 
be had unless animals have warm shelter. The 
horse, the ox kind and swine are natives of tropical 
climates. The sheep, even with his close wool, can- 
not live where herbage is not always to be found. 

SECTION IV. WHERE THE BEST HORSES ARE FOUND. 

The fleetest horses of the Avorld to-day all had 
their origin in England. The improvement may be 
said to date from the time of the crusades, when 
undoubtedly valuable sires were brought back from 
the Holy Land. Even here we know very little that 
is beyond dispute. England and France have taken 
the palm for having originated the best breeds for 
draft purposes. Here, again, the origin of value 
lies in the horse of warm countries. The best gen- 
eral draft horse of England to-day has distinct traces 
of the racing blood, produced by Oriental sires on 
the best of the swift horses of the time of James I 
to that of Cromwell. The result of this breeding 
produced sires that improved the agricultural class 
of horses, which, by careful breeding and selection, 
have given us the Clydesdale, the Shire horse, the 
English heavy draft horse, and that superb draft 
and coach horse, the Cleveland Bay. In France the 
Oriental blood has been no less marked in producing 
that paragon of French horses, the magnificent Per- 
cheron. He comes so near to the j)erfect descrip- 
tion of a horse for peace and war as given by Xcno- 
phon, and many times quoted, and is so valuable 
and perfect a study of a sturdy and perfect 
horse, containing all the essentials of everything the 
valuable horse should possess, that wc give it, or 



•io 



'riII<J l<'^Vli]MICliS' Sa'OCIC JJOOIi. 



rather edit it, to embrace the salient points of the 
description. Tiic breeder who masters its principles 
will not err in bis judgment of a borsc for general 
utility, nor if be breed such, will be fail to sell for 
good prices. 

SECTION V. XENOPHOn's STUDY OF THE HOKSE. 

Of tbc unbroken colt one must judge by the bodily 
coustructioir, since if be has never been backed, be 
will afford no very clear evidences of bis spirit. Of 
his body it is necessary first to examine the feet, for 
as in a bouse it matters not bow fine may be the su- 
perstructure if there be not sufficient foundations, so 
in a war horse there is jio utility, no, not if he have 
all other points perfect but bo badly footed. 

THE FEET. 

But in examining the feet it is befitting first to 
look to the horny portion of the hoofs, for those 
horses which have the born thick are far superior in 
their feet to those which have it thin. Observe 
whether the hoofs be upright, both before and be- 
hind, or low and flat to the ground, for high hoofs 
keep the frog at a distance from the earth, while the 
flat tread with equal pressure on tbc soft and hard 
parts of the foot. Well-footed horses can be 
known by the sound of their tramp, for the hollow 
hoof rings like a cymbal when it strikes the solid 
earth. 

FETLOCKS AND SHANKS. 

The parts above the hoof and below the fetlocks 
should not be too erect, like those of the goat, for legs 
of this kind, being stiff and inflexible, are apt to jar 
the rider, and are more lialde to inflammation. The 
bones must not, however, be too low and springy, 
for in that case the fetlocks are liable to be abraded 
and wounded if the horse be galloped over clods or 
stones. The bones of the shanks should be thick, 
for these are the columns which support the body, 
but they should not have the veiirs and flesh thick 
likewise ; for if they have, when the horse shall be 
galloped in difficult ground, tliey will necessarily be 
filled with blood, and will become varicose, so that 
the shanks will be thickened and the skin be dis- 
tended and relaxed from the bone; and when this is 
the case, it often follows that the back sinews give 
way and renders the horse lame. 

THE KNEES AND ARMS. 

But if the horse when in action bends his knees 
flexibly at a walk, you may then judge that he will 



have his legs flexible when in full career, for all 
horses, as they increase in years, increase in the flex- 
ibility of the knee. And flexible goers are esteemed 
highly, and with justice, for such horses are much 
less liable to blunder or to stumble than those which 
have rigid, unbending joints. But if the arms below 
the shoulder-blades be thick and muscular, they ap- 
pear stronger and handsomer, as is the case also 
with a man. The breast should also be broad, as 
well for beauty as for strength, and because it causes 
a handsomer astion of the forelegs, which do not 
then interfere, but are carried wide apart. 

THE NECK AND UEAD. 

Again, the neck ought not to be set on like that of 
a boar, horizontally from the chest, but, hke tint of 
a game-cock, should be upright toward the crest and 
slack toward the flexturc ; and the head being long, 
should have a small and narrow jawbone, so that 
the neck shall be in front of the rider and that the 
eye shall look down at what is before the feet. A 
horse thus made will not be likely to run violently 
away, even if he be very high spirited, for horses do 
not attempt to run away by bringing in but by 
thrusting out their heads and necks. It is also very 
necessary to observe whether the mouth be fine or 
hard on both sides, or on one or the other, for 
horses that have not both jaws equally sensitive are 
likely to be hard-mouthed on one side or the other. 

EYES, NOSTRILS AND CREST. 

And it is better that a horse should have promi- 
nent than hollow eyes, for such a one will see to a 
greater distance. And widely opened nostrils are far 
better for respiration than narrow, and they give tbc 
horse a fiercer aspect, for wlien one stallion is en- 
raged against another, or if he become angry while 
being ridden, he expands his nostrils to their full 
width. And the loftier the crest and the smaller the 
ears the more horse-like and handsome is the head 
rendered, while lofty withers give the rider a surer 
seat and produce a firmer adhesion between the body 
and shoulders. 

THE LOINS. 

A double loin is also softer to sit upon and pleas- 
anter to look upon than if it be single, and a deep 
side, rounded toward the belly, renders the. horse 
easier to sit and stronger and more easy to be kept 
in condition, and the shorter and broader the loin the 
more easily will the horse raise his forequarters and 



•rriK Ii^^VIt]MICJR.S' rtTOCIv X$(iC)lv. 



•11 



13 

c 

H 




a 

H 

c 



c 




42 



the: E^^KMlEIiS' STOCK BOOK. 



collect Ills binclquaiters under Lim in going. Thetc 
points, moreover, cause the belly to appear smaller, 
wbicb, if it be large, at once injures the appearance 
of the animal and renders bim weaker and less man- 
ageable. 

THE QHAETEES AND BUTTOCKS. 

Tbe quarters should be broad and fleshy, in order 
to correspond with tbe sides and chest, and sbculd 
they be entirely firm and solid, they "would be lighter 
in the gallop, and ihe horse would be the speedier. 
But if he should have his buttocks separated under 
the tail by a broad line, he will bring his hind legs 
imder him, with a wider space between them, and so 
doing he will have a prouder and stronger gait and 
action, and will in all respects be the better on them. 

STALLIONS AND FOALS, 

Stallions should not have the testes large, and this 
ought not to be overlooked in foals. To conclude, 
in regard to the lower joints of the shanks, namely, 
the fetlocks and the hoofs, behind, I have the 
same remarks to make, and no others, than those 
which I have made above. 

xenophon's acute obsekvatton. 

In reading the foregoing it will be seen that 
Xenophon, only less celebrated as a great general, 
than a correct writer, understood perfectly what a per- 
fect horse should be. In his time the horse was used 
especially as a charger. Hence when he speaks of a 
broad chest, he does not mean a chest with an appear- 
ance of breadth from a superficial front view, but that 
wedge shaped chest of great muscularity which is really 
broad. His idea of the increasing flexibihty of the knee 
with age until the full maximum is reached is also ac- 
cording to the best judgments of to-day. He im- 
derstood the full importance of the flexible fetlock, the 
sloping shoulder, and the double muscular loin, the 
arched neck, the eyes set so the horse could see both 
before and behind, the wide (muscular again) 
biittocks, the wide nostrils, and high couraged, 
intelhgent horse generally. 

section VI. BREEDS OF HOUSES, THOEOUGHBEEDS 

Outside of the better horses of the Arabians there 
is no pure breed existing. They are all composite in 
their nature or made up by the crossing of one artifi- 
cial race with another, and subsequent selection. Of 
the artificial breeds the Percheron comes nearer to 
being a pure breed than perhaps any other, showing 



this in uniformity of color and the ability to perpetu- 
ate fixed characteristics upon their progeny. Even 
the English and American thoroughbreds that have 
been bred in certain fixed lines for two hundred years 
vary largely in color, stoutness, an. other character- 
istics, but they are constant in one thing, great speed 
and the ability to carry weight, combined with the 
most imflinching courage. So well known is this 
among Ijreeders and trainers that it has beco.me an 
axiom that a horse with a flaw in his pedigree, that is, 
a cross of cold (common) blood is worthless for train- 
ing. There is, however, a limit to the speed of the 
race horse. 

AN ENGLISH WEITEr's TESTIMONY. 

An EngHsh writer, "Stonehenge," one of the most 
rehably honest, graphic, and accurate wrilers of the 
latter half of the present century, says that from a care- 
ful examination of the racing time-tables as recorded 
of late years, it will be seen that from thirteen and 
a half to fourteen seconds per furlong is the highest 
rate of speed attained in any of our (English) races 
above a mile, and with eight stone, seven pounds, 
(119 pounds) carried by three-year old horses. 

ANGLO-AMEEICAN VIEW. 

In relation to the origin and breeding of the thor- 
oughbred, "Frank Forester" trifly says they arc made 
up of various bloods, and inherit from Oriental 
blood, style, and soundness in wind, limb and hoof. 
By careful breeding through many generations the 
speed has been increased, while the general con- 
stitution has not specially suffered. Arti£cial care 
has made an artificial animal of him, yet certainly the 
blood-horse of the present day is far superior to his 
masters either on the Oriental or British side ; as far 
superior in speed and stoutness as are the modern 
Shorthorn and Hereford cattle superior in beef points 
to their progenitors of one hundred and fifty years ago. 

AMERICAN THOEOUGHBEEDS. 

Breeding as Americans have, for the last one 
hundred and fifty years, from the best and most 
distinguished Enghsh blood, American thoroughbreds 
have not deteriorated. Our climate (the middle re- 
gion of the United States) is more congenial to 
the horse than that of England. The proof that our 
horses have not deteriorated is that American bred 
horses have won laurels on the English turf (the 
severest test to which they could be put) over the 
best and stoutest of English thoroughbreds. 



4 



'rHp: ii" ^v It m: Kits' stociv xjooic. 



43 



SECTION VU. THE TROTTING IIOKSK. 

If England Las produced the thorougbbrcd, the 
United States has produced the trotting horse, imr 
c.nrllrncc, of the world, no other country ijroducing 
horses worthy of the name excejjt Eussia and this 
country not rising far above mediocrity. The Ameri- 
can trotter arose from a desir^ to produce horses that iu 
harness would compare favorably with the running 
class. Their fame has gone over the whole civihzed 
world, and sires are now being eagerly sought 
in many countries. It is enough honor to the thor- 
oughbred that the excellence of our trotters trace 
back to them on one side, to the incomparable Mes- 
senger, and the distinguished Bellfounder, the latter 
supposed by many not to be purely thoroughbred. 
A careful selection of progeny has resulted already, 
in strains that may be rehed on to trot and trot very 
fast, and in such phenomenal horses for courage, 
stoutness and wonderful fleetness, reaching back to 
Lady Suffolk, and culminating in the flashing speed 
of Dexter, Maud S. and Jay-eye-see. 

SECTION VIII. SADDLE HORSES. 

Our saddle horses should not go unnoticed. There 
is a constantly increasing demand for elegant horses 
of easy and trained gaits. The thoroughbred sire is 
here again the basis of excellence. They arc pro- 
duced by thoroughbred sires elegant in form and light 
in the forehand, upon roadsters and pacing mares 
not fast enough for the trotting ring. They bear the 
same relations to our tastes that the English hunter 
does to that of the gentlemen in England. There 
will be a constantly increasing demand for this class 
of horses, the stouter for gentlemen's use, and the 
lighter and more elegant for ladies. The increasing 
wealth of the country will demand this class of horses 
more and more. To-day they are among the high- 
est priced horses ve have, outside the fast ones of 
the turf. The first of the liorses thus far described 
is distinctively English. He has found a true home 
of adoption iu America. The others are distinctively 
American. We may well be proud of the success 
attained in the last fifty years in the production of 
animals of such distinctly marked traits and goodness. 

PACERS. 

The last four years has produced a wonderful 
impetus in the breeding of pacing horses. We 
believe pacing to be more a matter of training than 
anything else. Though the hereditary inchnation to 



pace is too distinctly marked in breeds or rather 
strains, in various countries and even in some wild 
horses of the plains to doubt its hereditary character. 
Past trotters have been made fast pacers l)y training, 
but the evidence is still stronger as showing that a 
pacer may be also made to trot fast. The pacing gait is 
the fastest gait of the horse except running, as is ev- 
idenced in the time of Little Brown Jug, and John- 
son; wonderful indeed when we consider the com- 
paratively small number of pacers in comparison with 
that of trotters. 

SECTION IX. ROAD OR BUSINESS HORSES. 

There is little to be said of these as a breed. 
They are composed of any stylish horse, not fast 
enough for the track, but possessing good speed and 
great bottom for the best class, and any horse of 
strong endurance and fair speed and beauty, united 
to good temper for all other classes of roadsters. 
No horse can be called a road horse unless he can do 
ten miles an hour in good style without distress. If 
he do twelve he is a good one. If he be handsome, 
good for a mile between 2:30 and 3 minutes, and 
fourteen mUes an hour and trusty, do not be afraid 
to i)ut a long price upon him. Some one with a 
deep pocket will want him. The road horse, like the 
trotter, is distinctively an American horse, although 
such horses have been sought for iu England since 
the day of " Dandy Dinmont," immortalized in the 
novels of Sir Walter Scott. 

SECTION X. DRAFT HORSES. 

All other horses, except those already named, may 
properly be classed under the head of draft horses. 
They are sometimes called agricultural horses, a mis- 
nomer, however. The true draft horse is one used 
for drawing heavy loads on roads, and since the 
advent of railroads, more distinctively those used in 
cities for trucks and other wheeled vehicles used for 
transporting heavy articles. The English draft 
horse, the Shire (Scottish-English), and the Clydes- 
dale (Scottish), are the most valuable of the horses 
of English origin. 

CLEVELAND BAY. 

This magnificent representative of what might be 
called the English medium draft and coach horse, is 
a compound horse with one-fourth to three-fourths 
of thorough blood. They are certainly the hand- 
somest of draft horses, and as valuable as car- 
riage and coach horses as they are for draft. The 



c » 



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TEtli; F'.A.RMIERS' STOCK. BOOK. 




IDEAL SKETCH OF THE PERCHEKON HORSE. 



V ,;r5- 



?3a r 



THK P^^VIiMUCrtS" STOCK BOOIC. 



•15 



superior ones, too good for draft, often bring high 
prices for veliiclcs of style and pleasure. 

TUE NOKMAN AND PERCHEEON. 

There Las been mucli acrimony displayed first and 
last over the name of the French draft horse. As a 
compromise, the name Percheron-Norman (a sad 
misnomer), was adopted by many. The French stud 
bcok has probably finally settled the matter by 
adopting the name Percheron. The heavier class 
however Avill, probably long if not permanently, 
retain the name of Norman. It is, however, to the 
district of Perche, France, that we are indebted for 
the importation of this wonderful horse for draft and 
travel. A horse capable of eight miles an hour, 
drawing a heavy dihgence (coach) and passengers, 
over by no means perfect roads, honest at a dead 
pull, quiet and playful in disposition, and with the 
courage of a thoroughbred, united to the docility of 
a dog, soon became a favorite with the farmers of 
the United States. There are probably more of this 
breed in the "West to-day than of all other breeds of 
distinctively draft horses. They fairly divide the 
honors with the noted English breeds, the Clydes- 
dale, Shire horse and Enghsh draft horse. Each 
have their distinctive admirers, and either are good 
enough for any draft requiring a dead sustained pull. 
The grades and crosses of all arc eagerly sought by 
city teamsters, as show and heavy team horses. 

CHAPTEE n. 

VAJLUABtE BREEDS OF HORSES COMPARED. 

SECTION I. FRENCH BREEDS. 

The Norman, Norman-Percheron or Percheron are 
names used to distinguish a class of horses long 
celebrated for their powers of endurance on the road 
and their ability to pull heavy loads at a swift pace. 
They should be definitely known by a single name. 
There arc, indeed, two classes of French horses, de- 
scendants of one original stock, j)robably, one heavy, 
sometimes weighing two thousand pounds, the other 
a lighter animal, originally weighing one thousand 
two hundred pounds to one thousand four hundred 
pounds, and before railroading days used to di-aw the 
heavy diligences of France, over by no means good 
roads, and up to a pace of eight miles an hour. 
These are now bred up to a weight, often, cf over 
one thousand six hundred pounds. 

There is said now to bo none remaining? of the 



lighter and more active French horse of fifty years 
ago. The heavy horse of Normandy is reported to 
have been produced by crosses upon the heavy 
Belgian and Flemish marcs, while the horse of 
Perche retains more of the activity and fire of the 
original breed. 

PERCHERON VS. NORMAN. 

As to the proper name to distinguish these French 
horses, the controversy having been long, and at 
times acrimonious, the probability is that it will 
result in retaining the name of Percheron for the 
lighter and more active animal, and that of Norman 
for the heavier horse. The editor of the " Percheron- 
Norman Stud Book" seemed himself at a loss as to 
what constituted fitness for entry, and the plan 
finally adopted was to admit to registry all horses 
imported from France as Percheron, Norman, Nor- 
man-Percheron, or Percheron-Norman, giving a full 
account of the course of breeding and crossing prac- 
ticed in France. 

THE PERCHERON STUD BOOK. 

The Percheron breeders of France now have a 
distinctive stud book, in which animals are admitted 
under this distinctive name. Whatever may be the 
issue of the controversy, both strains perpetuate 
their distinguishing featm-es and traits in their im- 
press upon the foals of mares to which they are bred. 

MEDIUM FRENCH HORSES. 

The medium horses have great bone, substance, 
style and caniage, added to ability to draw a mod- 
erate load at a swift pace, and the most unflinching 
steadiness at a dead pull. They also cross kindly 
on the average mares of the country. 

THE HORSE OF AEDEN. 

Arden formerly had a local reputation in Prance, 
for a distinct breed of horses. They have died out, 
and to-day the Percheron probably stands high in 
both France and the United States as a horse superior 
in all that constitutes honesty, stoutness, speed and 
endurance at a load. 

SECTION II.- -ENGLISH BREEDS. 

Ill no country in the world has the breeding of 
horses, for special uses, been carried to so high a 
degi-ee of perfection as in England. The thorough- 
bred, for racing, the hunter, capable of carrying 
weight at a fast pace or in leaping, the saddle horse, 
noted for symmetry, beauty and variety of paces, 
the carria<Te horse, elegant in form and action, and 



t 



— -3. 



4G 



THE in,A.KjVtEns' STOCK I30C>Ii. 




V 



*i 



TXilO I'-^VRM: Kits' S'l'OClv JJOOJv. 



the geutlemau's cbuving horse, — these all owe their 
special value to one origiual source. 

THE THOROUGHBRED IMPRESS. 

The thoroughbretl is the mcclium through -which 
this value has been transmitted down through all 
the others named. This wonderful horse has also 
been a strong integer in the improvement of all Brit- 
ish breeds, except porhaps the elephantine cart 
horse, which is fast being pushed aside by other 
breeds. 

Of the valuable distinct breeds of English horses, 
outside the thoroughbred, the only classes necessary 
to be mentioned will be the Clydesdale, the Shire 
horse and the Cleveland Bay, these three alone 
being of special value in American breeding for 
draft j)uri50ses. 

SECTION in. BREEDS ViVLUABLE IN AMERICA. 

The breeds of horses in America and their special 
value may be divided into two general classes, viz.. 
Horses of speed and horses of draft. The first owe 
all of their superior qualities to the impress of 
thorough-blood. The thoroughbred, is distinctively 
an English breed, and the trotting horse as distinc- 
tively an American breed, though derived originally 
from thoroughbred horses with trotting action, the 
great progenitors of which were Messenger and 
Bellfounder, — the latter claimed by some as not 
strictly thoroughbred. 

DRAFT HORSES. 

Draft horses, to satisfy American ideas, must have 
stoutness, weight, and the ability to move a heavy 
load at an active pace. Our lighter draft horses — 
those used for lighter express Avork, horse cars, and 
general farm work — are made up of mixed blood. 
They are active, of medium size, weighing from one 
thousand to one thousand one hundred pounds, and 
Avithout fixed cliaracteristics excejit patience, hon- 
esty, intelligence and activity. When the reverse is 
found it is the result of abnoiTual qualities or the 
consequence of vicious drivers. 

Increasing interest in breeding is gradually modi- 
fying the common horses of our countiy, and a com- 
paratively few years will j)robably see the horse of 
America more accurately defined as to breeds, con- 
taining more valuable characteristics than those of 
any other country. 

The diversity of climate, situation and temperature 
will demand this. They will be biiilt up on the 



foundations already existing, through careful selec- 
tion and breeding to the Cleveland Bay, the Clydes- 
dale and Shire horse of Great Britain, and the 
Percheron horse of France. Beyond these breeds 
there is nothing to be desired, so far as draft horses 
are concerned. 

SECTION IV. THE TnOROUGIIBRED AND ITS ITSES. 

The interest in thoroughbred horses in the 
United States is gradually giving place to the trot- 
ting pace. It is natm-al that it should bo so in an 
open country where the nature of the soil renders 
good roads easy to be had. The chief value cf the 
thoroughbred in the futiu-e will be to infuse a dash 
of its mighty blood, occasionally, into the other 
breeds, to hold the quality of our pleasure, saddle 
horses, our carnage horses, and those cf our cavalry 
intact, and also to continue our trotting horses upon 
the high plane they now occupy. 

With the growing wealth of the country there will 
always be a strong demand for staiuich sires, of 
bone, muscle, and that high breeding that will ena- 
ble an animal to go three miles at great sj)eed with- 
out distress, or to go three heats of one mile each in 
from 1 : 50 to 1:55 minutes. Such horses will per- 
form great jom-neys at a fast pace without flinching. 
The day of the "quarter nag" has long since passed 
in the United States. 

SECTION A\ THE TROTTING HORSE AND ITS USES. 

The trotting horse is valuable for many pui-poscs 
in breeding. He can give fine action to carriage 
horses, qualities of stoutness, speed and endurance 
to all driving horses; and those not good enough 
for pleasure driving will still be superior to the 
common horse, for all ligh«t Avork, where speed is an 
integer — for all good trotting horses must necessa- 
rily be stout. From our trotting horses Avill arise 
sires of fine style, great courage and endurance, 
with smooth flowing outline, not fast enough for 
the best track time, but none the less valuable — nay, 
more valuable — from added size and beauty, to pro- 
duce all that class of driving horses requiring both 
style and speed. Our trotting horse is still in a 
transition state. It is less than fifty years since 
they have been distinctively recognized, and only 
within the last quarter of a century have tliey been 
so systematically bred that a fair degree of certainty 
could be predicted in their outcome. 

LOWERING RECORDS. 

The Avonderful loAvering of mile records in the 



43 



THK ir>A.ItM:KPtS' STOCK. BOOK. 



List few years Avoidd seem to indicate that' a still 
nearer apin-oach to tlie speed of the running horse is 
to be attained. In the running horse speed is at- 
tained hy the extension of the leaps; in the trotting 
horse it lies more in tlie ability to gather quickly 
than in the running horse. It is naore than proba- 
ble that the wonderful increase in trotting speed 
during tlie last twenty years is due to the constant 
work the best sires have had to undergo. It may 
serve to teach every class of breeders that disuse of 
exercise will degenerate the get of any breed. 

SECTION VI. PACING AND PACING HOKSES. 

Pacing horses as a distinct breed have ceased 
with the dying out of the Narraganset pacer of New 
England. The loss is, however, made good in the 
natural ability of all horses to pace, and hence it be- 
comes easy to instruct the saddle horse, not only in 
this pace but also in the several modifications, as 
single foot, rack, amble, etc. In pacing the two legs 
of a side act synchronously, or together, and thus 
the horse attains a speed greater than in any other 
way, except by the running gait. And this it has 
been made to approach very closely. The amble is 
a slow pace. The rack is a slow, single foot gate, 
and all arc modifications of the pace or amble. 



SECTION VII. 



-DRAFT HORSES COMPARED. 



The Vemaout draft horse and the Conestoga 
horse — both now extinct as breeds — are the only 
representatives of distinctively draft horses originat- 
ing in the country. The Vermont Draft horse may 
be said to have compared with the Suffolk Punch of 
England, also extinct, and the Conestoga would 
seem to have approached the German and Flemish 
heavy horse, modified by thorough blood and our 
peculiar climate. Admirable as were these horses 
as I knew them forty years ago, their loss is not to 
be regretted. Their places are more than sup2:)lied 
by the Percheron of France, the Clydesdale and 
Shire horse and the Cleveland Bay of England. 

These and their crosses on the mixed blood of our 
countiy Avill satisfy every want of our people for 
style, weight, and the ability to move heavy loads 
for long distances. The Cleveland Bay A\ill cover 
the ground for stylish teams including carriage use. 
The Clydesdale and the Shire horse for heavy log- 
ging and heavy draft in cities, will leave little to be 
desired, and the Percheron for that great variety of 
uses which the American farmer must put his teams 



to, and for the various purposes of di-aft required in 
cities, will be found to fully cover every requirement. 

SECTION VIII. GENERAL PURPOSE HORSES. 

We object to the breeding of horses that are expected 
to coverall the qualifications required of the horse of 
the day. The day of sluggish ])rutes of enormous 
weights has passed. The day of "weeds," the orig- 
inal horse of all work, is fast j^assiug away. The 
horse must now be bred for a distinctive purpose, 
else the breeder will find himself with stock that 
will bring less in the market than a good three year 
old steer. Yet the type that will always outnumber 
that of any other one breed will be the horse fairly 
good for many things. We believe it lies in a grade 
between the Percheron, or the Clydesdale, and the 
trotting horse. The latter is a horse of gi-eat mus- 
cle and powers of endiu-ance. The two former have 
muscular development in the line of strength. All 
have good lung power, a qualification that must al- 
ways go with good limbs to produce a valuable 
horse. A combination cf the qualities of these 
three ought to produce as near an approach to a 
horse for general use as the farmer could well de- 
sire. 

SECTION X. CARRIAGE HORSES. 

The carriage horse of England even, where such 
attention is paid to special breeding, is a horse of 
mixed breed, but all with more or less thorough blood 
in them. The Cleveland Bay comes nearer to per- 
fection in this res2:)ect than any other. In relation 
to what they should be " Stonehenge" has described 
this horse so graphically as to leave little to be 
desired. It may be summed up in high action, 
beauty of form, strong clean limbs, excellent hoofs 
to stand the wear and tear of pavements. Sagacity, 
courage and tractability are all essential. These, 
with oblique but muscular shoulders, short back, 
and long though strong quarters, with a good deal 
of ground covered below, constitute the remaining 
points characteristic of the perfect carriage horse. 

SECTION X. DRnaNG HORSES. 

The perfect driving horse, like the carriage horse, 
must be handsome in form and action. He must 
also be speedy, high couraged and tractable. His 
size is less than that of the carriage horse and he is 
generally better bred. Our best driving horses are 
those trotting horses not fast enough for the turf. 

In the class called road horses, beauty and form is 
secondary to sj)eed and stamina. For the family 



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Ti£IC F^VRMLKKS' STOCK BOOK. 



49 



I 



boi-so, beauty of form and pfrace of action is more 
valuable tbiui mere speed. When both are combined 
the price lies well toward the scale of the fast trot- 
ter. Some mares of everj' breed have the i)ower to 
produce colts with form and action like the sire. 
Such mares are invaluable for breeding to stallions 
possessing the requisites we have stated. 

SECTION XI. PURE BRED VS. THOROUGHBRED. 

There is nnich confusion among farmers — and 
sometimes among those who call themselves breed- 
ers — in the use of teiTus. A wild animal is of pure 
blood. It is bred so constantly alike in color and 
characteristics that none but those critically edu- 
cated can detect differences. There really are none 
that are essential differences. In horses the Arab- 
ian alone approaches to the standard of a pure breed. 
The term, therefore, may be allowed in order to ex- 
press a breed that is uniform as to color, form and 
general characteristics. In cattle it is aj^plied espe- 
cially to the North Devous. 

The word thoroughbred is used to distinguish 
animals of mixed origin, that by careful breeding 
and selection, preserve and perpetuate the character- 
istics sought. It is only applied to those horses used 
for racing. The horse of Perche, France, comes 
nearer to a pure breed than any outside of the 
desert Arab. They have been bred in line for hun- 
dreds of years, certainly from the day of Charles 
Martel. But these really are of mixed origin. 
When they shall have been bred and their pedigrees 
established for a sufficient number of generations to 
warrant it, these may be termed thoroughbred. So 
may the Clydesdales and other distinct breeds. 
When that day comes, we may use the term thor- 
oughbred trotters, thoroughbred Clydesdale, thor- 
oughbred Percheron, etc. Now these must all be 
classed as in the transition state, as contradistin- 
guished from the mixed breed of a coimtry made up 
of various crosses indiscriminately obtained. 

CHAPTER m. 

THOROUGHBRED HORSES. 

SECTION I. DERIVATION OF THOROUGHBREDS. 

Stonehenge, who is as accurate as he is graphic, 
places the English thoroughbred of 1750 as fol- 
lows: 

1. Native mares, used for racing, and bred from 
Spanish and English strains, the former most prob- 
able descended from the Barbs of Morocco. 



2. MarlJiain's Arubiau, imported in the time of 
James the First, but proved to bo good for notliing, 
and most probably there is now not the slightest 
strain of his blood extant. 

3. Places White Turk, extensively used, and to 
him most of our best horses can be traced, through 
Match cm. 

4. The Three Turks, brought over from the siege of 
Vienna in 1G84. 

5. The Royal Mares, imported by Charles the Sec- 
ond, who sent his Master of the horse to the Levant 
to procure them. These also are mentioned in all 
the best pedigrees. 

SECTION II. THE MODERN THOROUGHBRED. 

To define the thoroughbred horse of the nine- 
teenth ceutmy, says Stonehenge, is easy enough, 
because it is only necessary to adduce the law that 
he must appear in the "Stud-Book." Without this 
testimentary evidence no other will be received, nor 
even theoretically can any other be adduced. By 
some it is supj^osed that he is a horse descended 
from sires and dams of Eastern blood, that is, 
either Tm-ks, Barbs or Ai-abs; but this has long 
been known to be a fallacy, for we find numerous 
gaj)s in almost all the old pedigrees, which there is 
eveiy reason to believe ought to be occupied with the 
names of native or Spanish mares. But though 
"The Stud-Book" is thus received as the existing 
authority on this matter, it is open to a question 
whether it may not be desirable to amend it by in- 
troducing into its pages horses and mares which can 
be proved to be stainless for a certain number of 
generations. The subject is a difficult one, for 
while it is comparatively easy to keep a record year by 
year of the foals as they are dropped, it is extremely 
difficult to obtain satisfactory proof of similar facts 
which occurred six generations back, and this Avould 
be the earliest period at which it could be supposed 
that the stain of impure blood could be washed out. 
For instance, supposing a thoroughbred horse is 
put to a common mare in 1859, and the produce is a 
iilly in 1860; this filly might again breed a filly in 
1864, and have a grand-daughter in 1868, and a 
great grand-daughter in 1872, and so on to the year 
1880, when the produce Avould still be composed of 
one sixty-fourth part common blood and the rest 
thoroughbred. But twenty years would elapse 
without any public record of the facts, and we all 
know how difficult it is to disprove any statement 



50 



'IHE F^RlVtEIlS' STOCK BOOK. 



iiiiiclc nncler such circuinstauccs. The safest plan, I 
beheve, is to adopt the course now pursued, unless 
it can be shown that it is exjiedient to cross the 
l)k)()d of our thoroughbred stock Avith some other 
strain lor the s.ikc of improving it. An Eastern 
horse is at once admitted as l)cing supposed to be of 
pure blood, and there is, therefore, no difficulty in 
his case, nor "would there be any in the other to 
Avhich I have alluded if a i^ublic declaration were made 
before hand, but for this there is now no pro^dsion. 
There is no doubt that Avhen half-bred races were in 
fashion ni;merous exchanges of foals took place, by 
which thoroughbreds were made to appear as half- 
bred and vice versa. But though the pseudo half- 
breed may be able to compete with the winner of 
the Derby or St. Leger, and though his appearance 
mny be almost proof positive of the purity of his 
blood, yet he is excluded from the "Stud-Book"' for- 
ever. In this way some of our half-bred stallions 
are known to be of pure blood, and their stock is of 
great value in the hunting-field, but no one would 
breed from a mare of this kind, because he would 
know that the Stud Book pages are shut against 
him, and he could not claim that her produce 
should receive the seal of purity afforded by that 
standard. 

SECTION m. THE AMERICAN THOROUGHBRED. 

Until the English thoroughbred horse is de- 
scribed, it is scarcely possible to enter fully into the 
pedigree of the American, descended as the latter is 
from stock imported from the mother country. 
But, taking the fact for granted, I may proceed, 
says Stonehenge, to allude to the j)rogress which 
has been made in the United States, from the date 
of the first importation. It appears that shortly 
prior to the year 1750 a Mr. Ogle, the Governor of 
Maryland, was in possession of Sj)ark, iH-esented to 
him by Lord Baltimore. About the same time he 
also imported Queen Mab, by Musgrovc's grey 
Arab; and soon afterward Colonel Tasker obtained 
Selima, daughter of the Godolphin Arabian; while 
Colonel Colville's Miss Colville, known in the En- 
glish Stud-Bcokas Wilkes' Old Hautboy mare. Colo- 
nel Taylor's Jenny Cameron, and Eouth's Crab, 
were severally introduced into the colony. In 1747 
Monkey, by the Lonsdale bay Arab, though in his 
twenty-second year, crossed the Atlantic and got 
some good stock, followed during the next year by 
Jolly Eoger, by Eoundhead, out of a Partner mare. 



About ]7G4 Fearnought, a son of Regulus and Sil- 
vertail, and therefore of the very highest Enghsh 
l)lood, went to America and within a few years of 
that date Morton's Traveler, by Partner, out of a 
mare by the Bloody Buttocks Arabian, which com- 
pletes the list of the importations prior to the War 
of Independence. It must l)e observed that l)efore 
the year 1829 no Turf Register existed in America, 
and hence there is not the same guarantee for the fi- 
delity of a pedigree as in England, Avhere there are 
authentic records which reach to a much earlier pe- 
riod. The Revolutionary war upset the homes of so 
many families, that multitudes of documents were 
lost; but, nevertheless, I believe sufficient has been 
preserved to prove the authenticity of the pedigi-ees 
belonging to the horses which I have enumerated, 
and whose progeny can be traced down to the pres- 
ent day, their blood being mingled with that of 
numerous importations of a more recent date. 



SECTION IV. 



-NORTHERN AND SOUTHERN RIA'ALRY ON 



THE TURF. 

The love of racing Avas very soon implanted in the 
colonists of Maryland and Virginia, fi-om Avhom it 
spread to North and South Carolina, and in these 
southern states the sport has been kept up to the 
present day Avith great spirit. Tennessee was inocu- 
lated with the virus of the racing mania soon after 
its first settlement, as also may be said of Kentucky, 
both states having possessed some very celebrated 
horses at various times. New York joined in at a 
much later period than the southern states, no or- 
ganized racing club existing there until after the 
commencement of the present century, although 
there were small race-coui-ses at NeAvmarket and Ja- 
maica before the Revolution. But the energy of 
the true Yankee sent the New Yorkites ahead, and 
they soon became worthy , rivals of the southern 
statesmen. From 1815 to 1845 the great stables of 
the north and south Avere carried on under a most 
honorable rivalry, but at the second of these dates 
it so happened that a vast number of the most ener- 
getic supporters of the turf in the northern states 
Avithdrew from the arena, and as they disapjjeared 
none filled the gaps, except a feAV professed train- 
ers and jockeys, Avho carried racing on entirely as a 
business, and regardless of that honorable spirit 
which had previously distinguished it. Trotting 
also came into fashion, and the fanatics preached a 
crusade against both, Avhich took double effect upon 



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the spoi-t, ali-eady tottering to its full. It may, in- 
deed, be said tliat from 1845 to 1855 racing in Amer- 
ica Avas confined entirely to the south, hut about 
1855 or 185G a new jockey club was established in 
New York, and its members laid out a new race- 
course on Long Island; but still the second effort 
was not equal to the first, and New Orleans has 
taken the wind altogether out of the Long Island 
sails, by the spirited attempt determinedly made 
by Mr. Ten Broeck to match his stud against the first 
English horses on their own ground. That he has 
failed in canying off the Derby with Umpire is no 
proof of the general inferiority of American horses 
to those of England, any more than his other great 
successes are enough to ensm'e a conviction of the 
opposite conthtiou in an unprejudiced miud. Um- 
pire might h.ive been an exceptional horse, and 
granting to him the high form which he was in the 
year (1859) assured to possess, it would prove noth- 
ing quoad the general form of the horses of his 
couutiy. Still it cannot be denied they are much 
nearer to our own than was believed to be the case 
before Mr. Ten Broeck came among us; Init how 
near they are is yet a vexed qxiestion, which will 
take some time to settle. 

THE SETTLEMENT OF THE QUESTION. 

That they have shown themselves fully the peers 
of their English contemporaries since Stonehenge 
wrote, is shown by their records on the English 
tiu-f, and their wonderful records at all distances in 
the United States. 

SECTION V. INFLUENCE OF CLIMATE ON THOEOUGH- 

BKEDS. 

That the dry bracing chmate of the United States 
is congenial to the horse needs no argument to settle 
the question. The dry oriental plains was the home 
of the wild horse. Elevated table and rolling lands 
become their natural home Avhenever they escape 
from domestication and retirni to their feral state. 
The elevated tropical regions of South and North 
America, and especially the sub-tropical regions, 
show this conclusively. Hence in a domesticated 
state, outside of such regions, their care must be 
artificial in proportion to the rigor of the climate. 
Our spring, summer and autumn climate meets the 
uatiu-al requirements fairly. Hence their care in 
summer needs to be less artificial than in England. 
Our winters are cold, and, the horse being sensitive 
to cold, warmth must be provided artificially. The 



wise man wiU never grudge, therefore, warm staliles 
and blankets. In fact, this is becoming so well 
understood that now no intelligent farmer grudges 
this adchtioual expense and care, since he sees the 
immediate benefit accniiug therefrom in the care of 
the ordinary horses of the farm. 

SECTION VI. THE PRACTICAL VALUE OF THOROUGH- 
BREDS. 

The value of thoroughbred blood is seen in the 
stamina, speed, courage, stoutness and intelligence 
they impart to their progeny. They arc pleasure 
horses distinctively, when used for the saddle, and 
then- practical value in crossing upon other horses 
has already been generally explained. The breed- 
ing of thoroughbreds, however, is not to be under- 
taken, except by a special class who breed for a 
single 2)uri)ose — speed on the tm'f . Nevcriheless 
the general farmer may profit by this. 

A stout, muscular thoroughbred, not swift enough 
for the turf, but whose lines of breechug are coiTcct, 
will be valuable to improve any cross-bred animal 
lacking in the essentials of the thoroughbred. That 
this may be more readily understood we give the 
measurements (average) of six horses considered to 
be of perfect symmetry. Two of these were cele- 
brated stallions, two thoroughbred hunters and two 
chargers of gi-eat value. The horse (not a dray 
horse) which approaches this will always sell for a 
large price. The average is as follows : 

Inches 

Height at withers and cronp (!3 

Length from shoulder-point to quarter Ii6 

From the lowest part of chest to the ground 3G 

From the elbow-point to the ground 39 

From the withers to the pole, just behind the cars, in a 

straiglit line 30 

The same measured along the crest 32 

Length of head 22 

AVidth across the forehead Ois 

From the withers to the hip 22 

From the stifle to the point of the hock, in the attitude 

shown in the plan 28 

From the root of tail to stifle-joint 2(i 

From the point of the hock to the ground 22^2 

Length of arm from the elbow to the iiisiform-bone 1 O^j 

From the pisiform-bone to the ground 1''>h 

Girth varies from 70 to 79. 

Circumference of fore cannon-bone 71-2, 8, 8, 8, S^s and 9 
inches. 

Circumference ot arm just below the elbow, 10i-2 to 18 inches. 

SECTION Vn. SADDLE HORSES. 

In the breeding of saddle horses the farmer must 
not be guided by Enghsh ideas of a saddle horse. 
We are not a hunting people. We take more pleas- 
m-e in driving than in riding. Our salable saddle 



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horses must be liaudsome pouies, fit for children to 
ride, or elegant and carefully gaited horses of good 
breeding, for ladies' and gentlemen's use in the 
parks, boulevards and other pleasure drives of our 
cities. The first is supplied by Shetland ponies, 
small Morgans and other cob horses, wherever they 
may be picked up. The latter, by horses of more or 
less Ijrecding, from the thoroughbred districts. There 
is no money in the special breeding of this class of 
horses, unless the breeder is a trainer as well. The 
same will apply to hunting horses. Our hunting 
liorses are taken from staunch, high bred or thor- 
oughbred horses. They should be handsome, but 
whether so or not, they mufit have the ability to take 
high and extended leaps, to carry weight and to 
gallop long distances without distress. 

CHAPTER IV. 

TKOTTING AND KOAD DORSES. 

The breeding of trotting and road horses may not 
be undertaken by the general farmer, except it be as 
an independent profession separate and distinct from 
his ordinary farm labor. They are never bred from 
that class of horses adapted to farm labor, at least 
not economically so. The trotting horse and also 
the road horse is nowadays a horse of distinct 
blood. It is true that the form of a colt is in a good 
degree determined by the sire. This is when the 
su'o, being better bred than the dam, is prepotent; 
but something more is wanted. The dam must her- 
self be bred in proper lines, to make the breeding of 
horses of special merit more than a lottery. 

The drawing of a prize in a lottery is carefully 
heralded far and wide. Ignorant persons suj^pose 
they may be struck by the same kind of lightning. 
They do not estimate the hundreds of thousands of 
dollars sunk in the lottery pool for every thousand 
dollars paid in prizes. A horse of great power is 
occasionally found, about Avhose breeding very little 
is known. Even among the better bred horses, a phe- 
nomenon is one of a thousand, and winners of im- 
portant events one of a hundred. 

This should satisfy the farmer that his lines do 
not lie in that direction. He may be successful in 
breeding horses good for the farm, the carriage, and 
as average driving horses. These animals are avail- 
able before sale for farm work. If he attempt to 
breed horses for the track or for fast road work, they 
must not be put to hard pulling. They niust be 



carefully handled and specially trained. This should 
be a sufficient explanation of the statement that the 
farmer cannot expect to produce horses of high pow- 
ers of speed from the mares of labor on the farm. 

PEEPOTENCK. 

The tremendous stride of the get of Hambletonian 
and other great sires has been intensified by being 
bred for generations to mares of like quality. They 
have thus gathered energy and stoutness, have in 
fact become prei:)oteut in this respect. A fast horse 
is always a stout horse. It takes excellent com- 
bination of bone and muscle, as well as good train- 
ing, to enable an animal to go a long distance at 
a slashing gait. A fast horse may not be a beautiful 
horse, according to the average conception of animal 
beauty, but he will be a symmetrical horse. 

THE EOAD HORSE. 

A road horse should be stylish; he need not be 
fast, as capable of going a mile at great speed; he 
should be capable of going many miles at a compara- 
tively high speed. Symmetry, good size, color and 
style are important. Then the greater the speed for 
five or ten miles the greater the value of the horse 
or team. A long slashing-gaited trotter is generally 
not a pleasant road horse. A pony-gaited horse is 
seldom a fast trotter; yet a combination of these 
gaits makes a good road horse, and often a good 
trotter. 

SECTION II. ADAPTATION OF MEANS TO AN END. 

The breeder must decide definitely what he wishes 
to produce. He must then figure up whether his 
means will allow him to carry out the idea. If not 
abandon it at once until you have made money to 
do so. Suppose the farmer wishes to breed trotting 
horses. . He has not the means to buy a stallion 
and mares of blood suitable to the work. Perhaps if 
he had he would not be able to carry the special help 
needed in caring for and training the stock. Must 
he relinquish the idea altogether? Not necessarily. 

Suppose there be such an establishment in the 
neighborhood. He may buy a mare that wiU be 
likely to nick with the stallion, and thus commence 
in a small way. The care and training of the colts 
will give him practical experience, information and 
instruction. In the meantime he must read and 
study the anatomy and physiology of the horse, in 
order to become accustomed to a knowledge, at 
sight, of what a horse probably may accomplish, 



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from bis aijpeaTaucc. If lie caunot, or will not, lie 
Lad better leave fine borse breeding alone. He will 
"got left. " Tbe same advice Avill apjily in tbe breed- 
ing of any animal. It is a careful and daily study 
tbat marks tbe successful from tbe imsuccessful 
man in any patb of life. Tbe farmer may, indeed, 
plod along and make a living, and not know mucb 
about bis business. It is because natm-e bas been 
so bountiful in wbat lies in tbe soil. Tbe success- 
ful farmer and tbe successful breeder is be wbo 
trusts notbing to cbance, but carefully considers 
eveiy point to be made from tbe best experience and 
information obtainable. 

SECTION IV. DOUBLE TEAMS. 

Tbe matcbing and training of double teams is not 
always certain to end as was at first bo^jed. In tbis 
tbe i^erson Avbo succeeds must be an artist in one 
sense. He must bave an eye for beauty, symmetry, 
tbe power of sizing up two animals, and detecting 
any incongruity between tbe two as to temper, gait, 
stamina, size, form and color. Tbese cbaracteristics 
are important in tbe order named. 

Li certain classes of matcbed borses it is not im- 
portant tbat tbe color be alike, on tbe contrary it is 
important tbat tlie color be dissimilar. It is, bow- 
ever, important in every class of matcbed borses, or 
in every double team, tbat tbe temper be alike, or as 
nearly so as possible. Tben tbe nearer you ap- 
proacb tbe otbcr requisites tbe more perfect yom- 
team. In tbe team for mere labor tbe important 
qualifications are tbat tbe strengtb and gait of tbe 
animals be nearly alike. Tbis, witb a similarity of 
temper, makes tbe perfect team for di-aft. Tbis 
sbould be sufficient to indicate our meaning in tbis 
direction. 

section v. — single driving hoeses. 

In tbe care and training of single driving horses, 
not only must elegance and style be kept in view, 
but tbe temper of tbe animal sbould be of tbe finest 
quality. Single driving borses are sougbt by 
wealtby persons for family use. Tbe borse must 
bave courage, else be is not safe. A nervous, nar- 
row beaded coward is never safe, a bigb corn-aged 
animal may be made safe anywbere. Tbcy may be 
trained to depend implicitly upon tbe will of tbe 
driver. Tbis rule will apply to all borses of every 
class, but e32:)ecially to all borses driven singly. In 
double teams tbe timid borse will in time come to 
depend upon a bigb couraged mate. Tbe single 



borse must depend upon tbe di-iver. A study of 
beads and limbs given fartber on wiU greatly assist 
tbe trainer in tbese essential qualifications. 

SECTION VI. FAST TROTTING HORSES. 

No animal can ever be made to trot fast and well 
at all times, until be comes to know bis driver and 
becomes also entirely subservient tj bis driver's will. 
Tbis subservience must not be tbe result of cruel 
and brate superiority in tbe driver. It must be tbe 
result of a perfect and mutual understanding be- 
tween tbe animal and man. A lazy borse mu;it be 
kept up to bis work. A bigb, strong, ambitious 
borse must be kept cool. Tbe tones of tbe driver 
must be well understood by tbe animal. Tbe man 
wbo bas an intuitive faculty in driving always brings 
tbe best exertion out of a borse, Avitbout undue ex- 
citement of tbe animal. If tbe driver does not bave 
tbis faculty naturally be must acquire it by study, 
observation and practice. In tbe i3rebminary train- 
ing of tbe colt tbe future usefulness of tbe animal 
is laid. Whatever tbe use to wbicb a borse is to be 
put, tbis labor will not bo thrown away. The saga- 
cious borse buyer is always ready to pay for this pre- 
Umiuary work. It consists in rendering tbe yoimg 
animal entirely subservient to tbe will of the master, 
and to depend implicitly upon his superior intelli- 
gence. 

SECTION Vn. A HORSE OF MANY USES. 

This jjreliminary training Avill result in rendering 
the horse fully tractable before tbe real training for 
work begins, and maldng him a horse capable of 
many uses. A general purpose horse is an anomaly. 
There is really no such thing. His life work must 
be in some one or two general dhections, for heavy, 
light, slow or fast draft, for practical labor or for 
speed. Yet a horse may nevertheless be a borse 
calculated for a variety of work. The active farm 
team may carry tbe family for a jdeasm-e ride or 
draw tbe family carriage to church. It must, in 
fact, be a team of many uses. Its adaptability to 
these uses would not necessarily render it a perfect 
team for light driving, the city jjleasure carriage or 
tbe trotting ring. Such would cei-tainly not be 
horses superior for the saddle or tbe running turf. 
The question, tben, of adaptability to tbe require- 
ments must always be tbe important one in breed- 
ing. The elaboration of any one of these subjects 
would require a large volume of print elaborately 
illustrated. Our aim is to suggest tbe direction to 



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be pursued. The intelligence of tlie individual must 
be relied on to pursue the direction carefully, once 
he has decided upon this definitely. 

We shall, as we proceed, give information in defi- 
nite channels to present a careful study of principles. 

CHAPTER V. 

DKA^T HOUSES. 

SECTION I. CLYDESDALES. 

The Clydesdale is represented by English authors 
as intermediate in size between the Suffolk and the 
dray-horse, but more active than either. He is sup- 
posed to be bred from a cross of the Dutch or Flem- 
ish horse, about 1692, with the active descendants 
of the pack-horses, which were retained in use longer 
in the north than in the south of Great Britain. 
He has an extremely neat head, a light neck and a 
round middle-piece, which is nevertheless very deep 
in the girth-place. A well-shaped horse of this 
breed, though higher than the Suffolk, appears to be 
on shorter legs, and may be from sixteen to sixteen 
hands two inches high. The long stride, which is 
characteristic of the breed, is partly dependent upon 
their greater length, and partly upon habit and train- 
in". These horses were said to be able to draw 
heavier loads in single carts than any others, and 
hence they were specially adapted to that kind of 
work which j)revails throughout the lowlands of 
Scotland, Avhere the Clydesdales arc employed. A 
great many inferior animals were formerly bred, 
which were objectionable from their light bodies and 
long legs, but these faults are now comparatively 
rare, great attention having been paid to the breed- 
ing of the Clydesdale horse of late years. Large 
impoi-tations are now being yearly made of the best 
English stallions into the West. 

POINTS OF THE CLYDESDALE HOESE. 

The "Clydesdale Stud Book" contains the i)edi- 
grees of stallions foaled since 1810. So the fancier 
of this admirable horse need have no fear but that 
there is i)lenty of record of sires extending authen- 
tically hack for three-quarters of a century. We 
have already stated wherein their general excellence 
lies, and the standard for judging given below will 
enable the Clydesdale fancier to correctly estimate 
them, Avhen taken in connection with the general 
points of the horse, elsewhere illustrated and figured. 



The points for judging Clydesdales will be foimd in 

the following, one hundred points being perfection : 

Pedigree— No horse being desirable as a sire unless well bre J . . 8 

Size — Medium and blocky most desirable 3 

Symmetry — Perfection and form 7 

Stylo and carriage 5 

Action— Lofty, free, bold, square-gaited and a rajrid, elastic 

walker 7 

Color— Dark bay or brown, without objectionable marks -1 

Head — Broad between the eyes, good brain, clear cut, not too 

largo nor nose too Pioman 4 

Eyes— Large, full, clear, bright, cheerful, spirited 5 

Ears— Medium size ; thin, clear cut and shapely 3 

Neck— Light and round near the head, good throttle, tapering, 

arching and well set on the shoulders ■ 3 

Chest— Broad, deep, full, denoting good lung power 5 

Girth— Large and full about the heart 2 

Barrel — Bound, good length and full at flank 5 

Back and loin— Short, broad, well coupled 7 

Hip — Broad, long, with proper shape ; tail well set 3 

Stifle — Broad, deej), muscular 2 

Gambrel — Broad, clean, cordy, not too straight . . C 

Limbs — Hard, smooth, clean, flat; broad bone, of fine quality, 
and fringed with silky hair on back side to knee and gam- 
brel ; broad knee, proper slope and elasticity to ankle 10 

Feet— Solid, good depth, tough, solid shell, good frog, not flat. . G 

Temper— Docile, kind, cheerful, but spirited and resolute 5 

100 
SECTION II. ENGLISH SHIEE HOESE. 

Within the last few years the Enghsh Shire horse 
has attracted attention in the west. They are 
larger than the Clydes, the mares going up to 1,850 
pounds, and the staUions still heavier. 

They are, in fact, one of the modifications of the 
English cart or heavy draft horse, the name Shire 
having been lately given it by the Eoyal Agriculture 
Society. The cross-bred Shire is a union of Clydes- 
dale and the English draft or Shire horse. 

SECTION ni. ENGLISH CAET HOESE. 

The old English black cart horse is undoubtedly 
the foundation upon which the Shire horse has been 
built, as AveU as the other heavy breeds of draft ani- 
mals in England. The Lincolnshire is a cross be- 
tween the black horse of England and the Flemish, 
which, indeed, figures in the draft horse of every 
European country and of the United States. The 
Suffolk and Clydesdale also share prominently in an 
original way with this Flemish blood. In fact, the 
Suffolk and the Cleveland Bay now only exist in 
England in the improved and modified form. 
The old English cart horse is thus described by 
Stonehenge: "From time immemorial this coun- 
try has possessed a heavy and comparatively mis- 
shapen animal, the more active of which were 
formerly used as chargers or pack-horses, while 
the others were devoted to the plow, and, as 



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time wore ou, to the lumbering vehicles of the pe- 
riod of Queen Elizabeth and her immediate suc- 
cessors. In color almost invariably black, with 
a great fiddle-case in the place of head, and 
feet concealed in long masses of hair, depending 
from missliapen legs, he united flat sides, upright 
shoulders, mean and narrow hips, and very drooping 
quarters. Still, plain as he was, he did his work 
willingly, and would pull at a dead weight until he 
dropped. This last quality was necessary enough at 
the first introduction of wheel carriages, for the 
roads were so bad that the wheels were constantly 
buried up to their naves in the deep ruts in the 
roads at the bottom of every hill, or wherever there 
was not a clear course for the water to run off. True 
pulling was therefore considered the first and most 
essential attribute of the cart or heavy carriage 
horse ; and as without it the traveler or carter would 
be constantly left in the 'Slough of Despond,' it is 
not to be wondered at that such was the case." 

In conclusion, we may add that the old cart horse 
of the English and the Flemish horse of the conti- 
nent have well filled their place in the modification 
of modern draft breeds, and as such their history 
will always be interesting. 

SECTION IV. THE NOKMAN-PEECHEEON HOESE. 

The horses of France and their characteristics in 
the early part of the century, have been carefully por- 
trayed by various writers. The Norman charger is 
described by French writers as having a fine up- 
standing crest and head united to a frame of the 
most massive proportions, molded in a form as ele- 
gant as is consistent with his enormous power. 
Even the diligence horses of many parts of France 
are of very handsome frames, and their legs and feet 
are so sound that they are able to trot over the 
paved roads at a pace which, slow as it is, remarks 
an English authority, would speedily lame our En- 
ghsh horses of similar size and "strength. Their 
tempers, also, are so good that the stallions may be 
used together with the mares in all kinds of work, 
and although vice in its various forms is not alto- 
gether unknown, yet it is comparatively rare. 

The Limousin is chiefly used for the saddle, and 
is supposed to be descended from horses of the 
eastern breeds introduced by the Crusaders. He 
was not, however, in high request until the invention 
of gunpowder caused heavy armor to go out of use, 
when .a lighter horse was required, and the old 



heavy animal bred between the Flemish and Nor- 
man cart horse went entirely out <Jf fashion. 

The true Norman horse is large, powerful, suffi- 
ciently active and very hardy, lie has, however, 
the disadvantages of a heavy head and long cannon 
bones. The valley of the Meuse is supplied with a 
small, active horse, generally of a roan color, Avith 
strong limbs, clothed with an abundance of hair, 
and a large, heavy head. The Lingone horse, in 
the vaUey of the Marne, is still smaller, with lop 
ears, drooping quarters and cat hams, Avhich latter 
qualities enable him to display the activity and 
sure-footedness of the goat in scrambling over 
the rough mountain passes bounding the district. 
Lastly, the Barrois variety, in the valley of the 
Arne, is a mere pony, but makes up for his want of 
size by his agility, hardiness and good temper. 

FEENCH HOESES IN THE UNITED STATES. 

Of late years French horses in the United States 
have been divided into two classes, the Norman and 
the Percheron ; the former to denote the heavier and 
the latter the lighter and more active. Whatever 
may be the end of the controversy, it seems hardly 
probable that the respective advocates will ever come 
close enough together to agree upon one general 
name. In fact, both the Norman and Percheron, so 
called, are not especially distinct. They are with- 
out doubt the peers of any other draft horse in the 
world. In the wejt, however, excessively heavy 
horses are not sought, except for the heaviest draft in 
cities, and here the excellent j)avements are against 
the use of great, slow horses. This is also true "now 
in England and France. Hence the popularity in 
America of the Clydesdale and the modern French, 
Norman, Norman-Percheron or Percheron, as they 
are indifferently called. 

ME. KLIPPAET ON FEENCH HOESES. 

That very acute and accurate observer and prac- 
tical writer, the late Mr. IQippai;t, for many 
years and up to the time of his death Secre- 
tary of the Ohio State Board of Agriculture, 
after an extended tour of Europe, in writing up- 
on French horses, upon the subject of the "Per- 
cheron horse" states that the Perche, the lo- 
cality in which this race of horse originated is com- 
prised in the former Orleanais, and is located in 
the center of four departments, which concurred 
in the formation of the circonscription of the depot at 
Bonneval. The territory was t-iken as follows: 



'rHE JTjVIilMEIiS' STOCK BOOIi. 



cu 



from L'Orne, the aroudissement of Montague, and a 
part of Aleucon; from Eure-et-Loire, the aroudisse- 
ment of Norgcut-la-E'.itrou; aud a fraction of those 
of Chartres, Drcux aud Chateandou ; from Sarthe, a 
large portion of the aioudisscmouts of the Momers 
and of St. Calais; from Loire and Cher, liually an 
important fraction of the aroudissement of Vendome. 
Perche is therefore in Normandy, Beaucc, Main 
aud Ycndome. This area forms an ellipse of oue 
hundred kilometers in length and about eighty in 
breadth, boimded on the north by Normandy, 
on the west by Normandy and Maiu, on the 
east by the Chartrain country and that other 
portion of Beauce called the Dunois, and on 
the south by Orleans proper. lu relation to the Per- 
cherou horse and his recent origin or formation, Mr. 
Klippart says: 

"It is, in every sense of the word, an artificial 
or fictitious product, and is not a type, as has so 
frequently been asserted by writers and repeated by 
others. It is no longer a piire race, as has often 
been stated, because it has neither antiquity nor 
homogeneity. During the past fifty years it has 
received many very important modifications, due to 
the mixtures or crosses with very different varieties; 
and there are great changes being produced on it at 
this moment. The most comjjlete, and at the same 
time the most precise, definition which has been 
given it is this one: The Perchcron isa i/rai/ horse. In 
fact, everywhere in Perche every gray horse is called 
a Percherou. Every year thousands of fillies are 
brought there from Bretague, a veiy great number, 
imdoubtedly the offspring of Boulonnais; from 
Flanders and from Picardy, where three veiy distinct 
varieties of heavy and powerful draught horses are 
bred and reared. Then there are the offspring of 
mares in the country, the progeny, as already stated, 
of very diverse stallions. From such a diversity 
aud disparity of elements no pure race can be pro- 
duced which shall be homogeneous in appearance 
aud transmit its quahties with certainty to its off- 
spring. In a word, these cross or diverse bred 
horses have the power or faculty of constancy in re- 
production in so very slight a degree that nowhere 
do we find the form and exterior characttrs corre- 
spoudiug with the reputed aptitudes aud specific 
qualities any more than if an attempt Ijad been 
made to produce them anywhere or everywhere in 



any part of France or elsewhere with any strain or 
race of horses. 

Mr. Klippart's description of the Perche horse is as 
follows : 

"The small or light Perchcron, such as is cm- 
ployed in the post-chaise or diligence, is a horse of 
from 14 hands 3^ inches to 15 hands 3 inches 
high, and is a little high in the thighs. Viewed in 
front the head is sufficiently square aud well turned. 
When examined in profile it appears rather Jong, 
narrow and flat. The eye is small, inserted under 
a large arch ; the ear is small, tapering, and almost 
always has the appearance of carelessness in its po- 
sition; the neck is short, straight, slender; the 
protuberance of the withers generally sufiiciently de- 
veloped to be perceptible. The shoulder, notwith- 
standing its strength, is straight and short, yet is 
rather flat. At birth the fore arm is weak. The 
loin is large and well supported, indicating great 
power. The croup is heavy, sometimes a shade 
higher than the withers; at other times it falls be- 
low the withers, and in such case the tail seems to 
be badly set. The buttocks are muscular, but do 
not descend sufficiently low down. The thigh, on 
the contrary, is rather loug and slender. The limbs 
are bony, but rather short joiuted. The hoof is 
always good. The body is ordinarily well made, and 
of as round a form as those of the choicest races. 
Nevertheless the chest does not present a desirable 
amplitude; it does not present the full dimensions 
which render the Norfolk trotters so powerful, and 
which, by the way, very strongly resemble the Per- 
chcron both in structure and aptitude." 

SECTION Vt. THE FLEJnSH HORSE. 

Since the Flemish horse has exerted so important 
an influence ou the modem draft horse and even 
upon the thoroughbred horse of England, a short 
description condensed from the obseiwations of 
Stoueheuge will be interesting : " The Flemish 
horses have loug enjoyed a high reputation, and to 
them we owe many useful crosses among our dray 
and heavy agricultural draft horses. Both their 
light aud heavy breeds are remarkable for high 
crests, small heads, somewhat uan-ow across the eyes, 
heavy shoulders, and round, powerful, but very 
di-oopiug quarters. Then- hocks are comparatively 
small but clean, aud thek legs light and free from 
hair. Their Avorst point lies in the feet, which al- 
most always have flat and thin soles, unfitting them 



GO 



THE FA.RM:EriS' STOCK BOOIi. 



for fast work on hard roads. Just prior to the iu- 
troductiou of railroads the English system of coach- 
ing was introduced into Belgium, and I have sat be- 
hind several teams of mares drawing a heavy dili- 
gence more than ten miles within the hour. Al- 
most all were bay with black points, and their legs 
were nearly as clean and free from hair as those of 
our thoroughbreds. They were extraordinarily good- 
tempered, and suffered their attendants to 'put them 
to ' altogether, being all attached to a splinter- bar, 
which was turned over the quarters of the wheel- 
ers. All that was necessary was to pull up nearly 
close behind the four horses standing ready for the 
change, then unhooking the bar of those just come 
in it was turned over their quarters, and they were 
taken forward till they cleared the pole, when they 
were in a body turned on one side. The four fresh 
horses Avere then quickly backed to their places, a 
wheeler passing on each side the pole, the bar 
was dropped to its place and hooked, the reins in 
the meantime being taken out of the territs by the 
coachman, and the change was effected in less than 
a minute." 

SECTION Vn. MODIFIED DRAFT HORSES. 

The future work horse of the United States will 
be — is, in fact, now — a modified draft horse, as the 
English understand the term. The Vermont draft 
horse, now extinct as a breed, but one of the noblest 
of American work horses, was the produce of Clydes- 
dale blood upon the mixed race of New England. 
The Conestoga horse of Pennsylvania was the result 
of the impress of German and Flemish draft blood 
upon the mixed race of Pennsylvania. Good as 
either of these were, a very few years will see gen- 
erally diffused over the west one of the noblest of 
draft horses, the impress of Norman, Percheron, 
Clydesdale and English Shire horses upon our better 
bred mares of mixed blood. The original breeds 
will undoubtedly be kept pure, but the composite 
breed, when generations enough have elapsed, will 
have perpetuated their better qualities, while some 
disabilities, especially beefiness, will have been elimi- 
nated by the peculiarities of the soil and climate. 

CHAPTER VI. 

DRAFT AND SHOW TEAMS FOB CITIES. 

SECTION I. TRAINED TEAMS. 

In cities there will always be a demand for showy 
draft teams of fine training and perfect match. The 



day has passed for elephantine t3ams whose only 
l^ower was "beef power" to move a load. The state 
of modern city necessities does not require them, 
and for country use they are too clumsy and un- 
wieldy. Handsome, active horses of sixteen to 
sixteen and a half hands high, of 1,400 to 1,600 
pounds weight, thoroughly matched as described 
on a previous page, is indeed wbat will now bring 
the highest possible price, even reaching |p 1,000 to 
|1,200 the span. The training of any team or 
single horse is not complete when it is taught to 
start as bidden, to stop upon the given signal, and 
to pull steadily at the plow and farm wagon. These 
are simply j)reliminary to the real training for city 
use. The horse must be trained to be i)erfectly 
tractable, safe and obedient under any and all cir- 
cumstances and siuToundings. This is only gradu- 
ally accomplished and under the guidance of one 
who has made the horse, his ability, disposition, and 
natural traits, a special siudy. Hence if the farmer 
has not done this, he had better sell his likely six or 
seven year old team, if he his others coming on, to 
those able to complete this education in another 
year's use. 

SECTION II. REQUIREMENTS FOR CITY TEAMS. 

The show teams, whether for heavy or medium 
draft, must be able to start a load in a methodical 
way; must exert themselves evenly, and without 
springing or jumping; must not refuse a dead pull, 
no matter how many times bidden to draw. They 
must be accustomed to every sight or sound they 
may meet; they must be taught to stand quietly 
under any and all circumstances, in whatever posi- 
tion they may be placed ; they must be capable of 
being driven tlirough crowds, intricate places, about 
locomotives or where other unusual sounds are heard, 
and Avithout fear; and they must be sound and with- 
out vice. If they possess these qualifications and 
have great strength they will bring from $500 to 
$800 the span if fairly matched and have ordinary 
style. If to these practical qualifications they are 
exceedingly well matched, and have extraordinary 
style and carriage, there is scarcely a limit to the 
price that may be gotten for them up to $1,500, if 
every way perfect. The same rule will apply to all 
other classes of fine city teams, but as the draft 
labor required decreases, the more exalted becomes 
the price, for then speed, style and action become 
the more important integers. 



rHi": i-'^vicMKiiS' t<'iM)c:Jv uooic. 



Gl 



SECTION nr. 



-THE CLEVELAND BAY AS A SIRE. 



For all purposes of heavy draft, the Clydesdale, 
the Shire horse, and the Percheron-Normau will pre- 
sent the best qualifications as sires. For the lighter 
and more elegant classes of draft, the Cleveland Bay 
will be indicated. The Cleveland Bays arc entirely 
bay, have fine action, high crests, arc smooth, clean- 
limbed, and of elegant style. It must be remembered 
that the old breed of Cleveland Bays is extinct, 
even in England. But there is a class of horses bred 
up from them, and by other crosses, that have pro- 
duced horses uniform in color, and that now furnish 
the elegant teams so often met with in England as 
fine coach horses and for other showy work. 

In fact, if staunch thoroughbreds, having style, size, 
and weight, but perhaps too slow for fast work on 
the turf, are stinted to large, handsome, speedy, roomy 
mares, they will get this class of horses; but since 
the old Cleveland Bay was prepotent in color, bone 
and muscle, would it not be better for us to begiu 
where the English now are, rather than to build up 
from where they began some generations of horses 
ago. Frank Forester, in his large work, "The Horse 
of Amciica," relates how this was accomplished as 
follows: The first gradation, when pace became a 
desideratum with hounds, was the stinting of the 
best Cleveland Bay mares to good thoroughbred 
horses, with a view to the progeny turning out hunt- 
ers, troop-horses, or, in the last resort, stage-coach 
horses, or, as they were termed, machiners. The 
most promising of these half-bred colts were kept as 
stallions; and ?jiarcs, of the same type with their 
dams, stinted to them, produced the improved En- 
glish carriage-horse of fifty years ago. 

The next step was the putting the half-bred fillies, 
by thoroughbreds out of Cleveland Bay mares, a 
second time to thoroughbred stallions; their progeny 
to become the hunters, while themselves and their 
brothers were lowered into the carriage-horses; and 
the half bred stallions, which have been the getters 
of carriage-horses, were degraded into the sires of 
the new, improved cait horse. 

From this, one step more brings us to the ordinary 
hunter of the present day, of provincial hunting coun- 
ties, for light weights, and persons not willing 
or able, to pay the price of thoroughbreds. These 
are the produce of the third and fourth crosses of 
thorough blood on the improved mares, descended in 
the third or fourth degree from the Cleveland Bay 



stock, and are in every way superior, able and beau- 
tiful animals, possessing speed and endurance suf- 
ficient to live with the best hounds in any county, 
except the very fastest, such as the Melton Mow- 
bray, the Northam ton shire, and, perhaps, the Vale 
of Belvoir, where the fields are so large, the land all 
in grass, and the scent so fine, that fox-hunting 
in them is in fact steeple-chasing; so that no fox can 
live before ''^he hounds on a fine scenting day above 
half an hour, nor any horse, except a thoroughbred, 
live even that time, uith the hounds, having fourteen 
stone or upward on his back. 

No sort of breeding in England is so profitable as 
this. The breeder is comparatively secured against 
anything like ultimate loss, while he has a fair chance 
of drawing a capital prize, in the shape of a first-rate 
hunter or a carriage -horse of superior quality; and it 
is to the breeding of such a class of animals that the 
attention of the farmers, in horse-breeding coun- 
ties, is wholly directed at this date. 

For this reason one has no more pure Cleveland 
Bays, the use of the stallion of that breed being en- 
tirely discontinued; large, bony, slow thoroughbreds 
of good form and great power, which have not suc- 
ceeded on the turf, having been substituted for them, 
even for the getting of cart and farming-team horses; 
and the farmers finding it decidedly to their advantage 
to work large, roomy, bony, half or two-third bred 
mares, out of which, when they grow old, or if by 
chance they meet with an accident, they may raise 
hunters, coa'^li horses, or, at the worst, chargers, or 
machiners, rather than to plough with garrons and 
weeds, the stock of which would be valueless and 
worthless, except for the merest drudgery. 

WEIGHT CAEEIERS. 

We in the United States do not hunt with "horse 
and hounds," but we do require staunch saddle 
horses, fit to carry weight. "We require carriage- 
teams and other elegant double teams, for medium 
andlight draft. The Cleveland Bay of the present day 
will furnish them, and hence we have said, in rela- 
tion to all superior stock, it is better for the American 
farmer to begin where other countries, having supe- 
rior horses, now are, than to commence where they 
began. 

SECTION TV. HEAVY DRAFT FOE CITIES. 

It is evident that there are not enough heavy draft 
horses to supply the yearly increasing want in cities. 
The city horse does not average a hfe of more than four 



62 



THK F^RMIER.S' STOCK HOOK. 



years of labor, allowing them to begin their work at 
from six to eight years of age. The stock must 
be constantly replenished. There has always been 
a scarcity of superior horses for strong teams. 
Hence the impetus of late years in the direction 
of strougt stylish sires for stallions. We have trav- 
ersed the world to find such horses. It has given us 
many excellent ones, yet with our increasing wealth, 
prices still advance. Shorthorns have been bred in 
this country for generations. The importations still 
continue. Look at the constant bringing in of 
superior stock in other directions. Shorthorns still 
hold their price. They have added hundreds of mill- 
ions to the wealth of the country. So have other 
breeds, yet there is no danger that the demand will 
ever cease. The day when weedy horses will pay 
the farmer has gone by. There is no profit in them. 
He must now begui to breed distinctively in the 
precise line wanted. 

SECTION V. LIGHT DRAFT HORSES IN CITIES. 

The great bulk, however, of horses, either for the 
city or country, must be horses of light draft. The 
handsomer they are bred the better they will sell. 
They will be produced from just such horses as 
the better class of farmers work on their farms; 
horses of fifteen to sixteen hands high and weighing 
from 1,100 to 1,300 pounds eich. This will fill the 
range of all light draft horses. Those heavier will 
come under the head of heavy draft horses. The 
best pulling team we ever saw was a pair of sixteen- 
hand horses, weighing 2,500 pounds. They were 
well matched, well bred, and well trained. We saw 
them move a load of four tons up a considerable in- 
cline to reach a bridge. They were stopped before 
they reached the crest, and started again as true 
as steel. We saw one of them "snake" the hammer 
of a pile-driver, weighing two tons, on a warehouse 
floor. That is what we mean by training. The 
team must be trained for the labor to be performed. 
The driver must be trained. There are fully as 
many balky men as balky horses, and more brutal 
diivors than naturally vicious horses. In fact, the 
horse, like the man, must be a creature of education. 

CHAPTER VII. 

SOME FACTS ABOUT BREEDING. 

SECTION I. VARIATION FROM CHANGED CONDITIONS. 

The progress of horse breeding received little or no 
special impetus since the time of the Greeks and Eo- 



mam until within the last four centuries. The last 
one hundred years has shown greater progress than in 
all other time since the most ancient civilization. The 
march of civilization and the full settlement of the va- 
rious temperate and colder regions of the earth, has 
required modified forms of domestic animals. As 
showing how quickly animals adapt themselves to 
changed conditions we reproduce a condensed state- 
ment made from various studies more than thirty 
years ago, which gives the whole thing in a nut 
shell. It will convey valuable suggestive informa- 
tion. An English observer stated that the Loudon 
dray horse conveyed to Arabia and subjected to the 
same influences as the native horse of that country 
is exposed, in the course of a few generations he 
will present th(! leading characteristics of the Ara- 
bian horse. The head will gradually diminish in 
size, the hmbs will become fine and clean, the mis- 
sive proportions of the whole body will disappear, 
and not only will the external form of the native be 
acquired, but, aside from this, something of the 
chivalrous disposition or spirit. Again, if the race 
thus improved be conveyed back to the central or 
northern parts of Europe, it will gradually deterio- 
rate, and, in the course of some generations, will as- 
sume all its original proportions. These facts would 
tend to prove that the Arabian horse cannot long ex- 
ist in perfection in the cool, humid climate of Brit- 
ain; and the influences arising indirectly from that 
cause are regarded as the principal reasons of the 
change. It has also been ascertained that the large 
coach horses of Leicestershire, in England, when 
carried to some parts of Yorkshire, where the past- 
urage is more sparse, degenerate and become small; 
and that the " Pad" and saddle horses of the last 
named county, when brought to Leicestershire to 
breed, change into a fleshy animal with large heavy 
limbs. 

SECTION II. VARIATIONS IN ANIMALS BY EXTERNAL 

INFLUENCE. 

There is also another class of interesting facts 
connected with this variation : If sheep are carried 
from either of the temperate zones to the burning 
plains of the tropics, after afew years, material changes 
take place in their covering. The wool of the lambs, 
at first, grows similar to that in the temperate cli- 
mates, but rather more slowly. When in a fit state 
for shearing, there is nothing remarkable about its 
quahty, and, when shorn, it grows out again as with 
us; but, if the proper time for shearing be allowed 



TilJb: i^-iklilMKliS' SXOCJli. UOOIi. 



(\:\ 



to pass by, the wool becomes somewhat thicker, falls 
off in patches, and leaves umlerncalh, a short, close, 
shining hair, exactly like that of the goat in the 
same climate, autl wherever this hair once appears 
there is never any return of wool. Numeroiis facts 
of a similar nature have also been observed in other 
animals. For instance, in the C.isluuere goats which 
have been brought down from the mountains of 
Thibet to Kanour, in British India, where the mean 
annual temperature is but, sixty-five degrees Fahren- 
heit, the down, or undervest, of their wool, 
that grows in colder climates directly under 
their fine, long, silky hair, wholly disappears the first 
year. 

In pursuing the subject still further, it may be 
stated, that the horned cattle originally taken to the 
Pampas, beyond Buenos Ayres, by the earliest Span- 
ish settlers, have undergone a most singular modi- 
fication of the bones of the head, consisting of a 
shortening of those of the nose together w^ith the 
upper jaw. This race, or breed, called niata, exter- 
nally appear to hold a similar relation to other cattle 
that the bull- dog does to other dogs, their foreheads 
being very short and broad, with the nasal end 
turned up, and the upper lip much drawn back; the 
lower jaw projects beyond the upper, and has a cor- 
responding upward curve, in consequence of which 
the teeth arc always exposed to view. From their 
very open and high-seated nostrils, short heads, and 
protuberant eyes, when standing or walking, they 
assume a most ludicrous, self-confident air. IE may 
further be remarked, that their hinder legs are rather 
long, when compared with the foremost ones, which 
adds to their awkwardness, by bringing their heads 
near to the gronnd. 

If allowed to lie out in the open air, during the 
winter of a cold climate, the horse acquires a long 
shaggy coat; but, if kept in a warm stable, and par- 
ticulaily if clothed, he retains his usual short and 
sleek summer coat. Sensible diflferences are also ob- 
servable from the effects of castration. On the 
authoiity of a veterinary surgeon of the British 
ai-my, who practiced ten years in India, it aj)pears 
that the hair of the horse, when emasculated in cold 
weather, ever after is rough, and changes from a 
stiff, uniform calibre to one that is irregular and fine. 
It also increases in numbers as well as in length. 
The hoofs afterward, he says, become more solid 
and firm. 



SECTION 111. OPPOSITE ClIAKACTERISTICS BETWEEN 

HOUSES ANO CATTLE. 

The horse breathes tlirougii his nostrils only, and 
not through the mouth; for, in the severest exercises, 
the mouth is never seen open, unless the lower jaw 
be violently pulled down by force of the bit. This 
accounts for the great dilation of the nostrils during 
and after running. When feeding on natural herb- 
age, he grasps the blades with his lips, by which they 
are conducted between the incisor or front teeth. 
These he employs for the double purpose of holding 
and detaching the grass, the latter action being 
assisted by a twitch of the head. The ox, on tlie 
contrary, uses the tongue to collect his food; that 
organ being so dixected as to encircle a small tuft of 
grass, which is placed by it between the incisors and 
an elastic pad opposite to them in the upper jaw; 
between tlaese the herbage is pressed and partly cut; 
its complete severance being effected by tearing. 
The sheep gathers its food in a similar manner as 
the horse, and is enabled to bring its cutting teeth 
much nearer to the roots of the plants, in conse- 
qaence of the upper lip being partially cleft, which is 
susceptible of considerable mobility; Avhile that of 
the ox is thick, hairless, and of a very limited action. 

When prostrate on the ground, in getting up, the 
horse rises first on his fore-legs, and completes 
the operation by elevating his hinder parts. The ox, 
on the other hand, rises first on his hind-legs, then 
remains a short time upon his knees, until his hind- 
legs are straightened, immediately after acquiring 
a standing position. 

SECTION rv. NATURAL CHAEACTERISTICS OF THE HORSE. 

Horses differ in intelligence, disposition and tem- 
per. Horses with rather small than large ears, 
placed not too far apart, erect and quick in motion, 
indicate botli breeding and spirit; and if a Lorse is in 
the frequent habit of carrying one ear forward and 
the other backward, especially if he does so on a 
journey, he will generally possess both spirit and en- 
durance. The stretching of the ears in contrary di- 
rections shows that he is attentive to everything that 
is passing around him ; and, while he is doing this, 
he cannot be much fatigued, nor likely soon to 
become so. It has been remarked that few horses, 
in the field, sleep without pointing one ear forward 
and the other backward, in order that they may 
receive notice of Ihe approach of objects in any 
direction. Dr. Arnott says that "when horses or 



t 



•H— 



t 



64 



THE FT^ItlVtEriS' STOCK BOOK. 



mules march in company at night, those in front 
direct their ears forward; those in the rear direct 
them backward ; aud those in the center turn them 
laterally, or across; the whole troop being actuated 
by one feeling, which watches the general safety." 
The temper is more surely indicated by a motion 
of the ear than of the eye; and an experienced 
observer of horses can tell by the motion of their 
cars all that they think and mean. When the horse 
lays his ears flat back upon his neck, aud keeps 
them so, he is most assuredly meditating mischief, 
and the bystander should beware of his heels or 
his teeth. In play, the ears "will likewise be laid 
back, but not so decidedly, nor so long; a quick 
change in their position, together with the expression 
of the eye at the time, will distingiiish between play- 
fulness and vice. The hearing of the horse is re- 
markably acute; a thousand vibrations of the air, too 
shght to make any impression on the human ear, are 
readily perceived by him. It is well known to sports- 
men that a cry of hounds will be recognized by the 
horse, aud liis ears will be erect, and he wiU be 
all spirit and impatience, a considerable time before 
the rider is conscious of the least sound. The eye of 
the horse is also a pretty accurate index of his tem- 
per; and experience has shown that, if much of the 
white of the eye is seen, he is a dangerous one, ever 
slyly watching for opportunities to do mischief; and 
the frequent backward direction of the eye, when the 
white is most perceptible, is only to give sure effect 
to the blow "which he is about to aim. 

Like the dog, the horse often becomes indis- 
solubly attached to the habits and manners to which 
he has long been accustomed. He delights in the 
noise and tumiilt of arms, and faces the enemy with 
alacrity and resolution. Equally intrepid as his 
master, he encounters danger and death with ardor 
aud magnanimity. But it is not in perils and con- 
flicts alone that he willingly co-operates with his 
rider; he likewise participates in human pleasures. 
He excels in the tournament aud in the chase; his 
eyes sparkle with emulation in the race-course. But, 
though bold and intrepid, he suffers himself not 
to be carried off by a fiuious ardor; he represses his 
movements, and knows how to govern and how to 
check the natural vivacity and fire of his temper. 
He not only yields to the hand, but seems to consult 
the inclination of his lider. Uniformly obedient 
to the impressions he receives, he flies or stops, and 



regulates his motions entirely by his master's will. 
In a measure, he renounces his very existence to the 
pleasures of man. He delivers up his whole powers; 
he reserves nothing and often dies rather than 
disobey. These are features in the character of the 
horse, the natural quahties of which have been 
perfected by art, and trained with care to the service 
of man. 

SECTION v.— TRAINING VS. BREAKING. 

The time is fast passing away vvhen it was con- 
sidered necessary to subdue the horse by brute force. 
Then the process of rendering an animal subservient 
to the will of man was properly termed breaking. 
In thus subduing the horse, the animal, not seldom, 
in its struggles gets the upper hand. Thereafter he 
is only valuable for the tread-mill, or else the string 
team where other horses who have been thoroughly 
broken in spirit assist to render the brute as sla"vish 
as themselves. A wider intelligence has shown wiser 
methods, and we now use the better word training, 
a word distinctively American. 

"We make the " colt the friend of the family. " They 
are petted and fondled, accustomed to all the sights 
of the farm aud road in infancy. Their real educa- 
tion commences when they are weaned. Education 
advances with their growth. They are first trained 
to walk qtiietly and cheerfully at the end of the 
halter; to play around the instructor at the end of 
the tether; to advance aud retreat at the word; to 
lift up the feet at the word of command ; to submit 
quietly to the bitting harness ; to carry a slight load 
strapped to the back ; to flex (carry) the head to the 
right, left, or up or down at the proper signal of the 
reins, the operator standing at the side, or in front, 
as the case may be. 

Thus, when hitched single or double, the colt is 
really half trained. In fact, all that is necessary is 
to -check the exuberance of the animal, and to in- 
struct in the performance of labor in the easiest 
way. In plowing, tire colt soon learns that the 
furrow is a guide, whether he be in it or not. The 
easy guidance of the rein brings him about just at 
the right place, and it soon becomes as though 
intuitive with the animal. In cultivating corn, for 
instance, a well trained team will seldom injure the 
croj) in coming about or in passing astride it. If 
they have been properly trained, not by pulling 
them about and whipping, but by patient instruc- 
tion, they know that the rows arc a guide for them 



XHK l-^^ItMICliS' 65'roClv. UOOIi.. 



(>.) 



and must not be trodden ou. These few illustrations 
must suffice so far as training for labor is concerned. 
The whole matter could not be discussed in a hun- 
dred pages with elaborate engravings, and would 
prevent the introduction of matter considered of 
more value to the farmer. 

SECTION VI. ABOUT DRIVIXG HORSES. 

A friend of ours, some years ago, remarked: "If 
you study your horse he will study you. We know 
he will do so whether or no, but if you study him he 
will study you inteUigeutly. If you are a coward 
your horse \n\l soon become one. If the driver 
pulls quick upon the rein when his horse jumps a 
Uttle one side at anything he fancies he sees, and by 
that action giving his horse to understand that he is 
also frightened, the next time the horse fancies he 
sees anything he will be much more frightened than 
before, and the driver will pull twice as hard and 
sudden; and perhaps, to make the matter still 
worse, hit him a cut with the whip to punish him 
for what he could not help." He relates an instance 
of a very pretty mare he purchased at a very low 
price because her owner was afraid to drive her ou 
account of her skittishness. He commenced by 
driving her at a very slow gait, and was careful not 
to let her know that he even noticed her when she 
shied. The consequence was that she soon became 
disgusted with her own foolishness and thereafter 
proved a quiet and docile driver. 

SECTION \TI. AN ARAB M.\XIM IN BREEDING. 

The Rev. W. H. H. Murray was a great lover of 
the horse, and devoted much time to breeding, train- 
ing and driving. Hero is what he says upon the 
Arab maxim that the foal follows the sire : 

To account for it, in the first place the Arabs al- 
ways select their dams with great care. Now it 
may be that the word "best" as applied to their 
dams you do not apply to yours — that is, the dam 
that you would consider the best may not be the 
best in the eye of the Arab breeder. What is the 
best dam in the eye of the Arab breeder? May it 
not be the one that will allow its foal to bear the 
stamp of the horse? I think so. I have two dams 
on my farm that could not be sold by a religious 
man for over .f300 in a matter of trade, and yet 
^3,000 could not buy either of them. Why? 
Three colts have come out of them, and eveiy colt 
has looked precisely like its sire, has put its feet 



when eating its oats precisely like its sire, has 
smeUed of the water and muzzled around it be- 
fore drinking precisely like its sire, has done every- 
thing like its sire. The dam simply carried it, as a 
mother holds her baby in her lap, and never 
marked it at all. Now may not the old Arabs have 
such facts in mind? May they not when they laid 
down the maxim, 'The foal always follows the 
sire," have had this in mind, that there should be 
no dam bred to a sire that would interrupt the sire 
in propagating himself? I know a man that has a 
mare that has foaled two colts. He bought her for 
§87, and yet she is invaluable. Why? Because 
each of the colts that came from her are not only 
like the sire in a general sense but they are the sire 
in miniature. In interior habits of the stable, in the 
way they move about in the stall, the way they toss 
their heads, and the way they feed and drink, they 
are the sire over again. 

You may take all my fashionable, high-bred 
mares out of my stable if you "sviU leave in their 
places such mares as that, for you have eliminated 
for me in doing it half the difficulty out of 
the problem of breeding, namely, the difficulty 
which the temperament, structure and habits 
of dams bring to the breeder. For instance, I 
could select an animal that is perfect, one I know 
is perfect, one that can transmit himself if he 
is not bothered and interrupted in doing it by 
the dam. I know I can, I say, select such a stal- 
lion in New York, in New England, and in six or 
eight stables in the Middle States, and if I can find 
a dam that will not trouble that sire in the offspring 
I can repeat the sire in every colt. The Arabs may 
have selected their dams in that way. 

How, then, will you see the possibility of this old 
Arab maxim being true in our practice? First se- 
lect a dam that will simply caiTy the foal, feeding it 
with its blood and milk, but not affecting it at all, 
and then select a horse that has first the general ex- 
cellence that you want, then the special excellence, 
and then the power to transmit both the general and 
and special excellence, and would not the maxim be 
true that "the foal follows the sire? 

Mr. Murray, in breeding for the market, held that 
the first great point to be considered is pedigree; 
second, size; third, color; fourth, health; fifth, tem- 
perament; sixth, speed. 



ct> 



GO 



THK in^A-IiMlERS' STOCK BOOK.. 



CHAPTER VIII. 

IlEQCISITES TO SUCCESSFUL HORSE BREEDING. 

SECTION I. A STUDY OF PEINCIPLES. 

The successful horse hreeder must have a love for 
this noblest of domestic animals. He must have 
intelligent discrimination, either natural or from 
study, to enable him to correctly estimate the value 
of a sire or a dam from their outward conforma- 
tion, coupled with their power, by trial, for speed, 
draft or other iise for which they may be intended. 
He must have requisite facihties for feeding, lodgiug 
and the care of the animals generally. He must 
carefully estimate the kind of horse best adapted to 
sale in his region of coimtry, or market, and breed 
that class. If he can afford to have a hobby and 
breed for the pleasure of the thing, that is another 
thing. It is usually a costly pleasure. The princi- 
ples involved lie more nearly in those connected with 
generation, than iu all else combined. Stonehenge, 
in the " Horse in the Stable and Field," has given 
these so concisely and correctly, so far as known, 
that we here reproduce them as being a capital 
study. There are sixteen rules, applicable in the 
whole range of breeding, that may well be committed 
to memory. These rules are as follows : 



SECTION II. 



-STONEHENGE S THEORY OF GENERATION. 



1. The union of the sexes is, in all the higher 
animals, necessary for reproduction; the male and 
female each taking their respective share. 

2. The office of the male is to secrete the semen in 
the testes, and emit it into the uterus of the female, 
(in or near which organ) it comes in contact with 
the ovum of the female — which remains sterile with- 
out it. 

3. The female forms the omun in the ovary, and at 
regular times, varying in different animals, this de- 
scends into the uterus, for the purpose of fructifica- 
tion, on receiving the stimulus and addition of the 
sperm-cell of the semen. 

4. The semen consists of two portions — the sperm- 
atozoa, which have an automatic power of moving 
from place, to place, by which quality it is believed 
that the semen is carried to the ovum ; and the sperm- 
cells, which are intended to co-operate with the germ- 
cell of the ovum in forming the embryo. 

5. The ovum consists of the (jcrm-cell, intended to 
form part of the embryo, — and of the ijolk, which 
nourishes both, until the vessels of the mother take 



uj)on themselves the task ; or in oviparous animals, 
till hatching takes place, and external food is to be 
obtained. The ovum is carried down by the con- 
tractile power of the fallopian tubes from the ovary 
to the uterus, and hence it does not require automatic 
particles like the semen. 

6. The embryo, or young animal, is the result of 
the contact of the semen with the orum,, immediately 
after which the sperm-cell of the former is absorbed 
into the (jerm-cell of the latter. Upon this a ten- 
dency to increase or " grow " is established and sup- 
ported at first, by the nutriment contained in the 
yolk of tbe ovum, until the embryo has attached 
itself to the walls of the uterus, from which it after- 
ward absorbs its nourishment by the intervention of 
the placenta. 

7. As the male and female each furnish their quota 
to the forjiation of the embryo, it is reasonable to 
expect that each shall be represented in it, which is 
found to be the case in nature ; but as the food of 
the embryo entirely depends upon the mother, it may 
be expected that the health of the offspring and its 
constitutional powers will be more in accordance with 
her state than with that of the father; yet since the 
sire furnishes one-half of the original germ, it is not 
surprising that in externals and general character 
there is retained a facsimile, to a certain extent, of 
him, 

8. The ovum of mammalia differs from that of 
birds chiefly in the greater size of yolk of the latter, 
because in them this body is intended to support the 
growth of the embryo from the time of the fuU form- 
ation of the egg until the period of hatching. On 
the other hand, in mammalia the placenta conveys 
nourishment from the internal surface of the uterus 
to the embryo during the whole time which elapses 
between the entrance of the. ovum into the uterus and 
its birth. This period embraces nearly the whole of 
the interval between conception and birth, and is 
called utero- gestation. 

9. In all the mammalia there is a periodical 
"heat,." marked by certiin discharges in the female, 
and sometimes by other remarkable symptoms in the 
male (as in the rutting of the deer). In the former 
it is accompanied in all healthy subjects by the de- 
scent of an ovum or ova into the uterus; and in both 
there is a strong desire for sexual intercourse, which 
never takes place at other times in them (with the 
single exception of the genus Bimana). 



THJbi ir<,A.lZ:MKIiS' STOCIi. UOOJv. 



07 



10. The semeu retains its fructifyiug power for 
some clays, if it is contained within the walls of the 
utenis or vagina, but soon ceases to be fruitful if kept 
in any other vessel. Hence, although the latter part 
of the time of heat is best for the union of both sexes, 
because then the ovum is ready for the contact with 
the semen, yet if the semen reaches the Titerus first, 
it will cause a fruitful impregnation, because it re- 
mains there (or in the fallopian tubes) uninjured, 
until the descent of the ovum. 

11. The influence of the male upon the embryo is 
partly dependent upon the fact that he furnishes a 
portion of its substance in the shape of the sperm- 
cell, but also in a great measure upon the effect 
exerted upon the nervous system of the mother by 
him. Hence, the preponderance of one or the other 
will, in great measure, depend upon the greater or 
less strength of nervous system in each. No general 
law is known by which this can be measured, nor 
is anything known of the laws which regulate tem- 
perament, bodily or mental power, color or forma- 
tion of the resulting offspring. 

12. Acquired qualities arc transmitted, whether 
they belong to the sire or dam, and also both bodily 
and mental. As bad qualities are quite as easily 
transmitted as good ones, if not more so, it is neces- 
sary to take care that in selecting a nale to improve 
the stock he is free from bad points, as well as 
furnished with good ones. It is known by expe- 
rience that the good or bad points of the progenitors 
of the sire or dam are almost as hkely to appear 
again in the offspring as those of the immediate 
parents, in which they are dormant. Hence, in 
breeding, the rule is, that like produces like, or tJu; 
likeness of some ancestor, 

13. The purer or less mixed the breed the more 
likely it is to be transmitted unaltered to the off- 
spring. Hence, whichever parent is of the purest 
blood will be generally more represented in the off- 
spring; but as the male is usually more carefully 
selected and of purer blood than the femr.le, it gen- 
erally follows that he exerts more influence than she 
does; the reverse being the case when she is of more 
unmixed blood than the sire. 

14. Breeding " in-and-in " is injurious to man- 
kind, and has always been forbidden by the Divine 
law, as well as by most human lawgivers. On the 
other hand, it prevails extensively in a state of 
nature with all gregarious animals (such as the 



horse), among whom the strongest male retains his 
daughters and grand-daughters unt.l deprived of his 
harem by younger and stronger rivals. Ilcncc, in 
those of our domestic animals which arc naturally 
gregarious, it is reasonable to conclude that breeding 
"in-and-in" is not prejudicial, because it is in con- 
formity with their natural instincts, if not carried 
further by art than nature teaches by her example. 
Now, iu nature, we find about two consecutive 
crosses of the same blood is the usual extent to 
which it is carried, as the hfe of the animal is the 
limit; and it is a remarkable fact that, in practice, a 
conclusion has been arrived at which exactly co- 
incides with these natural laws. "Once iu and 
once out," is the rule for breeding given by Mr. 
Smith in his Avork on breeding for the turf; but 
twice in will be found to be more in accordance with 
the practice of our most successful breeders in the 
founding of distinct breeds or varieties. 

15. The influence of the first impregnation seems 
to extend to the subsequent ones. This has been 
proved by several experiments, and is especially 
marked in the equine genus. In the series of ex- 
amples preserved in the museum of the College of 
Surgeons, the markings of the male quagga, when 
united with the ordinary mare, are continued cleaily 
for three generations beyond the one in which the 
quagga was the actual sire; and they are so clear 
as to leave the question settled without a doubt. 

17. When some of the elements of which an in- 
dividual sire is composed are iu accordance with ' 
others making up those of the dam, they coalesce in 
such a kindred way as to make what is called a 
" hit." On the other hand, when they are too incon- 
gruous, an animal is the result wholly unfitted for 
the task he is intended to perform. 

SECTION n. BREEDING FOR A PURPOSE. 

The practical breeder must breed for a special 
purpose. That purpose is profit. If profit and 
passion may run in parallel lines the enjoyment is 
enhanced. The wealthy person may follow the ob- 
ject of his passion. He can afford to jjay fcr the 
enjoyment in the particular bent iu which his 
mind leads. The practical purpose of wise breeding, 
however, is to produce a salable animal. It is not 
accomplished by covering a valuable mare by some 
" cross loads " stallion because he is easy of access 
and cheap. It is not in employing some high caste, 
and of course, costly stallion, to breed first-class 



G8 



THE ar^RlVtERS' STOCK BOOK. 



colls from common, weedy or broken-down mares 
It is not after you have gotten the right start in 
stock, in the wintering of colts on the lee side of a 
hay stack to make them tough. It never toughened 
an animal yet. Once you have fixed upon the pm'- 
pose for which you breed, stick to the line. Do not 
mix breeds with a view to improving either of them. 
If you can afford to breed two classes, each one must 
be kept f uUy distinct. Do not try to do what so many 
have failed in — to improve a breed by uniting two 
dissimilar animals. Breed always within the breed, 
in breeding up grades from crosses, and especiaUy 
breed to the line in all pure breeds. In breeding 
grades breed in-and-in more closely than in breeding 
pure bred animals, and in the breeding of all stock 
breed as closely in line as possible. 

SECTION in. THE BEEEDEb's ART. 

The previous section really pertains to the art of 
breeding. Now to foUow stiU further, this subject, 
let us take the physiology of breeding. Mr. S. L. 
Goodale, secretary of the Maine Board of Agri- 
culture, in " Some Eemarks on the Physiology of 
Breeding," correctly says: Wo see hereditary trans- 
mission of a peculiar type, upon an extensive scale, 
in some of the distinct races — the Jews and the 
gypsies for example. Although exposed for centuries 
to the modifying influences of diverse climates, to an 
association with peoples of widely differing customs 
and habits, they never merge their peculiarities in 
those of any people with whom they dwell, but con- 
tinue distinct. They retain the same features, the 
same figures, the same manners, customs and habits. 
The Jew in Poland, in Austria, in London or in New 
York, is the same; and the money-changers of the 
temple at Jerusalem in the time of our Lord may be 
seen to-day " on 'change" in .any of the larger marts 
of trade. How is this? Just because the Jew is a 
"thoroughbred." There is with him no intermar- 
riage with the Gentile — no crossing, no mingling of 
his organization with that of another. When this 
ensues, " permanence of race " will cease, and give 
place to variations of any or of all sorts. 

Some families are remarkable during long periods 
for tall and handsome figures and striking regularity 
of features, while in others a less perfect form or 
some deformity reappears Avith equal constancy. A 
family in Yorkshire is known for several generations 
to have been furnished with six fingers and toes. A 
family possessing the same peculiarity resides in the 



valley of the Kennebec, and the same has reappeared 
in one or more other families connected with it by 
marriage. The thick upper lip of the imperial house 
of Austria, introduced by the marriage of the Em- 
peror Maximilian with Maiy of Burgundy, has been a 
marked feature in that family for hundreds of years, 
and is visible in their descendants to this day. 
Equally noticeable is the " Bourbon nose " in the 
former reigning family of France. All the Barons 
do Vessius had a peculiar mark between their shoul- 
ders, and it is said that by means of it a posthumous 
son of a late Baron de Vessius was dicovered in a 
London shoemaker's apprentice. Haller cites the 
case of a family where an external tumor was trans- 
mitted from father to son, which always swelled 
when the atmosphere was moist. The famous En- 
glish horse Eslipse had a mark of a dark color on his 
quarter, which, although not a defect, was trans- 
mitted to his progeny even to the fifth generation. 

Very curious are the facts which go to show 
that acquired habits sometimes become hereditary. 
Pritchard, in his " Natural History of Man," says 
that the horses bred on the table lands of the Cordil- 
leras " are carefully taught a peculiar pace, which is 
a sort of running amble;" that after a few genera- 
tions this pace becomes a natural one, young, un- 
trained horses adopting it without compulsion. But 
a still more curious fact is, that if these domesticated 
staUions breed with mares of the wild herd which 
abound in the surrounding plains, they " become the 
sires of a race in which the ambling pace is natural 
and requires no teaching." 

Mr. T. A. Knight, iu a paper read before the 
Royal Society, says : 

The hereditary propensities of the offspring of 
Norwegian ponies,. whether fuU or half-bred, are very 
singular. Their ancestors have been iu the habit of 
obeying the voice of their riders, and not the bridle, 
and horse-breakers complain that it is impossible to 
produce this last habit in the young colts. They are, 
however, exceedingly docile and obedient when they 
understand the commands of their masters. 

If, even in such minute jjarticulars as these, hered- 
itary transmission may be distinctly seen, it becomes 
the breeder to look closely to the " like " which he 
wishes to .see reproduced. Judicious selection is in- 
dispensable to success in breeding, and this should 
have regard to every particular — general appearance, 
length of limb, shape of carcass, development of 



Tiii: ii'^viiMicits' saxioii ut^oic. 



(i'j 



chest; if in cattle, the size, shape aucl positiou of 
udtler, thickness of skin, " touch," length and texture 
of hair, docility, etc. ; if in horses, their adaptation 
to any special excellence depending on form, or tem- 
perament, or nervous energy. Not only should care 
be taken to avoid structural defects, but especially to 
secure freedom from hereditary diseases, as both de- 
fects and diseases appear to be more easily transmissi- 
ble than desirable qualities. 

One of the great mistakes of those who undertake 
the breeding of horses (it applies as well to all ani- 
mals, but is not so fatal to profits) is that once a 
standard is reached that it may be maintained with- 
out difficulty. Suppose we can breed half-bloods, 
can we maintain the standard of the first cross by 
breeding half-breeds together? By no means. 
They wiU deteriorate. A writer on thoroughbred 
horses — and the same rule will apply to all breeds — 
puts it in this way: An error among some breed- 
ers is, they seem to imagine that their three-quarters 
or seven-eighths bred animals breeding together 
will get thoroughbred foals. Would a generation of 
mulattoes or quadroons intermarrying continually 
produce white children? The fact is that constant 
infusions of the purest blood are necessary, not only 
to improve all stock, human and equine, but to keep 
it up to its standard. The service of a thoroughbred 
cannot be dispensed with for any length of time, or 
degeneration must surely follow. If we arrive at a 
desirable point of excellence for saddle horses for 
cavaliy and other ixses, it will not do to rest there 
and breed solely from them. The "sang pur" must 
be mingled frequently in order to keep the race 
from deterioration, and so improve it as much as 
possible. Such is the recent wise decision of the 
agricultural societies of Great Britain, founded upon 
thorough research and careful analyzation of all the 
facts possible to be obtained. From these remarks 
it must not be understood that breeders who wish to 
improve their horses can do so by picking the worn- 
out, weedy cast-offs of every and any racing stable. 
Some writers seem to fancy when the thoroughbred 
stallion is recommended as a means of purifying the 
blood of American horses that all thoroughbreds are 
alike for that purpose. This is simply absurd. 
When speaking of the cart horse it is by no means 
meant the rack of bones that staggers in front of the 
rag man's cart; and when of the blood stallion, it is 
meant one which has not failed to stand the most 



vigorous tests. If our stables are to bo replenished 
by the descendants of English racers the most suc- 
cessful of them should be selected. To produce the 
thoroughbred all circumstances of feeding, st tbling, 
grooming and general care must tend to encourage 
the qualities that make the great racer a type of his 
genus. The real thoroughbred is an*animal which 
shall stand the test of training and racing success- 
fully and can reproduce himself or a better. Thu 
vital importance of breeding from the finest proven 
thoroughbred animals must now be clearly seen, yet 
after the care and trouble of procuring tlie true foal, 
genuine and unblemished, we have accomplished 
little if we do not know how to raise him in a man- 
ner worthy of his high pedigree and mission. It is 
the easiest matter in the world to spoil good colts by 
careless or ignorant treatment. 

SECTION IV. THE FARMER AS A BREEDER. 

The farmer who is wise will not forego the breed- 
ing of horses. He should, indeed, breed all farm 
animals. He need not necessarily breed full blood 
animals of any breed, but he should at least breed 
up— that is, select the breed best adapted to his 
wants and then use only full-bred sires. He had 
better send a favorite mare from twenty to forty 
miles to the proper sire than accept one not cor- 
rectly in line with the mare without fee. By study- ■ 
ing correct principles in a few years he will find his 
live stock so much improved that the wonder will be 
why he was blinded so long to his best interests. 

The cost of service of a stallion or of the finely- 
bred bull is not excessive when the outcome is con- 
sidered. A well-bred boar or ram is within the 
means of every farmer. You must Avait two years 
for a meadow, and from five to eight for a good or- 
chard; you wait three years for horses and cattle to 
grow fit for market. You must wait ten to twelve 
years for an orchard to come to a full bearing age. 
Can you not wait so long to becomo the possessor of 
seven-eighths to fifteen-sixteenths bred horses and 
cattle ? Begin now ! 

SECTION V. HJW TO SELECT A MARE. 

The selection of the mare is no less important 
than that of the sire. Whatever the breed, the 
mare must be roomy — have plenty of belly — and be 
particularly well developed in the hips. If she is 
rangy so much the better ; but never select a narrow- 
hipped mare nor one with weak thighs, however 
handsome otherwise. She should be symmetrical 



70 



'rHX-i: l^'^VliJVLICKS' STOCK BOOK. 



•+ 



in form. She slioulcl also stand stroug and perfect 
ou her limbs. A study of the anatomy and position 
of limbs, as given further on, will be of special 
value. 

In selecting mares of the mixed blood of the 
country a type must be fixed upon. In other words, 
a standard cf excellence must be adopted in the 
mind, and the animal must conform pretty care- 
fully to this. Do not take an inferior standard. 
Wait imtil you find your type, Once the mare is 
found that does come np to the standard do not hag- 
gle too long over the price. If it is beyond your 
means, that is another thing, but do not let a mod- 
erate sum prevent your buying. 

IMPOETANT QUALIFICATIONS. 

The union of a superior animal with an inferior 
one never resulted in good. Both sire and dam fur- 
nish important integers to the young. The axiom 
is that the influence of the dam is in regard to force, 
that of the sire in regard to direction. These are 
influenced bj' the deep shoulder, the moderate arm, 
length and muscularity of the forearm, a well de- 
fined trapezium at the back of the knee, and well 
defined sesamoid bones at the upper j)osterior por- 
tion of the fetlock, shortness from the knee down, 
strength in all bones, capability of mobility in the su- 
perstructure. Good shoulders are deep and well laid 
back in all good horses. Quality in the hind quar- 
ters is determined by proportion of parts — loins, 
thighs, gaskins, hocks. Strong loins, muscular thighs 
and gaskins, clean, bold hocks, the point of the hock 
in all cases well defined. Wo thus have considered 
the bases of speed, action, endurance. Beauty of 
proportion and style of movement are features no 
harness, hack, or speed breeder can afford to de- 
spise, and the same holds good in regard to heavy 
draft horse stock for export. 

An up- standing, roomy mare — that is, one with a 
lofty_ fore-hand, a long barrel, well coupled up or 
ribbed home, wide across the hips, deep at fore and 
back rib, evidencing length and gentle obliquity, 
but no droop in the quarter, on short, flat, clean 
legs — this would be the brood mare of our choice to 
repay outlay. 

It is important to regard constitution in the par- 
entage apart from the essential consideration of 
size, freedom from hereditary blemish or defect, 
good, sound legs and feet, a symmetrical body, 
perfect -wind and eye-sight. 



SECTION VI. THE STALLION IN BEEEDING. 

The matter given in relation to breeding of the 
horse will apply generally, so far as principles go. 
The male should always be the superior animal in 
breeding up, because he gives direction. Then the 
better the mare the more superior the colt. The 
most unfortunate thing possible would be that a 
superior mare should be served by an inferior stall- 
ion. It would become especially unfortunate if this 
should produce the mare's first colt. The imjiress 
would probably be a lasting one. If the marc had 
been a breeder her blood would nevertheless be con- 
taminated, through intercirculation of the blood of 
the dam and foetus. 

If fine stock is to be bred the master cannot be 
too alert in preventing reckless or foohsh stable men 
and boys from committing mischief in the coupling 
of animals. The farmer does not want a beefy 
horse as a sire. He should be sine^vy, clean cut, 
compact, courageous, and teeming with the good 
points of his particular breed. Compact, eager Per- 
cherons; small-sized English draft; Shire or Clydes- 
dales, muscular and active. The thoroughbred 
should be especially strong and powerful. If trot- 
ters are to be bred they should be of large size, full 
of bone and sinew, and with a strong, far-reaching 
gait. There is really no more important thing in 
breeding than the selection of a sire. 

CHAPTEE IX. 

HOKSE BAKNS AND STABLES. 

Many breeders and feeders, and a still greater 
proportional number of farmers, consider the end 
reached of the barn or stable structure provided it 
shelters from wind and storm. Yet it is a fact that 
most diseases of our domestic animals are due to the 
changed condition experienced through domestica- 
tion. Barns, stables, sheds and feeding yards 
where filth is allowed to accumulate are seats of en- 
demic (local) diseases and hot-beds of infection and 
contagion when epidemic or contagious diseases are 
life. If there be bad ventilation and drainage the 
most costly structure is often more dangerous than 
simple ones. Ventilation, therefore, and drainage 
are the important points to be considered in the 
construction of any building where animals are con- 
fined. If a complete structure is to be built the ser- 
vices of an architect skilled in ventilation and drain- 
age shculd be employed. The general idea of the 



the: b^armkrs' STOcif. book. 



owuer may be carried out iu relatiou to fixtures aud 
economic arruugemcnt. 

The southwest aud the west sides of the baui 
should be protected iu some AVciy from the suu and 
against strong Aviuds by belts of trees and the 
location should bo an especial cousiJcratiou in 
the construction of country and subiu'ban stables. 
Iu cities and villages the location of the stable is 
not r.. matter of choice. The vilLxgc lot and the city 
block determine this. Ou the farm the case is 
different. Do not, therefore, build the stable, aud, 
as a matter of course, the house, where the ground 
rises from it in cveiy direction. It will subject man 
and beast alike to attacks of miasmatic fevers and 
other derangements of the system, aud to aggra- 
vated types where, in more open situations, the 
attacks would be mild. There should be at least a 
good descent on one side for quicldy carrying drain- 
age away; it is better if there bo circulation of air 
from every side. In exposed situations protection 
is easily arranged by means cf windbreaks, by belts 
of trees. In relation to light, air and ventilation of 
stables, less than eight feet in height of wall for 
horses is not admissible; ten feet is better, since in 
a low stable the vitiation of the atmosphere is more 
than counterbalanced by the increase of heat from 
the animal's body. A cool, still air is better than 
a close, moist atmosphere. It should be dry enough 
to readily pass off the insensible perspiration, and 
warm enough to dry a horse easily when sweated, 
and under the hands of the person who is rubbing 
the animal. There should also be abundant light 
by means of windows. These, if tolerably high, 
may be a part of the system of the ventilation em- 
ployed. The floor of the stable of whatever mate- 
rial it be made should not soak iip the urine. 

DIMENSIONS OF STABLE. 

The stable should not be less than eighteen feet 
wide, with the stalls of such length as will aUow six 
feet standing room for each horse, aud five feet 
in width. The Avails should be eight to t-cn feet 
high. The horses stand in a single, row, and the 
harness is hung on pegs in the wall behind them. 
This Avidth admits of thorough ventilation to the 
stable Avithout subjecting the horses to drafts. Each 
standing should be parted off by an upright post 
reaching from the ground to the ceihng rafter, placed 
three feet from the wall at the horse's head. The 
partitions shoidd bo closely boarded up three feet 



above the manger and hay-crib to prevent the horses 
quarrelling about the food and biting each other, 
or, if not quarrelsome, to each of the posts a bale, 
ten feet long and tAveuty iuches Avide, should be 
hung by a strong chain to divide the standing;;, and 
suspended by another strong chain at the hinder end 
from the coiling rafter. Each chain should have a 
hook and eye within reach that may be readily 
unfastened. This arrangement Avill leave the Avhoje 
space opposite the head of each horse available 
for feeding purposes. 

The manger for grain aud chaff (cut feed) may be 
two aud a half feot long. It should bo two feet Avide 
at the top, one foot two inches at the bottom. Ti^e 
hay and straAV need a larger space, say, three feet 
sis inches long, two feet Avide at its upper part 
and half that Avidth below. It should be so con- 
structed that while it is even Avilh the manger above, 
it should reach to the ground, two feet above which 
shoidd be fixed to the wall a bottom, sloping to one 
foot above the ground in front, where some upright 
opening should be cut to allow the escape of seeds 
and da't. The manger may be constructed of yelloAV 
pine, oue and a half inches thick for the front, back, 
and ends; the bottom two inches thick. The top of 
the front and ends should be covered Avith half-round 
iron, two aud a half iuches AA'ide, scrcAved on to pro- 
ject over the front, a quarter of an inch outside and 
three-quarters of an inside the manger. This pre- 
A'cnts the feed beiag tossed out aud the manger being 
gnawed. A short post must be put up as near the 
center of the standing as possible to support tlio 
manger, into which a large ring must be put to 
let the chain or rope of the headstall pass freely 
up and doAvn AA'ithout constant friction. The man- 
ger may be three and a half feet from ground to top; 
the hay-crib of course the same height. The paving 
of the standings to three and a half feet from the 
head, should be flat, then with a fall from both sides 
to the center, Avhere an angle iron drain of four 
inches wide from end to eud, Avith a removable flat 
iron cover fitted to the inside of it, should bo placed 
straight down the standing, Avith a falling into another 
larger cross main drain ivn feet six iuches from the 
head, so placed as to carry away the urine from 
aU the smaller drains into a tank outside the stable. 
This main drain so placed, takes the urine from the 
stable, aud has a loose cover also fitted to it, easily 
removed for sweeping out Avhen necessary. 



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72 



O'liE: in.A.K.M:BE,S' STOClv BOOK. 



SECTION II. STABLE VENTILATION. 

Ventilation iu the ccuutry is not difficult. There 
is generally too much, esjjecially in winter. The 
chief difficulty lies at times in the ability to prevent 
the admission of too much air, and thus iu severe 
weather cool the apartment excessively, and hence 
cause sudden checking of animal heat at the surface, 
because it is carried away faster than the system can 
supply it. The prevention is such protection to the 
building that air cannot enter except at the ven- 
tilators. In cities more artificial means must be 
used. Air must be brought down from the top of 
the building, and generally some means must be 
used by which a downward pressure of air is ob- 
tained. When the atmosphere is in motion, funnel- 
shaped tops that may be turned to the wind will 
easily bo suggested, and the shaft running through 
the roof, from its close and continuous length, will 
usually afford draft enough to keep up a continuous 
ventilation. 

The ventilating shaft, which should not be less 
than four feet square to where it is narrowed at the 
exit, may bo provided with trap doors at suitable in- 
tervals, so it may be utilized as a chute for pass- 
ing down hay or bedding, and of course should 
be perfectly smooth inside, and preferably widening 
at the bottom. The doors should fit tight and 
always be kept closed when not in use. The doors 
may be about two feet square, and be hung on hinges to 
open downward, and when closed may be fastened 
by a button or similar device. 

This is a simple system of ventilation for country 
stables, whether they may be used for stock alone or 
in connection with the general barn. If the lat- 
ter, the floors above the stable must be of planed 
and grooved plank, driven perfectly tight to prevent 
vitiated air from entering the fodder above. The 
best arrangement, however, for stables is, iu my 
opinion, iu the form of a lean-to attached. Hence, 
air may be admitted to the stable either by windows, 
that may be more or less turned down by means 
of a slide or ratchet, or by any of the various devices 
suitable for windows. They thus supply not only 
air but also light. Yet, whatever the plan of venti- 
lation, valves or checks must be placed Loth in 
the shaft, and also the tubes, admitting air to regu- 
late its fiuw. Admission of air by means of sub- 
earth ventilation, thus getting air cool in summer 
and warm in winter,is simply pipes of not less than 



six inches in diameter, laid six feet under ground, 
and not less than 400 feet in length, thus admitting 
air to the stable, cool in summer and warm in 
winter. 

VENTILATION IN CITY STABLES. 

Ventilation in cities really assumes more serious 
difficulties, especially when they are situated iu 
closely built blocks. Here the air must necessarily 
be brought from the roof, unless some means arc 
supplied for forcing a current of air. In the case of 
basement stables, this is absolutely necessary, and, 
where power is used for other purposes, not difficult. 
You have but to exhaust the tube below and the air 
will flow in, and the air shaft will always preserve 
enough draft to carry oli offensive emanations. 
Which of the two emanations are the most delete- 
rious, those of the excrement, or breath, may be 
difficult to decide. If the ventilation be sufficient to 
carry off the one, the others follow as a matter of 
course. There is no tangible excuse for offense 
from excrement at least. It is simply a matter of 
cleanliness. In the case of epidemics or unusual 
sickness in a stable, the ventilation should be espec- 
ially looked to. The drainage also must be exam- 
ined into. 

One of the constant mistakes made by architects, 
especially in the construction of close and elaborate 
stables, seems to be from ignorance of the amount of 
air necessary for the welfare of animals. In cities, 
for instance, the land upon which the building stands 
is valuable; space must be economized to the last 
degree; the block is built up solid, and the animals 
are crowded together as close as they can stand. 
What would be thought of crowding human be- 
ings like this? And yet the same number of cubic 
inches are necessary to the animal, bulk for bulk, as 
the human subject. 

THE NECESSITY OF VENTILATION. 

Let us look into this matter. In health, the horse 
breathes from ten to twelve times per minute. The 
ox breathes twelve to fourteen times, and man six- 
teen to eighteen times per minute. The breath once 
expired will no longer support life, and will support 
life only more or less perfectly according to the 
amount of pure air continually mixed with it. The 
average man inspires and expires about a pint of air 
at a time, or 21. 6G cubic feet per hour, or nearly five 
hundred and twenty cubic feet in a full day. A 
man therefore consumes a cube of air eight feet each 



'i-'iiJi; jH^-A-itMiKras' srrocii uooii. 



7B 



way every day. The horse is eight times larger thau 
man, and should consume over 4,100 cubic feet of air 
per day, or a cube equal to sixteen feet on every side. 
The average amount of air to each horse in city 
stables is, say, 4x12x8, or three hundred and eighty- 
four cubic feet, or enough to support hfo ten hours, if 
it could be given in four quart doses, fresh at each in- 
spiration, and without contamination vnth air once 
breathed. But air containing carbonic acid is heavier 
than common air. It sinks next the ground, and 
there remains, unless driven away by an influx of 
fresh air in motion. Is it singular, therefore, that 
the horse lying down in a close stall with imperfect 
ventilation should soon rise through partial sufio- 
cation, and prefer to take his sleep standing? If to 
the natural vitiation of the air we add the nitroge- 
nous effluvia from excrementitous matter, sewer gas 
and other malaria, the wonder is that horses are not 
found stark and stiff in the morning in many city 
black-holes called stables. A stable must be fur- 
nished with nearly 200 cubic feet of air per hour, 
for each horse contained, to supply waste in breathing 
alone. 

Hence we see the absolute necessity of ventilation 
to a degree few imagine to be necessary, eveu when 
the air is dry and pure. That a horse lying down with 
his head close to the floor, in a confined stall, must 
become distressed in a very short time is not difficult 
to understand. In fact, ho cannot rest lying down, 
and must, perforce, rest standing up. Yet we have 
heard persons congratulating themselves that their 
horses never lie down to rest. Give the stable prop- 
er ventilation and see how quickly they will 
avail themselves of n3,ture's position for sleep in 
comfort or for rest to wearied limbs. 

The temperature of stables iu their relation to 
health is worthy of consideration. The proper tem- 
perature is undoubtedly from sixty to sixty-five de- 
grees. If it is possible the stable should never go 
much below the freezing point. The reason is 
obvious. It occasions severe loss of vital heat that 
must be supplied in some way. If the body becomes 
chilled, many functions are impaired, digestion es- 
pecially. Bronchial affections, chronic coughs, pneu- 
monia and many inflammatory diseases are apt to 
arise. If to this is added vitiated air the most 
serious consequences may arise from blood poison- 
ing, for it is while the animal is in an enforced state 
of quiescence that complications occur. Exercise 



promotes heat, fiUl inflation of the lungs, and the 
system is enabled to throw off morbid action, and 
excretion is active. If these disabilities need care to 
guard against them iu health, how much more 
necessary iu actual disease? Hence, the superior 
results obtained iu hospitals or infirmaries where 
proper temperature and ventilation are easily con- 
trolled. 

A SUMMARY OF POINTS. 

To summarize the chief points in the foregoing we 
repeat, in the construction of stables with a view to 
proper ventilation and to secure proper hygienic con- 
ditions, not only ventilation must be attended to, but 
warmth iu winter and coolness in summer are essen- 
tial, for health cannot be economically conserved 
when the temjjerature is constantly being seriously 
altered. Drainage is therefore of essential impor- 
tance iu its relation to health. 

In building, attend particularly in the erection of 
the walls to the means for the admission of plenty of 
light. Dark stables are the direct cause, especially 
in connection with want of ventilation, of many 
serious disorders of the eyes. Try it yourselves. Go 
suddenly out from a darkened room into the glaring 
sunshine. If hght and air is to be admitted by means 
of simple windows at the head of each horse, they 
should be at least two feet above the heads of the 
horses. The best plan, however, is not to have the 
light entering directly before the animal. The stable 
should be lighted with a diffused hght, and coming, 
if possible, from behind. The proper ventilation is, as 
before stated, by means of air shafts, carrying the air 
directly to the roof and out of the peak. The incom- 
ing air should be by pipes leading from the roof, if it 
may not be brought from the sides. These may be 
twenty or twenty-five feet apart, and six or eight 
inches in diameter — say at the height of a man's 
head, and so curved that the air will impinge against 
the walls, and deflect downward. This will cause it 
to circulate in a fan shape to the floor and become 
warm before it reaches the animals, and the vitiated 
air will be carried to and up through the exit shafts. 
As to the doors, there should be a sufficient number 
for convenience and for cooling the stable in 
summer, but both the doors and windows should 
be so arranged that they may be tightly closed 
in cold, stormy and windy weather, for at such 
times there is no difficulty in getting plenty of ven- 
tilation. 



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'riilC i^^IiMlEIiS' STOCK BOOK. 



SECTION III. STABLE DBAINAGE. 

The subject of drainage is of the first importance 
in its relation to the health of animals confined in 
stables. Imperfect drainage of stables and yards is 
one of the most prohfic sources of disease also in 
families. There is no more proper place to discuss this 
important matter than here. Hence we give the lead- 
ing points as given in one of the regular lectures, 
by the author, before the class at the veterinary col- 
lege at Chicago. 

The subject of stable drainage is most intimately 
related to hygiene in stable management, and it is 
also one of the most valuable auxiliaries in the assist- 
ance it renders ventilation in keeping the air pure. 
Much may be accomplished by strict attention to the 
regular and thorough cleaning of stables. It is only 
half performed when the manure is dumped outside 
and allowed to accumulate, heat, rot, and poison the 
air with its fumes. It is still worse if the liquid 
matter of the stable be allowed to soak the floors, 
drip through and saturate the earth below, and be- 
come putrescent, thus giving rise to the most deadly 
germs. 

A substance perfectly dry does not change, neither 
does a substance when frozen solid, but these con- 
ditions cannot be practically reached. It is under 
the influence of heat and moisture that organic sub- 
stances decay. Place any moist vegetable substance 
in a compact heap; in a short time heat ensues and 
fermentation is followed by decay. During this proc- 
ess the gaseous elements are set free, and at length 
nothing remains but charcoal or the ashes, for the 
process of decay is simply combustion through the 
absorption of oxygen by the mass consumed. The 
same operation is as surely going on, but more slowly, 
in the forest, although it may take a hundred 
years to decompose a fallen oak. It is going on all 
about us in marshes and other places where vegeta- 
tion is rife or accumulates. It is not perceptibly felt 
for the reason that it is constantly being dissipated in 
that great reservoir of fertility and reconstruction — 
the air. It is only in confined situations that the 
emanations become inimical to health and even 
deadly to the system. 

EAETH SATURATION AND STABLE DRAINAGE. 

Let us look for a moment on one phase of earth 
saturation and its effects from want of stable and 
house drainage. 

At first there is little difficultv. Earth is an ab- 



sorber and fast holder, to a certain degree, of liquid 
and gaseous emanations when dry. When saturated 
with moisture to the drainage point they are passed 
along with the water of drainage until an outlet is 
reached — a well, spring or stream which is contam- 
inated to a degree in accordance with the quantity 
discharged. Here is the secret of the contamination 
of city weUs by house and stable drainage, from the 
Avant of sewage or imperfect sewage. Where there is 
no drainage to stables, therefore, dry earth forms not 
only a cheap but valuable absorbent ; and a peculiar- 
ity of earth absorption is, that, saturated and again 
dried, its power of holding deleterious matter returns, 
so that the same earth may be used over and over 
again until its maximum capacity of holding other 
matters is reached. A few figures wiU show the 
relative powers of absorption of various earths, and 
hence will be valuable as showing also their relative 
power to hold organic matter. 

According to the experiments of Schubler, 100 
pounds of dry sand will hold by attraction or take up 
twenty-five pounds, or one-fourth of its weight in 
water; a loamy soil, forty pounds; a clay loam, fifty 
pounds, and pure clay, seventy pounds of water. 
Hence, it is readily seen how small a quantity of 
pulverized dry clay is necessary to absorb the daily 
evacuations of Hquid excrement in the stable. The 
horse, for instance, passes a large amount by invisi- 
ble perspiration, voids relatively little as urine, an 
average of three or four jjounds daily. Hence, here 
is shown a simjjlc means, in the country, of getting 
rid of the liquid excrement, and at the same time of 
saving for manure the most valuable portion. In 
the case of sick animals this means is no less val- 
uable, where the patient, as it should be, is kept in a 
box stall. The next best means is the absorption of 
the liquids by means of straw; oat straw being the 
best, for, being soft, it absorbs moisture more quickly 
than wheat or rye straw. Dry saw-dust, when it 
may be obtained, is also of much value. 

One thing should be constantly impressed — the 
value, and economy as well, of plenty of bedding for 
animals. The plea of scarcity of material cannot for 
a moment be admitted. No more bedding is daily 
soiled when the animal has plenty than when there 
is little. This is evident at a glance to the indi- 
vidual who gives the matter attentive thought. Be- 
sides, if bedding material is really scarce on the 
farm the soiled straw may be dried and re-used. 



TIIK in^VKMlKIiS' STOCK BOOIi. 




M 

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THIG FT^KMIEKS' STOCK BOOK. 



STABLE DRAINAGE AND WELFARE OF ANIMALS. 

We come now to the subject of drainage in ils 
relation to the welfare of animals, both in health and 
sickness. We have shown the disabilities arising 
from want of drainage and the constant satura- 
tion of wooden and earth floors Avith the liquid 
excrement of animals. In drainage the first neces- 
sity naturally is, that the stalls must bo ar- 
ranged with reference to whether the animal be 
male or femnle. In the case of males, the lowest 
part of the stall must be between the fore and hind 
feet. In the case of female animals it must be just 
at the rear. For horses, the floor of the stall may 
be cut midway fiom the point where the fore and 
hind feet rest, with a shallow groove, say four inches 
wide and descending from the sides to the center, 
where it ends m a grating fine enough to prevent the 
escape of bedding, etc. Here it falls into a trough run- 
ning under each stall and connecting with each, hav- 
ing inclination sufficient to carry away the moisture 
quickly and emptying into a tank or on the manure 
pile outside. 

Whether there are or are not means of flushing 
these with water, and especially in cities, where there 
are such means, an 02 -shaped trap should always be 
placed in the discharge pipe, particularlj' if the dis- 
charge is into a sewer. To keep everything sweet 
and clean, where there are no means of regularly 
flushing the drains, a saturated sohition of copperas 
water, or powdered copperas (sulphate of iron), may 
be given to the drain as often as necessary. Now, if 
the floor of the stalls be made of some material im- 
pervious to moisture, (wood thoroughly saturated with 
boiling gas tar is so), there should be no difficulty in 
keeping the stable, whatever animals confined, per- 
fectly sweet and inodorous. To my notion the best 
floor is small cobble stones laid in cement and cov- 
ered with asphalt composition to render the surface 
- smooth and the gradients perfect. In this case 
Avhere the discharge pipes lead to the ground, they 
may connect with the vitrified pipes, tightened at 
the joints with water-lime cement; but, however the 
means of drainage, care must be taken that the fall 
is continuous and considerable to the outlet. 

DEODORIZATION IN STABLES. 

Deodorizatiou is the driving away, covering up, or 
removal of disagreeable or noxious odors. A disin- 
fectant is an agent capable of neutralizing morbific 
effluvia, or the cause of infeciion. 



It must be borne carefully in mind that the de- 
struction, or covering of odors, is not necessarily 
disinfection. In fact, deodorizing as generally used, 
is often the replacing of one odor by another, as in 
the case of burnt sugar, vinegar, chloride of lime, 
carbolic acid, etc. Neither are unpleasant odors, 
necessarily detrimental to health. So, also, an in- 
fectious atmosphere may present to the senses little 
or no cause of alarm. In fact, the most deadly ty- 
phoid germs may be present in the water we drink. 
It is clear and bright to the eye, the sense of smell 
can detect no odor, to the taste it is perfect, and it 
will sparkle in the glass like the purest spring water, 
yet it is deadly to drink. Simple odors may not be 
noxious; animal odors are not so unless one is con- 
fined m their atmosphere ; but when they are disor- 
ganized and putrefy, they arc always noxious. Here 
again let me reiterate: In stables the daager is not 
from the fresh evacuation of healthy animals, but 
from their continued putrefaction in and the sub- 
stances saturated with them. 

So far as simple deodorization is concerned there 
is no better agent, easily attainable, than dry, pul- 
verized clay or strong clay loam. Charred saw-dust 
or pulverized charcoal is also one of the best, but 
difficult to obtain. These are chiefly valuable from 
their absorptive qualities. Pulveivized gypsum is 
another cheap and valuable absorbent, but gypsum 
does not act mechanically, or rather it- acts both me- 
chanically and chemically. That is to say, one 
hundred pounds of gypsum (unburued) will fix or 
form sulphate with nearly twenty pounds of ammo- 
nia and, of course, carbonate of lime is formed. 
Hence its value in preventing the fumes of ammo- 
nia from escaping in any matter, as horse manure, 
for instance, containing it. Gypsum is also decom- 
posed by carbonate and muriate of barytes, the car- 
bonates of strontia, potash, soda, and of ammonia, 
and also by oxahc and liumic acid. Hence it may 
be applied freely where any of these substances are 
suspected. For drains, cess pools, or any confined 
place that gives off the smell of rotten eggs (sulphur- 
ated hydrogen), copperas, in fine powder, will be 
indicated, both on account of its cheapness and cer- 
tainty of action. Chloride of lime and carbolic acid 
in solution may also be indicated when their odor 
will not be objectionable. To detect whether the air 
is pure or impure, dampen a white linen cloth in a 
solution of nitrate of lead and hang it in the sus- 



t 



THia f-A-IiMJEIlS' STOCK. BOOK.. 



77 



pected atmosphere. If the cloth does not become 
discolored the air may be considered pure. To dis- 
infect drinking water Condio's preparation will be 
indicated. This is composed of crude permanganate 
of potash in the proportion of half an ounce to half a 
pint of water. A teaspoonful to a barrel of water 
will sweeten it, and if it is continued to be added un- 
til a faint tinge of color is exhibited all injurious or- 
ganic matter will be destroyed. To disinfect a room, 
put a few teaspooufuls in the apartment and renew 
as often afe the solution loses its color. 

For ordinary use the following articles stand in 
relation as given, chloride of lime iu combination 
with sulphuric acid standing as one hundred. 

Chloride of lime with sulphuric acid 100.0 

Chloride of lime with sulj^hate of iron (copperas) 99.0 

Carbolic acid (disinfecting powder) 85. G 

Blacked lime 84.G 

Alum 80.4 

Sulphate of iron (copperas) 7G.7 

Chloralum 74.0 

Sulphate magnesia 57.1 

Permanganate of potash with sulphuric acid. ... 51.3 

SECTION IV. COMBINED EARN AND STABLE. 

Extensive breeders and feeders' will have buildings 
especially adapted to the exclusive comfort of the 
several classes of farm stock. The general far- 
mer requires much to be contained in one building. 
To illustrate this we have shown a view of one of the 
most complete barns in the United States. It was 
originally figured in one of the volumes of the De- 
partment of Agriculture, and with the description 
which we reproduce will readily be understood, not 
only by the architect, but by any intelligent builder. 
In this structure there are three distinct floors, and 
the barn consists of a main building and two wings, 
with dimensions as follows: Main building fifty-five 
by eighty feet; the east wing is fifty-six feet long and 
thirty-one and a half feet wide; the soutli wing is 
fifty-six feet long and thirty-five in width; total 
length from north to south, 136 feet. In the view 
from the northeast is shown the east wing and the 
cellar or basement wall, with the doors and windows 
communicating with the hog-pen, etc. The doors 
are all suspended upon rollers upon which they 
slide. The windows are suspended by hinges from 
the top, and swing inside. Two other views of this 
barn and a diagram of the live stock floors will be 
shown further on. 



Circular tanks of boiler iron are filled with 
constantly flowing water in each yard. The fence 
and gates shutting oil the cellar from the yard 
are movable, the i)osts at either end being stepped 
into sockets, like mortices, left in the wide bases of 
the brick piers. Two men in a few minutes will re- 
move them all and throw cellar and yard together, 
thus giving the cattle shelter in either winter or 
summer. Any portion of the cellar may in the same 
way be forced off or opened to the yard. (See Il- 
lustrations in Live Stock Department). 

On the storage floor aU the hay, grain, straw and 
stalks are stored. Two threshing floors, sixteen 
feet wide, cross the building, being entered from the 
west. On one of these is a hay scale, and there is 
abundant room upon the other for a horse power 
and hay cutter, by which most of the coarse fodder 
is chopped up before being delivered at the feed 
trough on the floor below. Each grain and meal 
bin communicates by a chute with the feeding floor, 
where its contents may be drawn off. The greater 
part of this floor is occupied by the immense hay- 
mows through which pass the four great ventilators 
coming from the feeding floor. Doors open with 
the ventilating trunks at different heights, so when 
desirable, hay, straw, oats in the sheaf etc., may be 
thrown down to the stock. From this floor there 
are stairs which ascend to the cupola or observa- 
toiy. 

SECTION V. AREANGEMENT OF STABLES. 

The arrangement of stables is important. The 
horse stalls should be many, and have every appli- 
ance for convenience possible. The partitions should 
be of the most substantial character, and the pave- 
ments solid and of such material that they will not 
absorb urine. Wooden blocks, saturated with boil- 
ing gas tar, laid with gravel pounded between and 
cemented with the hot tar, are among the best, as 
being at the same time impervious and a non-con- 
ductor. The harness room should be as near the 
stables as possible and at the same time in a separate 
room. There should be enough box stalls, twelve 
feet square, to accommodate the sick horses and the 
mares at foaUng time. We advocate that horses be 
made as companionable as possible. That is, they 
should have a full view of each other and a chance 
to get their noses together, except in the case of vi- 
cious ones or those inclined to be quarrelsome. These 
must be kept in stalls of the most solid description, 



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78 



THIK F^A-RMlKItS' STOCXv BOOK. 



with high -walls and bars behind to prevent them 
from doing damage if tliey get loose. The reason 
why horses should be able to see about them is, there 
is nothing tliat will tend sooner to make an intelli- 
gent animal vitions and dangerous than solitary con- 
finement. It will render men desperate. Even the 
dog kept chained is well known for his unreasoning 
ferocity. 



SECTION VI. 



-STABLE FURNITURE. 



The furniture of the stable should be complete. 
Forks for cleaning, splint brooms, a scoop, blankets 
for every horse, and extras for those coming in sweat- 
ing and for sick animals are absolutely necessary. 
One or two full sets of clothing for the same purpose 
will come in handy. Bandages of various kinds, for 
contingencies, and a set of flannel bandages for the 
legs are also important. Curry-combs, brushes, 
whisks, rubbing cloths, a mane and tail comb and 
brush will also be found economical. There is no 
economy in allowing horses to go ungroomed, and if 
grooming is to be done the proper implements for 
performing the work are economical. It should be 
unnecessary to say those made of superior material 
are cheapest. A strong whip of the very best ma- 
terial should always be kept where the hand may be 
laid on it. If a horse gets loose and attacks another, 
or if an animal is refractory and will not obey, it 
may be found necessary to use it. These are the 
only causes for using a whip in the stable. An ani- 
mal that never is punished unless he deserves it never 
fears the sight of a whip. 

SECTION VU. THE STABLE SHED. 

Every stable should be provided with a close yard 
and shed. Here aU horses should be cleaned, 
groomed and examined, except in inclement weather. 
Grooming should never be performed in the stable 
where horses are kept, if it can be avoided. The 
best stables have a room with plenty of ventilation 
for this purpose. It is disagreeable, not to say un- 
healthy, that so highly organized an animal should 
inhale the dust and debris of his own body. Hence 
a clean man wiU always have a clean horse. 

CHAPTER X. 

ANATOMT AND PHYSrOtOGT OF THE HORSE. 

SECTION I. — VALUE OF A CORRECT KNOWLEDGE OF ANI- 
MALS. 

Every person who aspires to be a judge of ani- 
mals, and especially all who breed horses, should un- 



derstand the proper position of the bones, the mus- 
cular development, and t'ae proper proportional parts 
of an animal. It is not necessary that he under- 
stands anatomy and physiology from a purely scien- 
tific standpoint, but he should be able to locate and 
name the principal bones, all the viscera, should un- 
derstand the names of the points of an animal, else 
he cannot properly estimate its actual value. This 
will apply in a general sense, and will not need re- 
peating. The bones of the horse should be fine, 
that is, hard and dense. The jibs well sprung to 
give roundness to the barrel, and the joints rather 
large as indicating strength. Further on the points 
of the horse will be figured. 

SECTION II. MUSCULAR DEVELOPMENT. 

The physiology of muscle will be all that we can 
enter into here. J. H. Walsh, in his weU known 
work on the horse, upon the physiology of muscle 
says: 

"With trifling exceptions the whole of the move- 
ments of the body and limbs are performed by the 
agency of that peculiar substance, known iu our 
butchers' shops as "flesh," and recognized by anato- 
mists as muscular tissue. This constitutes the 
chief bulk of the soft parts external to the three 
great cavities (the cranial, thoracic, and abdominal), 
and in the half-starved subject of the knacker or 
highly-trained racehorse, in which the fat has al- 
most entirely disappeared, tlie ordinary observer 
wiU detect nothing but muscles (with their tendons) 
and bones beneath the skin covering the hmbs. On 
the trunk they are spread out into layers varying in 
thickness, sometimes interrupted by flat tendons, so 
as to form, at the same time, a protection to the 
organs within, easily capable of extension or con- 
traction, and a means of moving the several parts 
upon each other. 

"Tendons resemble ligaments in being composed of 
white fibrous tissue. They serve to connect muscle 
with bone, and are useful as affording an agent for 
this purpose of much less compass than muscle it- 
self, and also of a structure not so easily injm-ed by 
external violence. Thus they are generally met with 
around the joints, the muscular suljstance chiefly oc- 
cupying the space between them. Tliere are three 
varieties of tendon: 1. Funicular, consisting of 
cord-like bands ; 2. Fascicular, including bands of a 
flatter and more expanded nature ; and 3. Aponeurotic, 
which are membranous, and are ch'.efly met with 



THE IHAKIVIKItS' STOCIC BOOK. 



7i) 



aioniul the abdomen. The fibers arc firmly attached 
to the boues, which generally present rough surfaces 
for tliis purpose, and are also closely incorporated 
with the periosteum. This union is so strong that 
it very rarely gives way; and when extreme violence 
is used, either the bone itself breaks, or the tendon 
snaps in its middle. Tendons are non-elastic. 

"To the naked eye an ordinary muscle appears to 
be composed of a number of small bundles of fibers, 
arranged in parallel lines, and connected by a fine 
membrane. These bundles may still further be 
saparated into what seem at first to be elementary 
fibers; but when placed in the microscope, they are 
found to be themselves made up of finer fibers united 
iuto fasciculi by delicate filaments. These ultimate 
fibrilhc are polyhedral in section, according to the 
observations of Mr. Bowman, so as to pack closely 
together, and are v iriable in size in different classes 
and genera of animals. They ako differ in appear- 
ance, one class presenting stripes while the other is 
without them. The former includes all the muscles 
whose movements are under the control of the will 
as well as those of the heart, and some of the fibers 
of the oesophagus, while the latter is composed of the 
muscles investing the stomach, intestines, bladder, 
ct.\, which are comprehended under the general term 
involuntary. 

"The sarcolemma is the name given by Mr. Bow- 
man to the areolar tissue investing each fiber, some- 
times also called uii/olemina. It is very delicate and 
transparent, but tough and elastic; in general it has 
no appearance of any specific structure, but some- 
times it presents an aspect as if there was an inter- 
weaving of filamenfs. 

"When a fibrilla of striated muscle is examined 
under the microscope of a high magnifying power, it 
is seen to present a beaded appearance, as if made up 
of a linear aggregation of distinct cells, alternately 
light and dark. When the fibrilla is relaxed, each 
cell is longer than it is broad; but during the action 
of the muscle, ifc assumes the opposite dimensions, 
the increase in one diameter being always in propor- 
tion to the diminution of the other. As the contrac- 
tion takes place, the substance becomes firmer than 
before, but the bulk remains the same, the mass 
merely gaining in thickness what it has lost in 
length. The apjjlication of certain stimulating 
agents will produce the contraction for a certain 
period after life is destroyed, varying according to 



the vitality of the animal experimented upon and the 
nature of the iudividual muscle. T.iis is called irri- 
tability in the striated muscles, which exhibit power- 
ful contractions, alternating with relaxations — while 
in the involuntary muscles a more steady, permanent, 
and moderate contraction is met with, to which the 
name of tonicity has been given. 

"Pure muscular fiber appears to be identical in 
composition with the fibrine of the blood, being 
made up of about seventy-seven parts water, fifteen 
and a half parts fibrine, and seven and a half parts 
of fixed salts. The whole of the flesh of the body is 
largely supplied with blood, and it is found by 
experiment, on the one hand, that if this is cut off 
contraction ceases very speedily after; and on the 
other, that in proportion to the amount of muscular 
action will be the demand forfresli supjiHesof blood. 
None of the striated muscles, except the heart and 
the muscles of respiration, can go on acting without 
intervals of rest, during which repairs in their struc- 
ture are effected. If, therefore, the voluntary mus- 
cles are to be brought into the highest state of vigor 
and development of size, they must be regularly 
exercised and rested at proper intervals. During the 
former condition blood is attracted to them, and at 
the same time that fluid itself is rendered more fit 
for the purposes of nutrition; while during the latter 
period the increased flow of blood continuing allows 
for a complete reparation of the tissues. Thus we 
find the muscles of the well-trained racehorse full 
and firm to the touch ; but if sufficient intervals of 
rest are not allowed between his gallops, they will 
present a very different feel, being flabby and wasted, 
and indicating that he has been 'over- marked.' 

The voluntary muscles assume various shapes, 
accorJiug to their positions and offices. Sometimes 
they are merely long strips of muscular tissue, with 
a very short tendon at each end, as in tho levator 
humeri, and are then called fusiform. At others 
their fibers radiate, as in the latissimus dorsi, which 
is hence called a radiating muscle. A third set are 
called penniform, from their fibers being attached to 
one side of a tendon, or bipenniform, when tliey are 
fixed to both sides like the full tail or wing feather of 
a bird. A muscle with two masses of its tissue con- 
nected in the middle by a tendon is called digastric. 

The special nomenclature of muscle is founded 
upon: 1st, their position, as tibialis, pterygoideus, 
zygomaticus; 2d, upon their action, as flexor, exten- 



--* 



80 



TliE; in^VKiytERS' STOCK BOOK. 



sor, levator; 3d, upon their direction, as obliquus 
ectrus, triiusversalis ; 4th, iipou theiv attachments, as 
scapiilo iilnaris; and 5th, upon their division into 
separate portions or heads, as biceps, triceps, digas- 

tricns, etc. 

Ill describing each muscle it is usual to speak of it 
as having an origin from one bone, or set of bones, 
and an insertion into another, the former term being 
generally assigned to the more fixed division of the 
two. This is, however, merely for the sake of con- 
venience, and is entirely arbitrary. 

BursEe mucosa, which are shut sacs, varying in 
size from that of a pea to a moderate pear, and lined 
with synovial secreting membrane, are placed on 
all the jirominent points of bone over which ten- 
dons glide. Thus there is a large one on the point 
of the hock, and another on the elbow, both of which 
sometimes inflame and become filled with synovia, 
(fluid secreted for the'purpose of lubricating the joints) 
constituting the states known as capped hock and 
elbow. A third situation is just above the sesamoid 
bones, where the swelling from inflammation re- 
ceives the name of windgall. Where, as in the legs, 
the tendons have to glide to a great extent, they are 
invested with synovial sheaths, which are bound 
down by white fibrous tissue at the points where the 
strain is the greatest. In the limbs the muscles are 
bound up into masses by strong but thin layers of 
intercrossed white fibrous tissue, which receives the 
name of fascia. In the horse this is very firmly at- 
tached to the surface of the muscles beneath, and 
greatly interferes wdth the clean dissection of them. 

SECTION in. CUTANEOUS MUSCLES. 

Immediately beneath the skin there is a thin layer 
of muscle, spread over nearly the whole sm-face of 
the body, and called panniculus carnosus. It is 
attached internally to some of the most prominent 
points of the skeleton, chiefly through the interven- 
tion of the fascia, which binds down the various 
groups of muscles. Externally it is inserted at short 
intervals into the inner surface of the skin, and into 
the cellular membrane beneath it. Its action is to 
throw the skin into folds or wrinkles, in so sudden a 
manner as to dislodge flies or other irritating insects. 
It is also powerful enough to shake off particles of 
dust or dirt which have fallen upon the part, and are 
not glued to it by any adhesive matter. 

SECTION IV. THE LIMBS AND FEET OF THE HOESE. 

The limbs and feet of the horse are of such special 



importance that we have illustrated the subject fully. 
And in addition to that given in a general way in a 




preceding section, here and in succeeding sections, 
covers the matter fuUy. Let us commence with the 



FiQ.2 f 








Fig 3 



feet. Fig. 1 shows five classes of animals, that to 
the left being a complex five-toed animal; the next 
a four-toed; the next a three-toed; then a two-toed 

or hoofed, and a single toe 
or hoof as found in the 
horse at the right hand. 
Taking five toes as the 
highest normal number 
presented in any species of 
animal, successive steps by 
which the toes have been 
dropped is seen. In the 
hippopotamus we have an 
example of a four-toed an- 
imal, of three in the rhi- 
noceros, of two in the ox 
and of one in the horse. 

In figure 2 are shown 
the gradations by which 
the three toes have been successively changed into the 
single toe. Fossil horses have been exhumed that 




_.....cZ 



THE 3r>VRM:E!liS' STOCK XJOOIv. 



81 



have once existed with real aucl rndimcutary toes, 
and, in fact, the rudimentary toes may still exist, as 
shown in the right-hand example of figure 2. Fos- 
sil hones of the horse show 
plainly that hcsidcs the single 
Fin. 7 ||I| III toe as at present, that horses 
have lived in past geological 
ages having two others per- 
fect in form, hut smaller in 
size, as shown at the right of 
figure two. The ox now has 
two toes and two others, the 
dew-claws, smaller in size 
than the true hoofs. 
Figure 3 shows a front view of the horse's foot, 
corresponding to the hand of man to the wrist, the 



knee; b, splent or splint bone; c, cannon bone; d, 
sesamoid bone ; o, pastern bone; f, coronet bone; g, 
coffin bone. At Fig. 5 is shown bones of hind Idg, 
front view; a, b, c, d, e, hones of the tarsus, f, can- 
non bone; g, pastern bone; h, coronet bone; i, cof- 
fin bone. Fig. G shows a side view of hind leg; a, 
bones of the tarsus; b, splint bone; c, cannon bone; 
d, sesamoid bone; e, pastern bone; f, coronet bone; 
g, coffin bone. 

The splint bones have been shown at Figure 7. 
Figure 8 shows the pastern bone; Figure 9 the lower 
pastern or coronet bone. Figure 10 shows the coffin 
bone. We have given these bones dissected away 
from their integuments to show their exact shape, 
and from which may be seen by comparison with the 
foot and portions of the legs not only their relative 



Fig. 4 



Fiq. 5 





toe corresponding to the nail, the fetlock to the fin- 
gers of the hand, the shank to the body of the hand 
and the knee to the wrist. (Figure 7 shows the 




sphnt bones). Figure 4 gives a side view of the 
same. In this side view, d is bones of carpus or 



Yiq.Q 



positions but also the continuity and perfect adapta- 
tion of one part to the other. At Figure 11 is sho-mi 
a typically correct 
view of a perfect hoof 
with the shoe at- 

tached, and at Fig ^^mmm Rq.lO 

urc 12 a vertical sec- m^'^/^* !'(:^^ic&^^ - - «J 
tion of the interior 
of a hoof showing 
the homy laminae. 

To follow the anatomy of the foot still further we 
extract from the report of the Department of Agri- 
culture, the reproduction of the cuts having been 
kindly allowed. Relating to the bones of the foot 




t 



4 



82 



THE F-A-RMIEIRS' STOCIi BOOIv. 



(see the figures as given ia Fig. 14), tbc writer sayo: 

Immediately below the carpus and tarsus is a 

single large matacarpal or metatarsal hone, called 

the cannon bone. Upon either side of this is a rudi- 




mentary bone, the splint bone. These two sphnt 
bones, expanded at their upper extremities, where 
they enter into the formation of the knee and hock 
joints, grow gradually smaller as they pass down by 
the side, and rather to the rear of the main bone, 

and terminate be- 
fore reaching the 
fetlock joint. Be- 
low the cannon 
bone, taking an 
obhque direction 
anteriorly from it, 
is the pastern 
bone, long pas- 
tern, (n.s s?{/rm//Mm). In length it is from one-third 
to one-half that of the cannon bone. Below this is the 
coronet bono, short pastern, lower pastern, (os corotuv) 
which is nearly square in form; its transverse diam- 
eter being, however, greater than its vertical. 

The last' bone terminating the extremity is the 
coffin bone {os 'pedis). This bo-ne has been described 
as having a body and wings. Its general outline is 





semilunar anteriorly, sxaperiorly in its convex, anl 
posteriorly and inferiorly it is concave. In texture it 
is light and spongy, perforated throughout by canals, 
(Figs. 16 and 17), through which blood-vessels and 
nerves are abundantly distributed to the soft and 



sensitive tissues that cover it. The wings extend 
directly backward from the body, and support the 
lateral cartilages. Upon its superior aspect is a 
smooth and concave surface, placed obliquely to the 
body of tha bone for articulation with the middle 
phalanx or coronet bone. 

Applied to the joint between the coronet and coffin 
bones, posteriorly, and lying in the concavity of the 
coffin bone, is a small bone of peculiar shape — the 
naviciilar. (Sec num- 
eral 3, Fig. 14). This 
is a sesamoid bone, 
being contained in, or 
attached to, the tendon 
of the deep flexor. It 
is from two to two and 
one-half inches long, 
three-fourths of an inch in width at 
part, and half an inch in thickness, 
faces of this bone, meeting in front 




Hi 17. 

its Avidest 

Two sur- 

at an acute 



angle, are covered with . cartilage and synovial 
membrane. The posterior surface is rotigh for 
the attachment of the tendon cf the deep flexor. 
Attached to the upper edge of the wings of the coffin- 
bone are two lateral cartilages. They are iiTCgular in 
form, elastic, and extend backward, giving form, sub- 
stance and elasticity to the heel upward as high as the 
pastern joint, and forward, so that only the width cf 
the great extensor tendon of the foot separates them. 
In fact, the fibrous investment of the tendon is at- 
tached to these cartUages. 

The Cyclopedia of Anatomy and Physiology says : 
The cartilage surrounds upon every side the 
rough and knotty extremities of the heels of the 
coffin bone, entering and fiUiug up its sinuosities 
and taking strong attachment to these processes. It 
then extends horizontally inward, passing over the 
horny solo and bars, and, meeting the sides of the 
sensitive frog, intimately unites with it, forming one 
inseparable mass and fiUing together the whole ui- 
ternal area described by the sides of the coffin bone. 
The upright or lateral portion of the cartUage forms 
with the horizontal portion passing inward a right 
angle, thus making together a hollow space or recep- 
tacle at the back of the coffin bone that contains the 
spongy, elastic stuffing of the heels, together with the 
tendons, vessels and nerves passing through the sole 
of the foot. The upper surface of the horizontal 
process of cartilage is full of scabrous elevations and 



XHH: F^IiMJERS" STOCIC UOOIC. 



b-6 



(leprcssious that defy dissection, amoug which is 
found a quantity of gelatino-hgameutous tissue. 

Beneath, or to the under surface of this horizontal 
layer, the sensitive sole and bar are adherent. As it 
approaclies the frog or center of the foot, it loses its 
cartilaginous nature and becomes coriaceous, or 
rather ligamento-coriaccous, in texture, agreeing in 
this with the internal frog. The horizontal portion 
or process of the cartilage known by veterinary 
writers as the stratiform process, is of greater thick- 
ness and substance than the other parts. It is also 
of coarser grain and more elastic nature. Both 
portions together communicate the general boundary 
of form to the lateral. i)osterior and inferior parts of 
the foot. When the bars and the frog are thrust 
upward by pressure from without, they are acting 
against this same horizontal flooring formed by the 
cartilage and the frog, and are met by the depres- 
sion of the bones of the foot forced down by pres- 
sure of the weight of the animal. The whole can 
then dilate exteriorly along with the posterior and 
more elastic parts of the hoof. 

Several important purposes are answered by this 
extensive distribution of elastic fibro-cartilage — 1, 
the inteqDOsition of a layer of elastic tissue between 
the hard hoof and the hard bone prevents shock and 
jar to the body as the foot strikes the ground in 
walking or running; 2, the cofBn bone not extending 
posteriorly much beyond the middle of the foot, ex- 
cept by its projecting wings, a large j)ortiou of the 
hinder part of the foot is made up of soft elastic 
cartilage instead of bone, breaking the force of the 
blow of the tread; 3, the distribution of elastic 
cartilage serves to equalize the pressure of the bones 
of the foot upon the broader surface of the hoof; and 
lastly, this arrangement of an elastic cushion, increas- 
ing in thickness toward the posterior aspect of the 
foot, affords an elastic support to the movements of 
the coffin bone in the hoof, thereby aiding the elastic 
laminae upon the superior convex surface in support 
of the bone. While the toe of the coffin bone is 
comparatively stationary, there is considerable motion 
of the heel upon the toe as a center, thereby con- 
tributing to the extent, freedom and ease of move- 
ment of the foot. 

Moulded upon the surface of the coffin bone, over 
its entire extent, is a thick, villous, highly vascular, 
and sensitive membrane having the general name of 
the sensitive foot, besides having several local names 



derived from the part of the hoof under which it 
lies, as sensitive laminiB, sensitive sole, and sensi- 
tive frog. This tissue is derived mainly from the 
skin. It. may be said to be a process from the skin, 
covering the coffin bone, and altered in its structure 
to adapt it to its office as an excretory membrane. It 
exactly corresponds to that portion of the Immau 
skin which produces the nails. The proper skin of 
the leg, as it arrives at the foot, becomes thickened 
and altered in its structure, constituting the mass 
around the summit of the hoof, to which veterinary 
writers have given the mime of coronary band. This 
is lodged in a groove seen around the upper edge of 
the horny wall, and from this the straight fibers of 
the wall are secreted. From the coronary band there 
is a prolongation of the skin downward over the 
coffin bone. This tissue is thrown into permanent 
folds or laminfB, the sensitive lamina, between five 
and six hundred in number, arranged lengthwise of 
the foot. They secrete matter which enters into the 
formation of the horny wall, to the laminas of which 
they are very closely united. 

THE HOOF. 

Coming now to the hoof we find that the sensitive 
tissues that invest the bones of the foot are covered 
and protected by a thick, dense, horny cap or box, 




the hoof. The physiological relation of the hoof to 
the parts which it covers is essentially the same as 
that of the human nnil to the parts covered by it. 
Functionally, its relations are more extensive and 
cozipletc, and whatever differences exist in struct- 
ure, in form, or extent of development, come 
from modifications for special use. Tlie hoof con- 
sists of three portions, which are so closely united as 
to seem but one; yet, by maceration, or by boiling, 
they can be separated. These are the wall or crust, 
the sole and the frog. The wall (Fig. 13, r, r, e,) is 



± 



ti-k 



THE F-^RjyCKRS' STOCK. BOOK. 



all that part of the hoof that is visible below the 
hair when the foot is placed upon the ground. It is 
in the form of a cylinder, cut across obliquely at the 
top. It is deepest in front, from three to four 
inches, and grows gradually less in depth toward its 
posterior aspect. This Avail, which is secreted 
mainly by tlie coronary baud, and partly by the sen- 
sitive Avail beneath, is in front about half an inch in 
thickness, becoming thinner on the back side as it 
extends around the foot. It has an edge bearing 
upon the ground of about half an inch around the 
outside of the bottom of the foot (e, e). Upon the 
inner side of tbe foot the wall is thinner than upon 
the outside. 

^Relating to the ground surface of the hoof, a is the 
toe; a 1, inner toe; a 2, outer toe; b 1, inner quarter; 
li 2, outer quarter; c 1, inner heel; c 2, outer heel; d, 
d, d, sole; e, e, Avail of the frog;/,/, the bars; r/, g, 
the commissures; h. k, 1, the frog; h, part under the 
navicular joiat; k, boundary of the cleft; i, i, the 
bulbs of the heels. 

THE WALL. 

The wall is divided into toe, quarters, heels, and 
bars, superior or coronary border, inferior or solar 
border, and laminae. Passing any special descrip- 
tion of the borders, the laminse deserve more particu- 
lar attention. The lamina or lamellm, are the very 
numerous, narrow, and thin plates which cover the 
entire interior aspect of the horny wall. They are in 
length from two inches in front to less than an inch 
at the heels. They are also visible over the bars. 
They have a very constant width of about one-tenth 
of an inch, and extend from the lower to the upper 
border of the hoof, are essentially parallel to each 
other, and have a free edge and two free surfaces. 
Each lamella is received into and is very closely 
united to two of the lamellte of the sensitive wall. 
By this arrangement the surface by which the horny 
wall is attached to the sensitive hoof is very largely 
increased, and this attachment, while possessing 
great strength, has great elasticity, and admits of 
considerable motion betAveen the horny sole and the 
coffin bone contained in it. The toe («) constitutes 
about two-thirds of the wall, and is sometimes sub- 
divided, for minute description, into toe, inner toe, 
and outer toe, a, a 1, a 2. It is the deepest and 
thickest part of the wall, and stands at an angle, in 
the average of good feet, of about forty-five degrees. 
When the angle of inclination is much greater than 



thij, the feet are designated as flat and weak. Flat 
and weak feet usally obcain in large and heavy ani- 
mals, and it has been thought that as the foot is 
flattened, the anterior Avail will be draAvn down, by 
the weight, at length becoming fixed. 

THE QUAKTEES. 

The quarters, h 1, b2, arc the portions on each side, 
midway between the toe and the heels, and are desig- 
nated as the inside and outside quarters. The fibers 
composing them run obliquely upward and back- 
ward, parallel to those of the toe. The quarters 
slope downward and backward, and become thinner 
as they approach the heels. The heels, i, i, are the 
two protuberant portions of the wall by which it is 
terminated posteriorly. The wall here is shortest 
and thinnest, the fibers being only about an inch in 
length, and not exceeding the fourth of an inch in 
thickness. While in its natural state there is some 
degree of elasticity in the entire wall, there is much 
more in the portion that covers the heels. 

THE BAES. 

The bars, /, /, are reflections of the wall in toward 
the center of the foot, on its ground surface. They 
gradually approach each other, and come together a 
little in front of the center of the foot. The bars ai'C 
usually regarded as parts of the sole, but maceration 
shows them to be separable from the sole, but in- 
separable from the Avail. In the natural, healthy 
foot, that has never been shod, the bars appear as 
sharpened prominences, like braces, between the 
center of the foot and the heels. The best writers 
agree that they are well adapted to keep the heels 
open, and prevent contraction of the hoof. In the 
unshod foot the bars have a bearing upon the 
ground, second only to that of the edge of the wall. 
The sole, d, d, d, fills the space between the wall and 
the bars. It is in the form of an iiTcgular arched 
plate, the concavity being toward the ground. It is 
firmly attached, by its outer convex edge, to the inner 
surface of the solar border of the wall, while its 
inner straight edges are attached to the bars. It has 
been described as joining the frog, but throughout its 
whole extent the bars intervene between the sole and 
the frog. The center of the sole is the thinnest por- 
tion of it, and it also constitutes the summit of the 
arch. The loAver circumference of the arch, which is 
also the thickest and strongest, everywhere abuts 
against the sides of the wall. The result of this 
mechanism is, that at every step, as the weight is 



t 



THii: Jb'^VliMERS" SSTOCIv. liOOli.. 



bo 



thrown upon the foot, the coffin bone descends, 
elongating the elastic fibrous tissue connected with 
the sensitive laminie, and pressing upon the highly 
clastic tissue of the sensitive sole, which resting upon 
the arch of the horny sole, causes the latter to yield 
and descend. The wall being elastic, especially to- 
ward the heels, is readily pressed outward, so thit 
the ground surface of the foot is larger while bearing 
the weight than it is when the pressure is removed. 
Whenever the weight is taken off, the wall springs 
back, and the sole recovers iis arched form. By 
this means the step is rendered clastic, jarring is 
obviated, and injury to the sensitive sole and sensi- 
tive frog is prevented. 

TUE FROG. 

The frog (h, /.-, /,) is a wedge-like masd filling the 
angular sjiace between the bars, and consists not of 
sohd horn, as might at first seem, hut of a series of 
clastic arches. It has been not inaptly compared to 
an elastic keystone received into an elastic arch, com- 
mimicatiug, in some cases, and admitting in all, 
the springing movements of Avhich such an arch is 
capable. The base of the frog lies between and con- 
nects the posterior curved portions of the hoof, lim- 
itinsr to some extent their action. The sides are con- 
nected with the bars by their upper edges, leaving 
upon the ground surface two deep channels between 
the lower border of the bars and frog, which have 
been termed the commissures of the frog. The 
horny material arching over these channels is called 
the arch of the commissures. In the center of the 
frog, as we look upon its groimd surface, is a deep, 
narrow depression, the cleft of the frog which 
extends further into the soft tissues of the foot than 
the commissures. This cleft is arched over in a sim- 
ilar manner, and the cone-like mass, as viewed on its 
inner upper siuface, has received the name of frog 
stay or bolt. Looking upon both the exterior and in- 
terior surface of the frog, we see that with the bars 
it forms three elastic foldings, which act as springs 
to keep the heels apart and the foot well spread. In 
the natural, unshod hoof, the frog, though protected 
to some degree by the solar border of the wall and 
by the sharp prominences of the bars, must still 
receive pressure at each step. 

HOW THE FOOT PRESSES THE GROUND. 

The order of force in which the different parts of 
the foot press the ground in walking, running, etc., 
has been stated to be as follows: First, the solar 



border of the wall; second, the bars; and third, the 
frog. In the foot that has never been shod tlie frog 
has nearly if not quite as much pressure in the full 
stej) as the wall. In rapid stepping the edge of the 
wall, which is nearest the point of the coffin hone, 
receives the first force of the blow, while the frog, 
which mainly rests upon the elastic heels, a much 
more yielding substance, receives the weight as the 
foot settles back to its level. The effect of pressure 
is to flatten the arches of the commissures and cleft,' 
to widen tlie frog, throw out the heels, and keep the 
foot freely expanded. The elasticity of the step of 
the horse is the result of a highly compound arrange- 
ment — first, the elasticity of the sensitive lamiute; 
second, the greater elasticity of the sensitive sole; 
third, the elasticity of the hoiny wall; fourth, the 
arch of the sole; and, fifth, the triple spring formed 
by the foldings of the frog and the manner of its 
union with the bars. 

SECTION rV. THE MOVEMENT OF THE FOOT. 

The movements of the foot are produced by two 
sets of muscles, flexors and extensors, similar to the 
distribution of a single finger in man. The flexors 
are two in number, and are situated upon the poster- 
ior aspect of the leg. 

TENDONS. 

In the fore lej.'s these muscles are the flexor sub- 
limis perforatus (Fig. 14, 6) and the flexor profun- 
dus perforans (Fig. 14, 7), also called in works on 
farriery flexor pedis perforatus and flexor pedis per- 
forans; also familiarly designated as the common 
and deep flexor muscles. These muscles take their 
origin in common from the intcmal protuberance of 
the humerus, and are united for a considerable dis- 
tance down the arm, when they separate to form two 
distinct tendons. Of these, that belonging to the 
perforatus iiins beneath the annular ligament of the 
carpus, to be inserted into the upper and back part 
of the lower pastern or coronet bone. Just before 
reaching the pastern joint this tendon divides, to al- 
low the tendon of the perforans to pass through it. 
Each division where it plays over the joint has in it 
a sesamoid bone. The tendon of the peiforans, 
lying deeper above, passes between the divided ten- 
don of the first-named muscle, to be inserted into 
the posterior concavity of the coffin bone. Attached 
to this tendon, as it passes over the joint formed by 
the coronet and coffin bones, is the navicular bone, 
considered as a sesamoid bone in this tendon. Two 



8G 



THK FAKJVIERS' STOCK. BOOK.. 



supplementary flexors, the accessores, are described 
as arisiDg from the posterior and inferior aspect of 
the ulna and the radius, and uniting below with the 
two main flexors. These muscles flex the foot upon 
the leg. As antagonists to these, there are three ex- 
tensor muscles situated upon the front of the leg, 
corresponding to the extensor communis digitorum 
and extensor minimi digiti of the human arm. The 
extensor communis, otherwise called in hippotomy 
extensor pedis, arises from the external condyle of 
the humerus, and from contiguous fascia, and from 
the upper and lateral part of the radius, and has a 
strong, fleshy belly, which terminates in a single 
tendon which passes down over the front of the leg 
to be inserted into the coronal process of the last 
phalanx — the coffin bone. It unites by a slip with 
the tendon of the next muscle. 

The extensor proprius minimi digiti is represented 
in the horse by two muscles. One of these, caUed 
the extensor of the pastern, is inserted by a strong 
tendon into the side of the first phalanx, the pastern 
bone. The second muscle, placed between the two 
preceding muscles, furnishes a strong tendon which 
passes down" in front of the carpus and becomes 
united with the communis at an acute angle. The 
united tendon (Fig. 14, 5) passes behind the coronary 
border of the hoof to its insertion in the coffin bone. 
The office of these muscles is to extend the foot upon 
the leg. Another muscle, the abductor longus pol- 
licis, called iu liijipotomy the oblique extensor of the 
cannon, by its insertion irito the base of the cannon 
bone, acts as an extensor of the foot. A similar 
arrangement exists m the muscles of the hind leg. 
The tendon of the plantaris, of great strength, has a 
divided insertion corresponding to that of the flexor 
sublimis perforatus of the fore leg, while the flexor 
perforans sends its single strong tendon between 
the two divisions of the preceding muscle to be 
inserted into the terminal phalanx. These flexors of 
the foot are assisted by the tendon of the flexor hal- 
lacis, which unites with the tendon of the perforans. 

The extensor tendon of the hind leg, of great 
strength, is furnished mainly by the extensor com- 
munis muscle. 

SECTION V. — DISSECTION OF THE FOOT. 

The dissection of the foot of the horse is import- 
ant as showing the dehcacy of the structure and the 
highly organized nature of the tissues. It is shown 
at figure 15, and the explanation is as follows: 



The extensor brevis is presented by a few fibers 
which come from the cannon bone, and unite with 
the tendon of the cammuuis. The united tendon 
passes, as the corresponding one of the fore leg, 
(Fig. 14, 5) to its insertion in the coffin bone. The 
arteries of the foot are branches of the radial in the 
fore and of the tibial in the hind legs. The former 
descends along the radius, accompanied by the radi- 
al nerve, to a point a little above the knee, where it 
divides into the large- and small metacarpal arteries. 
Of these the large metacarpal is the principal trunk, 
paBsing under the posterior annular hgament. 
"While passing down the cannon bone it divides into 
three branches. The middle one is distributed to 
surrounding tissues, while the otlier two become the 
plantar arteries, internal and external. The plan- 
tar arteries of the fore leg result from the division of 
the metacarpal, and in the hind leg from a similar 
division of the metatarsal, and the terminal distribu- 
tion is alike in both. They descend to the lower part 
of the cannon bone, pass the fetlock joint by the side 
of the sesamoid bones, in company with veins and 
nerves of the same names, and pass into the substance 
of what is sometimes called the fatty frog. They then 
pass the extremities of the coffin bone and enter the 
foramina on the posterior concavity of the bone. 
(Fig. 16, a, a, a, a). The branches of the plantar 
arteries are very numerous, and no part of the body 
is more fuUy supplied with blood than the foot. 
(Fig. 17). The veins of the foot constitute a very in- 
tricate net-work of vessels. The veins of the frog, 
the sole, the lamina, the superficial and deep-seated 
coronary veins, unite to form coronary and plantar 
plexuses (Fig. 8), from which are formed plantar 
veins, which by their union constitute metacarpal 
and metatarsal veins, which he anterior to and by 
the side of the plantar arteries. 

We here give a view of the foot and fetlock dis- 
sected, through the middle figure 14. The explana- 
tion is as follows: 1, great pastern bone; 2, small 
pastern bone; 3, navicular bone; 4, coffin bone (os 
I)edis); 5, extensor pedis tendon; 6, long inferior 
sesamoid hgament; 7, flexor perforans tendon; 8, 
sensitive frog; 9, insensitive frog; 11, sensitive 1am- 
infe; 12, insensitive laminae, wall or crust of hoof. 
In the next figure avc shall find as follows : 

1, general integument, turned back; 2, fatty mass, 
forming a cushion behind the great pastern joint; 3, 
wall of hoof turned back, showing the vertically 



•riiJK F.A.RMIKRti' STOCIi liOOli. 



-* 



laminated processes projecting from its inner sur- 
face ; 4, section of wall of hoof; 5, tlie articiilatiou 
between the cannon and pastern bones, G, G, G, 
aponeurotic tissues; 7, 7, extensor tendon of the 
foot; 8, 9, 10, flexor tendons of the foot; 11, 12, 13, 




11, 15, expansion of the great cartilage of the foot; 
IG, the coronary band raised from the hoof; 17, the 
vascular or sensitive hoof; 18, elastic cushion of the 
heels; 19, 20, 21, j)lantar artery; 22, 23, plantar 
veins; 25, part of coronary venous plexus raised 
from its position ; 2G, 27, 28, j)lantar nerves. The 
nerves of the foot are known by names correspond- 




ing to those of the blood-vessels which they accom- 
pany. The plantar nerves lie by the side of and be- 
hind the corresponding arteiy, and as they descend 
into the foot are distributed to the same organs and 
regions. The final branches enter the foramina in 
the coffin bone, minutely subdivide in it, pass 
through its many canals and escape at the edges of 
the sole to the sensitive parts of the foot, in com- 
pany Avith the terminal twigs of tiie arteries as 
shown in figure 17, on a previous page. 

SECTION VI. LIGAMENTS TENDONS AND THEIR USES. 

The office of the ligaments and tendons is to per- 
mit proper extension and recovery to the various 



portions of the body. Fibrous tissue exists generally 
through the body.. It is found under three forms: 
1. White fibrous tissue; 2. Yellow fibrous tissue, 
and 3. Bed fibrous tissue. 

We follow Stonehenge in tnc description of these 
substances, so far as they come within the compass 
of this work: 

"White fibrous tissue is composed of cylindrical 
fibers of e^ceediug minuteness, transparent and un- 
dulating. They arc collected first into small fasci- 
culi and then into larger bundles, which, according to 
their arrangement, compose thin layers or mem- 
branes, ligamentous bauds or tendons. The mem- 
branous form is seen in the periosteum and jicii- 
choudrium, the faci;i3 covering various organs, the 
membrane cf the brain, etc. Ligaments are glisten- 
ing and inelastic bauds, composed of fasciculi of 
fibrous tissue generally ranged side by side, some- 
times interwoven with each other. These fasciculi 
arc held together by separate fibers or by areolar 
tissue. They are of all forms, from the rouud band 
to the expanded membrane known as a capsular liga- 
ment. Tendons are constructed like ligaments, but 
usually in larger and more rounded bundles. Some- 
times they are spread out in the form of aponeu- 
roses. 

"Yellow fibrous tissue is also known as elastic tis- 
sue, from its most ^^romineut physical characteristic, 
in which it differs from white fibrous tissue. It is 
so elastic that it may bo drawn out to double it^ 
natural length, without losing its power of return- 
ing to its original dimensions. Its fibers are trans- 
parent, brittle, flat or polyhedral in shape, colorless 
when single, but yel.'owish when aggregated in 
masses. When this tissue is cut or torn, the fibers 
become curved at their extremities in a peculiar man- 
ner. It is met with in the ligameuta subflava of the 
vcrtebriB, the ligameutum colli, the chordae vocales, 
and membranes of the larynx and trachea, and the 
middle coat of the arteries. 

"Eed fibrous tissue, also called contractile tissue 
from its possessing the power of contracting under 
certain stimulants, is intermediate between yellow 
fibrous tissue and muscular fiber. Its fibers are 
cylindrical, transparent, of a reddish color, and col- 
lected in bundles. It has no connection with 
the joints, but is met with in the iris, around 
certain excretory ducts, and in the coats of the 
veins. 



t 



88 



the; FA-RIvIERS' STOCK BOOK. 



BLOOD VESSELS. 



"White fibrous tissue contains few blood vessels. 
They usually follow the course of the fasciculi; in lig- 
aments they run iu a longitudinal direction, sending 
off communicating branches across the fasciculi, and 
eventually forming an open network. Tlie perios- 
teum is much more vascular, but the vessels do not 
strictly belong to the membrane, as the ramifications 
found in it are chiefly intended for supplying blood 
to the bone which it covers. 

I.EEVES. • 

"Small tendons contain no nerves, and large ones 
only small filaments. In the periosteum, nerves are 
abundant; they exist there chiefly for supplying the 
bones with sensibility. TuQ pain caused in rheuma- 
tism, which is an intensely painful disease, is a proof 
of the sensibility of white fibrous tissue." 

Fibro-cartilage is introduced between the joints 
to give smoothness to the articulations, and the lu- 
bricating fluid for reducing the friction is called the 
synovial fluid (synovia). 

MOVEIIENTJ OF THE JOINTS. 

The motions permitted in the joints are four — 
namely, gliding, angular motion, circumduction, and 
rotation. 

Gliding is the simple motion of one bone upon the 
other, without materially altering their relations. 

Angular motion may be either limited to one 
plane, as in thetrase-hinge, or it may be extended to 
more, when the motion becomes nearly allied to 
circumduction. The elbow and hock are examples 
of the former, as, indeed, are most of the horse's joints. 

Circumduction is a motion very little seen in the 
large joints of this animal, and is confined to the hip 
and shoulder joints, in which it is far more hmited 
than in the corresponding joints of the human frame. 
It is displayed when a limb is made to describe a 
segment of a large circle around the joint which con- 
nects it to the body. 

' Eotation is the movement of a bone on its own 
axis, and is only seen iu the horse in the joint be- 
tween the two first vertebrae of the neck. 

CHAPTEK XI. 

INTEKNAI. ECONOMY OF THE HOKSE. 

SECTION I, THE VITAL ORGANS. 

The vital organs are those essential to life. In 
the full sense it implies those organs that may not 
be destroyed without at the same time taking the life 



of the animal. The viscera as generally understood 
are the bowels, but really are the contents of the abdo- 
men, thorax and cranium. In its most general 
sense the viscera are the organs contained iu any 
cavity of the body. Our purpose will be served by 
explaining thof^e of sensation, breathing, digestion 
and generation. 

SECTION II. ORGANS OF SENSATION, 

The chief organ of sensation is the brain. The 
office of the nerves is to convey to the brain intel- 
ligence of the seat of injury and pain. It is through 
the nerves that we experience the pleasure of any of 
the senses. They are in fact the telegraphic com- 
munication between the several parts of the body and 
the brain, the seat of intelligence. 

FUNCTIONS OF THE NERVOUS SYSTEM. 

The functions of the nervous system are 1st, sen- 
sation, 2d, voluntary motion, 3d, co-ordination of 
motion, 4th, reflex action, 5th, the motions con- 
nected with the process of nutrition, secretion, etc. 

Stimuli applied to nerves first increase and then 
depress their excitability. Narcotics have the jDower 
of deadening or of entirely destroying the excitabihty 
of the nerves. The action of the nerves is also 
affected by temperature. 

INFLUENCE OF THE NERVOUS SYSTEM WITH REFEEENCi: 
TO DISEASE. 

Very little is really known of the agencies at work 
in this system. Nervous influence is the most im- 
portant, and yet the most mysterious influence in life. 
The nerves themselves we can trace. We know that 
they are given off from or, as others think, run to 
the brain and spinal cord from all parts of the body. 
We know that sensation felt at one extremity of the 
body is transmitted with an electrical like rapidity 
to the brain and thence retransmitted to the point at 
which the sensation is felt. The point of the nerve 
affected has no sensibility except as connected with 
the brain. Nerves are merely conductors of nervous 
impressions. They have no power of themselves of 
generating force. They require a stimulus in order 
to manifest their functions. Sir William Fitzwy- 
grams says: 

" Disease of any part is, we know, connected in 
some way with tiisturbancc of the neiTous system of 
the part. _Yet wo cannot, we do not know how to 
treat the real malady; we treat the effect, as we best 
can. Take for instance a simple case of accelerated 
pulse. The acceleration is doubtless due to nervous 



•S-r- 



THlIi: li'-A-liJNl-tGliS' S'rOUli. liOOIi. 



89 



vesicular uerve matter traversed by tubular and 
rjelatiuous nerve libers, euclosed iu a fine membrane 
of areolar tissue." 

SECTION III. ARTERIAL AND VENOUS SYSTEM. 

The blood is the medium by which the animal 
frame is nourished. It is sent out from the heart as 
arterial (bright, oxygenated) blood and returns 
through the veins as venous, or dark blood. In its 
rounds the veins take up the soluble portions of the 
digested food, and it thence becomes a part of the 
blood. The ramifications extend to every minute 
portion of the body, and the office of the blood is to 
supply nutriment to the various tissues, consequent 
upon waste, to build up bone, muscle, sinew, 
fat, etc., and to convey away a portion of the waste 
of the body, by the return of the blood through 
the veins to the lungs, there to be again oxygenated. 
To accomplish this, commencing with the capil- 
laries on the general surface, it passes through 
the veins, which finally end in the vena cava, and 
enters the right auricle of the heart. From this it is 
pumped into the right ventricle, which, contracting 
in its turn, forces it on into the pulmonary artery, 
spreading out upon the lining membrane of the 
lungs, to form the capillaries of that organ, from 
which it is returned to the left auricle through the 
pulmonary veins. From the left auricle it is driven 
on to the left ventricle ; and this, by its powerfiil con- 
tractions, forces the blood through the aorta, and 
the arteries of the whole body to the capillaries. 

But though the heart is thus made up of two val- 
vular parts, they are united into one organ, and the 
two auricles and two ventricles each contract at the 
same moment, causing only a double sound to be 
beard, instead of a quadruple one, when the ear is 
apj)Lied to the chest. Though we commonly call the 
one venous blood and the other arterial, the distinc- 
tion only applies to the general circulation; for that 
of the lungs is exactly the reverse, the pulmonary 
artery containing dark blood, and the pulmonary 
veins bringing it back to the heart after it is purified, 
and has again received oxygen sufficient to develop 
the scailet color again. Between the auricles and 
ventricles, and again at the openings of the latter 
cavities inLo their respective arteries, valves of a 
form peculiar to each are placed so as to allow of the 
free passage onwards of the blood, but not of its 
return by regurgitation. If they become diseased, the 
action of the heart is impeded, and the circulation of 



the blood is more or less seriously interfered with. 
So, also, if the muscular fibers, of which the walls 
of the auricles and, in much thicker layers, of the 
ventricles are composed, become weak by want of 
proper exercise, or from the deposit of fat in their 
interspaces, a corresponding degree of mischief is 
effected in the passage of the blood. The force with 
which the left ventricle contracts may be estimated 
from the fact that if a pipe is inserted in the carotid 
artery of a horse, and held perpendicularly, the 
blood will rise in it to a height of ten feet; and the 
rapidity of his circulation is such that a saline sub- 
stance will pass from the veins of the upper part of 
the body to those of the lower in little more than 
twenty seconds. Now, as this transmission can only 
take place through the current that returns to the 
heart, and passes thence through the lungs and back 
again, afterwards being forced into the lower vessels 
through the aorta, it follows that every particle of 
this fluid passes completely through the whole circu- 
lation in the above short period of time. 

SECTION rv. — THE BREATHING ORGANS. 

The lungs are the organs of breathing by which 
the blood is kept in a state fit for the support of life. 
In the horse they are of special importance, and this 
will apply to aU animals of speed, since the action 
of the lungs prevents clogging, enables the circula- 
tion to be thrown to the surface during violent exer- 
tion, and lessens the danger of congestion. To 
quote from Stonehenge : " The essence of the act of 
breathing consists in the absorption of oxygen from 
the air, and the excretion of carbonic acid from the 
blood which is circulated through it. In a state of 
rest this interchange must go on with regularity, for 
carbonic acid is constantly developed by the decay of 
the tissues, arising from the peculiar necessities of 
the muscular and nervous tissues, and by the con- 
version of the carbon of the food which appears to 
be required for the development of heat. But when 
the muscles of the whole body are called into play 
with unusual rapidity and force, the development of 
carbonic acid is largely augmented, and thus, not 
only is there a necessity for extra means of excreting 
the carbonic acid, but there is also a demand for 
more oxygen to unite with the carbon, which is the 
result of the disintegration of the muscular fibers 
employed. Hence the acts of respiration are more 
complete and rapid during exercise than in a state of 
rest, and while much more carbonic acid is given off. 



90 



THK I<''^Ii]ytE:RS' STOCK BOOK. 



a greater volume of oxygen is absorbed from the air 
which is inspired. 

It has been found by experiment that if venous 
blood is exposed to the action of oxygen, through a 
thin membrane such as bladder, it absorbs a portion 
of that gas, and changes its color from dark red to a 
bright scarlet. This is in accordance with the recog- 
nized laws of endosmose and exosmose ; and as the 
blood circulates in very fine streams within the ves- 
sels of the lungs, whose walls are much thinner than 
an ordinary bladder, it may readily be understood 
that it is placed in more favorable circumstances for 
this interchange of gases than when tied up in a 
large mass within a comparatively thick membrane. 
On examining the structure of the lungs, they are 
found to be made up of a pair of cellular sacs, com- 
municating with the trachea, which admits air into 
them; and these sacs are furnished with a fine net- 
Avork of capillary vessels distributed on their walls, 
and on those of the numerous cellular partitions of 
which they are composed. Thus the blood, as it 
enters the lungs in a venous state, is submitted under 
very favorable circumstances to the agency of 
atmospheiic air ; it readily absorbs the oxygen while it 
gives off large volumes of carbonic acid gas, the 
result of the combination of previously absorbed 
oxygen with the carbon given off by the various 
organs of the body already alluded to. 

The exact chemical changes which have taken 
place in the atmospheric air exhaled from the lungs 
and in the blood itself are believed to be as follows: 
1. A certain portion of oxygen has disappeared from 
the air. 2. It has received a considerable volume of 
carbonic acid. 3. It has absorbed fresh nitrogen. 
4. It has parted with some of the nitrogen of which 
it was previously made up. 

The pulmonary apparatus of the horse consists of 
four parts: 1st, The nasal cavities, destined to pre- 
pare the air for entering the larynx; 2nd, Of the 
larynx, which acts as a portal or guard against the 
admission of noxious matters floating in it; 3d, Of 
a set of tubes, consisting of the trachea and bronchi, 
which convey the air from the larynx to the air-ceUs ; 
and 4th, Of the air-ceUs themselves, where the 
changes are effected in the blood, for which the lungs 
are specially designed. 

SECTION V. THE DIGESTIVE OKGANS. 

It is not necessary to go into the anatomy of the 
abdominal organs. The nature of the processes 



carried out by them is, however, important to every 
one. To do this the food must be traced from the 
time it enters the mouth unt-1 the portion not taken 
up is exijeUed by the anus. 

Commencing with the mouth, the food is there 
ground down by the teeth and mixed with the 
saliva, which acts in converting the starchy mat- 
ters, which form so large a proportion of the 
horse's food, into sugar, and, with the aid of 
the gastric juice, into the proteine compounds nec- 
essary for the formation of flesh. Perfect masti- 
cation and insalivation are therefore highly impor- 
tant processes to healthful digestion. AVhen it 
reaches the stomach the food undergoes still further 
changes by the agency of the gastric juice and of 
maceration ; but this organ being small in the horse, 
it can not remain there long enough to be converted 
into perfect chyme (the result of the first process of 
digestion), but is passed on into the duodenum for 
that purpose. Here it is further elaborated and 
receives the bile and pancreatic juice, which are 
poured out through their ducts opening on the 
internal surface of this intestine. The nutritious 
parts of the food are now gradually converted into 
chyle, and as it passes into the jejunum and ilium it 
is there absorbed by the lacteals, whose mouths 
open upon the villi thickly lining this part of the 
canal. These unite into one duct (the thoracic) and 
the chyle is by it carried into the veins through an 
opening at the junction of the left vena cava ante- 
rior with the axUlaty vein. From the small intes- 
tines the food, minus its nutritive portions, is passed 
on into the large intestines, and finally reaches the 
rectum and anus in the form known as faeces. (It 
is that matter known by the name of excrement). 
The peculiar offices performed by the bile and pancre- 
atic fluid will be described under the sections treating 
of each of those organs. 

The absorption of fluid from the interior of the 
alimentary canal is effected in two different modes — 
first, by the lacteals, which take up the chyle 
through their open mouths; second, by tlie veins, 
which absorb it through their walls by the process 
known as endosmose. In the former case the 
chyle is at once carried to the heart, but in the latter 
it passes through the liver and becomes purified 
and chemically altered in that organ. The lacteals 
pass through the mesenteric glands, which lie be- 
tween the layers of the mesentery. 



THJ-: I'.Vli.M JOliS' STOCK UOOK. 



ill 



Glands are organs whose office it is to separate 
from the blood some peculiar substance, which is 
poured out through an escretoiy dnct, whose inter- 
nal surface is continuous with the mucous mem- 
brane or skin. A simple gland is a pouch of 
mucous membrane; a collection of these pouches con- 
stitute a compound gland, which, if the groups of 
which it is composed are loosely bound together 
hkc grapes, as in the salivary glands, is called con- 
glomerate, while if they are united into a solid mass, 
such as the liver, the term conglobate is applied. 

By secretion is understood the process of separa- 
tion of various matters from the blood, the term being 
also applied to the products of the process, such as 
saliva, bile, etc., which are commonly known as secre- 
tions. These are all removed from the blood for one of 
two purposes ; first, in order to be employed for some 
ulterior object in the various processes going on in the 
body, either for its own preservation or that of oth- 
ers; or, secondly, as being injurious to its welfare, 
and therefore to be discarded. The term secretion 
is sometimes confined to the former, while the latter 
action receives the distinguishing term excretion ; but 
as in many cases the fluid which is removed as being 
injurious to the system is also used for beneficial pur- 
poses, the distinction is not capable of being strictly 
maintained. The nature of the process is essentially 
the same in all cases, being carried out by the devel- 
opment of simi3le cells, each possessing its own inde- 
pendent vitality. These cells select certain ingredi- 
ents from the blood, and ihen set them free by the 
rupture of their walls ; and being situated on the free 
surface of the lining membrane of the gland, which 
is continuous with the mucous membrane or skin, 
the secreted fluid gradually reaches the one or the 
other. The cells of the liver select the elements of 
bile, those of the salivary glands, saliva, etc. The ele- 
ments of the various secretions exist in the blood, 
and therefore the office of the glands is confined 
to the selection and separation of their products, 
and they have little or nothing to do with their con- 
version. 

OFFICE OF DEPURATION IN THE ANIMAL ECONOMY. 

The whole of the various secretions which go on 
in the body are necessary for the due preservation of 
its health, but the most important of the class al- 
luded to as excretions must be removed from the 
blood, or death will ensue. Thus, if saliva and gas- 
tric juice, as well as the other secretions aiding di- 



gestion, are not mixed with the food, the nutrition of 
the body will be impei-fectly carried on and its health 
will suffer. But if the elements of bile and urine 
are retained in the blood not only is the system up- 
set, but absolute death is produced in severe cases. 
Hence it follows that attention to the state of the or- 
gans of depuration, or excretion, is of more impor- 
tance even than to those of secretion, using these 
terms in the sense explained in the last jmragraph. 
The chief organs of depuration are the lungs, which 
remove carbon from the blood; the liver, which se- 
cretes the bile; the kidneys, which get rid of the 
urea and the skin, which relieves it of its superflu- 
ous watery and some small proportion of its solid 
particles. Experiment shows that the retention 
of carbon, or urea, lu the blood is speedily followed 
by death; while the non-secretion of bile, if entire, 
poisons the system, and in milder cases its absence 
from the alimentary canal interferes with the due 
elaboration of the chyle. 

SECTION VI. — THE ORGANS OF GENERATION. 

The male organs of generation consist of the tes- 
tes and their ducts, the vasa deferentia, the latter 
conveying the semen to the urethra or to the 
vesiculjB seminales, which are oval bags con- 
nected with the upper surface of the neck of the blad- 
der. Here the seminal fluid is stored up for use, 
and when wanted is conveyed into the vagina by 
means of the external organ or penis. The anatomy 
of the testicles is that which mainly concerns the 
liorsemaster, as they are generally removed by oper- 
ation. They are contained within the scrotum, 
which is externally composed of skin, wrinkled in 
the foal, but subsequently distended by the size and 
weight of its contents. Beneath this is a layer of a 
pale yellowish fibrous membrane called the dartos, 
which envelopes the testes and forms a separation 
between them. A thin coat of cellular membrane 
alone separates this from the double serous mem- 
brane, the tunica vaginalis, which almost entirely 
envelops each testis, just as the pleura does the 
lung. In the early stages of foetal life the testes are 
contained within the abdomen above the peritoneum, 
but being attached to the scrotum by a thin muscle 
(the cremaster), they are gradually dragged dovra- 
ward through the inguinal canal; and each brings a 
double layer of jieritoneum, which continues its con- 
nection through life, so that fluid injected into the 
cavity of the tunica vaginalis will flow into the peri- 



92 



THXC Ii^^liJVIERS' STOCK. BOOK. 



toncum. Hence inguinal hernia in the horse 
becomes scrotal in a very short space of time, and 
rarely remains confined to the former position. The 
testicles with their appendages, the vcsicul* semi- 
nales, form the semen by the usual process of secre- 
tion. Besides their attachment by the reflections of 
the tunica vaginalis to the scrotum, they have also 
the spermatic cord which suspends them to the ingu- 
inal canal through which it passes. This cord is 
divided in castration, and it is well to ascertain its 
component parts. They are: 

1st. The artery which supplies the testicles wiLli 
blood, and is of considerable size and tortuous in its 
course. 2d. The artery of the cord, small and 
unimportant. 3d. The veins which accompany 
these arteries. 4Lh. The nerves and absorbents, 
the division of the former giving great pain and 
causing a slight shock to the system. 5th. The 
vas deferens or duct carrying the semen to the 
urethra, and possessing walls of such thickness that 
it feels like whip cord under the finger. These 
several parts are connected together by cellular mem- 
brane and covered by the two layers of reflected per- 
itoneum, namely, the tunica vaginalis and tunica 
vaginalis refiesa, by the thin layer of cremastcr 
muscle, as well as by a fourth investment, a contin- 
uation of the superficial fascia of the abdomen. All 
these parts must be divided before the canal is 
reached, for operating in castration. 

The female organs of generation are essentially the 
ovaries, the uterus and its appendages forming the 
bed in which the embryo is nurtured to maturity. 
The ovaries are two small oval bodies, about the 
size of large walnuts, situated behind the kidneys, 
and having the fimbriated extremities of the fallopian 
tubes hanging loosely adjacent to them. These 
tubes, one on each side, terminate in the uterus, 
which is of a remarkable shape in the mare. It con- 
'Sists of a body and two horns. The body has a 
mouth, which opens into the end of the vagina, 
while, in itself, it is oblong, and in the unimpreg- 
nated state it is entirely contained within the pelvis. 
Anteriorly it divides into two horns (cornua), which 
diverge toward the loins, turning upward, and lying 
under the wings of the ossa ilii. They terminate in 
rounded extremities. Each cornu receives the fallo- 
pian tube of its own side, the opening being so small 
as scarcely to admit a silver probe. The vagina 
lies between the bladder and rectum, and is about 



eighteen inches in length ; it is lined with mucous 
membrane, and surrounded with muscular fibers, 
which form the sphincter vaginaj. 

CHAPTEE Xn. 

EXTERNAL EXAMINATIONS OF THE HOUSE. 

SECTION I. — THE HEAD AND NECK. 

The head of the horse is the seat of intelhgence. 
The neck gives flexibility to the head, by the various 
positions it assumes, enables the head to assist in 
preserving the equilibrium of the horse in various 
stages of speed, and in preserving the distinctive ele- 
gances of carriage so much coveted by fashion. 
From the illustrations given the breeder will be 
able to inform himself as to the various features and 
traits of disposition in the horse, and in connection 
with the study of the quarters, and position of the 
limbs and feet, correct and otherwise, will constitute 
one of the most iu'portant series of object lessons 
presented in this work. 




Fig. 1— Thoeoughbeed Head. 
1 shows a very good head, and that cf a 



Fig. 
thoroughbred horse. 




Fig. 2 -Trotting Form. 

Fig. 2 shows a good head of a trotting or road 
horse, and also a most excellent neck, sloping finely 
but in a muscular manner to the shoulders. 



rjEiP:: i^-^ieMioiis- sTocii noun.. 



93 



Fig. 8 shows a good head, but with the neck too 
thin, deficient in strength. A moderately thin neck 




Fio. :?— Neck Too Thin. 

assists jjliabihty. If too thin the animal will never 
drive pleasantly, and even in riding will be unpleas- 
ant p«nd often difficult to manage. 

The setting on of the heads of all the preceding iz 
correct. From these all the way through the next 

coliunn arc worse and 

^A TJ'^ ^^ 'i/^^^r^~\ worse, until that in Fig. 

4 is about as bad as it 
can be. A horse with 
his head in this position 
is nearly uncontrolla- 
ble when frightened. 
For purposes of draft 
the neck should be very 
much thicker than for uses of pleasure, but the head 
should nevertheless be set on properly. To illus- 




FiG. 1— Stubborn. Bad Farm. 




Fig. .5— Shapely and Muscular for Draft. 

trate this we show two forms : Fig. 5, with shapely 
muscular neck, somewhat thick at the setting on of 
the head, but nevertheless well proportioned, since 
the head is broad, strong and with a rather large 
muzzle, not a fault even with driving horses, though 
with large flexible nostrils the muzzle may be exceed- 
ingly fine. Fig. G shows a bad neck, and also a badly 



disproportioned head. Such a horse will be a hard 
feeder, and generilly worthless altogether. 

The next cuts, Figs. 7 and 8, arc both 




Fig. 7 



Fig. G— Altogether Bail. 

is ewe-necked, the head set on too 
zer. The dished face, the 



bad. 

high, a regular star gi 
shape and position of 
the ears, and the wild 
eye denotes a vicious 
and dangerous horse, 
and at the same time 
one with little stamina. 
The Koman nose also 
denotes stubbornness. 

Fig. shows a strong, 
muscular, but at the 
same time unsafe horse. The position of the ears ; the 
eyes high in the head and with surly expression ; the 
pronounced Eoman nose, thick neck and jowl should 
prompt the buyer to refuse him. Such a horse, if 
properly kept in hand by a competent driver, may be 




Fig. 7— An Ewo Necked Brute. 




Fig. S— A Treacherous Rogue. 

managed in a team. Yon never know, however, 
when he may become vicious and intractable. Such 
a horse should never be driven single. 

The dolt or fool is shown in Fig. 9. He 
should be discarded as only fit for the cart, the scav- 
enger wagon or the tread-mill. 



94 



THE in,A.It]y[ER.S' STOCK BOOK. 




Fig. 9. 
wide apart. 



Now in all this we simply wish to inculcate the 
idea that a good horse, whatever his breed, must bo 
fitted to the work in hand. He will not be a, perfect 
animal. None are from our artificial standpoint. 
The most that can be expected is a horse "with 
many good, few indifferent, and no 
bad points." It must be remem- 
bered with the horse as with a chain, 
that the strength of the whole is 
measured by the weakest part. 
Hence in buying a horse examine 
particularly for the weak points. 
If these are pronounced, refuse him 
for any service. In the draft horse 
we look for well-sj)ruug ribs, breadth 
of chest, and necessarily fore legs 
In the racehorse, trotter, or fast driver 
they are faults. Hence the advice 
we have given, study the horse 
for the j)urpose for which you /^f^^^' 

intend him. ^^''' 

SECTION II. BODY OF THE HOESE. 

The essentials connected with 
the body, and in fact, with the 
whole external appearance, of 
the horse — and this again will 
apply to the several animals 
treated — must be studied in the 
several cuts given of the various 
breeds. The body of the horse 
is simply the medium to connect 
the limbs with each other 
through the spinal column and the muscular de- 
velopment, to hold the vital organs, and to become 
the medium by which all the several parts of the 
animal may act in harmony. A study of the illustra- 
tions of the various breeds, and of the skeleton, will 
show what the body ought to be in its outward con- 
formation. If it resemble these, as the best types of 
their kind, the observer will not go far astray in his 
selections if he studies carefully the more essential 
points' which we illustrate. We have heretofore 
spoken of the different conformations of the back. 
In the illustrations here given, are three figures of 
the horse as seen from a side view. The top view 
shows a good back and general good contour. The 
central figure shows a hollow backed horse, and the 
lower figure a roached back horse. The hollow 
backed horse may be a good draft horse. The roach 



backed horse may carry weight, but the figure as 
shown at the top is the best because the most perfect 
horse. Such a horse will generally have all the parts 
of the body normally developed, and will be able not 
only to carry weight on his back, but wiU also be able 
to pull a load. 

SECTION in. THE POINTS OF THE HORSE. 

The points and conformation of the horse may 
properly be shown together. 

THE BACK. 

The back should be straight and not over long. It 
is strongest when straight and short, and weakest 
when both long and hollow. A certain amount of 
length in the back is, however, essential to speed. 
Though shortness of back is an item in strength, as 




regards carrying weight, yet the reader must remem- 
ber that too much must not be sacrificed to any one 
point. The chief use and value of a horse is his 
power of locomotion. Again a horse with a veiy 
short back is apt to overreach, unless his shoulders 
are very oblique and his action good. Moreover, he 
cannot get his hind legs sufficiently under him. 

Backs, which are in their original formation hol- 
low, invariably give way and become more hollow 
under the influence of weight and age. Horses, 
however, with hollov/ backs have usually good crests, 
and one weak curve is to a certain degree compen- 
sated for by the counter cuiwe. All backs, we may 
mention, though originally straight, become more or 
less hollow with age. This effect is due partly to the 
ordinary mechanical effect of weight on a given line, 
and partly to wasting away of the muscles with age. 



THK F^RMKIiS' STOCK BOOK. 



D5 




Fig. 1. 



Fig. 2. 



Fig. 3. 



Pig. 4. 





Fig. 6. 



Fig. 7. 




Fig. 5. 




Fig. 8. 



Fig. 9. 



ir 



96 



THE F^RMIKRS' STOCK BOOK. 



In young horses the muscles along the line of the 
back should stand as high or higher than the spinous 
processes of the vertebrsc of the back bone. 

A horse with a roach back is generally rough and 
uneasy in his paces and apt to overreach. But the 
formation is favorable to strength, and if his shoul- 
ders and quarters are good and he is well-bred, the 
animal will generally be found to be valuable as re- 
gards power and endurance. 

See illustration, The Back of the Horse. The top 
figure shows a good back, the central figure a hollow 
back and the lower figure a roach back. 

THE TAIL. 

The hair of the tail in the well-bred horse is dis- 
tinguished by its fineness and straightness. A thick 
coarse or curly tail generally indicates want of breed- 
ing. 

In the well-bred horse the tail is carried firm and 




Good to Bad Hindquarters. 

well away from the hind quarters. There is an 
appearance of force and muscularity about its root. It 
is set on almost in a line with the back-bone. When 
so placed it is capable of affording great leverage to 
the hind quarters. 

' A tail well set on is a great ornament to a horse. 
The Arab carries it almost straight out in a line from 
the spine. In the underbred animal the tail is usu- 
ally set on low down, possesses no muscular power, 
clings to the hind quarters, and altogether looks 
mean. 

Fine curly hair is occasionally, though not very 
often, found in the tails of even thoroughbred horses. 
The illustration of hind quarters and fails will 
explain our meaning. 



THE HIND QUARTERS. 

The hind quarters are important. They should be 
long, deep, fully rounded externally, and will be well 
placed under the center of gravity. The best thor- 
oughbred horses are straight and long in that por- 
tion from the pelvis to the tail. So should be every 
other good horse, whatever the breed. The illus- 
trations, good to bad rumps, will fuUy show our 
meaning. The best form is at the left, and the worst 
at the right. 

Let us now show how a horse should stand when 
looked at sideways behind. Fig. 1 shows the com- 
monly received idea of correct position. 

It is not correct. Fig. 2 is the correct position. 
In the next illustration Fig. 3 shows a horse stand- 
ing too straight. Fig. 4 shows the limbs too much 
bent. 

Fig. 5 shows the hind leg too far behind. 

Again at Fig. 6 we show a leg with a 
badly developed tip of the hock. The 
hock is not "well let down." Fig. 7 
shows a well developed os calcis. The 
hock is " well let down." 

REAR VIEW OF LEVIES. 

Coming now to the rear view of the 
horse, we find that Fig. 8 has the hocks 
too close. He points his foot out too far, 
is in fact splay-footed. Fig. 9 has the 
hocks too wide — is parrot-toed. The 
horse should stand with the hocks and 
the hoofs square. Then he will step 
straight. A close study of the object 
lessons here given ought to enable any 
intelligent observer to form a correct idea 
of what a horse should be. 

THE FORE QUARTERS. 

Coming now to the fore quarters the illustration 
will give a good idea of shape, obliquity of shoulder, 
setting on of the neck and carriage of the head. 
Fig. 10 shows good conformation and carriage, 
and Fig, 11 bad shape and position. 

Viewed from the front Fig. 12 shows the correct 
position of the feet. 

In figure 13 the limbs are too near together at the 
hoofs. The horse is bandy-legged. In figure lithe 
feet are too wide apart, and the horse straddles. 

Figure 15 shows the fore limbs front view, with 
the toes turned out, and figure 16 with the toes 
turned in. For the correct position look again at 



THE JT-A-KIVIKKS' STOCIi JJOOIi, 



U7 






Fig. 10. 



Fig. 11. 



Fig. 12. 



Fig. 1.3. 



Fig. 14. 





Fig. 20. 




Fig. 21. 





Fig. 15. 



Fig. 16. 



Fig. 17. 



Fig. 18. 



Fig. 19. 



1 


/ 


1 


(1 

I 


1 


L' 




^^ 




I 





Fig. 22. 



Fig. 23. Fig. 24. 



Fig. 25. Fig. 26. 



Fig, 27. 



03 



THK F^RMIERS" STOCK BOOK. 



figure 12. Now if the horse stands as in figure 2 on 
a side view, he will be correct. 

SIDE VIEW OF FRONT FEET. 

In ihe side view of the front the fore leg shows a 
largo knee, for the knee in common with all joints 
should he large and prominent. It is shown in fig- 
ure 17. A calf or buck knee is objectionable. It is 
shown in figure 18. This formation causes undue 
strain on the ligaments and tendons. A small knee, 
as shown iu figure 19 is, of course, most objection- 
able. If the fetlock is very long it is objectionable. 
Si;ch a fetlock is shown at figure 20, Such are 
weak. If, on the other hand, they are very short, 
they lack flexibility. This incorrect form is shown 
at figure 21. 

Coming now to correct position of limbs, we pre- 
sent three figures. Figure 22 shows a good limb 
and in correct position. Figure 23 is too straight 
and lacks flexibility; it is too rigid in the pastern. 
Fig. 24 shows that the pastern is too long and weak. 

We have thus far shown a hne dropped down the 
middle of the leg. Let us examine the fore limb 
with a line dropped down from the bosom. Figure 
25 shows the correct position; figure 26 the limb 
standing too far back, and, again, figure 27 shows a 
weak knee and fetlock, the limb straight but out of 
position on account of weakness. The reader who 
has carefully examined these illustrations should 
have made himself a pretty good judge of how a 
horse should look, either from the front, rear, or 
side view, both as to the body and limbs. 

CHAPTER XIII. 

THE TEETH-THEIR WEAK AND PECtJtlAKrrrES. 

SECTION I. WHY HOKSES' TEETH DIFFER. 

While the horse's teeth are a correct index to age, 
it must be remembered that essential modifications 
must take place, especially with young horses, ac- 
cording to the nature of the food. Young horses 
feeding on gritty pastures will wear their teeth much 
faster than those grazed on loams and clay lands, 
especially when the sward is firm, as is usually 
the case in such soils. Horses when put to work 
and kept constantly in the stable and fed on 
ground and moistened food will give comparatively 
little wear to the teeth in comparison with those 
which are pastured in summer and stabled in winter 
on dry hay, receiving whole or unbroken and dry 
grain in connection summer and winter. These are 



the principal causes of a modification of the wear of 
the teeth. Yet he who studies the illustrations and 
the descriptions which follow need not err. A com- 
paratively small practical experience will enable one 
to judge with a fairly close approximation to cer- 
tainty, and further examination wiU make him ex- 
pert. 

OTHER GUroES TO AGE. 

The teeth are not the only guides to the age of the 
horse. In old age the eyes will be sunken, the edge 
of the lower jaw will get thin and sharp hke the edge of 
a dull knife. The joints of the tail will become sharp 
and prominent, the bones will as a rule also become 
prominent, and the coat loses its elasticity and 
softness. 

STRUOTURAL ALTERATIONS OF THE TEETH. 

Whatever the tricks of dealers and jockeys, in the 
alteration of the teeth by filing, burning and other 
means practiced in altering the appearance of old 
horses to give the teeth a resemblance to that of a 
mature horse, there need be no difficulty in determin- 
ing the age of the horse up to the sixth year, and 
these structural alterations are continuous and pro- 
gressive up to this time. The alterations are then 
somewhat modified, but to the practiced eye no less 
distinct. 

BISHOPING. 

Now in the process of filing the teeth of an old 
horse to make them look younger, called Bishoping, 
from the name of the scoundrel who invented it, a 
careful examination will easily detect the fraudr 
They cannot restore the wall of pearly enamel, 
neither can they perfectly simulate the real mark. 
The illustration of the real and filed mark will illus- 
trate our meaning, the enamel surrounding it, while 
the filed and burned tooth simply shows black as to 
the mark. See page 105, Fig. 1 and Fig. 2. 

ILLUSTRATING THE WEAR OF THE TEETH. 

To show the natural wear of the teeth, the figures 
given represent a tooth with successive thin sections 
sawn off, showing the yearly wear. Suppose the 
tooth represents an eight year old surface, the other 
surfaces represent the appearance of the tooth by suc- 
cessive years' wear. An examination of the cuts 
given on page 105 will fully explain this. The illus- 
tration page 103 fully explains itself. At A is shown 
the orifice at the top of the tooth outside of the jaw, 
and B shows the canal in the root of the tooth. (See 
section of tooth.) 



I 



XHli: F^A-RMiCRS' STOCK HOOK. 



SECTION n. STRUCTURAL CHANGES OF THE TEETU. 

Numerous writers have written upon this suhject, 
from Youatt clown. Voluminous works have hcen 
written thereon with elaborate engravings. All the 
practical man needs to know is that which will enable 
him to tell the age of a horse from outward appear- 
ance, without going into the anatomy and physiol- 
ogy of the subject. The grinding teeth are called 
molars, the nippers incisors, the tusks are called 
canine teeth, and supplementary teeth sometimes 
on each side of the jaw, are called wolf teeth. These 
may be easily removed with a pair of nippors. They 
do not occasion blindness as is thought by some, 
except by inflammation of the eye, through sympathy, 
from excavations and abrasions of the mouth by 
these teeth. 

THE BACK TEETH, CALLED MOLARS OR GRINDERS. 

Of the teeth in general, Sir James Fitzwygram 
says: 

The foal is usually born with two, sometimes 
with three, temporary molars in each jaw. At about 
twelve months old another molar, a permanent tooth, 
appears, and before the completion of the second 
year a fifth molar, also a permanent tooth shows 
itself. 

At about two and a half years old the two anterior 
temporary molars are replaced by permanent teeth, 
and between three and four the remaining, or third, 
temporary molar is similarly replaced ; and about the 
same time the last or sixth permanent molar begins 
to appear. Thus when the mouth is completed, 
there are six permanent molars in each jaw, or 
twenty-fcur in all. 

These structural changes afford a very good index 
of the age of the horse up to the period when they 
are completed, namely, four years old. The molars, 
however, are seldom referred to, because their position 
at the back of the mouth renders their examination 
inconvenient and often very difEcuIt. Nevertheless, 
it io useful to be acquainted with the structural 
changes of these teeth in cases where there may be 
a doubt as to the true age, as indicated by the in- 
cisors. After four years old, the molars are not often 
taken into consideration in determining the age of 
the horse. 

THE ANTERIOR TEETH OR INCISORS. 

The anterior teeth, or incisors, are six in number 
in each jaw, when the mouth is complete; and in the 
immediate rear of these in males, there is usually 



added one very peculiar pointed tooth on each side in 
oacli jaw, called a tusk. Though there are two crops 
of incisors, yet there is but one of tusks. In fact, 
these teeth, though they begin to appear about four 
years old, are not usually fully developed until the 
last permanent incisor is more or less up. (See cut 
of tusks, page 1 ()(!.) 

For the ?ake of brevity we shall confine our 
remarks to the lower jaw, as the structural changes 
which take place in the upper arc nearly similar. 
In passing, however, we may remark, that the upper 
incisors are considerably longer and larger than tlio 
lower. 

DISTINCTION BETWEEN TEMPORARY AND PERMANENT 
INCISORS. 

Temporary, otherwise called milk, arc easily dis- 
tinguished from permanent incisors by the following 
well-marked signs, namely, they are smaller, whiter. 




Incisors of the Foal. 

and have more distinct necks. They are smooth 
externally, and grooved ou the inside, — probably in 
order to enable the foal more easily to grip the teats 
of the dam. Their fangs are small and have but lit- 
tle attachment to the gums. The jaws are plump, 
fleshy and round, and the teeth are arranged in 
something like a semicircle. 

Permanent teeth, on the other hand, are larger, 
broader, wider in their necks, grooved externally and 
smooth internally, and more discolored than milk 
teeth. The discoloration is due to the lodgment of 
the juices and other matters connected with the food 
in the grooves. The object of the external grooving 
probably is to enable the animal to get a better grij) 
on grass and such-like food. The plumpness and 
circularity of the jaw is less than in the younger ani- 
mal, and it gradually decreases, until in old age the 
teeth are arranged in a nearly straight line. 

THE TEMPORARY OR MILK INCISORS. 

The foal is born with his teeth in a radimentary 
state in the gums. At various periods during the 
first ten months the different temporary incisors 



ICO 



THE F^RMIKRS' STOCK. BOOK. 



appear. Under one year old the foal is also clearly 
distiugaislied by a wooly tail. (See incisors of the 
foal.) 

The yearling is complete in all six incisors, but 
several well-marked signs distingnisli his mouth from 
that of the two-year old. The teeth at this period 




Teeth of the Yearling. 

show but little signs of wear. The corner teeth are 
mere shells, having no inner walls, and all the teeth 
are in close juxtaposition. 

At two years old, the inner wall of the corner 
teeth has grown up level with the outer wall. The 
center teeth show considerable signs of wear, and 
indeed all the teeth appear somewhat smaller than 




Teeth of the Two-Year Old. 
they did in the yearling. They also stand some- 
what wide apart at their necks on account of the 
gradual growth of the jaw in width. 

THE PERMANENT TEETH. 

A. few months before three years old, the horse 
.sheds the two center milk teeth, which are replaced 
by permanent. Thus the jaw contains at three years 
old two center permanent teeth and two milk teeth 
on each side. 

A few months before four, the horse sheds the 
two next milk teeth, which are replaced by perma- 
nent. Thus the jaw now contains four permanent 
and one milk tooth on each side. The appearance 
of the moi;th, when closed, and also' the mode in 
which the tectli meet, are shown further on and 
may be contrasted with a figure which shows the 



mode in which the mouth closes and the teeth meet 
in extreme old age. (See page lOG.) 

A few months before five, the horse sheds the two 
remaining milk teeth, which are replaced by perma- 
nent. Thus the jaw is now furnished with six per- 
manent incisors, but the corner teeth are mere 
shells, having no internal wall. The absence of 
this wall distinguishes the five from the six year old 
mouth. (See cut, five year old mouth and tushes). 

A few months before six, the inner wall of the 
corner teeth has grown up level with the outer wall. 
(See cut, six year old mouth and tushes). 

The mouth is now fuliy complete in incisors, and 
no further structural changes take place in them. 
As a general rule, we may add that the uj)per tem- 
porary teeth fall out a little before those in the 
lower jaw. 

Up to six years old, therefore, inasmuch as we 
have structural changes to guide us, there can sel- 
dom be any doubt as to the age of the animal. 
There are, however, some well-authenticated in- 
stances of abnormal development of the permanent 
incisors, but they are rare. 

Thorough-bred horses date their age from the 1st 
of January, whilst other horses are reckoned from 
the 1st of May. Thorough-bred mares are covered 
so as to throw their foals as soon as possible after 
the first of January ; whilst in regard to other mares 
the owner does not wish to have their progeny born 
before the spring grass is available for the suste- 
nance of the dam and her foal. 

High feeding encourages the growth of the teeth 
in common with the rest of the frame. Hence 
thorough-breds (independently of their earlier date of 
foaling) are somewhat more forward in their mouths 
than half-bred animals. 

DRAWING OP Mn:,K TEETH. 

A practice prevails of tampering with the milk 
teeth in order to make the animals appear of more 
mature ages than they really are. 

In horses rising four years old the corner tempo- 
rary incisors are puUed or punched out, in order to 
hasten the growth of the permanent teeth, which 
would in the process of nature take their place at 
a later period, and thereby give the horse the ap- 
pearance of rising five years o!d. 

There is, however, no need for any one to be de- 
ceived as to the real age of an animal which has 
been subjected to such treatment. The upcoming 



TJEilC i^,A. km; Kits' STOCK. BOOIv. 



101 



permanent tooth is usuiUly displaced iu its alveolus 
or socket by tlie violence used iu puncliiug out the 
permanent tooth. Again, the removal of the milk 
tooth before its time deprives the upcomiug perma- 
nent tooth of its natural guide to the surface of the 
jaw, and causes it to make its appearance slightly 
diagonally to the curve of the jaw, thus leaving a 
space between it and the neighboring tooth, which is 
quite abnormal, 

Again, the enamel of the crown of the new tooth, 
from having been brought into use before its natural 
time, is not properly consolidated, and hence pie- 
sents an irregular appearance, quite different from 
that of the naturally developed tooth. 

In maks this trick may be at once detected by the 
absence of the tusk, wliich will not come up before 
its proi)er time ; in mares we have not this assistance. 

THE MAKE OF THE TEETH. 

Hitherto we have taken no notice of the '''mark" 
or infundibulum. "We have abstained from doing 
so, not because the marks in the young mouth do 
not afford some indication of the age; but because 
fuller and more satisfactory evidence up to six years 
old is afforded by the structural changes detailed 
above. After six, however, we are compelled to 
have recourse to the indications given by the marks 
and other slight, but gradual alterations which take 
place in the form of the teeth. 

A satisfactory explanation of the mark cannot be 
given without entering at some length into the 
structure and organization of the teeth. The mark 
or infundibulum is a peculiar hollow extending, 
when the tooth first comes up, about half an inch 
down the temporary and rather deeper down the per- 
manent incisors. (See page 105, ehowmg section of 
tooth and also removals of sections by the saw.) 

Teeth practically may be said to consist of two 
materials, namely, enamel and dentine. Enamel, 
which is very hard, sharp, and originally of pearly 
whiteness, covers the outside of the teeth, and also 
lines the sides and bottom of the hollow or infundib- 
ulum. Thus in the tooth, as it ori^^inally appears, 
there are four walls of enamel. The remainder of 
the tooth consists chiefly of dentine, a substance of 
considerable, but less hardness than enamel, and 
more like ivory. A small quantity of crusta petrosa 
is also found on the outside. 

When an incisor first comes up the holloAv affords 
lodgment for the debris of the food and the juices 



expressed from it, and therefore soon looks black. 
As the tooth wears down, the hollow, of course, dis- 
appears; but the smfaco of the dentine immediately 
below the original hollow, being a somewhat soft 
material, has become stained for some distance down. 
Thus there is still a black mark. With the further 




At Three Years. 

wear of the tooth the stained portion of the dentine 
wears away, and the " mark " is then said to be out. 
The mark, as the reader Avill easily see from this 
description, is iu a constantly changing condition. 
Premising that the time which the mark will take 




At Four Years. 

to wear out will vary to a greater or less degree, 
accorJiugto certain circumstances heretofore detailed, 
we give some general rules for guidance. 




At Five Years. 

Between three and five years old the marks are 
very plain in all the permanent incisors. (See figures 
of these ages.) At six the marks are wearing out of 



t 



-^. 



1(>2 



XUJE F-A-RMIERS' STOCK BOOK. 



the two center tcttb, Avlncli came up at three years 
old. They are i)laiu iu the two next teeth auci per- 
fectly fresh in the two corner teeth. (Bee age at 
six.) 




At Six Years. 

At seven the marks have disappeared from the 
center teeth, are wearing out of the two next, and 
are distinct and plain only in the corner teeth. (See 
seven years.) 




At Seven Years. 

At eight the marks have disappeared from all but 
the corner teeth, iu which they are becoming indis- 
tinct. (See cut eight years.) 

At nine the marks are not usually foimd in any of 
the teeth. 




At Eight Years. 

For about two years after the mark has disap- 
peared in each tooth there may still be seen in the 
form of a star a trace of the enamel wliicli lined the 
bottom of the oiiginal hollow, and which underlies 



it for some depth. This star, of course, decreases in 
size with the wear of the teeth. About twelve or 
thirteen the last traces of the enamel have usually 
disappeared even from the corner teeth, but it may 



remain some time longer. 





At Nine Yeara. 

Many casual circumstances, however, cause a cer- 
tain degree of deviation from these general rules. 
The time which the mark takes to wear out will 
vary iu different horses, according to the hardness 
or otherwise of the teeth, and according to the 
nature of the food on which the ani- 
mal is kept. In grass-fed horses the 
marks usually remain at least a year 
and somelimes two years longer than 
in those fed on hard food. Again in 
parrot-mouthed horses, that is, where 
the upper overlaps the lower jaw, the parrot or Under 
marks may remain for many years. Hung Mouth. 

On the other hand, some horses, which have a 
trick of biting the manger, wear down their teeth 
very rapidly, and therefore lose their marks very 
early. Horses fed on salt marshes where the sea 
sand is washed up among the grass, or on sandy 
plains or meadows, are affected by the increased fric- 
tion ou the teeth caused by the sand. Occasionally 
a projecting toofh in the upper jaw may cause 
unusual friction on the corresponding tooth of the 
lower jaw, and so may hasten obliteration of the 
mark. 

Most of these and other causes of irregularity or 
wear, which might be mentioned, are at once aj^pa- 
rent to a careful and accurate observer, and will 
scarcely prevent his forming a pretty correct opinion 
of the age. 

The upper incisors, as previously stated, are con- 
siderably longer and larger than the lower, and the 
infundibulum is nearly twice as deep. The marks 
therefore remain longer than in the lower teeth. We 
mention this in passing, lest the reader should be 
misled, if ho should by chance refer to the indica- 
tions given by the upper teeth to corroborate or cor- 



TI^.H: Ih"'^KM: Kits' STOCIi UOOli. 



KKJ 



rect any opinion as to age, about which ho may he iu 
doubt from the appearance of the lower jaw. 

Occasionally the dentine on the side of the infun- 
dibulum may become stained and even black, and iu 
such cases something like a double mark may be 
observed. An instance of this peculiarity is shown 
in the eight year-old mouth. 

The mouth taken as a whole is broader at seven 
years old than at any other jjeriod. After this it 
gradually narrows with age. In this respect the 
drawings, taken as a consecutive series, are in some 
degree at fault, as it was found impossible to get 
mouths of the required ages to form a perfect ideal 
series. Yet aside from the fact of natural differences 
in teeth of different animals they are correct. 

THE FANG-HOLE OR SECONDAEY MAEK. 

At about nine years old (see cut), in consequence 
of the wearing down of the teeth, a slight trace of 




the fang-hole usually appears in the center teeth, 
and somewhat later in the other teeth. It is 
indicated by a slight discoloration of the tooth at 




A, Tnf undibulum or Mark Hole. 

B, Orifice in Fang or Root. 



the above point. There is, however, no actual hole, 
because wiih advancing years the upper part of the 
original cavity has become filled uj) Avith a sort of 



spurious dentine, wliich is more yellow than the true 
material, of which the body of the tooth consists. 
As age increases this indication of the fang-hole, 
which is sometimes called the "secondary mark." 
becomes rather more plain. It, however, affords no 
reliable data by which to judge of the age, nnd is 
only mentioned iu this place lest the reader should 
mistake it for the remains of the infuudibulum. The 
enamel, it will be remembered, is pearly white, whilst 
ths m-.xrk of the fang-hole is brownish yellow. The 
position of the fang-liole is shown at B, mark hole at 
A. (See section of tooth.) 

FURTHER CHANGES INDICATING AGE. 

It wlU be seen that about nine the " marks" 
entirely fail us, and indeed after seven or eight they 
can hardly be said to afford any very rehable data. 

From eight years old and upward the best indica- 
tions of the age are given by the gradual alterations 
which take place iu the shape of the teeth from wear 
and in the closing of the mouth. 

The ieeth originally are broad laterally at their 
upper surfaces, otherwise called their crowns or 
" tables," and thin from front to rear. They narrow 
gradually toward their necks and fangs. Hence, as 
their upper surfaces wear off, the teeth become nar- 
rower year by year. In very old horses there is 
often a positive interval between the teeth. 

The gradual effect of wear in producing this alter- 
ation is fully shown on page 105, where successive 
portions of the upper surface of the tooth are repre- 
sented as having been removed by the saw. 

The amount of wear on the upper surface of the 
teeth is greater in the young mouth than it is after- 
ward, because iu youth the teeth meet more fairly 
than they do in after years. The rate of wear grad- 
ually decreases as years increase, because the teeth 
do not meet so directly, but on the contrary project 
more and more forward in something like two par- 
allel lines. For example, a quarter of an inch will 
usually be worn off the surface between five and six 
years old, whilst probably not more than that quan- 
tity will be worn off between twenty and twenty-five 
years old. 

TRIANGULARITY. 

A further vtry well-marked indication of increasing 
age is given by increasing depth from front to rear 
in the upper surfaces or crowns of the teeth. This 
increase of depth should be noticed and carefully 
compared. Further wear causes the crowns of the 



4-- 



lOi 



miK; I'-^iiMiJEcria' wrocii book.. 



teeth to assume a triaugular form. The cause of 
this will be clearly seen on reference to tha illustra- 
tiou of sawed portions of tooth. The teeth, thouyh 
they diminish in lateral breadth, increase in thick- 
ness from front to roar all the way from the crown 
to the fang. This is shown in the illustration, page 
105, removal of successive portions of teeth hy saw, 
and coincides with shape of teeth of various ages. 

At six and up to eight years old the teeth are all 
broad laterally at their upper surfaces. Up to this 
time the exact year is pretty well known by the 
" marks." 

At nine, when the marks fail, the alterations in 
the crown surface or table come to our aid. The two 
center teeth, which came up at three, become some- 




At Ten Years. 

what triangular. At ten the two next teeth show sim- 
ilar signs. At eleven the corner teeth have become 
somewhat triangular. At twelve the triangularity has 
increased in all the teeth. This alteration continues 
to increase in all the teeth, until in very old horses 
the depth from front to rear exceeds the lateral width 
of the teeth. The next cut shows an average mouth 
at sixteen years old. The next figure represents the 




At Eleven Years. 

appearance at twenty. The next figure shows 
twenty-four; whilst the last figure may serve as a 
specimen of the teeth in extreme age. (Page 105.) 
As age increases the teeth, notwithstanding they 
really wear down, become apparently longer. This 
effect is due to the fleshy parts of the gums receding 
faster than the teeth wear down. In extreme age, 
however, when the gums have receded as far as they 
can, the effect of wear causes the teeth to become 
visibly as well as really shorter. 

SLOPE. 

An alteration also takes place in the i)Osition or 



" slope" of the teeth, as regards their closing. This 
is due to the effect of wear. The original form of 
the tooth is shown on page 103. (Section of tooth, 
A and B.) Its upper portion, it will be seen, is nearly 
pfirpendicular, whilst the lower part lies in a more 
horizontal position. Hence in youth the teeth mett 




At Twelve Years. 

directly, whilst in extreme age they can scarcely be 
said to meet at all. Their stumps project forward in 
two almost parallel hnes. (See page 106.) 

The various changes which take place in the posi- 
tion of the teeth in reference to their position or 
" slope" are shown in the full page of cuts, (lOG), figs. 
1 to 4, and also the closing of the teeth as between 
the four-year-old horse and the one in extreme age. 
At two years old the gums are full, fleshy and prom- 
inent, and the teeth are nearly perpendicular. The 
gradual changes which take place in the slope with 




At Sixteen Years, 
increasing years are shown, perhaps, more clearly in 
the plates than could be explained in words. 

Up to twelve years old there can scarcely be much 
difficulty in forming a pretty correct judgment as to 
the age. After that time it requires more time, prac- 




At Twenty Years, 

tice and opportunity than most people have at dis- 
posal to obtain the requisite knowledge. 

It would probably scarcely interest the non-pro- 
fessional reader to trace very minutely the changes 
which take place after twelve years old. Suffice it to 
say, that the gums continue year by year to recede 



THIG If.A.IilVIKriS' aTOCli IJOOlt. 



105 



tJie teeth become nppareutly longer and longer and 
really narrower, and consequently the intervals 
between them increase, and they project forward 
more and more in a straight line. 

About twenty or twenty two, and in some 
instances a good deal sooner, the teeth, which up to 
this period have apparently increased in length, 
begin to grow visibly shorter, because the gums 




At Twenty-four Teaxs. 

are so far absorbed that they can recede no 
further. Hence all further wear shows its effects by 
diminishing the length of the teeth. 

LOSS OF CIRCULARITY. 

In the very young horse the teeth are arranged 
almost in the form of a semi-circle. Year by year 




Extremo Age. 

this foim decreases, until in old horses the teeth are 
arranged in something like a straight line. 

THE TUSKS. 

In horses, as distinguished from marcs, great 
assistance in determining the age is derived from the 
presence of the tusks, which are generally wanting 
in the latter. The tusks usually begin to appear in 
a very shght degree about three and a half or four 
years old. Their sharp points then just pierce the 
gums, and they continue to grow until fully devel- 
oped about five or five and a half years old. They 
do not meet like other teeth, and therefore do not 
suffer from wear from that cause. They suffer, how- 
ever, from wear in the course of mastication, and in 
fact undergo greater changes than any other teetli, 
and so form a valuable guide as to age. 

The tusk is a very peculiar-shaped elongated tooth. 
Internally it consists of dentine, and is protected on 
the outsifle only by enamel. The enamel, however, 
overlaps the dentine, and hence arises the sharp 
edge or hook of the newly developed tusk, which may 
be felt if the finger be brought round it from behind. 






The sharpness gradually wears off. After seven 
it has disai)peared, and in each succeeding year the 
tusk becomes not only rounder and blunter, but its 
upper portion wears oil. It also appears yellow, on 
accoiuit of the dentine becoming exposed by reason 
of the enamel wearing off its ex- 
terior surface. The tusks, unlike 
other teeth, do not apparently 
increase in length with years, but 
become shorter and shorter. In 
fact the effect of wear is greater 
on them than on other teeth, 
and it is also greater than the 
process of the receding of the 
gum. In very old horses the 
tusk is very little above the level 
of the gum. Mares sometimes 
have four small rudimentary 
tusks. 

The alterations, Avhich gradu- 
a.l]y take place in the form of 
the tusks, are shown in a series 
of cuts on page lOG. 

COLLATERAL CIRCUMSTANCES TO BE 
CONSIDERED. 

In judging of the age of the 
horse by the teeth, every col- 
lateral circumstance requires to 
be taken into consideration, such 
as the form of the mouth, the 
way in which the teeth meet 
and close on each other, the 
food on which the animal has 
been kept, any irregularity in 
the upper teeth which may cause increased or di- 
minished wear on the lower teeth, and also the 
habits of the horse in the stable. The teetli of 
animals which bite at the rack or manger whilst 
being cleaned, invariably present appearances of 
wear beyond their real age. The practice of fil- 
ing and burning also 
may change the ap- 




Removal of Success- 
ive Portions of a 
Too!li by the 
saw. 




parent age of the 
Fig. 1. Fig. 2. horse; Fig. 1 shows 

Kcai and Simulated Maries. ^ real mark indicat- 

ing age; Fig. 2 a simulated mark. The shape of the 
teeth and mark is different. 

The body also presents many indications of the 
age which may assist us in forming an accurate opm- 



■*- 



lOG 



THE IT'A.IiMLER.S' STOCK BOOK. 




3 Years. 



6 Years. 



8 Years. 



12 Years, 




Old 





Fig. 1.— Five Years. 



Fig. 2.— Six Years. 




Fig. 3.— Twelve Years. 





Fig, 4.— Eighteen Years. 




Closing of Mouth, and appearance of Teeth in Extreme Age. 



FourYcnrs Cld. Closed. 



THE ir-.A.RMlEJRS' STOCK. BOOK. 



107 



iou, aud sometimes may enable us to correct an 
erroneous impression produced by some abnormal 
appearance cf the teeth. The young horse is fleshy 
about the gums and head, and the hollow over the 
eye is shallow. Year by year, as age increases, the 
gums lose their fleshiness, the head becomes more 
lean, and the hollow over the eye deepens. The 
shoulders lose much of their thickness and become 
finer, aud assume an appearance of greater length. 
The liiud quarters in hkc manner lose some of their 
roundness, and the animal generally gains an appear- 
ance of more breeding than he had in his younger 
days. The back becomes more or less hollow, a 
result partly due to the effect of weight, especially in 
long-backed animals, and partly to loss of fleshiness 
of the muscles which run along the spine. 

Again, as the horse becomes old the fullness of the 
chin under the mouth disappears. The inferior 
margin of the branches of the bone of the lower 
jaw also becomes thin. Lastly, the general ajjpear- 
ance of the aged horse is much influenced by the 
work he has done and the treatment he has received. 

Age must not be judged by any one sign, but by a 
mean judiciously struck between all the signs, and 
by a careful consideration of all collateral circum- 
stances. It never happens that all the signs combine 
together to deceive a careful and well-mformed 
observer. 

The reader will perceive that after six years old, 
i. e., after the structural changes in the mouth are 
completed, it is impossible to lay down any one 
single definite rule by which the age can be ascer- 
tained. Still, with a httle trouble aud attention there 
is no real difficulty in acquiring a knowledge of the 
horse's age up to a comparatively late period of his 
hfe. 

CHAPTER XIV. 

DISABILITIES AND UNSOIINDNESS. 

SECTION I. WHAT CONSTITUTES UNSOUNDNESS. 

That which does not or does constitute unsound- 
ness is so often a question of variance, and is so 
important in view of the ever recurring tricks, subter- 
fuges and deceits practiced by disreputable dealers 
and owners of horses, that we reproduce a lii^t with 
notes of the several diseases and disabihties, not con- 
sidered unsoundness in England, and those so con- 
sidered, and which are received generally as correct. 



DEFINITION OF UNSOUNDNESS. 

The definition of unsoundness is, " tlie existence of 
disease or alteration of structure which does or will 
impair the horse's natural usefulness." Vice also 
may be defined, on a similar principle, as " the prev- 
alence of a habit that interferes with the horse's 
natural usefulness." But these definitions must be 
taken with some modifications, for there is not one 
horse in a hundred which does not possess some 
disease or vice likely to impair his general usefulness 
to some slight extent; indeed, the proportion of 
strictly sound horses may be considered to be much 
smaller even than this. A bad feeder is so generally 
from a disordered state of stomach, and such a horse 
cannot stand work hke one which will consume 
double the quantity of food, yet he would not be con- 
sidered imsound ; nor would a horse be returnable as 
vicious if he showed the usual symptoms of being 
"fresh," though they might impair his usefulness in 
carrying a timid rider. But subject to such modifi- 
cations, the above definitions may be accepted as 
sufficient to make inteUigible the terms unsoundness 
and vice. 

SECTION II. DISABILITIES. 

The following diseases and accidents are generally 
considered not to render their possessors unsound: — 

Bog spavin, in a sHght degree only. 

A broken knee, unless the joint is injured so as to 
impair its functions, is not considered to be unsound- 
ness. 

Capped hocks and elbows do not produce any 
lameness, nor do they in any way interfere with the 
action of the joints to which they are adjacent. 

Contraction of the foot is no evidence of disease, 
aud, taken by itself, is not sufficient to prove it to be 
unsound. English law authorities say: 

Crib-biting was decided in the cases of Broennen- 
burg vs. Haycock and Scolefield vs. Eobb, not to be 
unsoundness; but Baron Parker rided in the lattei 
that it came within the meaning of the Avord " vice." 
Undoubtedly this is a habit which is generally at- 
tended by impaired digestion, and, as such, it comes 
strictly within the definition given above ; but the law 
is as I have stated it. 

Curby hocks, though experience may tell us they 
are likely to be attended by curbs, are decided not to 
be unsoundness. In Brown vs. Elkington, the atten- 
tion of the vendor was directed to the hocks by the 
purchaser before the sale, as likely to spring curbs; 



108 



THE ir-JVIlMiERS' STOCK BOOK. 



but in the action on the warranty it was held by 
Lord Abinger that " a defect in the formation of 
the horse, whicli had not occasioned lameness at the 
time of sale, though it might render the animal more 
liable to be lame at some future time, was no breach 
of warranty;" and the Court of Exchequer confirmed 
this view of the law, by refusing a rule for a new 
trial. 

Cutting, on the same principle, is no breach of 
warranty, unless the horse is lame from it at the 
time of sale. 

A splint is not, in itself, evidence of unsoundness; 
but if it is so situated as necessarily to interfere with 
the suspensory ligament or tendons, or if it has 
already produced lameness, it is to be accepted as a 
mark of unsoundness. 

Thoroughpin, when existing to a moderate extent, 
is not sufficient to render the horse unsound; but 
this will always bo a question of opinion, and a horse 
with thoroughpin is, therefore, not to be warranted 
with safety. 

Thrush, occurring from mismanagement only, and 
not from any defect in the horse, is clearly not to be 
considered as unsoundness. 

Soreness of tlie joints from work, as it soon goes 
off after a short rest, is not accepted as unsound- 
ness. 

Windgalls are also only evidences of work, and do 
not usually cause lameness. "When this coexists, it 
is sufficient to produce unsoundness, without resort- 
ing to the windgalls. 

SECTION in. UNSOUNDNESS. 

The following list comprises tlie diseases and in- 
juries which have been settled as sufficient to en- 
title the purchaser to return a horse warranted 
sound : 

Bog spavin, when it is so severe as clearly to in- 
terfere with the action of the joint; and blood spavin, 
as marking an aggravated form of the same disease. 

Breaking down, even though the horse is restored 
so as to run without lameness. 

Broken wind. 

Cataract, in any degree. 

Corns, unless very trifling; but they should be dis- 
covered within a few days of the sale, or it may be 
alleged that they have been produced by subsequent 
mismanagement. 

Cough, a.s long as it lasts. A horse with chronic 
cough is clearly returnable. 



Curbs constitute unsoundness; but they must be 
shown to exist at the time of purchase, for a horoe 
may throw one out immediately after he is trans- 
ferred to the purchaser. 

Diseases of the organic kind, in any of the internal 
viscera. 

Farcy, incipient glanders, is mortally contagious, 
and of course unsoundness. 

Founder, or lamiuitis, whether it produces lame- 
ness or not. if it manifestly has existed, is to be ac- 
cepted as unsoundness; for when there is evidence of 
its previous occurrence, the laminae are injured so 
much as inevitably to lead to lameness when the 
horse is put to work. 

Grease and glanders constitute unsoundness, and 
the latter may be contracted by man and is deadly. 

Mange. 

Megrims, when the attack comes on subsequently 
to the sale, and can be shown to have occurred 
before it. 

A nerved horse is unsound from the existence of 
the disease for which the operation has been per- 
formed, as well as from the division of the nerves. 

Ophthalmia, if it can be proved to have previously 
existed, and comes on soon after the purchase, is 
to be received as unsoundness. So, also, when any 
of the evidences of its previous presence can be 
detected, and are proved by a veteriuary surgeon, the 
horse is retuinable. 

Ossification of any of the structures adjacent to the 
joints is unsoundness, and hence ossification of the 
lateral cartilages will be considered so, without 
doubt. 

Pumiced foot, as evidence of laminitis. 

Quiddiug. 

Quittor. 

Ringbones, and sidebones, whether large or small, 
are undoubtedly sufficient to constitute a horse un- 
sound. 

Eoaring, whistling, etc., as evidence of contrac- 
tion of the rima glottidis, and therefore interfering 
with respiration. 

Euptures of all kinds. 

Spavin (bone), although it may not have occa- 
sioned lameness, if it is clearly the disease so named. 

Striughalt has been decided to be unsoundness 
(Thompson vs. Patterson, English Law Eecord.) 

Thick wind, as marking some impediment to res- 
piration. 



THis: F^IilWlICKS' STOCIv BOOK. 



10!) 



Thrush, wheu it is in one of its severe forms, and 
not caused by mismanagement. 

Thickening of the hack sinews, or suspensory hga- 
meut, when existing to any extent easily appreciable, 
is to be received as a proof of unsoundness. 

DECmED VICE. 

Beturnahle vices are comprehended in the follow- 
ing list: 

Biting, when carried to any unusual extent. 

Bolting or rimning away. 

Crib-biting. 

lucking, when more than usual. 

Restivencss, or refusal to proceed in the desired 
direction. 

Bearing. 

Shying, when marked. 

Weaving in the stable. 

When a horse is purchased, with the conditions 
that he is warranted sound, or free from vice, or 
quiet to ride and drive, the Avarrauty must cither be 
in writing, or given in the preseuee of a disin- 
terested third person. The warranty is as follows, 
to be properly filled in, audit is better that it should 
be on the same paper as the receipt, though this is 
not absolutely necessary if it is shown that the 
receipt is properly given ; 

Date. 

Received of , fifty pounds for a bay 

gelding, by , warranted years old, 

sound, free from vice, and quiet to ride and drive. 

§ . . . 

SECTION rV. HOW TO EXA2IINE A HOESE. 

Whether the horse under examination is to be 
warranted or not, the intending purchaser should 
never omit to look over every point where unsoundness 
is hkely to occur. To do this effectually it should be 
done regularly, by which there is less chance of pass- 
ing over any serious defect. The usual mode of 
proceeding is as fo lows : Under no circumstances, 
if it can possibly be avoided, should the horse be 
looked at immediately after having been out of doors; 
and if he is of necessity brought to the jjurchaser, let 
him be put in the stable and quietly rested for one or 
two hours at the least, by which time the effects of 
most of the "coping" tricks will have gone off. 

Before the horse passes the stable-door, stop him 
with his head just inside, and in that position care- 
fully examine his eyes. The light is exactly suited 
to this, and the sensibility of the iris may be well 



judged of. Any specks or opacities are also hero 
readily seen. Then let him be led to a level surface, 
and then proceed to look over every part, begi)iniiig 
with that nearest the one alrcad}' inspected, namely, 
the mouth. Then "cough" him by tightly grasping 
the larynx, by which some idea may be formed of 
the state of his respiratory organs, after which the 
usual maneuver with the stick may be jiracticed if 
there is no opportunity of examining into his free- 
dom from roaring in the saddle. When these points 
are satisfactorily disposed of, look to the position of 
the fore legs, that is, whether they arc turned in or 
not, and if the latter, feel the elbows, and sec if they 
are confined or "tied," that is, too close to the ribs; 
also look for marks of cutting and speedy cutting. 
Pass the hand down the back sinews and suspensory 
ligaments, examine the knees for any marks, and 
then carefully feel the coronets and heels for any 
marks of exostosis or ossification. Lastly, take a 
good look at the front of the foot, and then lifting it 
inspect the frog, heels and sole. This will complete 
the front half of the body, after which the form of 
the middle and loins should be regarded, and then, 
hfting the tail, the openness or otherwise of the 
space round the anus will give some idea of the 
strength of constitution, while the resistance af- 
forded by the dock will be a sign of the muscular 
strength of the back. Then look carefully at the 
hocks, examine the spavin and curb places, and 
finish the whole by passing the hand down the hind 
cannon bones to the fetlocks, and feel them in the 
same order as in the fore legs. Now let the horse rest 
a minute if his groom will let him, with his head 
quite at liberty, and you will be able to judge of his 
ordinary habit of standing, when unexcited. At the 
conclusion of this careful examination while at rest, 
the action must be as minutely investigated, by first 
having the horse walk with a loose rein, and then 
trotted in the same way slowly, when if he is sound 
he Avill put his feet down regularly and firmly. 
Grooms, Avhen they want to conceal defects, will not 
let the head be loose, nor will they trot slowly, but 
hurry the horse along with their hands as close as 
possible to the mouth, so as to prevent any nodding 
of the head as much as they can. A very good 
judge will be perhaps able to select a pleasant saddle 
or harness horse by seeing him thus run, and after- 
ward ridden, but a far better test is to ride or drive 
him yourself, when his freedom from vice or disease 



( a 



J- 



no 



xiii<: iH"'^vri:M:Eiis' stociv booiv. 



may be ascertained, as well as bis manners, and tbe 
ease of bis various paces. No trouble sbould be 
spared to get tbis real trial, -wbicb is wortb ten per 
cent on tbe purcbase money, for many a borse 
wbicb looks to go well does not feel so, and it is well 
wortb tbat sum to be saved tbe trouble attending 
upon tbe possession of a borse wbicb does not suit. 
Wben, bowever, after sucb a careful examination by 
a competent judge, and subsequent trial in tbe sad- 
dle or in bamess, tbe horse is found to be really 
likely to answer all tbe pur[)oses for wbicb be is 
wanted, ten or twenty dollars sboidd never prevent 
bis being obtained. 

CHAPTEE XV. 

MUXES AND ASSES ANO THEIR BREEDING. 

SECTION I. DIFFERENCE BETWEEN THE HORSE AND ASS. 

Horses, wbicb constitute tbe genus Equus of 
Liunajus, and are tbe sole recent representatives of 
tbe family Equidie, fall naturally into two sub-genera, 
first shown by Gray in 1825 — Equus and Asinus. 

Tbe typical horses (Equus) are distinguished from 
tbe asses (Asinus) by tbe presence of warts upon tbe 
bind legs, as well as upon the fore legs, by their 
broad, rounded hoofs, and by their tails beginning 
to throw off long hair from the base, instead of hav- 
ing these hairs confined, as a sort of pencil, to the 
extremity of the tail. Up to a recent period all the 
wild species of Equus known to science were refer- 
able to the second of these sections — that is, to the 
sub-genus Asinus, known from Equus by the absence 
of warts or callosities on the hind legs, by tbe con- 
tracted hoofs, and by tbe long hairs of the tail being 
restricted to the extremity of that organ. 

THE ASS AND HIS RELATIVES. 

Of this group the best-known species, commonly 
called wild asses and zebras, are (1) the wild ass of 
Upper Nubia /'£'(/» »s ta'niojnisj, -pvohablj tbe origin 
of the domestic ass; (2) the wild ass of Persia and 
Kutch ("E. onager); (3) tbe hemippe or wild ass of 
tbe Syrian desert fE. hemippus); (4) the kiang or 
wild ass of Thibet fE. Iicmionus): (5) tbe quagga (E. 
qua(i<ja), of South Africa; (6) the BurcheU zebra 
(E. burchellij, of Southern and Eastern Africa; (7) 
the zebra (E. zebra), of Southern Africa. As 
already stated, these seven animals all possess the 
character of the second sub-genus Asinus as above 
given, and no recent species of horse referable to the 
first sub-genus f Equus) was hitherto known to exist 



on tbe earth's surface, except the descendants of such 
as had been formerly in captivity. 

A NEW WILD SPECIES. 

Tbe nearest approach to tbe domesticated borse, 
found truly wild, was by Przevalsky, who, on his 
return from his third great journey into Central Asia, 
brought back with him to St. Petersburg an example 
of a new species of wild horse, which belonged, in 
some of its characters, at least, to tnie Equus. This 
new animal was described in 1881 in a Eussian jour- 
nal by Mr. J. S. PoliatoAV, and dedicated to its dis- 
coverer as Equus Przevahlcii. 

Przevalsky's wild horse has warts on its hind legs 
as well as on its fore legs, and has broad hoofs like 
the true horse. But the long hairs of the tail, 
instead of commencing at the base, do not begin 
until about half-way down the tail. In this respect 
Equus Pr-evalskii is intermediate between the true 
horse and tbe asses. It also differs from typical 
Equus in having a short, erect mane and in having 
no forelock, that is, no bunch of hairs in front of 
tbe mane falling down over the forehead. Nor has 
Przevalsky's horse any dorsal stripe, which, although 
by no means universal, is often found in the typical 
horses, and is almost always present in the asses. 
Its whole general color is of a whitish gray, paler 
and whiter beneath and reddish on the head. The 
legs are reddish to the knees and thence blackish 
down to the hoofs. It is of small stature, but tbe 
legs are very thick and strong, and the head is large 
and heavy. The ears are smaller than those of the 
asses. 

SECTION n. — WHAT IS A IMULE? 

A mule, strictly speaking, is a hybrid between two 
animals of a genus, but of a different species. Tbe 
produce between the canary and the linnet are mules 
and so designated. The produce between two ani- 
mals of the same species are not mules but 
crosses. The produce between animals of different 
species are rarely fertile . Those between animals of 
the samn species are fertile together. They are 
properly termed crosses, or varieties. The produce 
between the white and negro race are termed mulat- 
toes; that is, muled, but incorrectly. They are 
crosses. 

CROSSES V. HYBRIDS. 

In plants the same rule follows. The crossing of 
different species of the same genus are hybrids, those 
between plants of a given species arc crosses or vari- 



THK I'^^KMICKS' STOCK XJOOlv. 



Ill 



eties. Yet following the great law of nature to pre- 
vent the iuclisurimiuato mixing of species, even vari- 
eties are less fertile than those of pure or uncrossed 
lineage. Hybrids of plants are, with very rare 
exceptions, infertile, and never permanently fertile. 

Mules are so rarely capable of breedmg, even iu 
warm countries, tliat it is looked on as a great curiosity. 
Varieties and crosses are iu fact partially infertile, 
even in a species so closely related as the black 
and white race, though the resulting cross may be 
more than ordinarily athletic and long-lived. In the 
case of mules, they are notably long-lived. Mule 
linnets live to the age of thirty or forty years, and 
the mules of the horse kind liye to three times the 
ago of the horse. This constitutes, in connection 
with their docility at labor, the chief excellence of 
mules, and the warmer the chmate the more valu- 
able do mules become. 

SECTION III. SPECIAL USES OF MULES. 

It is from the fact that mules are strong, muscu- 
lar, httlc liable to disease, long-lived and patient at 
labor, which has made them sought as beasts of bur- 
den and animals of draft since the days of the patri- 
archs. They are especially smooth and easy under 
the saddle, and anciently were much used for this 
purpose. Their use is now pretty much confined to 
the cultivation of the soil, and for use as draft ani- 
mals on the road and in cities. In time of war as 
draft animals they are especially valued, from the 
little care necessary in attending them, the ease with 
which they may be trained, their adaptability to 
coarse fare, and endurance of hardship. It is a 
peculiarity, however, of the mu'e that they must be 
taught the precise thing they are intended to do. If 
changed from their usual work to that of another 
kind they are awkward until carefully shown what is 
expected of them, even though they may have per- 
formed similar work before. The horse, on the 
other hand, quickly accommodates himself to the 
changed conditions, yet never performs work that 
the mule is capable of so trustily as the last named 
animal. 

The reason probably is that their higher intelli- 
gence causes them to be more cognizant of what is 
going on about them, and consequently they are more 
heedless of their work. The mule, for instance, 
once carefully trained to plow corn, foUows the row, 
seldom stepping on the plants, even in coming 
about. They may be more easily driven with a 



single line, or without lines, than horses, and in 
many other ways their superiority as drudges is 
evinced. Their special uses, therefore, is as draft 
animals iu the country and city. 

SECTION IV. CLIMATES ADAPTED TO MULES. 

The wild ass is more strictly an intertropical ani- 
mal than the horse. In domesticity they never ac- 
climate themselves to cold climates, and if not kept 
warm in winter become liable to rheumatism and 
other disabilities and thus worthless. So with the 
mule, its working value steadily decreases as we 
approach the north, far inside the limits where the 
horse successfully withstands the rigors of the cli- 
mate. In cities where mules are warmly clothed 
in winter, they stand fairly well; but north of the 
latitude of 40 degrees we find the use of mules in- 
creasingly small, and as we go south proportionally 
greater. It is said that the reason is that they will 
stand the abuse of the negro help better than horses. 
The real reason is they will work in a summer heat 
to which the white man and the horse would quickly 
succumb. 

On a farm in central Illinois, where some years 
ago we worked forty mule teams and six teams of 
horses, the horses would out work the mules in win- 
ter. In summer the mules would be happy iu a 
heat that distressed the horses. When turned out 
together in hot weather, the mules would lie down 
broadside in the sun, while the horses would seek 
the shade. In the winter time we kept the horses 
steadily at work and the mules were kept loose in 
warm quarters, except such as must be worked. 
These were always kept more warmly clothed in 
the stables than the horses. In summer they were 
seldom distressed with the heat. Horses often were. 

SECTION V. HOW TO BREED MULES. 

The successful breeder of mules must therefore 
pay especial care to the comfort of the animals. 
Years ago we bred mules near Chicago. For the 
reason stated in the preceding section ic was un- 
profitable, except in the sense of getting experience. 
Hence mule breeding is confined to Missouri, south- 
ern Ilhnois, Indiana and Ohio, Kentucky, Tennessee 
and regions south. In the breeding of mules there 
must be no guess work. As much intelligence and 
care must be used as in the breeding of horses. It 
should be unnecessary to say that there is never 
profit in the breeding of mules from undersized jacks 
and small, inferior mares. 



112 



THH: Jb^A.RM:E:K,S' STOCK BOOK. 



A BREEDER S EXPERIENCE. 

A sontliern gcutlemau well versed in miile rais- 
ing, writes as follows upon raising mules -. 

"In the famous blue-grass region, which spreads 
over a large portion of the great basin styled the val- 
ley of the Mississippi, the well-selected jacks and 
jennies have been almost naturalized, and under the 
influence of abundant food and a suitable climate, 
with judicious care and skill in their breeding, they 
have really improved upon our hands since their in- 
troduction among us; and the American mules, 
many of which may claim high blood on the side of 
their dams, will compare most favorably with those 
of any other portion of tbe world. In the mule we 
have the size and activity of the horse, combined 
with the form and hardihood of the ass, while he 
surpasses both his parents in sure-footedness and 
in longevity, and has more endurance and greater 
power of recuperation from fatigue and exhaustion 
when excessively worked. Well-bred mules are as 
spirited, and equa ly active, or even quicker than 
horses, if perfectly broken. They will walk fast, and 
in the draught they pull even more steadily. Their 
inteUigeuce is so great that they may be trained very 
readily either to the line or to the word, and many 
splendid, large teams are driven, even over rough 
ground where there is scarcely any road, perfectly 
guided by the voice of the teamster, aided only by 
the loud crack of his whip, which they understand as 
a sound of encouragement rather than as an intima- 
tion of impending torture. 

SELECTION OP THE JACK. 

"In breeding, the selection of the jack is of the 
first importance. Great improvement has been 
made in the mule since the introduction of the Span- 
ish jack into this country, which has resulted in 
giving us animals that come to maturity earlier than 
the old Maltese stock, besides having more size and 
better action. In the production of mules the jack 
should be from fourteen to fifteen hands high, with 
a good length of body, depth of chest, and with a 
round barrel, as indications of a good constitution. 
He should have heavy, flat-boned limbs, a long, thin 
face, with fine, thin under jaw bones. His ears 
should be carried upright, and they must not be too 
thick. The animal should have a sprightly temper 
and appearance, as these qualities will almost always 
be transmitted to his progeny. 

"The jack must be fed with a view to the main- 



tenance of the greatest physical vigor, so as to pro- 
duce an even lot of colts, and to this end he should 
rarely be allowed to serve more than fifty mares dur- 
ing the season of three months. He should be pro- 
vided with such food as will give him strength 
without producing feverishness. Natural exercise, 
with the freedom of the grass lot, should always be 
allowed, when practicable. Animals designed for 
crossing with mares should be kept from any inter- 
course with their own kind, as they often become 
entirely useless for cross-breeding when allowed con- 
tact with their own species. 

"For the production of mules, mares should be 
selected that have large, roomy bodies on short, 
strong limbs. They should have good, sprightly 
tempers, and, when attainable, the more they have 
of cross with the thoroughbred horse, the better, if 
the above requisite of form and strength shall have 
been preserved. 

"A horse should always be used as a teaser to try 
if the mare be in season, b:cause mares will often 
allow the jack to serve them after having been teased 
by a horse, when their natural timidity would have 
caused them to refuse any approaches by the jack 
without such preparation. Moreover, it saves the 
jack from an undue excitement in trying to overcome 
the antipathy which some mares have to the very 
sight of him. Mares should be bred to the jack 
early in the spring, so that the colts may have suffi- 
cient age before winter sets in. Besides, if they are 
all weaned at tha same time, they will have the ad- 
vantage of beginning their feeding alike, and they 
will remain more uniform during the winter." 

SECTION VI. TREATMENT AND TRAINING. 

Mules are timid animals, possessing also a great 
amount of curiosity in their composition. Aifoction 
strongly characterizes all their actions; but they 
possess p- pecuharity unusual in most domestic ani- 
mals, that of resenting any injury. Prom this cir- 
cumstance they have received the credit of vicious- 
ness and stubbornness, which, by a proper study of 
their characters, and by proper treatment from the 
beginning, can, in most cases, be overcome. It is 
much easier to train up a mule in the way in which 
it is to go, and to fit it for the purposes for which it 
is intended, than to overcome any bad propensity 
arising from years of mismanagement. Hence mulrs 
are often bought as colts by mitldle men, called 
feeders, who rear them for sale. Therefore, upon the 



'rii K Jb' ^v li 31 j-<; i; 



TOC'Iv Ut)()lv 



113 



collectjon of the colts at wenuiug time, they should 
be placed iu au enclosure from which there is no 
possibility of tbeir escaping until they have forgotten 
their dams. By this means the first step is taken to 
p: event the formation of one of their mulish propen- 
sities — that of being "breachy." At all times one 
should move among the colts quietly, and without 
evincing any outward manifestations of fear, and in 
this way will soon gain their confidence, and, after a 
very few days, the feeder will be iu perfect safety 
from injury. 

If during the first summer any of the colts should 
have been taught unruly tricks, care must be taken 
to avoid receiving harm from them; and before many 
months, if they be kept away from the bad associa- 
tions, the tricks will be forgotten. 

Feeders succeed best when the colts are collected 
about the same time, early enough for them to be- 
come accustomed to the change of food before the 
setting iu of cold weather, and late enough to avoid 
the great annoyance and injury which young stock 
suffer from the flies. 

The period usually considered best for gathering 
mules is from the 20ch to the end of September. 
When the colts are collected and brought together in 
this way, they form mutual attachments which last 
until they are separated. They should be furnished 
with good pasture, and should be fed with grain once 
a day, which usually consists of oats, mill feed or 
green corn. If obhged to confiue them when first 
collected, green corn cut up with the stalks should be 
given frequently iu small quantities at each time, so 
as to entice them to eat, and encourage their appe- 
tites. This may be alternated with dry oats or mill 
feed. A constant supply of pure water is very desir- 
able; for, though the mule is capable of enduring 
greater irregularities in feeding and vicissitudes of 
the weather than the horse, still success in feeding 
depends upon having food and water convenient and 
accessible to the stock. When these arrangements 
are properly provided, the mule is a very light feeder; 
but he wants a little often, and should be furnished 
a variety of food, so that he may partake of it ac- 
cording to his fancy. 

Many prefer a wood-lot for wintering their mules, 
if the ground be firm and dry, and not liable to be- 
come too muddy. They assert that the mules are 
less likely to suffer from colds and coughs, which run 
into distemper, than when confined to stables or sheds. 



FEEDING. 

At all times their food sliould be given in such 
proportions and of such nature as to insure a free 
passage from the bowels; for constipation brings on 
fever, as well as colds and distempers, which is a 
very prevalent disorder among colts duriug the first 
winter; hen^e the importance of taking care to work 
it off with loosening food. Corn is the great food 
for all kinds of stock in the west; but young colts 
require a portion of their food to be of a more digest- 
ible character, producing mare growth of muscle and 
less fat; therefore, after the grain has become hard 
and the stalks have dried, the colts should be pro- 
vided with whe.it bran mixed with corn meal, or the 
richer kind of offal from wheat, generally sold by the 
millers as "middhngs;" and for the "roughness," as 
we term it, give them all the clean wheat straw or 
com fodder they will eat, with au occasional change 
to clover hay. Colts will consume an average of 
about sis or seven pounds of middlings feed each 
day through the first winter. If there be a tendency 
to constipation, unthreshed Hungarian grass, cut 
when the seed is nearly ripe, is the best food to 
relieve the difficulty. A portion of this hay placed 
where the colts can have easy access to it, insures a 
good state of the system, and many feeders find it to 
be invaluable. 

Salt mixed with ashes in equal proportions, should 
be placed under shelter, where it can be at all times 
accessible to the colts, for nature will direct (hem 
as to the quantity and periods when it should be 
consumed, and if given in this way, it will never be 
taken iu excess. 

If colts be stabled, care must be taken to provide 
clean, dry beJding, and if their feet become diseased, 
as is frequently the case, where they are exposed 1 1 
wet, a strong solution of sulphate of copper in vin- 
egar, applied after a thorough wash'ng with soap- 
suds, will almost always effect a speedy cure. This 
disease must not be neglected, for if it be allowed to 
continue, the general health of the animal will suffer, 
and its hoofs becoming deformed, the value of the 
mule will be very greatly depreciated. 

Castration is done by many breeders during the 
first summer, while the colt is still with the mare, 
but it is more commonly postponed until the animals 
are approaching one year old and before they are 
turned out to pasture. The operation is performed 
iu the same manner as with horses. Castration 



114 



THE F^rUVtERS' SXOClv BOOK. 



should be done before the flies are troublesome, and 
the colts should not be allowed to roll in the dust for 
fear of obstructing the free discharge of the suppu- 
ration. 

GENERAL CAKE. 

During the summer the care of the stock consists 
in regular salting, and the occasional trimming a 
hoof that may have assumed an unnatural proportion 
of length or shape, which by a little care may be 
rendered straight and perfect. A month of feeding 
on grass alone through May, purifies the system 
from the humors that may have arisen from colds 
and distempers, and have been continued in the 
blood in consequence of high feeding with grain. 
After this change of diet has produced its effects, a 
regular feeding of grain with the grass, has the ad- 
vantage of a tendency toward early maturity; for in 
mule raising it is a maxim, that what is gained 
in time is saved in the amount of food consumed. 
Besides this, grain fed during the fly season insures 
a constant and regular growth, which is so desirable 
that it should always be obtained if possible. 

By the 1st of September, yearhug colts are very 
apt to be restless, and if the enclosures are not very 
good, they will become breachy; it is therefore best 
at that period to put them up for their regular fall 
and winter feeding. The stock should be placed in 
a small lot or open shed and fed with whole corn in 
deep wide troughs, which should be four feet across 
and eighteen or twenty inches deep, and raised from 
the ground so that the sides shall be three feet high. 
The stalks may be thrown into these troughs as 
they come from the field ; or the fodder may be cut 
up, and may be continued as long as the stalks are 
soft. After this, if stabled, they should be fed with 
corn from the shock, with the addition of mill feed 
each day. Besides this, Hungarian grass and wheat 
straw should at all times be kept within their reach 
for the sake of providing a variety of food, for the 
greatest success depends upon keeping up a good 
appetite by constant, regular feeding. 

During the second summer, if soiling be practi- 
cable, a large amount of food may be saved by adopt- 
ing this plan, for at this age mules are very restless 
and uneasy, and are constantly roving about, and 
thus destroy more food than they consume. 

By giving them a regular feed in a good lot which 
is sufficiently large for exercise, they will make a 
better growth and are less liable to the injuries to 



which they are incident when riinning in the pastures. 
Grain or mill feed should be provided, at least 
through that part of the summer when flies are 
troublesome, if not, indeed, throughout the season; 
otherwise, they will not consume enough food to 
keep them in good condition. 

The second winter the same treatment is required 
as in the first, but as they are older, corn alone wUl 
answer for their food, because it is desirable to push 
them forward for an early market when they have 
become two years old. 

During this period it is necessary to watch their 
feet carefully, because while we are pushing the 
animal to an early maturity the lower part of the 
hoof is often disfigured, because its growth is in ex- 
cess of the wear, and will require to be pared off. 

SECTION Vn. TEAINING TO LABOE. 

In breaking mules for farm use, it is best to begin 
when they are coming two years old, and by using 
them at light work during the third year they will 
have a quicker step than if they were allowed to at- 
tain their full maturity and then set at once to heavy 
work. 

The first lesson for the mule-trainer, before attempt- 
ing the management of these animals, is to learn to 
govern himself; and the sooner the barbarous custom 
of choking a mule almost to suffocation is abolished 
the better. By this treatment the animal suffers a 
shock, both mental and physical, that in many cases 
injures the constitution of the animal without con- 
ducing to its proper training. 

The mule shouM be led or driven into a confined 
stall or stocks, from which he cannot by any possi- 
bility escape; in a very short time he will cease 
struggling; gentle handling with quiet, soothing 
words will soon give him confidence when the gears 
or harness may be put upon him. The company of 
his mate, if he have one, or the presence of another 
animal, with which he is to be worked, aids in alle- 
viating his fears. Avoid the possibility of his break- 
ing away when released, for success depends upon 
the result of this first effort and the impression 
made upon him. After being hitched to the wagon 
the trainer should endeavor to repress too great 
eagerness in the animal, lest, by being overtasked, 
he become discouraged. By kind treatment mules 
may be rendered the most docile and affectionate 
creatures among our domestic animals, and will often 



(1 



THK JP^IilVtlCK.S' STOCJv XJOOIi. 



11.') 



show more iutcUigence lu some respects than the 
horse. 

CHAPTER XVI. 

PAKASITKS OF TUK HOKSE. 

SECTION I. FLIES AND MOSQUITOES. 

Fhes are among the most distressing torments of 
all our domestic animals, and of none more so than 
the horse. In all the prairie regions of the west 
stock must be fully protected from tTiem, by covering 
or other means, as to the working teams, and past- 
ures must be provided with dark shelter where the 
stock may retire during the heat of the day and 
when the weather is sultry and dull. 

EAR FLIES. 

In the openings and about groves the little black 
ear flies, or deer flies, as they are called, are particu- 
larly annoying, being especially poisonous. As a 
guard against these the head and neck must be 
especially protected, since they render active, nervous 
horses frantic. The many preventives said to ward 
off the attacks of flies and mosquitoes we have 
found not practically available. There is but one 
sensible protection against either biting flies or mos- 
quitoes. That is to fully cover the animal with thin 
clothing. The cost for a team will be repaid in a 
week's use. The little black house flies which appear 
late in the summer are equally distressing as the 
earher ones, and the same means of protection must 
be used against them. 

SECTION n. SKIN PARASITES, LICE, ETC. 

It should be unnecessary to write upon lice and all 
that class of parasites sometimes infecting animals. 
They are the result in nine cases out of ten of 
want of cleanliness and care. It is true a stable 
may become infested from strange animals being 
kept there or from lousy fowls roosting near. Yet 
this again may be prevented by care. If a stable 
becomes infested with poultry lousiness, or with the 
mange insect, it must be thoroughly cleaned. Take 
out everything having life; clean outaUhtter of every 
kind ; thoroughly wash aU surfaces and crevices with 
the dilute carbolic acid of gas works: then close 
all orifices tight and fumigate thoroughly with the 
smoke of burning sulphur or tar; afterward white- 
wash all surfaces with lime wash, thinned down with 
the dilute carbolic water of gas works. 

MANGE INSECTS. 

Mange is produced by a minute insect which bur- 




Mange Insect, Highly Ma; 
nified. 

Let two clear 



days 



rows in the cuticle of the skin. The test for mange 
is to scratch the inane at tlio roots, when the liorso 
will stretch out his head and open his lips in the 
enjoyment of this relief. 

The remedy is to thoroughly wash every part of 
the animal in warm carbolic 
soap-suds and thoroughly 
cleanse the animal with 
comb, brush and whisk 
when dry. Tlieu make the 
following wash by measure: 
Animal glycerine, one part; 
creosote, one-half part; oil 
of turpentine, one part; oil 
of juniper, one-half part. 
It will require about one 
and one-half pints to be 
thoroughly worked into every 
part of the horse's coat, 
elapse Then agaia wash the animal with the warm 
soap-suds as before directed; keep in a warm place 
until dry, then again clean and apply the wash 
once more. At the end of two more days repeat the 
washing with soap-suds, dry and again clean. The 
person who attends the animals must not come near 
the others until fully disinfected, and every article 
used about the horses must be thoroughly cleansed 
and fumigated, and for the reason that mange is 
intensely infectious. 

THE HORSE LOUSE. 

To rid colts of the horse louse when found, a 
decoction of two ounces of stavesacre seed to a quart 
of water, applied to the infested parts when cool, 
will rid them of the vermin ; but the animal must be 
so tied that it cannot lick the parts. 

In ordinary cases two ounces of Scotch snuff, inti- 
mately mixed with six ounces of lard, will suffice. 
Rub the ointment thoroughly into all the affected 
parts. 

The surest plan for destroying lice is a decoction 
of tobacco. It is apt to make the animal very sick 
if apphed thoroughly, but it soon recovers and with- 
out serious consequences. A tobacco wash may be 
made by steeping two pounds of rough tobacco in 
three gallons of hot water for two hours. When 
cold apply with a sponge so as to thoroughly wet the 
skin. If nits are present a second application at the 
end of two days may be necessary. 



< » 



'^ 



IIG 



THK l-^^VI^]V[IGliS' KTOCTv XiOOK.. 



Wc have classed mange among the external para- 
sites. These insects, as heretofore stated, do really 
burrow in the cuticle, and one species rather deeply. 
The same may be said of the itch msect in man, but 
they are all cured by external applications, as is the 
scab insect in sheep. 

ABOUT EXTERNAL PAEASITES GENERALLY. 

AH animals are subject to lice, and every genus 
have particular species. There are three mange 
insects. Two, dermatophafjus equi and dermatocop- 
trs equi burrow on the surface and are more easily 
destroyed than the species sarcoptcs equi. This latter 
burrows in the deeper layers. Lice, on the con- 
trary, live on the surface. The true lice infesting 
the horse arc the hen louse, the blood-sucking louse 
of the horse and the bird louse. They are all called 
acari, and the hen louse approaches nearer to the 
contagious mange insect than either of the others. 

EING-WOEM. 

There is another parasite disease of the skin, ring- 
worm, caused, not by an insect, but by a fungus 
(vegetable parasitic growth), which arises from bad 
care and bad feeding . It is contagious, and when 
found no time should be lobt in eradicating it. 
There are two forms, the common ring-worm and 
another which forms the scab in the center, after the 
ring has receded. The best means of eradicating is 
to wash the part thoroughly in suds of carbolized 
soap, and then to paint the part with iodine. 

SECTION III. PARASITES UNDER THE SKIN. 

The only parasite we know which hatches and 
matures under the skin is the larv« of the horse gad 
fly, common in England, but rare in this country. 
A gad fly is common in cattle and their work pro- 
duces warbles. The egg hatches, burrows under the 
skin, while it grows, living upon the pus formed, 
changes to the pupa state, and emerging becomes the 
perfect insect. A lump is formed over the habita- 
tion. When found squeeze the part strongly l)etween 
the two thumbs. If the breathing hole is too small 
it may be enlarged with a lancet or knife blade, so 
that under pressure the larvfe will " pop out." The 
gad fly is not largely found in pastures, and is more 
prevalent south than north. 

SECTION IV. INTERNAL PARASITES. 

The internal parasites of animals, occupying the 
stomach and bowels, are many, but instead of being 
a positive injury, they are now known not to interfere 
with the animal economy seriously, except they be of 



the migratory kind, as trichinae of swine, liver and 
kidney fluke of sheep, etc., always difficult to mau- 
nge, even by the professed veterinarians. If suspected 
competent advice should always be sought. Bots, 
the tape-worm, and intestinal worms, may all be 
treated by the farmer when they occur in such num- 
bers as to require attention. 

BOTS. 

This is the larvae of an insect which lays its eggs 
upon the hairs of the legs and flanks of the horse, 
from which they are licked and swallowed. They 
attach themselves to the coats of the stomach, and 
unless present in such numbers as to interfere with 
the assimilation of food by the horse, they do no 
injury. Eubbing the eggs off by hand, or chpping 
the hair of the parts is a preventive. Their presence 
is known by the horse turning up his upper lip, in 
the spring, and by the edges of the tongue appearing 
red and fiery. Another species of bot fly deposits its 
eggs on the hairs of the lips and under the jaw, from 
whence they drop into the food and are swallowed. 
Animals kept in the stable are not subject to bots, 
unless they have run to grass the previous summer. 

The insects resist alike strong acids, alkalies, nar- 
cotics and mineral poisons. When nearly grown 
they may be expelled by giving one drachm of sul- 
phate of copper daily for three days. At the end of 
this time give four drachms of aloes. Eepeat both 
prescriptions at the end of a week, if necessary. 
From what we have stated it may be remembered 
that bots cannot be expelled by strong medicines, 
during the growing state. When mature they let go 
their hold of the stomach and pass off naturally. 

TAPE-WORMS. 

Three species of tape-worm have been found in 
colts, and also in full-grown horses. Eveiy link of 
the tape-worm is a distinct creature and capable of 
propagation. The eggs are found generally in the 
faeces of canine animals. When these are deposited 
on pastures they may be taken with the grass. Prob- 
ably the following is as good a vermifuge for tape- 
worms as any: 

For a full grown horse pour three quarts of water 
upon one pound of quassia chips. When cold strain, 
divide into four doses for the full grown horse. To 
a dose add four ounces of turpentine, blended with 
yolk of egg, to cause it to mix, and add one scruple 
of powdered camphor. Grive a dose each day for 
four days. The proportional dose, according to age 



■4- 



'nin: jf-A-iiMiJEiis' ai'ocii uooii. 



117 




Lumbrlcus or fn- 
testiual worm, 
14 uusal size. 



of animal, of turpeutine and wbicli will apply to the 
other ingredients, is as follows: Colt, a foal, two 
drachms; colt three months old, half an oiuice; colt 
six months, one ounce; colt one year, one ounce and 
a half; colt two years, two ounces; colt three years, 
three ounces; colt four years and upwards, four 
ounces. 

The small intestines of the horse are sometimes 
infested with a large worm (lumbrici) which some- 
times enter the stomach. When pre- 
sent in considerable numbers the 
horse will be found to rub his nose. 
The appetite will be ravenous, and a 
whitish exudation will be found at the 
anus. The best general vermifuge is 
in the following formula: Sulphate 
of iron, one drachm; tartar emetic, 
one drachm; linseed meal, two 
drachms. Mix, form into a ball 
■with molasses and give a dose morning and even- 
ing for a week. At the end of that time give at 
one dose, spirits of turpentine, one ounce ; raw lin- 
seed oil, one pint. If necessary repeat the whole 
formula at the end of three or four weeks. 

PIN-WOEMS. 

The small pin-worms may be ejected in the same 
way, but they lie so low, often in the last bowel near 
the anus, that they are better met with injections. 
The following wiU be a good injection, to be repeated 
every day for a week: Oil of turpeutine, two 
drachms; raw linseed oil, one pint. It will be better 
to aid the injection with a purgative given on the 
fourth day. Form into a ball, with molasses, the 
following: Sulphate of iron, one ounce; aloes, four 
ovmces. The pin-worm is less than one-fourth the 
size of the intestinal worm. 



CHAPTEE XVII. 

COMMON DISEASES AND TKEATMENT. 

SECTIOX I. CONTAGIOUS DISEASES. 

Contagious diseases are those that may be spread 
by the contact of one infected individual with others. 
We have already treated of mange, a parasitic infec- 
tion. The principal contagious diseases to which the 
horse is liable are glanders, bud or button farcy, 
charbon or malignant typhus, and strangles or coU 
distemper. 




GLANDEKS AND FAKCY . 

Either of the two first, glanders or button farcy, 
once estabhshcd, the only thing is to kill, bury 
deeply, and thoroughly disinfect every portion of the 
stable, and to burn all clothing. There is no kiiown 
cure, and the disease being communicated to man is 
more quickly fatal than in the horse. 

TUK TEST FOR GLANDERS. 

The sure test for glanders is shown in the opened 

nostril of the horse, given in the 

cut, showing the ulcerous spots 

on the membrane. The primary 

discharge, early in the disease, is 

a thin, watery flow from one 

nostril; later, while retaining its 

clear appearance, it becomes of 

greater consistency. Then it 

changes to bad pus, from suppu- 
ration. The smell of glanders 

is less pungent than that of 

gleet, but more sickening, and 

it is deadly. When the disease Farcy Buds on inside 

has progressed as we have ofTiiigU. 

shown, it soon terminates in general ulceration and 

death. We have also described the incipient ul- 
ceration in the nostril. If glanders 
is suspected, the state veterinarian, if 
there is one, should be sent for at once. 
If there is none appointed send for 
a thorough veterinarian. Avoid 
quacks and their cures. Tlicre is no 
The same remarks will apply to farcy. 

CHAEBON SPOTTED FEVER OR BIALIGNANT TYPHUS. 

In its malignant foim charbon is infectious. It is 
loathsome and quickly runs its course. Fortunately 
it is rare in the United States. It is supposed to be 
caused by blood poisoning, and usually follows pneu- 
monia, influenza, catarrhal fever, etc. The form 
exhibited in cattle, sheep and swine is more serious 
than in horses and the disease should be treated I)y a 
competent veterinarian. 

STRANGLES OR COLT DISTEMPER. 

In its light form strangles is not seiious, but yields 
kindly to good nursing, warm clothing, hot fomenta- 
tions or poulticing of the parts, with, in addition, an 
ounce of saltpetre in the water daily. Eather scft 
but nourishing food should also be given. In its 
malignant type nursing and supporting the strength 
of the animal are absolutely necessary to success. 




The Sfipondary 
Stage of glan- 
ders. 

cure. 



118 



THE F^VKMIERS' STOCIi BOOK. 



There must in uo case be given purgiug or lowering 
mediciues. In fact the Avhole treatment consists in 
producing and favoring the discharge of the abscess. 
It is the worst possible thmg in itsearJy stages to try 
and "scatter " it. It is apt to result in blood pois- 
oning. 

In the early stages of the disease the animal is 
dull and has a slight cough. TJiere is running from 
the nose and mouth, quickened pulse and rapid 
breathing. In its more alarming type the swelling 
is rapid and serious, with filling of the mouth and 
throat, and often symptoms of strangulation, added 
to great difficulty of breathing, with loud blowing 
and much distress. 

As a stimulant for simple strangles the following 
will be found good: 

Spirits of turpentine, 2 parts. 

Laudanum, 1 part. 

Spirits of camphor, 1 part. 

Apply this three times a day with a brush until 
soreness is produced. In the intervals keep the 




EiRht Tailed Bandase. 

parts warm with flannel held in place by means of 
an eight- tailed bandage. If the swelhng rise kindly 
it may be lanced, when you can plainly determine 
that the pus has formed, by the fluctuating feeling 

under the skin. 
But unless it is 
painful let it break 
itself. If the bow- 
els are costive re- 
lieve with injec- 
tions. (Give vo 
puiy/ativesj. Tep- 
Fastening of the Bandage. jd water or salt 

and water of a temperature of ninety-six degrees 
will do. During convalescence cod liver oil, three 
to four ounces at a dose, twice a day, may be given. 
Or if then there is a tendency to scrofula, give the 
following : 

Cod liver oil, 2 ounces. 

Iodine, 20 grains. 

Shako thoroughly in a pint of new milk and give 

before the food twice a day. If the ulcers are not 

real, and show proud flesh, touch them with lunar 




caustic, or apply powdered burnt alum. Or, if pre- 
ferred, the part may be dressed with the following : 

Iodide of mercury, 1 drachm. 

Lard, 1 oimce. 

Grind thoroughly, spread as a plaster, and apply. 
When the strangles are malignant apply to a compe- 
tent veterinarian, since the comphcations require 
definite knowledge and special treatment. 

SECTION n.^EPU)EJnC DISEASES. 

Epidemic diseases are those pei-vading a wide 
extent of country, the infection being supposed to be 
in the air or due to atmospheric causes. If confined 
to a locality it is said to be epidemic. Influenza, for 
instance, may be endemic, or when spread over an 
extensive region of country it may be epidemic. 

INFLUENZA, PINK-EYE OR CATAEKHAL FEVER. 

The general symptoms are : Weakness and stupid- 
ity; local swelhngs; heat and pain in the limbs: 
loss of appetite; rapid wasting; every part of the 
body is diseased. The following symptoms are some- 
what uncertain: Pendulous head; short breath; 
inflamed membranes ; swollen lips; dry mouth; en- 
larged eyelids; copious tears; sore throat; tucked-up 
flanks; compressed tail ; filled legs; big joints; lame- 
ness and hot feet. Auscultation (hstening at the 
chest) may detect a grating sound at the chest, or a 
rattling or rumbling sound immediately within the 
windpipe. When the last is audible there is always 
a copious discharge. Sometimes one foot is painful; 
purgation has been seen, but constipation is gener- 
ally present, and the horse usually stands throughout 
the disease. Always suspect influenza when it is in 
the neighborhood, and the membranes are yellow or 
inflamed. 

TREATMENT OF INFLUENZA. 

In pink-eye, or epizootic, as it is sometimes called, 
its serious epidemic form, besides the general symp- 
toms noticed, the pulse will be quick and weak — fifty 
to sixty per minute. There will be a short, dry cough 
and hurried breathing.. The pulse later will rise to 
eighty or ninety per minute, the breathing to forty 
or fifty per minute and the temijerature of the body 
will reach to 101 and 105 degrees Fahrenheit. 
Warm clothing, soft, nourishing, cooked food, the 
most careful nursing, and a warm well ventilated 
stable will be worth attending to if you would save 
your horse. 

Every horse in the stable or on the farm is liable 
to be attacked. If possible send for a veteiinarian. 



'i\tiJi: i'-A-IiSI Kits' SXOCIi. liOOIv. 



no 



If not, avoid all depleting medicines. Sustain the 
strength by all possible means. If the bowels refuse 
to move, give injections of warm water or linseed 
oU. Tonics and stimulants are good. A good tonic 
would be: 

Carbonate of ammonia, 2 ounces. 
Powdoreil gentian. 2 ounces. 

Mis with hnsecd meal and molasses into eight 
balls. Give one night and morning. If the cough 
is distressing prepare tlie following: 

Extract of bollacTouna, ^ ounce. 

Powtlcred opium, 2 drachms. 

Powdered camphor, 3 drachms. 

Powdei-ed licorice, 2 ounces. 

Molasses, -J pint. 

Mix thoroughly and smear a spoonful well back on 
the tongue twice or three times a day with a smooth 
wooden spatula. A proper anodyne and soothing 
draught wUl be composed of 

Sweet spirits of ammonia, 2 ounces. 

Solution acetate of ammonia, 2 oiiuccs. 
Extract belladonna, 1 drachm. 

To he given in a pint of water as may seem to be 
needed. 

Only soft, nourishing food should be given, and it 
will be a good plan to dissolve half an ounce of salt- 
petre in a paU of water once a day for drink. If 
necessary this may be increased to an ounce. To 
aUay the cough, sore throat and catarrh give as a 
dose, two or three times a day, the following: 
Iodine, 20 grains. 

Iodide of potassium, 1 drachm. 

Sweet spirits of nitre, 2 oimces. 

Water gruel, 1 pint. 

If good nursing is given, and the air of the stable 
is kept pure (free from stable and animal odors), 
there should be small loss from the epizootic. 
Kecoveiy is sometimes slow, and complicated with 
several local affections. These must be met if they 
occur. All catarrhal diseases and all colds may 
become epidemic. As a rule, however, they are local 
in their character and will be treated as such. The 
series of cuts show the magnified fungus forms found 
in the mucus of a horse with influenza. See Figs., 1, 
2, 3, 4 and 5, jiage 120. The figures relate to specific 
conditions not interesting to the general reader. 

SECTION in. GENERAL DISEASES. 

We propose only to designate some diseases of which 
horse o\vners can understand the symptoms, and 
carry the animal through to a permanent cure. We 
place pneumonia or inflammation of the lungs first, 



and for the reason that simple cases may bo treated ; 
but in this, and indeed every serious disease, a veter- 
inarian shoidd be consulted if there is a competent 
one near. 

INFLAM5UTI0N OF THE LUNGS. 

Wliatever may be the cause of inflammation of the 
lungs, or pneumonia, hard driving and a sudden chill 
after, or any of the various causes that produce it, 
congestion is followed by inflammatiou. The disease 
must be promptly met. The earlier symptoms are 
rapid pulse, seventy or eighty beats per minute, tem- 
perature high, 103 to 10 i or more degrees, according 
to the violence of the attack. The breathing is not 
rapid at first, but as the disease progresses it increases 
ia rapidity. A sure sign of pneumonia is detected 
by applying the ear behind the shoulder (called aus- 
cultation). Healthy lungs give a soft, murmuring 
sound. In pneumonia there will be a fine crackling 
sound, like the indistinct rustling of silk. So also 
when the disease has progressed so as to more or less 
fill the lungs, instead of the resonant sound heard in 
health, upon tapping the chest with the back of the 
hand the sound wUl be dull. These are sure signs 
of pneumonia. 

Professor Williams has given such careful rules of 
action in pneumonia that we reprodu;:e them. They 
are as follows : 

Place the animal in a well ventilated loose box, 
but where the air is not too cold. 

Clothe and wrap the body, extremities and head 
in suitable, but not too heavy cloths. 

Give it as much water as it will drink, adding to 
the water, if there is much fever, about an ounce of 
nitre or 29 or 33 drops of tincture of asonito to the 
bucket full. 

If the bowels are bound, loosen them by injections 
of oil or warm water. 

If there is much Aveakuess, give two drachms each 
of carbonate of ammonia and camphor, in the form 
of a ball, twice daily. 

Let the food be simple, laxative, cooling and nu- 
tritious, as bran, boiled linseed meal, good hay, or 
cooked carrots or turnips. 

If moderate diarrhoea or profuse staling come on 
they are on no account to be checked, as this is an 
effort of nature to throw off the disease. 

If there is great exhaustion, moderate doses of 
T\'hisky may be given, but tlierp is no use of pushing; 
them, unless their good effects are soon seen. 



120 



'IHIi: E^^IiJVIlCRS' STOOIC BOOK. 





MG, 1. 



Fig. 2. 




KG. 5. 





Fig, 3. 



Fig. 4. 



I 



THi: JF^KIMJERS' STOCK BOOK.. 



121 



(A gill of whisky in a pint of water is a moderate 
dose, to be increased to half a pint if necessary.) 

To reduce febrile symptoms iu the early stage of 

the disease, the following will be indicated, repeating 

every two hours until the fever abates : 

Sweet spirits of nitre, 1 oz. 

Solution of acetate of ammonia, G oz. 
Eain water, G oz. 

Later, if there is a strong j)ulse and great oppres- 
sion of the lungs, give every two hours, commencing 
with the least dose, twenty to thirty drops of tincture 
of aconite in water; or, give one or two drachms of 
tincture of veratram in water every two hours. But 
as soon as their depressing influences are noticed in 
the pulse, sweats, trembling and anxious eye, dis- 
continue at once. 

COUGHS, COLDS, CATARRHS, SORE THROAT, ETC. 

All this class of diseases are reUeved by good 
nursing and simple remedies. A cough is one of the 
attendants of all affections of the throat and lungs 
and should be treated accordingly. 

A cold in the head is catarrh. The symptoms are 
sneezing, running at the nose and eyes, with redness 
of the eyes and lining membrane of the nose. There 
is slight fever, weakness and dullness. The dis- 
charge is thin and colorless at first, but later becomes 
yellow. In tlie chronic stage the discharge becomes 
offensive. The remedy is to place the animal in a 
well ventilated stable, and keep warmly clothed iu 
winter, and iu summer free from irritation by flies. 
Give an ounce daily of saltpetre dissolved in the 
drinking water. Good nursing will generally effect 
a cure. As an assistant the following will be useful. 

Extract of l)olla(lonna, 1 drachm. 
Powdered cami:)bor, 1 drachm. 

Mix and make into a ball and give twice a day if 
nccesrsary. 

If the fever runs high give, in half a pint of gruel, 

Spirits of ammonia, 2 drachms. 

Ether, • 2 drachms. 

These remedies should be given each night and 
morning according to the symptoms. If there is a 
sore throat, it may be fomented with warm water, or 
apply a bread and milk poultice with a little mus- 
tard added. 

For the discharge inject into the parts daily, for 
three or four days, of the following: 

Sulphate of zinc, 2 drachms. 

Tepid water, 4 pints. 



As tlie symptoms abate, to improve the appetite, 
make into eight balls with linseed meal, and give one 



ball night and morning of 



•J oz. 



Caii)onate of ammonia, 

Gentian, powdered, 2 oz. 

The injection recommended will be proper also in 

cases of nasal gleet. 

BRONCmriS OR CHRONIC COUGH. 

The cough is at first dry and ringing, but later 
hoarse and loud. The animal is dull and listless, 
often with high pulse. There is thirst, the head is 
carried low and a ropy mucus drops from the mouth. 
As a rule the bowels are constipated and the urine 
high colored. When the disease is likely to prove 
fatal the breathing increases rapidly, a bloody froth 
runs from the mouth, and the animal dies in convul- 
sions. Sustain the animal's condition with good 
care, nursing and soft, nutritious food, so long as he 
can take it. While the cough remains ringing, give 
a full dose of opium, or preferably, say, one-half 
drachm, repeated every four hours until four doses 
have been given. Later, to soothe and relieve the 
cough, give three times a day the following dose, 
made into a ball with linseed meal: 

Carbonate of ammonia, 1 di'achm. 
Powdered camphor, 1 " 

Extract of belladonna, 1 " 

Allay fever with half ounce doses of nitre iu the 
water once or twice daily, or use sweet spirits of 
nitre in the water, say, two ounces, twice or three 
times a day. Believe costiveness by injections of 
linseed oil, or tepid soap-suds. 

CHRONIC COUGH. 

As an external remedy, to be rubbed on the throat 
and windpipe once in ten days, use the following : 

Croton oil, 15 to 20 drops. 

Glycerine, 1 oz. 

Sometimes a chronic cough is relieved by a blister 
on the chest. A fly bhster, however, is not the best 
in this case ; use the following : 

Croton oil, 1 drachm. 

Siilphuric ether, 10 drachms. 
Alcohol, 10 

Apply with light friction, so that it fairly enters the 
skin. 
A chronic cough is sometimes difficult to deal 
with. Hence we give a number of formulas; if one 
fails anotlier may reach the desired end. Prof. 



122 



a-'HJB in^RMlIOriS' STOCIi BOOK. 



William's prescrii^tion, in connection with a blister 
to the breast, is: 

Prussia acid (dilute), 40 to 60 drops. 
Nitre, 1 oz. 

Bi-carbonate of soda, 1 oz. 
"Water, 1 qiiart. 

Give tliis amount twice a day with careful nursing. 
As a good solution to allay the violence of the 
cough, prepare the following: 

Nitre, 4 drachms. 

Powdered opium, 2 drachms. 

Prussic acid (dilute), 1 drachm. 
IVIix in a pint of linseed tea and give half an ordi- 
nary tumbler full three times a day. 

Another good mixture for chronic cough is: 

Powdered camphor, 1 drachm. 

Extract belladonna, 1 drachm. 

Sweet spirits nitre, 2 oz. 

Give in a pint of cold gTuel several times a day. 

It will be found useful in the earlier stages of 
cough and sore throat, especially when there is some 
fever. 

In obstinate cough, give twice a day in a pint of 
rain water or milk, the following: 

Solution of potash, 1 drachm. 

Linseed oil, 2 oz. 

Molasses, 1 oz. 

Or give the following: 

Tar water, J pint. 

Lime Avater, J pint. 

Powdered squills, 1 drachm. 

SOBE THROAT. 

Inflammation of the lining membrane of the upper 
part of tbe throat or Avindpipc is usually accom- 
panied Avith more or less fever, cough and difficulty 
of swallowing. It often runs into dangerous com- 
plications. It is called laryngitis Avheu the larynx is 
affected, or pharyngitis when the pharynx is compli- 
cated, but when one of these organs is affected, the 
other generally is. When the disease has fairly 
taken hold there is difficulty in administering rem- 
edies. Hence the treatment should be prompt to be 
effective. In its acute and severe forms, the disease 
is dangerous. The symptoms are rapid and difficult 
breathing, the inspiration being longer than the res- 
piration; the sound of the breatbing is hoarse; the 
nose is protruded ; the expression of the countenance 
is distressed; the eyes protrude and are watery; the 
coiTgh is hoarse and rasping, the animal stamps his 
feet and is excited ; the ears are cold and there are 
cold sweats on the body and legs. These are aggra- 



vated symptoms. When these appear, the treatment 
must be prompt. Foment the throat with cloths 
Avrung out of hot mustard water. It is better to 
send for a surgeon at once, since strangulation is 
apt to ensue, and tracheotomy, an oi^ening through 
the neck into the windpipe, may have to be per- 
formed, for the insertion of a tube to breathe through. 
The animal may not be able to swallow, and then 
the following, to be smeared on the tongue, will be 
indicated : 

Carbonate of ammonia, 1 drachm. 
PoAvdered camphor, 1 drachm. 

Extract of belladonna, 1 drachm. 
Mix with molasses and lay it well back on the 
tongue from Ume to time. 

Or take : 

Powdered chlorate of lootash, 4 oz. 
PoAvdered guaiacum, 1 oz. 

Molasses, -J jjint. 

Mix, and lay some of it several times a day on the 
tongue Avith a Avooden spatula. 

If the animal can SAvallow, and is feverish, give, 
repeating three or four times a day, the following : 

Powdered ipecac, 1 drachm. 

Solution of acetate of am- 
monia, 1 oz. 
Mix in a pint of cold linseed tea. 

In the lighter attacks, if steaming the nose over a 
bucket of hot water is fought against, soak soft hay 
in boiling water, apply to the throat and fix Avith the 
eight-tailed bandage. The clothing must be warm, 
the legs should be bandaged and stimulated by 
friction, and plenty of gruel should be kept before 
the animal, and changed three times a day at least. 
The food, when the animal wiU eat, should be soft 
and succulent. Roaring, whistling, and various 
chronic complications arise from laryngitis. If 
chronic, the difficulty must be met by palliative 
means only. A useful embrocation for the throat, 
to be rubbed in daily, is: 

Oil of turpentine. 

Solution of ammonia, 

Olive oil, Equal parts of each. 

Mix thoroughly by shaking before using. 

A medicine to be laid on the tongue several times 
a day, is : 



Tincture of myrrh, 
Camphor mixture. 
Honey, 
Stir all thoroughly together. 



2 oz. 
4 oz. 
G oz. 



c> 



UHK F^VRMERS' STOClv HOOK. 



123 



HEAVES, BROKEN WIND OR ASTHMA. 

This is produced by bad food, chronic indigestion 
and a variety of other causes. Chronic, it is incura- 
ble, and the animal must be put only to slow, light 
work. The treatment must be palliative. It is 
caused by the rupture of the small cells of the lungs. 
Mild, recent cases may be cured by turning to grass 
where the animal has access to the rosin weed or 
compass plant or other resinous weeds of the prai- 
ries. 

Dr. Law has been successful in the treatment of 
this disease with the following preparation : 

Fowler's sohition of arsenic, 1 oz. 
Extract of belladouna, 1 draclim. 

Tiuctm'e of ginger, i drachm. 

Use as a drench, mixed in a pint of water, dailj', 
for one or two months. 

ROARING, THICK WIND, WHISTLING. 

These are all incurable, being the result of other 
diseases. 

Thick wind may be improved by giving a ball of 
the following once a day before feeding: 

Powdered nitre, 1 drachm. 

Powdered oj)inm, 1 drachm. 

Powdered camphor, 1 drachm. 

Make into a ball with molasses and linseed meal. . 

The veterinary surgeon would treat many cases 
successfully, where the animal would pay the cost. 

LOCAL INFLAMMATION IN AND AROUND THE MOUTH. 

Dr. Teller, in "Diseases of Live Stock," has 
grouped and presented the following facts and treat- 
ment for various disabilities of a local nature: 

"The general symptoms which indicate that a horse 
has some painful swelling in the mouth are a champ- 
ing of the jaws, a return of his food to the manger 
without swallowing it, and a loss of condition in con- 
sequence. He is restless and uneasy, and sometimes 
there is a dribbling of saliva from the mouth. 

"The principal forms of these inflammations, with 
their proper names and treatment, are as follows: — 
"lampass. 

"An active inflammation of the ridges or fleshy 
bars in the roof of the mouth, generally occurring in 
a young horse while shedding his teeth ; sometimes 
occurring in older ones from overfeeding. 

"The 'bars' swell so much that sometimes they 
project below the level of the nippers, and are so 
tender that all hard and dry food is refused. 




The Barbarous Practice of bum- 
inK the Mouth for Lampcrs. 



"The proper treatment is to scarify the bars with 
a sharp lancet; and should this not reduce the swell- 
ings promptly, they should be touched with the stick 
of nitrate of silver, or swabbed with a strong solution 
every day until they disappear. In this connection 
we here take oc<;asion 
to impress upon horse 
owners never to allow 
burning of the mouth 
of the horse with the 
bit iron, for lampass or 
any inflammation of the 
surfaces. It is brutal 
and practiced only by 
ignorant quacks, or by 
persons misinformed of the true nature of the affec- 
tion. Common sense will show to intelligent men 
that simple inflammation of the bars of the mouth, 
often produced from teething, or local causes con- 
nected with the teeth, is not assisted by the barbar- 
ous practice as shown in the cut. 

"vn^ES. 

"These are chronic enlargements of the glands of 
the lower jaw, encroaching on the cavity of the 
mouth. They are hable to become tender and to 
discharge in the mouth. 

"The treatment is by applying to the skin over 
where the swelling can be felt, an ointment of bin- 
iodide of mercury, one drachm of the biniodide to 
the ounce of lard, repeated daily until a free secre- 
tion from the skin is established. This will nearly 
always disperse them. Or they may be painted with 
tincture of iodine; or a tartar emetic ointment may 
be used, as: — 

Tartar emetic, 2 drachms. 

Olive oil, 1 drachm. 

Lard, 1 oz. 

Rub together the tartar emetic and oil until smooth, 
then add the lard. For a ptistulatiug ointmeut. 

" BARBS AND PAPS. 

"By these and other names are known the swell- 
ings caused by obstructions of the ducts of the sali- 
vary glands. Their position indicates their origin. 

"The treatment is by an incision over the swelling 
with a sharp pointed knife, or by holding a pencil o 
nitrate of silver against it every day for a moment or 
two. The horse should have a moderate dose of a 
laxative medicine (three or four drachms of aloes), 
and his food be changed for a time. 



124 



THE! F^RiviEPis' STOCIi BOOK. 



TENDER AND BLEEDING GUMS. 

"In young and scrofulous, and in quite old horses, 
it is not unusual to find the gums swollen, and to the 
touch sof l, spongy and bleeding easily. Such horses 
have iisually Avide spaces between the teeth, which 
are found to be full of partly decomposed food. 

"As the act of mastication is painful, the animal 
performs it imperfectly, which becomes visible in his 
deteriorated condition, as well as by an inspection 
of his dung, which will consist in part of half 
digested food. The breath is unpleasant and signs 
of indigestion are present. 

"The matter lodged between the teeth should be 
removed every day with water and a properly 
constructed brush; afterward the parts should be 
washed with a solution of chloride of lime (an ounce 
to the pint). A spoonful of the following should 
then be smeared on and around the teeth : 

Powdered chlorate of potash, 2 drachms. 



Honey or molasses. 
Mix. 



J. oz. 



"The space between the teeth can then be filled 
with gutta percha filling. 

"When, however, in very old horses, this condition 

is the result of natural decay of the processes of the 

gums, it can only be alleviated by cleansing the 

teeth and giving soft food of an easily digestible 

character. 

"decayed teeth. 

"The teeth in the horse which are liable to decay 
are the molar or double teeth. The decay may 
attack the crown of the tooth, its neck or its fang. 

"These may be briefly arranged as follows: 

"1. Pain in eating as shown by 'quidding,' that 
is, throwing back from the mouth masses of half 
chewed food. 

"2. Flow of saliva, 'dribbling' or 'slobbering.' 

"3. Swelling of the gum, redness, and pain 
around the diseased tooth. 

"4. Presence of a black spot upon it. 

"5. Sharp pain when the tooth is smartly rapped. 

"5. A fetid, sometimes excessively foul breath. 

DISORDERS OF THE TEETH. 

The only treatment is to remove the decayed tooth. 
Animal dentistry has not as yet gone far in till- 
ing to preserve decayed teeth. It has, indeed, been 
done, the gutta percha filling being used; and there 
are reasons why, in a young and valuable ani- 
mal, it would be far better than extraction; but to 



fUl the teeth properly is a delicate task ; and if done 
improperly, the result is worse than removal. 

The chief objection to extraction is that the cor- 
responding tooth of the opposite jaw increases in 
length and becomes an object of serious annoyance. 
It must be periodically examined ever after, and 
when it encroaches beyond its neighbors it must be 
rasped back to their level. 

TOOTH COUGH. 

" Horses at four years old are very subject to a dis- 
tressing paroxysmal cough. The animal wiU some- 
times cough twenty or thirty times without stopping. 
The sound of the cough is loud, sonorous and pro- 
longed. 

" The cause of this cough is an irritation of the 
mouth, extending to the throat, brought on by the 
cutting of the sixth molar tooth, which is the one 
standing last in the row, and the replacement of the 
third temporary molar by its permanent substitute, 
both of which occur at this age. 

" With the cough there may be associated some 
diarrhoea, indigestion and loss of condition from the 
difficulty in chewing the food properly, and the irri- 
tation it consequently causes. 

" Treatment consists largely in dieting; hay, not 
much bran; grass, if in season. The mouth should 
be washed in some coohug mixture, as : 

1 oz. 
1 pint. 

"Internally, a moderate laxative should be given 
if the bowels are disordered, so as to cleanse them 
from the half masticated food, and a daily dose of 
bicarbonate of soda, say one ounce, in the water." 

INFLAMMATION OF THE BOWELS AND COLIC. 

It is nesessary ta present these diseases together, 
since the symptoms of one must in no event be taken 
for another. These have both been stated so intelli- 
gently by Stonehenge, in " The Horse,' in the Stable 
and in the Field," that we append them: 

INFLAMMATION OF THE BOWELS. PERITONITIS AND ENTER- 
ITIS. 

There are two divisions of the abdominal serous 
sac, one of which lines the walls of the cavity, and 
the other covers the viscera which lie in it. In 
human medicine, when the former is inflamed, the 
disease is termed peritonitis, and when the latter is 
the subject of inflammatory action it is called enter- 
itis. But though in theory this distinction is made, 
in practice it is found that the one seldom exists 



Borax or alum, powdered, 
Water. 



4 



'rjttJ:?: F^KMiCIiS' fcjTOCIv. BOOIC. 



without the other beiug developed to agrenter or less 
extent. Veterinary writers have generally taken the 
nomenclature adopted in human anatomy and path- 
ology, but in regard to the iutlammatious of the how- 
els they define peritonitis as inflammation of the peri- 
toneal or serous coat, and enteritis as iofiammatiou 
of the muscular coat. My own belief is, that dur- 
ing life it is impossible by any known symptoms to 
distinguish the exact locale of any inflammation of 
the bowels but that of their mucous lining, Avhich 
will presently be described, and that wherever the 
actual serous covering of the bowels is involved the 
muscular fibers beneath it will be implicated, but 
that the serious and fatal symptoms manifested in 
such cases are not dependent upon the latter, but 
aro due entirely to the lesions of the serous coat. I 
have examined numberless fatal cases of supposed 
enteritis, and have uniformly found signs of inflam- 
mation of the serous investment, sometimes impli- 
cating the muscular fibers beneath, and often extend- 
ing to the peritoneal lining of the walls of the abdo- 
men, but I have never yet seen marks of inflamma- 
tion in the muscular tissue without their serous cov- 
eiing beiug affected to a much greater extent. I 
believe, therefore, that the distinction is erroneously 
founded, and that, theoretically, the same definition 
should be made of the two diseases as is in use by 
human pathologists, though, practically, this is of 
little importance. There is no well made out inflam- 
mation of muscular tissue (except that of the heart) 
in which the symptoms are so urgent and so rapidly 
followed by a fatal issue as in the latter stages of the 
disease described under the head enteritis. " The 
next stage," says Mr. Percival, "borders on de- 
lirium. The eye accpires a wild, haggard and 
unnatural stare — the pupil dilates — his heedless and 
dreadful throes render approach to him quite peril- 
ous; he is an object not only of compassion but of 
apprehension, and seems fast hurrying to his end — 
when all at once, in the midst of agonizing torments, 
he stands quiet, as though every pain had left him 
and he were going to recover. His breathing be- 
comes tranquilized — his pulse sunk beyond all per- 
ception — his body bedewed with a cold, clammy 
sweat — he is in a tremor from head to foot, and 
about the legs and ears has even a dead-like feel. 
The mouth feels deadly chill — the lip drops pendu- 
lous, and the eye seems unconscious of objects. lu 
fine, death, not recovery is at hand. Mortification 



has seized the inflamed bowel— pain can no longer 
be felt in that which a few minutes ago was the seat 
of the most exquisite suffering. lie again becomes 
convulsed, and in a few more struggles less violent 
than the former he expires." 

In continuation Stonehenge holds : Analogy would 
lead any careful pathologist to suppose that such symp- 
toms as these are due to some lesion of a serous and 
not a muscular tissue, and, as I before remarked, I 
have satisfied myself that such is really the case. I 
have seen lymph, pus and serum effused in seme 
cases of enteritis, and mortification extending to a 
large surface of the peritoneal coat in others, but I 
have never examined a single case without one or the 
other of these morbid results. It may be said that 
so long as the symptoms are correctly described their 
exact seat is of no consequence ; but in this instance 
it is probable that the ordinary definition of enteritis 
as an inflammation of the muscular coat may lead to 
a timid practice in its treatment, which would be 
attended with the worst results. I have no fault to 
find with the usual descriptions of the two diseases, 
or with their ordinary treatment, but I protest 
against the definition which is given of them. 

An examination of the cause of inflammation of 
the bowels is the only means by which the one form 
can be distinguished from the other. If it has been 
brought about from exposure to cold, or from over- 
stimulating medicines given for colic, the probability 
is that the serous covering of the intestines them- 
selves is chiefly involved; while if it has followed 
castration it may generally be concluded that the 
peritoneal lining of the abdominal muscles has taken 
on inflammatory action by an immediate extension 
from the eerous lining of the inguinal canal, which 
IS continuous with it. In each case, however, the 
symptoms are as nearly as may be the same, and 
without knowing the previous history I believe no 
one could distinguish the one disease from the other 
— nor should the treatment vary in any respect. 

The symptoms of peritoneal inflammation vary in 
intensity and in the rapidity of their development, 
but they usually show themselves in the following 
order: At first there is simple loss of appetite, dull- 
ness of eye, and a general uneasiness, which are 
soon followed by a slight rigor or shivering. The 
pulse becomes rapid, but small and wiry, and the 
horse becomes very restless, pawing his litter and 
looking back at his sides in a wistful and anxious 



12G 



THE in^f^RMlERS' STOCK BOOK, 



manner. In the next stage all these signs are aggra- 
vated; the hind legs are used to strike at but not 
tooeh the belly; and the horse lies down, rolls on his 
back and struggles violently. The pnlse becomes 
quicker and harder, but is still small. The belly is 
acutely tender and hard to the touch, the bowels arc 
costive, and the horse is constantly turning round, 
moaning, and regarding his flanks -with the most 
anxious expression of countenance. Next comes on 
the stage so graphically described by Mr. Percival 
in the passage previously quoted, the whole dura- 
tion of the attack being from twelve to forty-eight 
hours in acute cases, and extending to three or four 
days in those which are denominated sub-acute. 

In the treatment of this disease, as in all those 
implicating serous membranes, blood must be taken 
largely, and in a full stream, the quantity usually 
required to make a suitable impression being from 
six to nine quarts. The belly should be fomented 
with very hot water, by two men holding against it 
a doubled blanket, dipped in that fluid, which should 
bo constantly changed, to keep up the temperature. 
The bowels should be back-raked, and the following 
drench should be given every six hours till it oper- 
ates, which should be hastened by injections of warm 
water. 

Take of Linseed oil, 1 pint. 

Laudauiim, 2 ounces. 

If the first bleeding does not give relief in six or 
eight hours it must be repeated to the extent of three 
or four quarts, and at the same time some liquid 
blister may be rubbed into the skin of the abdomen, 
continuing the fomentations, at short intervals, under 
that part, which will hasten its operation. The diet 
should bo confined to thin gruel or bran mashes, and 
no hay should be allowed until the severity of the 
attack has abated. 

ABOUT BLEEDING. 

In this connection we wish to impress the advice 
previously given, that bleeding should not be resorted 
to unless it be that a competent veterinary sur- 
geon cannot be had. It is desperate treatment and 
too often employed without necessity. The object of 
bleeding is to suddenly deplete the system, and re- 
duce blood pressure ; reactionary effects follow, and if 
recovery ensues it is by again building up the system 
by natural means. 

To distinguish inflammation from colic is of the 
highest importance, and for this j)urpose it will be 



necessary to describe the symptoms of the latter dis- 
ease, so as to compare the two together. 

COLIC. 

In this disease there is spasm of the muscular coat 
of the intestines, generally confined to the crecum 
and colon. Various names have been given to its 
different forms, such as the fret, the gripes, spas- 
modic cohc, flatulent colic, etc., but they all display 
the above feature, and are only modifications of it, 
depending upon the cause which has produced it. 
In spasmodic colic, the bowels are not unnaturally 
distended, but in flatulent colic their distension by 
gas brings on the spasm, the muscular fibers being 
stretched to so great an extent as to cause them to 
contract irregularly and with a morbid action. 
Sometimes, when the bowels are very costive, irrita- 
tion is established as an effort of nature to procure 
the dislodgment of the impacted fjecal matters, and 
thus a third cause of the disease is discovered. The 
exact nature and cause are always to be ascertained 
from the history of the case and its symptoms, and 
as the treatment will especially be conducted Avith a 
view to a removal of the cause, they are of the high- 
est importance. The symptoms in aU cases of colic, 
by which it may be distinguished from the last 
described disease, are as follows: In both acute 
pain is manifested by stamping, looking at the 
flanks, and rolling; but in enteritis the pain is con- 
stant, while in colic there are intervals of rest, when 
the horse seems quite easy, and often begins to feed. 
In both the poor animal strikes at his belly; but in 
the former he takes great care not to touch the skin, 
while in the latter (colic) he will often bring the 
blood by bis desperate efforts to get rid of his nnnoy- 
ance. lu enteritis the belly is hot and exquisitely 
tender to the touch, but in colic it is not unnaturally 
warm, and gradual pressure with a broad surface, 
such as thd whole hand, always is readily borne, and 
generally affords relief. The pulse also is little 
affected in colic; and lastly, the attack is very much 
more sudden than in peritoneal inflammation. 

Sucli are the general signs by which a case of 
colic may be distinguished from inflammation of 
the bowels, but beyond this it is necessary to inves- 
tigate whether it is pure spasmodic colic, or produced 
by flatulence, or by an obstruction in the bowels. 

In spasmodic colic all the above symptoms are 
displayed, without any great distension of the abdo- 
men ; and if the history of the case is gone into, it 



4* 



THE: F^KMIEiRS' STOCIi. UOOIC. 



i::: 



will be foiiud that after coming iu heated the horso 
has beeu allowed to drink cold water, or has been 
exposed iu an exhausted state to a draught of air. 

In flatulent colic the abdomen is enormously dis- 
tended; the attack is not so sudden, and the pain is 
not so intense, being rather to be considered, in the 
ayorage of cases, as a high degree of rueasiness, 
occasionally amounting to a sharp pang, than giving 
the idea of agony. In aggravated attacks the dis- 
tension is so enormous as to leave no doubt of the 
nature of the existing cause. Here also the spasms 
are often brought on by drinking cold water while 
the horse is in a heated and exhausted state. 

Where there is a stoppage in the bowels to cause 
the spasm, on qu stioning the groom, it will be found 
that the dung for some days has been hard and in 
small lumps, with occasional patches of mucus upon 
it. In other respects there is little to distinguish 
this variety from the last. 

The treatment must in all cases be conducted on a 
totally different plan to that necessary when inflam- 
mation is present. Bleeding will be of no avail, at 
all events in the early stages, and before the disease 
has gone on, as it sometimes will, into an inflamma 
tory condition. On the other hand, stimulating 
drugs, which would be fatal in enteritis, will here 
generally succeed in causing a return of healthy mus- 
cular action. The disease is indeed similar in its 
essential features to cramp in the muscles of the 
human leg or arm, the only difference being that it 
does not as speedily disappear, because it is impos- 
sible to get at the muscular coat of the intestines, 
and apply the stimulus of friction. 

As soon as a case is clearly made out to be of a 
spasmodic nature, one or other of the following 
drenches should be given, the choice being made in 
proportion to the iutensity of the symptoms: 

1. Sulphuric ether. 1 ounce. 
Lauclanura, 2 ounces. 
Comi^ound decoction of aloes, 5 ounces. 

Mix and give every half hour until relief is 
afforded. 

2. Spirit of turpentine, 4 ounces. 
Linseed oil. 12 ounces. 
Laudanum, IJ ounce. 

Mix and give every hour until the pain ceases. 

3. Aromatic spirit of ammonia, 1 J ounce. 
Laudanum, 2 ounces. 
Tincture of ginger. 1^ ounce. 
Hot ale, 1 quart. 

Mix and give every hoiu\ 




Mark of Puncture in FUitu- 
lant Colic. 



Hot water should also be applied to the abdomen, 
as described under the head of enteritis, and if an 
enema pump is at hand large quantities of water, at 
a temperature of 100^ Fahrenheit, should be injected 
])i'r anitm, until in fact the bowel will hold no more 
without a dangerous amount of force. 

In flatulent colic the same remedies may bo 
employed, but the turpentine mixture is here especi- 
ally beneficial. The use of warm water injections 
will often bring away largo 
volumes of wind, which 
at once affords relief, and 
the attack is cured. Some- 
times, however, the disten- 
sion goes on increasing, 
and the only chance of re- 
covery consists in a jjunc- 
ture of the caecum, as it 
lies high in the right flank, where, according to 
French veterinary writers, it may often be opened 
when greatly distended, without dividing the serous 
covering. The operation, however, should only be 
performed by an experienced hand, as it is one of 
great danger, and a knowledge of the anatomy of 
the parts concerned is required to select the most 
available situation. The point of puncture is indi- 
ated in the cut at the top of the patch (colon). If 
necessary to again puncture, it should not be at the 
former opening. 

The treatment of impaction must be completely a 
posteriori (by injections), for all anterior proceedings 
with aperient medicines will only aggravate the 
spasms. Injection of gallons of warm water, or of 
gruel containing a quart of castor oil and half a pint 
of spirit of turpentine, will sometimes succeed in 
producing a passage, and at the same time the spasm 
may be relieved by the exhibition at the mouth of 
one ounce of laudanum and the same quantity of 
sulphuric ether. If there is any tenderness of the 
abdomen, or the pulse has a tendency to quicken, it 
will be better to resort to bleeding, which alone wdl 
sometimes cause the peristaltic action to be restored 
in a healthy manner. The case, however, requires 
great patience and judgment, and as no great good 
can be effected, it is highly necessary to avoid doing 
harm, which can hardly be avoided if the remedies 
employed are not at once successful. [Except in 
the most extreme cases bleeding should not be 



128 



THE F^VKMiKRS' STOCIi UOOIi. 



resorted to except by advice of a competent veteri- 
narian. ED.] 

Wlien the urgent symptoms of colic in any of its 
forms are relieved, great care must be exercised that 
a relapse does not take place from the use of improper 
food. The water should have the chill taken off, 
and a warm bran mash given, containing in it 
half a feed of bruised oats. Nothing but these at 
moderate intervals, in the shape of food or drink, 
should be allowed for a day or two, and then the 
horse may gradually return to his customary treat- 
ment, avoiding, of course, everything which may 
appear to have contributed to the development of 
colic. 

To still further exhibit the importance of dis- 
tinguishing the symptoms as between inflammation of 
the bowels and colic we give the following tabulation 
from a competent Enghsh authority: 

SYMPTOMS OF COLIC. 

Sudden in its attack. 

Pulse rarely much quickened in the early part of 
the disease, but evidently fuller. 

Legs and ears of the natural temperature. 
Eelief obtained from rubbing the belly. 
Relief obtained from motion. 
Intervals of rest. 
Strength scarcely affected. 

SYMPTOMS OF INFLAMMATION OF THE BOWELS. 

Gradual in its approach, with previous indications 
of fever. 

Pulse very much quickened, but small, and often 
scarcely to be felt. 

Legs and ears cold. 

Belly exceedingly tender, and painful to the touch. 

Motion evidently increases pain. 

Constant pain. 

Eapid and great weakness. 

SCRATCHES, WEED, GEEASE. 

These are names given to denote inflammation of 
the absorbent vessels, known among veterinarians as 
lymphangitis. When the inflammation of the lym- 
phatics, extending to the cellular tissue, becomes 
chronic, it produces permanent effusion and swelling 
of the hmb; sometimes the swelhng extends from 
the hoof to the body, and in some cases the consti- 
tution is seriously impaired. The nostrils are di- 
lated, sweat rolls from the body, abscesses form, 
break internally and run along the skin. In less 




Bad State of Grapes, 
showing Grapes or 
HairyBranches. 



advanced stages the swollen hmb is favored and held 
from the ground, and the inner surface is found 
swollen. There is heat, and tenderness to the touch, 
and often the glands will be greatly raised, swollen 
and lumpy. Simple scratches 
or cracked heels may lead on to 
this. Hence the time to combat 
the disease is in the early stages 
of the malady. 

For cracked heels, if bad, the 
animal must rest, at all events 
till the parts are improved. 
When slight, always wash them 
with tepid water and mild soap, 
upon the animal's return to the 
stable ; dry them thoroughly vvdth 
soft cloth; then dampen them with the following : 

Animal glj'cerine. Half a pint. 

Chloride of zinc, 2 cli-achms. 

Strong solution of oak bark, 1 pint. 

Dissolve the zinc in water, mix, and use three 
times a day. 

Should sloughing and ulceration have commenced, 
forbear all exercise ; allow rest in the stable; give a 
few bran mashes, a little cut grass or similar food to 
open the bowels; but do not take the horse out, even 
for exercise. Ulceration is too irntablc and painful 
and necessitates inaction for its relief. Apply the 
following to the heels: 

Animal glycerine, 
Permanganate of potash. 
Water, 
Mix, and apply six times daUy, 

Or the following : 
Phosphoric acid. 
Creosote, 
Water, 
Mix, and apply six or seven times a day. 

Upon the ulceration being arrested, the last pre- 
scriptions may be discarded, and the first recipe re- 
sorted to; with these, however, it is always well to 
attend to the constitution. A drink, each day, com- 
posed of liqaor arsenicalis, half an ounce; tincture of 
the muriate of iron, one ounce; water half a pint, 
should be given every night. This is upon the 
authority of Mayhew, and is among the best. Even 
upon the slightest attack of grease or scratches, the 
constitutional habit of the horse must be attended to. 
The form should be of such a nature as to keep the 
bowels somewhat loose. Bran mashes, roots, boiled 



2 oz. 
h oz. 
3oz. 



2 oz. 

§oz. 

3 oz. 



r 



THIi: F-A-KMIERS' STOCK JBOOK. 



12U 



food, and fresh, green grass will be indicated. It 
may be necessary even to give a moderate purga- 
tive. If so, four drachms of powdered aloes and one 
drachm of calomel may be used, to be mixed with 
molasses and liusced meal to form a ball, and given 
as one dose. If there is a decided chill of the body, 
the following will be a good stimnlimt: Give one 
and up to two ouuces of tincture of arnica, as the 
case may seem to demand, in a pint of tepid water. 

DECIDED GREASE. 

lu the more serious stages, it may be necessary to 
give a tonic and alterative like the following : 

Liquor arsenicalis, 1 oz. 

Tincture of uiuiiatc of ii-on, 1 i oz. 
Porter or ale, 1 quart. 

Mix. and give oue-lialf at uiglit, and the other half 
next morning. 

In the earlier stages of grease, wash thoroughly 
with castile soap and warm water; dry gently but 
thoroughly with soft cloths, and with a soft paint 
brush rub gently into the inflamed parts to fully 
dampen, but not wet them, of the following: 

Chloride of zine, 30 grains. 
"Water, 1 pint. 

At the end of a quarter of an hour, apply a little 
glycerine over the whole to keep the parts supple ; 
once a day will be sufficient to cleanse, to apply the 
lotion and the glycerine, unless there is considerable 
discharge. If the tilceration continues, increase the 
solution of zinc up to forty, fifty or sixty grains to 
the pint of water. If the fungoid growth is extensive, 
and will not yield to this treatment, a veterinarian 
had better be consulted. In any case it must be re- 
membered that constitutional remedies must be used, 
as indicated, to bring the system into condition before 
the eruption can be cured. 

SECTIOX m. INJURIES AND WOUNDS. 

Injuries are the most common form of disability 
to which horses are subject on the farm. The most 
usual of these are strains, bruises, contusions and 
wounds from sharp instruments. Strains and sprains 
arise from over distention of the muscles and liga- 
ments, causing great pain, often inflammation and 
sometimes permanent lameness. 

Wounds are divided into incised, contused, lacer- 
ated, punctured, and penetrating wounds. The late 
Dr. Dadd has given so accurate an account of the 
several varieties of wounds and their common sense 



treatment that we reproduce the matter according to 

that authority. 

INCISED WOUNDS. 

Incised wounds are those iuflicted by sharp instru- 
ments. On the human body they often heal with- 
out any subsequent inflammation, beyond what nat- 
ure sets up in the restorative process ; but the diffi- 
culty in the horse is, that we can not always keep the 
parts in contact, and therefore it is not so easy to 
unite them. In many cases, after having been at 
the trouble to adjust by sutures the edges of divided 
parts, and when all seems going on favorably, tlic 
animal gets his head round, and tears the wound 
open afresh, so that our labor is all in vain. This 
puts a damper on healing by first intention. There 
are several other difficulties in the way of healing by 
this method, weU known to anatomists. We shall 
just merely refer to the principal one, because it may 
satisfy the reader that sonjc wounds had better not 
be sutured, for they put the subject to a great deal of 
pain for no pui-pose. 

Horses, as Avell as some other animals, have a 
peculiar muscular arrangement under the skin, by 
means of which they can shake oflf flies and other 
foreign bodies; audit is owing to the facility wiih 
which they can jerk or move the skin that we often 
fail in unicing flesh wounds. Other obstacles are to 
be met with, both in relation to the size of the wound 
and as regards its anatomical direction. If the 
wound is seen immediately after infliction, and there 
seems to be the least probability of heahng by first 
intention, examine the 

part. If there be found 
neither dirt nor foreign 
body of any kind, the 
blood had better not be ^ 

. In'errupted Sntures. a, fastened 
washed off; for this is with white thread or silk; I), fas- 

the best heahng mate- ten-d with silvered wire. 
rial in the world. The edges are then to be 
brought together by interrupted sutures, taking 
care not to include the hair between the edges of 
the wound, for that would effectually prevent union. 
Nothing more is needed but to secure the animal so 
that he can not get at it. If he is to be kept in the 
stable, without exercise, for any length of time, he 
liad better be put on half diet. Pure air will not 
hurt him. 

CONTUSED WOUNDS. 

Contused wounds are generally occasioned by 




130 



THE IP^VKMLJERS' STOCIi I300IC. 



hooks, or some blinit body connected with the har- 
ness or -vehicle. They generally leave a gaping 
wound with bruised edges. We have only to re- 
member that nature possesses the power of repairing 
injuries of this kind — of filling up the parts and 
covering them with new skin; all we have to do is, to 
attend, to the general health of the animal, and keep 
the wound in a healthy condition. A usual applica- 
tion and a good one, is the compound tincture of 
myrrh. If the parts assume an unhealthy aspect, a 
charcoal poultice will rectify that. If such can not 
be applied, owing to the situation of the wound, dress 
it with pyroligneous acid. 

LACERATED WOUNDS. 

Lacerated wounds are generally in the form of a 
rent rather than cut, inflicted by the calking of a 
shoe tearing off the integuments and subcellular 
tissue, leaving a sort of triangular flap. In these 
cures we generally employ sutures, and treat them 
the same as incised wounds. 

PUNCTURED WOUNDS. 

Punctured wounds are those inflicted by a pointed 
body, as a nail in the foot, point of a fork, or splinter 




Uninterrupted Sutuxe. 



Suture Needle. 



t 



of wood. These arc the most dangerous kinds of 
wounds, for they are frequently the cause of fistula 
and locked-jaw. In the treatment of punctured 
wounds, first examine by probe or otherwise, and 
remove any foreign body that may be present, and 
then poultice with flax seed, into which stir a small 
quantity of fir balsam. 

PUNCTURE OF THE FOOT. 

la puncture of the foot by nail, instead of plaster- 
ing it with tar, and forcing a tent into the orifice, 
and then covering the sole with leather, as many 
persons are wont to do, have the shoe taken off, 
the foot washed clean, and. a moderately warm poul- 
tice applied, and renew daily, until the suppurative 
stage commences. That once established, we may 
consider the animal safe; for many men, as well as 
animals, have lost their lives from the absorption of 
pus formed in the wound after the external breach 
had healed. 



INJURY TO THE BONE. 

When a bone is injured by the point of a nail, or 
fork, the cure is rather tedious; the primary means, 
however, are the same. The poultices may be fol- 
lowed by astringent injections, as alum water, etc. 
In case of injury to the bone, wc use i^yroligneous 
acid, to be thrown into the wound by means of a 
small syringe. If extensive disease of the bone sets 
in, the services of a veterinary surgeon will be re- 
quired. A very profuse or unhealthy discharge from 
a punctured wound, must be met by constitutional 
remedies. Sulphur and sassafras, to the amount of 
half an ounce each, every other day, to the amount 
of three or four doses, will arrest the morbid phe- 
nomenon. The local remedy in all cases of this 
kind is diluted acetic or pyroligneous acid. 

PENETRATING WOUNDS. 

Penetrating wounds are inflicted by the horns of 
cattle, stakes, shafts, etc., and have to be treated 
according to the nature of the case. A penetrating 
wound of the walls of the abdomen is generally fol- 
lowed by profusion of the intestines; this has to be 
returned; the wound is then closed by strong sutures, 
and the belly must be encircled with a 
long bandage. In such cases, keep the 
bowels soluble with scalded shorts, well 
seasoned with salt, and empty the rec- 
tum occasionally by means of injections. 
A quart of soap-suds or simply water, 
either to be of the temperature of 96 to 
100 degrees of heat. 

SPRAINS. 

In the treatment of sprains rest and quiet is 
necessary. Eeduce the early inflammation by hot 
or cold water fomentations or cooling lotions, as 
the case may seem to reqiiire. If hot water fomen- 
tation is employed it must be continuous until the 
inflammation subsides. Cold water is intended to 
reduce the inflammation by coolness and evapora- 
tion. Cooling lotions have the same tendency. 
After this there must be firm and steady pressure by 
bandages to prevent infiltration of the parts, and if 
stiffness is likely to ensue then counter irritants and 
gentle exercise must be given. 

To return now to remedies in lieu of the hot and 
cold water applications: 

Tincture of arnica, in the proportion of one-half 
an ounce to a pint of water, has a great reputation. 
It has been, however, questioned whether its chief 



THE F^vrtlVIICRS' STOCIC UOOIv. 



131 



value does not lie in the alcohol contained. One of 
the best lotions is: 

Spirits of camphor, 1 ounce. 

Viiiogar. 4 ounces. 

Soft water, 1 pint. 

The iufliimmation being reduced, if stiffness and 
swelling continue, apply the following: 

Mercurial ointment, 2 ounces. 

Cam;;lior, 1 drachm. 

Oil of tar, 4 ounces. 

Linseed oil. 4 ounces. 

Mix as a liniment. 

SHOULDEK LAMENESS. 

For shoulder lameness, when shrinking of the 
muscles is indicated, prepare the following: 

Oil of turpentine, 1 ounce. 

Spii'its of camphor, 2 ounces. 

CALLOUS ENLARGEMENTS. 

For callous enlargements, the results of bruises, 
and for chronic enlargements of the glands, a good 
preparation will be : 

Iodine, 1 ounce. 

Soap liniment, 12 ounces. 

GENER.4L TREATMENT OP WOUNDS. 

Punctured and lacerated wounds bleed less than 
those from a clean cut. The reason is, the shock 
usually takes up the arteries. 

TO CHECK BLEEDING. 

If the blood is in spurts and of a bright red color 
it is arterial blood. The arteries must be found and 
drawn out with the forceps sufficiently, so they may 
be tied with a thread. If the flow is steady and 
dark, holding ice to the part or sponging with cold 
water will check it. If the wound is filled with dirt, 
gravel, etc., it may be cleansed with cold water. 

TO SPONGE AND DRESS A WOUND. 

Do not dab a sponge into the wound. Pour 
water on it and pick out hair, dirt or gravel. Then 
bring the parts together as heretofore directed and 
sew, or confine with strips of plaster, as the case 
may indicate, being careful to leave orifice enough for 
the escape of matter (pus). That is, the stitches 
must not be close together. 

If the wound be an old one, foul, and perhaps 
maggoty, cut away all ragged and dead parts, sprinkle 
with calomel to Idll the maggots, and wash the wound 
by pouring upon it warm water from a height. 
Then swab the whole with the following lotion : 



Carbolic acid. 
Soft water. 



2 drachms. 
1 pint. 



Also lay in and around the wound lint or rags wet 
with the same. Bandage loosely and wet several 
times a day with the lotion until the parts show signs 
of healing. Then remove and treat with compouud 
tincture of myrrh as directed for healthy wounds. 
The foregoing will apply to injuries to all farm ani- 
mals. 

CHAPTER XVin. - 

VARIOUS DISEASES AND TREATMENT. 

SECTION I. — SYJIPTOJIS AND HOW TO KNOW THEJr. 

It is not necessary in presenting symptoms of dis- 
eases that are to be treated by unprofessional prac- 
titioners, to do more than give the general symptoms 
— those easily distinguished, — siuc3 accurate knowl- 
edge is required to follow minute changes in a dis- 
ease, as indicated by changed symptoms. In aoi- 
mals incapable of expressing themselves intelli- 
gently it is only in a general Avay that obscure symp- 
toms are known. Pulse, position, expression of 
countenance, breathing, auscultation, percussion; all 
these are a part of the regular examination, as 
among those that may be understood generally by 
direction. It is practice, however, that perfects the 
senses in detecting these. There are others that 
must be learned by personal examination, under the 
direction of an expert. Hence in the alphabetical 
list of diseases and remedies which we give, and 
in which we foUow Mayhew's English work gener- 
ally, we briefly summarize the principal symptoms, 
and several remedies and appropriate doses to be 
selected from. Diseases that are incurable will be 
so stated; also those that should be treated by a pro- 
fessional veterinarian will be indicated. Incurable 
diseases are rare on the farm. Diseases that can 
only be treated by the professional surgeon arc not 
common. The long list of diseases found in large 
and crowded stables are mostly confined to large 
cities, where veterinary advice may be procured. 
We advise such assistance to be sought when pos- 
sible, and repeat that in those neighborhoods where 
veterinary advice cannot be had, the family physician 
should not disdain to give advice in serious cases. It 
should be needless to remark that the advice ought 
to be as cheerfully paid for as though the patient was 
of the human race. Those properly requiring the 
attendance of the veterinary surgeon Avill be marked 
with a *. Those incurable will be so stated. It is 
often merciful to destroy. In all contagious diseases 
bury deeply, first covering the animal with quick- 



132 



THJEQ in.A.R]yCE:K,S' STOCK BOOK. 



lime. When specific names arc used the reader is 
referred to the glossary for explanation. 

ABCESS OF THE BRAIN. 

Si/niptoms. — Dullness; refusal to feed; a slight 
oozing from a trivial injury upon the skull; prostra- 
tion, and the animal, while on the ground, continues 
knocking tlie head violently against the earth until 
death ensues. 

Death is sure to follow. 

* ABDOMINAL INJURIES. 

Ruptured diaphragm generally produces a soft 
cough; sitting on the haunches or leaning on the 
chest may or may not be present; the countenance 
is haggard. 

Ruptured stomach is characterized by excessive 
colic, followed by tympanitis. 

Intro susception possibly may be relieved by the 
inhalation of a full dose of chloroform; but the 
result is always uncertain. 

Invagination is attended with the greatest possible 
agony. 

Strangulation is not to be distinguished, during 
life, from invagination. 

Calculus causes death by impactment; but how- 
ever different the causes of abdominal injury may be, 
they each produce the greatest agony, which con- 
ceals the other symptoms, and makes aU such 
injuries apparently the same while the life lasts. All 
these are, as a rule, deadly, and should be treated by 
a surgeon. 

* ACITES, OR DROPSY OF THE ABDOMEN. 

Symptoms. — Pulse hard; head pendulous; food 
often spoiled ; membranes pallid ; mouth dry. Pres- 
sure to abdomen elicits a groan; turning in the staU 
calls forth a grunt. Want of spirit; constant lying 
down; restlessness; thirst; loss of appetite; weak- 
ness; thinness; enlarged abdomen ; constipation and 
hide-bound. Small bags depend from the chest and 
belly ; the sheath and one leg sometimes enlarge ; the 
mane breaks off; the tail drops out. Purgation and 
death. 

Treatment. — When the symptoms first appear 
give, night and morning, strychnia, half a grain, 
worked up to one grain; idiode of iron, half a 
drachm, worked up to one drachm and a half; 
extract of belladonna, one scruple; extract of gen- 
tian and powdered quassia, of each a sufficiency; 
apply small blisters, in rapid succession, upon the 



abdomen; but if the effusion is confirmed a cure is 
hopeless. 

ACUTE DYSENTERY. 

Hijtnptoma. — Abdominal pain; violent purgation; 
the feces become discolored, and water fetid; inter- 
mittent pulse; haggard countenance; the position 
characterizes the seat of anguiiih. Perspiration, tym- 
panitis and death. 

Treatment. — Give sulphuric ether, one ounce; 
laudanum, three ounces; liquor potassaj, half an 
ounce, tincture of catechu, one ounce; cold linseed 
tea, one pint. Repeat every fifteen minutes. Cleanse 
the quarters; plait and tie up the tail; inject cold 
linseed tea. The whole of the irritating substance 
must be expelled before improvement can take place. 

* ACUTE GASTRITIS, GENERALLY FROM POISONING. 

Symptoms. — Excessive pain, resembling fury. 

Treatment. — Give, as often and as quickly as pos- 
sible, the following drink: Sulphuric ether and 
laudanum, of each throe ounces; carbonate of mag- 
nesia, soda, or potash, four ounces; gruel, quite cold, 
one quart. Should the pulse be sinking, add to the 
driak carbonate of ammonia, one drachm. If corro- 
sive sublimate is known to be the poison, one dozen 
raw eggs should be blended with each drench. If 
delirium be present, give the medicine as directed for 
tetanus, with the stomach pump. 

* ACUTE LAMINITIS. 

Symptoms. — Flesh quivering; eyes glaring; nostrils 
distended, and breath jerking; flanks tucked up; back 
reached; head erect; mouth closed; hind legs ad- 
vanced under the belly; fore legs pushed forward; 
fore feet resting upon the heels, with constant move- 
ment. 

Treatment. — Put on the sHugs. Soak the feet in 
warm water, in which a portion of alkali is dissolved. 
Cut out the nails from the softened horn. Before 
the shoes are removed give half a drachm of bella- 
donna and fifteen grains of digitalis, and repeat the 
dose every half hour until the symptoms abate. 
Clothe the body; place thin gruel and grass within 
reach; leave men to watch. 

Next morning give sulphuric ether and laudanum, 
of each two ounces, in a pint of water. Should the 
pastern arteries throb, open the veins and place the 
feet in warm water. While the affection lasts, pur- 
sue these measures; it is a bad symptom, though not 
a certain one, if no change for the better takes place 
in five days. 



^ 



TI£K FARIVIKRS' STOCK. BOOK.. 



laa 




* ALBUMINOUS URINE. 

Si/mpto))is. — The logs are cither stretched out or 
the hiuil feet are brought uudcr the body. Strad- 
dhiig gait, aud much difficulty in turning within the 
staU. Some urine being caught, it is thick, aud an- 
swers to certain chemical tests. 

Trtatmeiit. — Give a laxative, and apply mustard to 
the loins. As after-measures, perfect rest, attention 
to diet, and repeated doses of opium. 

APHTH.A. 

Symptoms. — Small swelhng on the lips; larger swell- 
ings upon the tongue. As 
the disease progresses, a 
clear liquid appears in 
each swelling. The blad- 
ders burst, crusts form, 
and the disease disapears. 
^P^*^^- Treatment.— Soft food; 

wash for the mouth: borax,five ounces; honey or 
treacle, two pints; water, one gallon. Mix. In 
severe cases take professional advice. 

BOG SPAVIN. 

A puffy swelling at the front of a,ud at the upper 
part of the hock. This disease is quite distinct from 
true or bone spavin, and not generally serious. 

Treatment. — Pressure, maintained by means of an 
India-rubber bandage. 

BROKEN WIND. 

Si/mptoi)is. — Short, dry, hacking cough ; ravenous ap- 
petite ; insatiable thirst ; flatulence ; food half digested ; 
belly pendulous; coat ragged; aspect dejected. Ees- 
piration is performed by a triple effort; inspiration 
is spasmodic and single; expiration is labored and 
double. The ribs first essay to expel the air from 
the lungs; these failing, the diaphragm and abdom- 
inal muscles take up the action. 

Treatment. — No permanent cure. Belief is possi- 
ble. Never give water before work. Four half pails 
of water to be allowed in twenty-four hours. In each 
draught mingle half an ounce of phosphoric acid or 
half a drachm of sulphuric acid. Eemove the bed 
in the day; muzzle at night; put a lump of rock salt 
and of chalk in the manger. Never drive hard or 
take upon a very long journey. 

BROKEN KNEES. 

Symptoms. — The horse falls ; the knee may only be 
slightly broken, but deeply contused. A slough must 
then take place, aud open joint may result. Or the 
auiuial may fall, and when down be driven forward 




by the impetus of its motion. The knee is cut Ijy 
the fall, and the skin of the knee may be forceil 
back by the onward impulse. This skin will become 
dirty; but the removed integument will fly back on 
the animal's rising, thus forming a kind of bag con- 
taining and couceahng foieign matter. 

Treatment. — Procure a pail of 
milk-warm water and a large 
sponge. Dip the sponge in the 
pail and squeeze out the water 
above the knee. Continue to do 
this, but do not dab or sop the 
wound itself. The water flowing 
over the knee will wash away 
every impurity. Then with a probe 
gently explore the bag. If small, 
make a puncture through the bot- 
tom of the bag; if large, insert a 
setou, and move it night and how to wash a Brok- 
morning until good pus is secreted; en Knee, 

then withdraw the setou. Tic up the horse's head; 
get cold water, to every quart add two ounces of 
tincture of arnica. Dip a sponge into the liquid. 
Squeeze the sponge dry above the joint. Do this 
every half hour for three aud a half days, both by 
day and night. If at the end of that time aU is 
going on well, the head may be released; but 
should the knee enlarge aud become sensitive, 
while the animal refuses to put the foot to the 
ground, withdraw the seton; give no hay, but all 
the oats that will be eaten. If the horse suffeis 
from standing, place in slings; apply arnica lotion 
until a slough takes place; then resort to the chlo- 
ride of zinc lotion, one scruple to the jjint of 
water, and continue to use this. 

BKONCHOCELE. 

Symptom.. — An enlargement on the side of the 
throat. 

Treatment. — Give the following, night aud morn- 
ing: Iodide of potassium, half a drachm; liquorpo- 
tasssB, one drachm; distilled water, half a pint. Also, 
rub into the swelling, iodide of lead, one drachm; 
simple cerate, one ounce. Grind together as an oint- 
ment. 

BRUISE OF THE SOLE. 

Symptom. — Effusion of blood into the horny sole. 
Treatment. — Gut away the stained horn, and shoe 
with leather. 



Vdi 



THE F^KISiBRS' STOCK BOOK. 



* CANKER. 

Symptoms. — Not mucli lameness. The disease 
commences at the cleft of the frog; a liqiiid issues 
from the part, more abnmlaub and disagreeable than 
in thrush; it often exudes from the commissures 
joining the sole to the frog. The horn first bulges 
out, then flakes off, exposing a spongy and soft sub- 
stance (fungoid horn.) This is most abundant 
about the margin of the sole, and upon its surface it 
flakes off. The disease is difficult to eradicate when 
one fore foot is involved. Wlicn all four feet are 
implicated, a cure is all but hopeless, and the treat- 
ment is certain to be slow and vexatious. 

Treatment. — -See that the stable is clean and com- 
fortable, and that the food is of the best; allow liberal 
support; pare off the superficial fungoid horn, and so 
much of the deep seated as can be detached. Apply 
to the diseased parts of the following: Chloride of 
ziac, half an ounce ; flour, four ounces. Put it on the 
foot without water. To the sound hoof apply chlo- 
ride of zinc, four grains; flour, one ounce. Cover 
the sound parts before the cankered horn is dressed; 
tack on the shoe ; pad well and firmly. When places 
appear to be in confirmed health, the following may 
be used: Chloride of zinc, two grains; flour, one 
ounce. At first, dress every second day; after a 
time, every third day, and give exercise as soon as 
possible. 

CAPPED ELBOW. 

Injury to the point of the elbow. See capped 
hock. 

* CAPPED HOCK. 

Si/mjitum. — A round swelling on the point of the 
hock, which, should the cause be repeated, often be- 
comes of great size. 

Treatment.- — If small, hand-rub the tumor con- 
stantly for a few days. Should the capped hock be 
of magnitude, dissect out the enlargement, withoiit 
puncturing it. Remove none of the pendulous skin. 
Tfeat the wound with the lotion of chloride of zinc 
— one grain to the ounce of water — and it will heal 
after some weeks. 

* CAPPED KNEE. * 

Sijmptom. — A soft tumor in front of the knee. 

Treatment. — Draw the skin to one side, and with 
a lancet pierce the lower surface of the tumor. Treat 
the wound as an open joint. 

* CATARACT. 

Si/mptoms. — When partial, shying; if total, white 
pupil and blindness. 



Treatment. — Color the inside of the stable green, 
as cataract, when not total, is sometimes absorl)ed. 

* CHOKING. 

Causes. — Something impacted in the gullet, either 
high up or low down. 

Sijmptoms. — High choke — raised bead; saliva; dis- 
charge from the nostrils; inflamed eyes; haggard 
countenance; audible breathing; the muscles of 
neck tetanic ; the flanks heave ; the fore feet paw and 
stamp ; the hind legs crouch and dance ; perspiration ; 
agony excessive. Low choke — the animal ceases to 
feed; water returns by the nostrils; countenance 
expresses anguish; saliva and nasal discharge; 
labored but seldom noisy breathing ; reached back ; 
tucked up flanks, while the horse stands as though it 
were desirous of elevating the quarters. 

Treatment. — Make haste when high choke is pres- 
ent. Peiiorm tracheotomy, if necessary to relievo 
the breathing; insert thebaUingiron, or, with a hook 
extemporized out of any wire, endeavor to remove tlie 
substance from the throat. If the choking body is 
too firmly lodged to be thus removed, sulphuric ether 
must be inhaled to relax the spasm. Low choke is 
seldom fatal before the expiration of three days. 
Give a quarter of a pint of oil every hour; in the 
intermediate half hours give sulphuric ether, two 
ounces; laudanum, two ounces; water, half a pint; 
and use the probang after every dose of the last 
medicine. Should these be returned, cause chloro- 
form to be inhaled; then insert the probang, and, 
by steady pressure, drive the substance forward. 

After the removal of impactment feed with cau- 
tion. 

CHRONIC DYSENTERY. 

Si/mptoms. — Purging without excitement, always 
upon drinking cold water; violent straining; belly 
enlarges; flesh wastes; bones protrude; skin hide- 
bound; membranes pallid; weakness; perspiration; 
standing in one place for hours. At last the eyes 
assume a sleepy expression ; the head is slowly turned 
toward the flanks ; remains fixed for some minutes ; 
the horse only moves when the bowels are about to 
act; colic; death. 

Treatment. — Give, thrice daily, crude opium, half 
an ounce; liquor potassse, one ounce; chalk, one 
ounce; tincture of allspice, one ounce; alum, half 
an ounce; ale, one quart. Feed lightly; dress fre- 
quently; give a good bed and a roomy box stall. 



I 



■€• 



TH-Ii; F^RjytKrtS' STOCIi BOOIi. 



13.- 



* CHKONIC GASTRITIS. 

Si/i)i]>toins — Irregularity of bowels and a^ipetite; 
paJliil membraues; mouth cold; a dry cough; tainted 
breath; sunken eye; catching respiration; pendulous 
belly; ragged coat, and emaciation. Sweating on 
the slightest exertion; eating wood-work or bricks 
and mortar. 

Treatment. — Give powdered nux vomica, one scru- 
ple; carbonate of potash, one drachm; extract of 
belladonna, half a drachm; extract of gentian and 
powdered quassia, of each a sufficiency. Or, give 
strychnia, balf a grain; bicarbonate of ammonia, cue 
drachm ; extract of belladonna, half a drachm ; sul- 
phate of zinc, half a drachm ; extract of gentian and 
powdered quassia, of each a sufficiency. Give one 
ball night and morning. When these balls seem to 
have lost their power, give half an ounce each of 
liquor arsenicalis and tincture of ipecacuanha, with 
one ounce of muriated tincture of iron and laudanum, 
in a pint of water; damp the food; sprinkle magnesia 
on it. As the strength improves, give sulphuric 
ether, one ounce ; water one pint, daily. Ultimately 
change that for a quart of ale or stout daily . 

CONGESTION IN THE STABLE. 

Si/mptums. — Hanging head ; food not glanced at ; 
blowing ; artery gorged and round ; pulse feeble ; cold 
and partial perspirations; feet cold; eye fixed; hear- 
ing lost; and the attitude motionless. 

Treatmcjit.^Giye immediately two ounces each of 
sulphuric ether and of laudanum in a pint of cold 
water. Give the drink with every caution. In ten 
minutes repeat the medicine, if necessary. Wait 
twenty minutes, and give another drink, if requisite. 
Take away all solid food, and allow gruel for the re- 
mainder of the day. 

CRACKED HEELS. 

Symptoms. — Tliickened skin; cracks; and some- 
times ulceration. 

Treatment. — Wash; dry thoroughly; apply the fol- 
lowing: Animal glycerine, balf a pint; chloride of 
zinc, two drachms; strong solution of oak bark, one 
pint. Mix. If ulceration has commenced, rest the 
horse. Give a few bran mashes or a little cut grass 
to open the bowels. Use the next wash: Animal 
. glycerine, orpbosphoric acid, two ounces; permangan- 
ate of potash, or creosote, half an ounce; water, three 
ounces; apply six times daily. Give a drink each day 
composed of liquor arsenicalis, half an ounce ; tincture 
of muriate of iron, one ounce; water, one pint. 



CURB. 

Causes. — Wrenching the Hmbt by strains, by leap- 
ing, etc. 

Si/mptum.—A bulging out at the posterior of the 
hock, accompanied by heat and pain, often by lame- 
ness. 

'Treatment. — Kest the animal. Put on an India- 
rubber bandage, and under it a folded cloth. Keep 
the cloth wet and cool with cold water. When all 
inflammation has disappeared, blister the hock, 

* CYSTITIS, OR INFLAMMATION OF THE BLADDER. 

Si/inptom.s. — Those common to pain and inflam- 
mation. Urine, however, affords the principal indi- 
cation. At first, it is at intervals jerked forth in 
small quantities. Ultimately it flows forth constantly 
drop by drop. Press the flauk, which, should cys- 
titis be present, caUs forth resistance. 

Treatment. — Give scruple doses aconite, should the 
j)ulse be excited; the same of belladonna, should pain 
be excessive; and calomel with opium, to arrest the 
disease. Place under the belly, by means of a rug, 
a cloth soaked with strong liquor ammonia diluted 
with six times its bulk of water. Or apply a blanket 
dipped into hot water; change when it becomes 
warm. 

* DIABETES INSIPIDUS, OR PROFUSE STALING. 

Sijmptoms. — Weakness; loss of flesh; loss of con- 
dition. 

Treatment. — Do not take from the stable; keep a 
pail of linseed tea in the manger; give no grass or 
hay; groom well. Order a ball composed of iodide 
of iron, one drachm; honey and linseed meal, a suf- 
ficiency. Or a drink consisting of phosphoric acid, 
one ounce; water, one pint. Give the ball daily; the 
drink, at night and at morning. 

* ENTERITIS. 

Sijmptoms. — Dullness; heaviness; picks the food; 
shivers repeatedly; rolling; plunging; kicking, but 
more gently than in spasmodic colic; quickened 
breathing; hot, dry mouth; wiry pulse. Pressure to 
the abdomen gives pain. If the inteslines are very 
hot, all is confirmed. 

Treatment. • — Give aconite in powder, half a drachm ; 
sulphuric ether, three ounces; laudanum, three 
ounces; extract of belladonna, one drachm (rubbed 
down in cold water ; one pint and a half.) As the 
pulse changes, withdraw the aconite; as the pain 
subsides, discontinue the bcl'.adonna. The other in- 
gredients may be diminished as the horse appears to 



'^ 



± 



166 



THIi; 2r^R]VrERS' STOCIi BOOK. 



be more comfortable. Shoukl the pain linger after 
the aclmiuistr.itJou of the eighth drink, apply an am- 
mouical blister. Sprinkle on the tongue, if any 
symptoms declare the disease still lingering, every 
second hour, calomel, half a drachm; opium, one 
drachm. Feed very carefully upon recovery, avoid- 
ing anything purgative or harsh to the bowels. 

EXCORIATED ANGLES OF THE MOUTH. 

Treatment. — Apply the following lotion: Chloride 
of zinc, two scruples; essence of anise seed, two 
drachms; water, two pints. 

FALSE QUAETER. 

Sumptoms.—Eolnmenesa, but weakness of the foot. 
The soft horn of the lamina, beiug exposed, is apt to 
crack. Bleeding ensues. Sometimes granulations 
sprout when the pain and lameness are most acute. 

Treatment. — In cases of crack and granulations, 
treat as is advised for sandcrack. Put on a bar shoe, 
with a clip on each side of the false quarter. Pare 
down the edges of the crack, and ease off the point of 
bearing on the false qiiarter. A piece of gutta-percha, 
fastened over the false quarter, has done good. 

* FARCY AND FARCY BUDS. 

S!/m2)toms. — It is at first inflammation of the super- 
ficial absorbents. Lumps appear on various parts. 
If those lumps are opened, healthy matter is released ; 
but the place soon becomes a foul ulcer, from which 
bunches of fungoid granulations sproiit. From the 
lumps may be traced little cords leading to other 
swellings. The appetite fails, or else it is voracious. 
Matter may be squeezed through the skin. Thirst is 
torturing. At length glanders breaks forth, and the 
animal dies. There is a smaller kind of farcy called 
button-farcy; the smaller sort is the more virulent 
of the two. 

There is no known cure for the disease. Kill and 
disinfect as soon as the animal develops the disease. 

* FISTULOUS WITHERS. 

Sijmptoms. — When first seen, a small, round swell- 
ing appears on the off side. If this is neglected, the 
place enlarges, and numerous holes burst out, which 
are the mouths of so many fistulous pipes. 

Treatment. — In the early stage, lance the tumor 
and divide it. Touch the the interior with lunar 
caustic; keep the wound moist with the chloride of 
zinc lotion, one grain to the ounce of water, and 
cover it with a cloth dipped in a solution of tar. If 
the sinuses are est ihhshed, make one cut to embrace 
as many as possible. Clean out the corruption. 



Scrape or cut off any black or white bone which may 
be exposed. Cover with a cloth, and keep wet with 
the solution of chloride of zinc. Should there exist a 
long sinus leading from the witliers to the elbow, in- 
sert a seton by means of the guarded seton needle. 
This seton should be withdrawn so soon as a stream 
of creamy pus is emitted. 

FUNGOID TUMORS IN THE EYE. 

Symptoms. — BUndness; a yeUow, metalac appear- 
ance to be seen in the eye. 
Treatment. — Of no avail. 

GLANDERS. 

Si/mptoms. — Staring coat; lungs or air-passages 
always affected; flesh fades; glands swell; spirits low; 
appetite bad. A lymphatic gland adheres to the in- 
side of the jaw; the membrane inside the nose 
ulcerates; a slight discharge from one nostril. This 
becomes thicker, and adheres to the margin of the 
nostril, exhibiting white threads and bits of mucus; 
then it changes to a full stream of foul pus; next tbe 
nasal membrane grows dull and dropsical ; the mar- 
gins of the nostrils enlarge; the horse breathes with 
difficulty; the discharge turns discolored and abhor- 
rent; farcy breaks forth, and the animal dies of suffo- 
cation. 

Treatment. — Kill the animal at once, bury deeply, 
and disinfect every thing with which the animal has 
come in contact. 

GUTTA SERENA. 

Si/mptoms. — Fixed dilation of the pupil; a greenish 
hue of the eye; tital blindness. Active ears; rest- 
less nostrils; head erect; high stepping; occasion- 
ally a rough coat in summer and a smooth coat in 
winter. 

Treatment. — No remedy is available. 

* HEJIATURL^, OR BLOODY URINE. 

Sijmptoms. — Discoloration of the fluid. When the 
bleeding is copious, breathing is oppressed; the 
pupils of the eyes are dilated. Pulse is lost; head is 
pendulous; membranes are pale and cold. Lifting 
up the head produces staggering. Back roached; 
flanks tucked up ; legs wide apart. 

Treatment. — Be gentle. Act upon the report given. 
Give acetate of lead, two drachms, in cold water, one 
pint; or, as a ball, if one can be delivered. In a 
quarter of an hour repeat the dose, adding laudanum, 
one ounce, or powdered opium, two drachms. Ee- 
pcat the physic till one ounce of acetate of lead ash 
been given. Leave the horse undisturbed for two 



'rHJH Jf^ItMKIiS' SXOCIC liOOK. 



187 



hours, if the symptoms justify delay. If not, dash 
pailfuls of cold water upon the loins from a height. 
Give copious injections of cold water. Pour half a 
pint of hoiling water upon four drachms of ergot of 
rye. When cold, add laudanum, one ounce, and 
dilute acetic acid, four ounces. Give two of these 
drinks, and two cold enemas, at intervals of twenty 
minutes' duration. Suspend all treatment for eight 
hours, when the measures may be repeated. 

HYDROPHOBIA. 

Si/mptows. — Tiie horse is constantly licking the 
bitten place. A morbid change takes place in the 
appetite. Eager thirst, but inability to drink, or 
spasm at the sound or sight of water is exhibited. 
Nervous excitability; voice and expression of counte- 
nance altered. More rarely the- horse — when taken 
from the stable — appears well. While at work, it 
stops and threatens to fall. Shivers violently, and 
very soon afterward the savage stage commences. 
The latter development consists in the utmost fe- 
rocity, blended with a most mischievous cunning, 
or a malicioiis pleasure in destruction. 

Treatment. — Confiue in a strong place, shoot imme- 
diately and bury. 

LaXATIOX OF THE PATELLA. 

Sijniptoms. — The horse stops short, and has one of 
the hind legs extended backward. A swelling upon 
the outer side. The pasteni is flexed, the head raised; 
and the animal in great pain. 

Treatment. — Get into a shed, and with a rope, one 
end of which has been fixed to the pastern, have the 
leg dragged forward while some one pushes the bone 
into its place. A man should be put to keep the 
bone in its situation for some hours. Give strength- 
ening food, and do not use for six weeks subse- 
quently. 

MALLENDEES AND SALLENDEKS. 

Symptoms. — Scurf upon the seats of flexion; mal- 
lenders occurs at the back of the knee, and sallenders 
at the front of the hock. 

Treatment. — Cleanjicess. Eub the parts with this 
ointment: Animal glycerine, one ounce; mercurial 
ointment, two drachms; powdered camphor, two 
drachms; spermaceti, one ounce. If cracks appear, 
treat as though cracked heels were present. 

* LAMINITIS (sub- acute). 

Symptoms. — First noticed by the manner of going 
upon the heels of the fore feet. 



Treatment. — Get into slings. Ecmove the shoes. 
If costivouess is present open the bowels with soft 
or green food, but do not purge. Allow two drinks 
per day, each consisting of one ounce of sulphuric 
ether and half a pint of water; half-drachm doses of 
belladonna, to allay pain; sound oats crushed, for 
food ; no hay. Stimulants, a quart of brown stout, 
morning and evening may be allowed. 

MEGRIMS. 

Symptoms. — The horse suddenly stops; shakes the 
head; strange stubbornness may be exhibited, fol- 
lowed by a desire to run into dangerous places. 
Then ensues insensibility accompanied by convul- 
sions. 

Treatment. — Give a long rest, and avoid excite- 
ment. An animal subject to megrims is worthless 
and dangerous. 

* NASAL GLEET. 

Symptoms. — Distortion of the face; partial enlarge- 
ment and softening of the facial bones; irregular dis- 
charge of fetid pus from one nostril. The discharge 
IS increased, or brought do^yn by feeding off the 
ground, or by trotting fast. 

Treatment- — Surgical operation, with injection of a 
weak solution of chloride of zinc. Also give daily a 
ball composed of balsam of copaiba, half an ounce; 
powdered cautharides, four grains; cubcbs, a suffi- 
ciency. If the foregoing should affect the urinary 
system, change it for half-drachm doses of extract of 
belladonna, dissolved in a wineglass of water. Give 
these every fourth day, and on such occasions repeat 
the belladonna every hour, until the appetite has been 
destroyed. 

* NAVICULAR DISEASE. 

Symptoms. — Acute lameness; this disappears, but 
may come again in six or nine months. Acute lame- 
ness is then present for a longer time, while the sub- 
sequent soundness is more short. Thus the disease 
progresses, till the horse is lame for life. The pain 
in one foot causes greater stress upon the sound leg, 
and from this cause both feet are ultimately affected. 
The foot is pointed in the stable. The bulk dimin- 
ishes, while the hoof thickens and contracts. The 
horse, when trotting, takes short steps, and upon the 
toe, going groggily. 

Treatment. — Feed liberally upon crushed oats 
Soak the foot every other night in hot water. After- 
ward bandage the leg, fix on tips, and having smeared 
the horn with glycerine, put on a sponge boot. Eest 



T 



138 



THE in^RMIERS' STOCK BOOK. 



i 



very long— six months in the first instance — and then 
give three mouths easy work on soft laud. In bad 
cases resort to neurotomy, but do so upon the second 
attack of lameness; because continued disease dis- 
organizes the internal structures of the hoof, and also 
causes uavicular disease. 

PABTIAL PARALYSIS . 

Sijmptoiii. — One hind leg gets in the way of the 
other, and threatens to throw the animal down. 

Treatment. — A loose box; warm cbthing; good 
grooming; warmth to loins; regulate the bowels with 
mashes and green grass; absolute rest. Give the 
following ball night and morning : Strychnia, half 
a graiu, (gradually work. this medicine up to one 
grain and a haif) ; iodide of iron, one grain; quassia 
powder and treacle, a sufficiency to form the mass. 

PHKENITIS. 

Sijiniitoiii. — Heaviness, succeeded by fury in excess, 
but without any indication of malice. 

Treatment. — Bleed from both jugulars till the ani- 
mal drops. Then j)in up, and give a strong purga- 
tive. Follow this with another blood-letting, i 
necessary, and scruple doses of tobacco; 
half-drachm doses of aconite root; or 
drachm doses of digitalis — whichever s 
Pin throuKii sconest obtained. But Avhichever is 
vein a 'ii^i procured must be infused in a pint of 

twist of liair '^ J- 

to hold it iQ boiling water, and, when cool and 

place. strained, it ought to be given every 

half hour till the animal becomes quiet. The 

probable result, however, is death. And in any 

case the animal is unsafe. 

*PLEUEISY. 

Symptoms. — These are quickly developed. The 
pulse strikes the finger; pain continuous; agony never 
ceases; horse does not feed; body hot; feet cold; 
partial perspirations. Muscles corrugated in places ; 
cough when present, suppressed and dry ; ausculta- 
tion detects a grating sound and a dull murmur at 
the chest. Pressure between the ribs produces great 
pain or makes the animal resentful. The head is 
turned very often toward the side ; the fore foot paws ; 
the breathing is short and jerking. 

Treatment. — Should be active. Place in a loose 
box; bandage the legs; leave the body unclothed. 
Give, every quarter of an hour, a scruple of tinctuie' 
of acouitc in a wineglass of warm water. When 
pulse has softened give, every scsond hour, sulphuric 
ether and laudanum, of each one ounce; water, half 




a pint. Do nothing for the bowels. Place luke- 
warm water witbiu easy reach of the head, and give 
liothing more while the disease rages. After the 
affection subsides, blister throat and chest. If the 
horse is costive, administer enemas; or feed cut 
grass with the other food; and feed carefully tor 
some time. 

*P0LL EVIL. 

Symptoms. — The nose is protruded and the head 
kept as motionless as possible; the animal hangs 
back when it is feeding from the manger. Pressure 
or enforced motion excites resistance. SweUing; the 
swelling bursts in several places, from which exudes a 
foul, fistulous discharge. Pus has been secreted; 
confinement has caused it to decay, while motion 
and fascia have occasioned it to burrow. 

Treatment. — Paint the part lightly -with tincture of 
cantharidcs or acetate of cantharides. Do this daily 
till vesication is produced, then stop. When the swell- 
ing enlarges, open the prominent or soft places. Allow 
the pus to issue ; then cut down on the wound till the 
seat of the disease is gained. Use a proper knife, and 
include as many pipes as possible in one clean cut. All 
others should join this. Empty out all concrete mat- 
ter. Wash the cavity with cold water. Excise all loose 
pieces of tendon and unhealthy flesh. Moisten the 
sore with the chloride of zinc lotion, one grain to the 
ounce, and cover the wound with a cloth dipped in 
the solution of tar. If the disease has burst, still 
include the pipes in one smooth incision ; clean out 
the concrete pus, and treat as has been directed. 
Spare the ligament which lies under the mane; and 
work in a breast-strap after recovery. 

PRURIGO. 

Symptom. — Itchiness. The horse rubs off hair; 
but a dry, corrugated surface is never shown. 

Treatment. — Take away some hay; allow grass; 
give two bran mashes each day till the bowels are 
open. Apply the following: Sulphuric aci.l, one 
part; Avater, ten parts. Or, acetic acid, one part; 
water, seven parts. Drink: Liquor arseuicalis, one 
ounce; tincture of muriate of iron, one ounce and a 
half; water, one pint — half a pint to be given every 
night. Withdraw the drink a week after the disease 
has disappeared, and feed on sound oats, and if the 
horse is weak allow a quart of porter every day. 

PUMICE FOOT. 

Symptoma. — Bulging sole; weak crust; strong bars 
and good frog. 



-f 



'riijb: J? w li m: iG It s ' wrocji. xit^oii.. 



lau 



Treatment. — The only relief possible is afforded by 
a bar sboe of the dish kind, and a leathern sole. 
The constant iise of equal parts of animal glycerine 
ami tar is beneficial to the hoof. 

*PURPURA HEMORRHAGICA OK UNIVERSAL CONGESTION. 

Sijmptoms. — Tlfe attack is sudden. The body, 
head and limbs enlarge; consciousness is partially 
lost. The horse stands, and the breathing is quick- 
ened. Through the skin there exudes serum wiih 
blood. The nostrils and lips enlarge and part cf the 
swollen tongue protrudes from the mouth. The 
appetite is not quite lost, although deglutition is 
ditiicult. Thirst is great. 

Treatment. — Give half an ounce of chloroform in 
a pint of linseed oil, in the first stage. Eepeat the 
dose in half an hour. No amendment following, 
give two ounces of sulphuric ether in one pint of cold 
water. In half an hour repeat the dose if necessary. 
Send for a veterinarian as soon as the first symptoms 
are observed. 

*QUITT0R. 

Causes. — Confined pus from suppurating corn, or 
prick of the sole; matter results, and this issues at 
the coronet, or from injury to the coronet, generat- 
ing pus, and this burrows downward, as it cannot 
pierce the coronary substance. The secretion may 
also penetrate the cartilage, and thus establish sin- 
uses in almost every possible direction. 

Symjitciiis. — The horse is very lame. The animal 
is easier after the quittor has burst. Probe for the 
sinuses. If, after tbe superficial sinuses are treated, 
among the creamy pus there should ajjpear a dark 
speck of albuminous fluid, make sure of another 
sinus, probably working toward the central structures 
of tbe foot. It should be treated by a surgeon. 

RHEUMATISM. 

Symptoms. — Lameness or inability to use the part, 
the horse, when forced to do so, giving expressions 
of severe pain. If the shoulder is affected, the foot 
is not put to the ground, and when the leg is moved 
backward and forward by the hand, great pain is 
evidently experienced. In severe cases there is fever 
with accelerated pulse (70 to 80) accompanied often by 
profuse sweating, and heaving at the flanks, the legs 
remaining warm. After a short time the part swells 
and is excessively tender. 

Treatment. — Copious bleeding, if the horse is pleth- 
oric; indeed, in severe cases it should be carried 



ou tUl the pulse is greatly reduced, and repeated the 
next day, if it returns to its original hardness and 
fullness. The bowels should be acted on as soon as 
it is safe to do so, and if the dung is very hard back- 
raking and clysters should bo used, to accelerate the 
action of the medicine. The best aperient is castor 
oil, of which a pint may bo given with an ounce of 
sweet spirits of nitre. When this has acted, if the 
kidneys are not doing their duty, a quarter of an 
ounce of nitre and a drachm of camx^hor may be 
made into a ball and given twice a day. 

Chronic rheumatism of the muscles is similar in 
its nature to the acute form, but, as its name implies, 
it is more lasting, and of less severity. It often flies 
from one part to another, attacking the ligaments 
and tendons, as well as the muscular fibers. It is 
seldom much under control, and the general health 
should be attended to, rather than a removal of the 
difficulty. In fact, in all cases of rheumatism, 
warmth, good care, careful nursing, and such gentle 
exercise as the animal may be able to take are the key 
to success. 

SANDCRACK. 

Si/i)i.ptums. — Quarter crack occurs on light horses 
upon the inner side of the hoof. It usually com- 
mences at the coronet, goes down the foot, and 
reaches to the laminaj. Toe crack occurs in heavy 
horses in front. From the sensitive laminaj, when 
exposed, fungoid granulations sometimes sprout, 
which, being pinched, produce excessive pain and 
acute lameness. 

Treatment. — Always pare out the crack, so as to 
convert it into a groove. When the crack is partial, 
draw a line with a heated iron above and below the 
fissure. If granulations have sprouted, cleanse the 
wound with chloride of zinc lotion, one grain to the 
ounce of water, and then cut them off. Afterward 
place the foot in a poultice. Subsequently pare down 
the edges of the crack while the horn. is soft. Use 
the lotion frequently. Draw lines from the coronet 
to the crack, so as to cut off communication between 
tbe fissure and the newly- secreted horn. Shoe with 
a bar shoe, having the seat of crack well cased off 
and also clip on either side. If the horse must 
work, lay a jjicce of tow saturated with the lotion 
into the crack; hind the hoof tightly with wax-end. 
Tie over all a strip of cloth, and give this a coat- 
ing of tar. When the horse returns, inspect the 



4^ 



140 






THIfi in-A.IiM:EK,S' STOCK. BOOK. 



part. Wash out all of the grit mth chloride of zinc 
lotion. 

SEEDY TOE. 

Si/inptoin. — A. separation between the crust of the 
coronet and the soft horn of the lamiase, conamencing 
at the toe of the foot. 

Treatment. — -Eemove the shoe. Probe the fissure, 
which mil be exposed. Cut away all the separated 
crust. Until the removed portion has grown again, 
feed liberally, but do not allow labor. 

SIMPLE OPHTHALMIA. 

Si/mptoms. — Tears; closed eyelid; the ball of the 
eye becomes entirely or partially white. 

Treatment. — Remove any foreign body; fasten a 
cloth across the forehead; moisten it witli a decoc- 
tion of poppy-heads to which some tincture of arnica 
has been added. If a small abcess should appear on 
the surface of the eye, open it and bathe with chloride 
of zinc lotion. Should inflammation be excessive, 
puncture eye vein, (the vein running up the side of 
the face) and placo soars favorite food on the ground. 

SITFAST. 

Symptom. — The hard, bare patch is surrounded by 
a circle of ulceration. 

Treatment. — With the knife remove the thickened 
skin. Apply chloride of zinc, one grain; water, one 
ounce, to the wound. Attend to the bowels. Feed 
liberally; exercise well; and give, night and morning, 
liijuor arseuicalis, half an ounce; tincture of muriate 
of iron, three-quarters of an ounce; water, one pint. 
Mix. 

*SPASM0DIG COLIC FEET 53IPES. 

Symptoms. — 1st Stage.— Horse i s feeding; becomes 
uneasy; ceases eating; hind foot is raised to strike 
the belly; fore foot i)aws the pavement; the nose is 
turned toward the fixnk, and an attack of fret is 
recoornized. 2d Stage. — Alternate ease and fits of 
pain; the exemptions grow shorter as the attacks 
become longer; the horse crouches; turns round; 
then becomes erect; pawing, etc., follow; a morbid 
fire now lights up the eyes. 3d Stage. — Pains 
lengthen; action grows more wild; often one foot 
stamps on the ground; does not feed, but stares at 
the abdomen; at last, without warning, leaps up and 
falls violently on the floor; seems relieved; rolls 
about till one leg rests against the wall; should no 
assistance b3 now afforded, the worst consequences 
may be anticipated. 



Treatment. — Place iu a loose box, guarded by 
trusses of straw ranged against the walls. Give one 
ounce each of sulphuric ether and laudanum in a 
pint of cold water, and repeat the dose every ten min- 
utes if the symj)toms do not abate. If no improve- 
ment be observed double the active agents, and at 
the periods stated persevere with the medicine. A 
pint of turpentine dissolved in a quart solution of 
soap, as an enema, has done good. No amendment 
ensuing, dilute some strong liquor ammonia with six 
times its bulk of water, and saturating a cloth with 
the fluid, hold it by means of a horse-rug close to the 
abdomen. It is a blister; but its action must be 
watched or it may dissolve the skin. If, after all, 
tlie symptoms continue, there must be more than 
simj^le colic to contend with. 

*SPAVIN. 

Si/mptom. — Any bony enlargement upon the lower 
and inner side of the hock. Prevents the leg being 
flexed. Hinders the hoof from being turned out- 
ward. Causes the front of the shoe to be worn and 
the toe of the hoof to be rendered blunt by dragging 
the foot along the ground. Leaves the stable limp- 
ing; returns bettered by exercise. 

Treatment.— Yieyf the suspected joint from before, 
from behind, and from either side. Afterward feel 
the hock. Any enlargement upon the seat of disease, 
to be felt or seen, is a spavin. Feed liberally, and 
rest in a stall. When the part is hot and tender, rub 
it with belladonna and opium, one ounce of each to 
an ounce of water. Apply a poultice. Or i)ut 
opium and camphor on the poultice. Or rub the 
spavin with equal parts of chloroform and camjohor- 
ated oil. The heat and pain being relieved, apply 
the following, with friction: Iodide of lead, one 
ounce; simple ointment, eight ounces. Only during 
the earlier stages can it be cured. 

*SPECIFIC OPHTHALJHA. 

Si/mptomf!. — A swollen eyelid; tears; a hard pulse; 
sharp breathing; a staring coat; a clammy mouth; 
the nasal membrane is inflamed or leaden colored ; 
the lid can only be raised when in shadow. The 
ball of eye reddened from the circumference; tlie pupil 
closed; the iris lighter than is natural. The disease 
may change from eye to eye; the duration of any 
visitation is very uncertain ; the attacks may be re- 
peated, and end in the loss of one or both eyes. If 



THii: I'-'^iim:kk,s' stock, hook. 



141 



^_ 



ono cyo only is lost, tlio remainiug eye generally 
streugthcus. 

Treatment — Place in a dark slied. Open the cyo 
vein, and puncture tlie lid if needed; put a cloth 
saturated with cold water over both eyes. If the 
horse is poor, feed well; if fat, support, but do not 
cram; if in condition, lower the food. Sustain upon 
a diet which requires no mastication. Give the fol- 
lowing ball twice daily: Powdered colchicum, two 
drachms, iodide of iron, one drachm; calomel, one 
scruple; make up with extract of gentian. So soon 
as the bull affects the system, change it for liquor 
arsenicahs, three ounces ; muriated tincture of iron, 
five ounces. Give half an ounce in a tumbler of 
water twice daily. See the stable is rendered pure 
before the horse returns to it, since the disease is 
often caused by the fumes of a filthy stable. 

► *SPLINT. 

Si/uiptom. — Any swelling upon the inner and lower 
part of the knee of the fore leg, or any enlargement 
upon the shin-bone of either limb. On the knee 
they are important, as they extend high up. On the 
shin they are to be drea/Ied, as they in 
terfere with the movements of the ten- 
dons. All are painful when growing, 
and in that state generally cause lame- 
ness. The cut shows three serious vari- 
eties of splint ; viz : 

1. A splint involving the bones of the 
knee-joint. 

2. A splint interfering with the action 
of the back sinews. 

3. A small splint situated under the 
tendon of an extensor muscle. 

Treatment. — Foci down the leg. Any 
heat, tenderness, or enlargement is proof of a 
sphnt. If, on the trot, one leg is not fuUy flexed, 
or the horse "dishes" with it, it confirms the 
opinion. Time and liberal food are the best 
means of perfecting them. When they are painful 
poultice, having sprinkled on the surface of the 
application one drachm each of opium and cam- 
phor. Or rub the place with one drachm of chlo- 
roform and two drachms of camphorated oil. Per- 
iosteotomy is sometimes of service. When a 
splint interferes with a tendon, the only chance of 
cure is to open the skin and cut off the splint, after- 
ward treating the wound with a lotion composed of 
chloride of zinc, one grain; water, one ounce. To 




Three spe- 
cimens of 
Splint. 



check the growth of a splint rub it well and fre- 
quently with iodide of lead, one ounce; fimplo oint- 
ment, eight ounces. Periosteotomy should be 
performed by a competent surgeon. The operation 
consists in cutting the periosteum (the membrane 
covering the bone) with a narrow bladed bistouri. 

*8PRAIN OF THE BACK SINEWS. 

Symptoiii. — Gradual heightening of the hind heel. 
'Treatment. — The only possible relief is afforded by 
an operation — "division of the tendons." 

STAGGERS. 

Si/mjitninn. — Excessive thirst; dullness or sleepi- 
ness; snoring; pressing the head against a wall. 
Some animals perish in this state; others commence 
trotting without taking the head from the waU, and 
such generally die, but sometimes recover. Other 
horses quit the sleepy state; the eyes brighten; the 
breath becomes quick. Such animals exhibit the 
greatest possible violence, but without the slightest 
desire for mischief. 

Treatinent. — Allow no water. Give a quart of oil. 
Six hours afterward give another quart of oil, with 
twenty drops of croton oil in it, should no improve- 
ment be noticed. In another six hours, no amend- 
ment being exhibited, give another q.uart of oil, with 
thirty drops of croton oil in it. After a further six 
hours, repeat the first dose, and administer the suc- 
ceeding doses, at the intervals already stated, until 
the appearance changing indicates that the body has 
been relieved. 

Sleepy staggers and mad staggers are different 
stages of the same disorder, for the full development 
of the mad stage no remedies are of the shghtest 
avail. A horse subject to the disease is dangerous 
to ride or drive. 

STEAIX OF THE FLEXOR TENDONS. 

Sijmptnm.s. — The animal goes strangely, not lame. 
The defective action will disappear upon rest, but 
stiffness is aggravated by subsequent labor. Any 
attempt to work the horse induces incurable lame- 
ness or contraction of the tendons. 

Treatment. — Allow several hours to elapse before 
any attempt is made to discover the disease. A 
small swelling, hot, soft and sensitive, may then 
appear. Bind round it a linen bandage, and keep it 
wet with cold water. Have men to sit up bath- 
ing this for the three first nights; afterward apply 
moisture only by day. Allow no exercise. Give 



142 



thk; F^iiiviEiris' stock book. 



four drachms of aloes. Do not turn out, bnt allow 
two feeds of oats each day. Keep in a stall, and do 
not put to work till more than recovered. 

STKINGHALT. 

Si/m />to III. —Binising one hind leg, or one after the 
other, previous to starting. 

Trcatinetit. — No possible treatment can relieve. 

SURFEIT. 

Symptom. — An eruption of round, blunt and nu- 
merous spots. 

Treatment. — If the pulse is not affected the symp- 
tom may disappear in a few hours. Look to the 
food. Take away hay, and allow grass or bran 
mashes. Increase the oats. The following drink 
will be of service: Liquor arsenicalis, one ounce; 
tincture of muriate of iron, one ounce and a half; 
water, one quart. Mix. Give daily, one pint for a 
dose. If the disease is constitutional keep the stable 
aired, and attend to cleanliness. Feed as previously 
directed, and allow bran mashes when the bowels 
are constipated. Administer the drink recommended 
above, night and morning. Clothe warmly ; remove 
from a stall to a loose box. Should the pulse sud- 
denly sink, allow two quarts of porter each day. If 
the appetite fail, give gruel instead of water, and 
feed some cut carrots from the hand. 

* THE TEETH. 

Sijmptoms of TootJiaclie. — Head carried on one side, 
or pressed against the wall ; saliva dribbles from the 
lips; quidding or partial mastication of the food, 
and allowing the morsel to drop from the mouth. 
Appetite capricious ; sometimes spirit is displayed — • 
then the horse is equally dejected. The tooth dies; 
the opposing tooth grows long. The opposite teeth 
become very sharp, from the horse masticating only 
on one side. The long tooth presses upon the gum 
and provokes nasal gleet. If toothache is suspected 
consult a veterinarian. 

* THOROUGH-PIN. 

Symptom. — A rounl tumor going right through 
the leg, and appearing anterior to the point of the 
hock. It is nearly always connected with bog spavin. 

Treatment. — Never attack thorough-pin and bog 

spavin at the same time. Believe the thorough-pin 

first by means of rags, cork, and an India-rubber 

bandage, out so as not to press on the bog spavin. 

If the corks occasion constitutional symptoms, use a 

trass to press upon the thorough-pin, which, being 
destroyed, apply a perfect bandage and wetted cloths 



to the bog spavin. When attempting to cure bog 
spavin, however, continue the remedy to the thor- 
ough-pin, or the cure of one affection may reproduce 
the other. 

* THRUSH. 

Symjdoma. — A foul discharge running from the cleft 
of the frog. This decomposes the horn. The surface 
of the frog becomes ragged, and the interior con- 
verted mto a white powder. The affection does not 
generally lame; but should the horse tread on a roll- 
ing stone, it may fall as though it were shot. 

Treatment. — Pare away the frog till only sound 
horu remains, or until the flesh is exposed. Then 
tack on the shoe and return to a clean stall. Apply 
the chloride of zinc lotion — three grains to the ounce 
of water — to the cleft of the frog by means of some 
tow, wrapped round a small bit of stick. When the 
stench has ceased, a little liquor of lead will perfect 
the cure. For contracted feet pare the frog, and 
every morning dress once with the chloride of zinc 
lotion ; but do not strive to stop the thrush. 

TUMORS. 

These are so various and of such different natures 
that in every case a surgeon should be consulted. 

WARTS. 

There are three kinds of warts. 1. Contained in a 
cuticular sac, and upon this being divided, shells out. 
2. The cartilaginous and vascular. These grow to 
some size and are rough on the surface. They are 
apt to ulcerate. 3. A cuticular case, inclosing a soft 
granular substance. 

When of the first kind slit up and squeeze them 
out. The second kind cut off and apply a heated 
iron to stop the bleeding. The third kind (fully red) 
had better be let alone. 

WINDY COLIC. 

Symptoms. — Uneasiness; pendulous head; cessa- 
tion of feeding; breathing laborious; fidgets; rock- 
ing the body; enlargement of the belly; pawing. 
Standing in one place; sleepy eye; heavy pulse; 
flatulence; the abdomen greatly enlarged. Breath- 
ing very fast; pulse very feeble; blindness; the ani- 
mal walks round and round till it falls and dies. 

Treatment. — Three balls of sulphuret of ammonia, 
two drachms, with extract of gentian and powdered 
quassia, of each a sufficiency, may be given, one 
every half hour. Next, one ounce of chloride of 
potash, dissolved in a pint of cold water, and min- 
gled with sulx:)huric ether ; two ounces should be turned 



THE F^RMlEIia' STOCK BOOK. 



118 



tlowa. In au hour's time, two onuces each of sul- 
phuric ether aucl of laudanum; half au ounce of 
camphorated spirits, one drachm of carbonate of 
am.monia may bo administered. No good effect 
being produced throw up a tobacco-smoke enema. 
As a last resort, procure a stick of brimstone and 
light it. Komain in the stable while it burns, or the 
sulphurous fames may become too powerful for life 
to inhale them. Coutinne this measure for two 
hours; then repeat the remedies previously recom- 
mended. All being fruitless, puncture the abdomen 
witli a trocar or knife as a desperate remedy. Cut 
page 127. 

GENEKAL SPECIFIC TREATMENT OF WOUNDS. 

A lacerated wound is generally accompanied by 
coutusion, but with little hemorrhage. Shock to the 
system is the worst of its primary effects. The dan- 
ger springs from collapse. A slough may probably 
follow. The slough is dangerous in proportion as it 
is tardy. The horse may bleed to death if "the body 
is much debilitated. 

Treatment. — Attend first to the system. Give a 
drink composed of sulphuric ether and laudanum, of 
each one ounce; water, half a pint. Eepeat the 
medicine every quarter of an hour if necessary, or 
till shivering has ceased and the pulse is healthy. A 
poultice, made of one-fourth brewer's yeast, three- 
fourths of any coarse meal; or a lotion, consisting 
of tincture of cantharides, one ounce; chloride of 
zinc, two drachms; water, three pints, may be 
employed. When the slough has fallen apply fre- 
quently a solution of chloride of zinc, one grain to 
the ounce of water; and regulate the food by the 
pulse. 

An incised wound produces little shock. The 
danger is immediate, as the horse may bleed to death. 

Treatment. — Do not move the horse. Dash the 
part with cold water, or direct upon the bleeding sur- 
face a current of wind from the bellows. When the 
bleeding has ceased and the surfaces are sticky, draw 
the edges together with divided sutures. See 
page 129. When the sutures begin to drag cut them 
across. After copious suppuration has been established 
bathe frequently with the solution of chloride of 
zinc, one grain to the ounce of water. 

An abraded wound is generally accompanied by 
grit or dirt forced into the denuded surface. The 
pain is so great the animal may sink from irritation. 

Treatment. — Cleanse, by squeezing water from a 



large spougo above the wound, ns was directed for 
broken knees, and allow suppuration to remove any 
grit that is fixed in the llcsh. Support the body, and 
use the chloride of zinc lotion. 

A punctured wound is dangerous, as the parts 
injured arc liable to motion. On this account those 
above the stiflo are very hazardous. Sinuses form 
from the torn fascia opposing the exit of the pus; 
also because the small hole in the skin generally 
bears no proportion to the internal damage. 

Treatment. — Always enlarge the external opening 
to afford egress to all sloughs and pus. Regulate the 
food by the symptoms, and use the chloride of zinc 
lotion. 

A contused wound, when large, causes more con- 
gealed blood than can be absorbed. This corrupts, 
and a slough must occur or an abscess must form. 
Either generates weakness, produces irritation, and 
may lead to fatal hemorrhage. Or sinuses may 
form. Wherefore, such accidents are not to be 
judged of hastily. 

Treatment. — When the contusion is slight rub the 
part with iodide of lead, one drachm of the salt to an 
ounce of lard. When large divide the skin, every 
eighth inch, the entire length of the swelling. 
Bathe the injury with the chloride of zinc lotion, and 
support the body, as the symptoms demand liberality 
in the matter of food. 

In all wounds gain, if possible, a large depending 
orifice, and cover the denuded surfaces with a rag sat- 
urated with oil of tar, or solution of tar. 

CHAPTER XIX. 

DESIGNATION OF REMEDIES AND PREPARATIONS 

UNDER WHICH THE SEVERAL FOKMUI,AS 

MAY BE ADMiNISTEKED. 

SECTION I. THE COLLECTION OF FORMULAS. 

The collection cf formulas requires careful atten- 
tion, that they may be strictly correct, and appli- 
cable to the necessities of a case. In all cases when 
the farmer or breeder is in doubt, he should, as be- 
fore stated, apply to a veterinarian. If ho be a true 
man he will not find fault with the remedies which 
may have been used, but will proceed to combat the 
special requirements of the case. It is only the 
quack who holds that only the special formulas are 
correct, and the simples of the farmer, or the pre- 
scriptions of the bejt surgeons, here formulated into 
connected shape, of no use. In nine cases out of ten 



14-4 



i^hp: f>vk.m:ek.s' stock book. 



he liaa tims gotten his own kuowletlge, and gcuerallj' 
iu so superliciai a manner as not to bo rehablc. The 
quack is also more liable to be iu error as to the true 
nature of the symptoms than the carefully read 
breeder. In case there is no really good veterina- 
rian near, get the advice of your family physician. 
His advice will be valuable, and the humane physi- 
cian docs not, nowadays, disdain to assist his neigh- 
bors iu the treatment of animal servants when a vet- 
erinarian cannot be had. In fact, many able physi- 
cians now combiue the two branches of the profes- 
sion, both in surgery and medicine. The symptoms 
and medicines in all that follows are to assist iu de- 
termining diseases. 

That the whole matter of the treatment of animals 
may be complete, we have excerpted and edited from 
Stonehenge— who combined a thorough knowledge 
of the horse with practical experience iu diseases — as 
formulated by him from the best authorities, a list, 
proper and apphcable in diseases and injuries. The 
explanations will indicate Avhen they maybe used. 
It will be found a valuable addition to the special 
cases we have treated of. The hst is arranged al- 
phabetically and needs no further introduction. 

SECTION U. ALTKRATIVES. 

This term is not very scientific, but it is in very 
general use, and easily explains its own meaning, 
though the modus operandi of the drugs employed to 
carry it out is not so clear. The object is to replace 
unhealthy action by a healthy one, without resorting 
to any of the distinctly defined remedies, such as 
tonics, stomachics, etc. As a general rule, this class 
of remedies produce their effect by acting slowly but 
steadily on the depuratory organs, as the hver, kid- 
neys and skin. The following may be found useful : 

1. In disordered states of tlio skin — 

Emetic Tartar, 5 oz. 

Powdered Ginger, 3 oz. 

Opium, 1 oz. 

'Syrup enough to form IG balls; one to be given 
every night. 

2. SimiJly cooling — 

Barbadoos Aloes, 1 oz. 

Castile Soap, li oz. 

Ginger, J oz. 

Syrup enough to form 6 balls; one to be given 
every morning. Or, 

3. Barbadoes Aloes, 1^ drachm. 
Emetic Tartar, 2 drachms. 

Castile Soap, 2 drachms. 

Mix. 



4. Alterative IjuU for general u.so— 

Black Sulphuret of Antimony, 2 to 1 draclmis. 
Sulphur, 2 drachms. 

Nitre, 2 drachms. 

Linseed meal and water enough to form a ball. 

5. For generally defective secretions — 

riower.-) of Sulphur, G oz. 

Emetic Tartar, 5 to 8 drachms. 

Corrosive Sublimate, 10 grs. 

Linseed meal mixed with hot water, enough to 
form six balls, one of which may bo given two 
or three times a week. 

6. In debility of stomach — 

Calomel, 
Aloes, 

^^_'.''f^^\"'i,^''5^'' \ of each iu 
powder. 



1 scruple. 
1 drachm. 

1 drachm. 



Gentian Eoot, 
Ginger, 

Castile Soap, 3 drachms. 

Syrup enough to make a ball, which may be given 
twice a week, or every other night. 

SECTION in. ANESTHETICS. 

These either diminish sensation or produce in- 
insensibility to all exiernal impressions, and there- 
fore to pain. They resemble narcotics iu their 
action, and, when taken into the stomach, may 
be considered purely as such. The most certain and 
safe way of administering them is by inhalation, and 
chloroform is the drug now universally employed. 
The modus operandi of the various kinds has never 
yet been satisfactorily explained; and when the com- 
parison is made, as it often is, to the action of intox- 
icating fluids, we are no nearer to it than before. 
With alcoholic fluids, however, the disorder of the 
mental functions is greater in proportion to the in- 
sensibility to pain; and if they are taken in sufficient 
quantities to produce the latter effect, they are 
dangerous to life itself. The action of anaesthetics 
on the horse is very similar to that on mau, and 
should only be administered by a veterinary surgeon. 

ANODYNES', 

sometimes called narcotics, when taken into the 
stomach, pass at once into the blood, and there act 
iu a special manner on the nervous centers. At first 
they exalt the nervous force ; but they soon depress 
it, the second stage coming on the sooner according 
to the increase of the dose. They are given either to 
soothe the general nervous system, or to stop diar- 
rhoea; or sometimes to reheve spasm, as in coHc or 
tetanus. Opium is the chief anodyne used in veter- 
inary medicine, and it may be employed in very large 
doses: 



TH-E FARMERS' STOCK HOOK. 



145 



7. Anodyne drench for eolic— 

Liujccd Oil, 1 piut. 

Oil of Turpentine, 1 to 2 ounces. 

Laudanum, 1 to 2 ounces. 

Mix, a:id give every lioiir till relief is afforded. 
S. Anodyno ball for colic (only useful in mild 
eases) — 

Powdered Opium, i to 2 drachms. 

Castile Soap, 2 drachms. 

Camphor, 2 drachms. 

Ginger, li drachms. 

Make into a ball with licorice powder and treacle, 

and give every hour while the pain lasts. It 

should be kept in a bottle or bladder. 
0. Anodyno ball (ordinary)— 

Opium, i to 1 drachm. 

Castile Soap, 2 to 4 draclims. 

Ginger, 1 to 2 drachms. 

Powdered Anise-seed, i to 1 oz. 

Oil of Caraway Seeds, i drachm. 

Syrup enough to form a ball, to bo dissolved in 

half a pint of warm ale, and given as a drench. 

10. Anodyne drench in supei-purgation, or ordinary 

diari'hoea — 

Gum Arabic, 2 oz. 

Boiling water, 1 junt. 
Dissolve, and then add-- 

Oil of Peppermint, 25 drops. 

Laudanum, J to 1 oz. 
Mix, and give night and morning, if necessary. 

11. In chronic diarrhoea - 
Powdered Chalk and Gum Ara- 
bic, of each, 1 oz. 

Laudanum, . ioz. 

Peppermint Water, 10 oz. 

Mix, and give night and morning. 

ANTACIDS. 

As ibc term implies, these remedies are used to 
neutralize acids, wbether taken into the stomacli to 
au improper extent, or formed therein as products of 
diseases. They are often classed as alteratives, 
when used for the latter purpose. They include the 
alkalies and alkaline earths, but are not much used 
in veterinary medicine. 

SECTION IV. ANTHELMINTICS. 

Drugs which are used to destroy worms receive 
this name in medical literature, when the author is 
wedded to the Greek language. The admirers of 
Latin call them vermifuges, and in English they re- 
ceive the humble name of worm medicines. Their 
action is partly by producing a disagreeable or fatal 
impression on the worm itself, and partly by irritat- 
ing the mucous lining of the bowels, and thus caus- 
ing them to expel their contents. 



12. Worm ball (recoramondod by Mr. Ganigoe) — 
Asaf(ctida, 2 drachms. 
Calomel, li drachms. 
Powdered Savin, 1 1 drachms. 
Oil of Male Fern, M) drops. 

Treacle enough to make a ball, which should be 
given at night, and follov.od by a purge next 
morning. 

13. Mild drench for worm3 — 

Linseed Oil, 1 pint. 

Spirits of Turpeutiiio, 2 drachms. 

Mix and give every morning. 
Anti-spasmodics are medicines which are intended 
to counteract excessive muscular action, called spasm, 
or, in the limbs, cramp. This deranged condition 
depends upon a variety of causes, which are generally 
of an irritating nature ; and its successful treatment 
will often depend upon the employment of remedies 
calculated to remove the cause, rather than directly 
to relieve the effect. It therefore follows that, in 
many cases, the medicines most successful in remov- 
ing spasm will be derived from widely separated di- 
visions of the materia medica, such as aperients, ano- 
dynes, alteratives, stimulants and tonics. It is use- 
less to attempt to give many formulas for their ex- 
hibition ; but there are one or two medicines which 
exercise a peculiar control over spasm, and I shall 
give them without attempting to analyze their mode 
of operation. 

14. In colic — 

Spirits of Turpentine, Si oz. 

Laudanum, IJ oz. 

Barbadoe^ Aloes, 1 oz. 

Powder the aloes, and dissolve the warm water; 
then add the other ingredients, and give as a 
drench. 

15. Clyster in Colic — 

Spirits of Turpentine, G oz. 

Aloes, 2 drachms. 

Dissolve in three quarts of warm water, and stir 
the turpentine well into it. 

16. Anti-spasmodic drench — 

Gin, 4 to G oz. 

Tincture of Capsicum, 2 drachms. 

Laudanum, 3 drachms. 

Warm Water, 1.^ pints. 

Mix, and give as a drench,. Avhen there is no in- 
flammation. 

SECTION V. — APERIENTS. 

Aperients, or purges, are those medicines which 
quicken or increase the evacuations from the bowels, 
varying, however, a good deal in their mode of opera- 
tion. Some act merely by exciting the muscular 



146 



THE IT^vnMlERS' STOCIC BOOK. 



t 



coat of the bowels to contract; others cause an im- 
mense watery discharge, which, as it were, washes 
out the bowels; whilst a third set combine the action 
of the two. The various purges also act upon dif- 
ferent parts of the canal, some stimulating the small 
intestines, whilst others pass through them without 
affecting them, and only act upon the large bowels; 
and others, again, act upon the whole canal. There 
is a third point of difference in purges, depending 
upon their influencing the liver in addition, which 
mercurial purgatives certainly do, as well as rhubarb 
and some others, and which effect is partly due to 
their absorption into the circulation, so that they 
may be made to act, by injecting into the veins, as 
strongly as by actual swallowing, and their subse- 
quent passage into the bowels. Purgatives are like- 
wise classed, according to the degree of their effect, 
into laxatives acting mildly, and drastic purges, or 
cathartics, acting very severely. 

17. Ordinary physic balls— 

Barbadoes Aloes, 3 to 8 draclinis. 

Hard Soap, 4 draclims. 

Ginger, 1 draclims. 

Dissolve in as small a quantity of boiling water as 
will suffice; tlien slowly evaporate to the proper 
consistence, by which means griping is avoided. 

18. A warmer physic ball— 

Barbadoes Aloes, 3 to 8 drachms. 

Carbonate of Soda, J drachm. 

Aromatic Powder, 1 drachm. 

Oil of Caraway 12 drops. 

Dissolve as above, and then add the oil. 

19. Gently laxative ball — 

Barbadoes Aloes, 3 to 5 drachms. 

Rhubarb Powder, 1 to 2 drachms. 

Ginger, 2 drachms. 

Oil of Caraway. 15 drops. 

Mix, and form into a ball, as in No. 17. 

20. Stomachic laxative balls, f or waihy horses— 
Barbadoes Aloes, 3 drachms. 
Ehubarb, 2 drachms. 
Ginger, 1 drachm. 
Cascarilla Powder, 1 drachm. 
Oil of Caraway, 15 drops. 
Carbonate of Soda. IJ drachms. 

Dissolve the aloes as in No. 17, and then add the 
other ingredients. 

21. Purging balls, with calomel— 

Barbadoes Aloes, 3 to 6 drachms. 

Calomel, ito 1 drachm. 

Rhubarb, 1 to 2 drachms. 

Ginger, 4 to 1 drachm. 

Castile Soap, 2 drachms. 

Mix as in No. 17. 



22. Laxative drench — 
Barbadoes Aloes, 
Canella Alba, 

Salt of Tartar, 
Mint Water, 
Mix. 

23. Another laxative drench- 
Castor Oil, 
Barbadoay Aloes, 
Carbonate of Soda, 
Mint Water, 



3 to 4 drachms. 
1 to 2 drachms. 
1 drachm. 
8oz. 



3 to 6 oz. 

3 to 5 drachms. 
2 drachms. 
8 oz. 



Mix, by dissolving the aloes in the mint water by 
the aid of heat, and then adding the other 
ingredients. 

24. A mild opening drench — 

^ Castor Oil, 4 oz. 

Epsom Salts, 3 to 5 oz. 

Gruel, 2 pints. 

Mix. 

25. A very mild laxative — 

Castor Oil. 4 oz. 

Linseed Oil, 4 oz. 

Warm Water or Gruel, 1 joint. 

Mix. 

26. Used in the staggers — 

Barbadoes Aloes, 4 to G drachms. 

Common Salt, 6 oz. 

Flour of Mustard, 1 oz. 

Water, 2 pints. 

Mix. 

27. A gently cooling drench in slight attacks of 
cold — 

Epsom Salts, G to 8 oz. 

Whey, 2 pints. 

Mix. 

28. Purgative clyster — 

Common Salt, 4 to 8 oz. 

Warm Water, 8 to IG pints. 

SECTION VI.- -ASTRINGENTS 

appear to produce contraction on all living animal 
tissues with which they come in contact, whether in 
the interior or on the exterior of the body; and 
whether immediately applied or by absorption into 
the circulation. But great doubt exists as to the 
exact mode in which they act; and, as in many other 
cases, we are obliged to content ourselves with their 
effects, and to prescribe them empirically. They arc 
divided into stringents administered by the mouth, 
and those applied locally to external ulcerated or 
wounded surfaces. 

29. For bloody urine — 

Powdered Catechu, i oz. 

Alum, . i oz. 

Cascarilla Bark in Powder, 1 to 2 drachms. 

Liquorice powder and treacle, enough to form a 
ball, to be given twice a day. 



I 



THK L^-A-KMKRS' STOCK EOOK, 



147 



30. For diabetes — 

Opium, 4 draclim. 

Giiigor, powtlorcd, 2 draelmis. 

Oak Bark, powdered, 1 oz. 
Alnin, as imich as the tea will dissolve. 

Camomile Tea 1 pint. 
Mix lor a drench. 

31. External astringent powders for ulcerated :v 

faces — 
Powdered Alum, 1 oz. 

Armenian Bole, 1 oz. 

Mix. 



32. White Vitriol, 


4 oz. 


Oxide of Zinc, 


1 oz. 


Mix. 




33. Astringent Lotion — 




Gimlard Extract, 


2 to 3 drachms 


Water, 


i pint. 


Jlix. 




:> I. Sulphate of copper, 


1 to 2 drachms 


Water, 


ipint. 


Mix. 





35. Astringent ointment for sore heels — 

A?etate of Lead, 1 drachm. 

Lard, 1 oz. 

Mix. 

3G. Another for the same — 

Nitrate of silver, powdered, ^ drachm. 

Goulard Extract, 1 drachm. 

Lard, 1 oz. 

Mix, and u3d a very small portion every night — 

SECTIOX Vn. BLISTEH 03 VESICANTS. 

Blisters are applications which inflame the skin, 
aud produce a secretion of serum between the cutis 
and cuticle, by which the latter is raised in the 
form of small bladders; but in consequence of the 
presence of the hair, these are very imperfectly seen 
in the horse. They consist of two kinds — one, used 
for the sake of counter-irritation, by ■which the orig- 
inal disease is lessened, in consequence of the estab- 
lishment of this irritation at a short distance from it; 
the other, commonly called "sweating" in veterinary 
surgery, by which a discharge is obtained from the 
vessels of the part itself, which are in that way re- 
lieved and unloaded ; there is also a subsequent proc- 
ess of absorption in consequence of the peculiar 
stimulus applied. 

37. Mild Blister ointment ( counter-irritant) — 
Hog's lard, 4 oz. 

Venice Turpentine, 1 oz. 

Powdered Cantharides, 6 drachms. 

Mix and spread. 



38. Stronger blister ointment (counter-irritant) 
Spirits of Turpentine, 1 oz. 
Sulphuric Acid, by measure, 2 drachms. 

Mix carefully in an open place, and add — 
Hog's Lai'd, 4 oz. 

Powdei'od Cantharides, 1 oz. 

Mix and spread. 

39. Very strong blister (counter-irritant) — 
Strong Mercurial Ointment, 4 oz. 
Oil of Origanum, ^ oz. 
Finely i^owdcrcd Eaphorbium, 3 drachms. 
Powdered Cantharides, ^ oz. 

Mix and spread. 

40. Rapidly acting bliiter (counter-irritant)— 
Best Flour of Mustard, 8 oz. 

Made into a paste witli water. 

Add Oil of Turpentine 2 oz. 

Strong Liquor of Ammonia, 1 oz. 

Tills is to be well rubbed into the chest, belly or 
back, in cases of acute inflammation. 

41. Sweating blister — 

Strong Mercurial Ointment, 2 oz. 

Oil of Origanum, 2 drachms. 

Corrosive Sublimate, 2 drachms. 

Cantharides, powdered, 3 drachms. 
Mix, and rub in Avith the hand. 

42. Strong sweating blister, for s::)lints, ring-bones, 

spavins, etc. — 
Biniodide of Mercury, 1 to 1 -J drachm. 

Lard, 1 oz. 

To be well rubbed into the legs after cutting the 
hair short; and followed, by the daily use of ar- 
nica, in the shape of a wash, as follows, which 
is to be painted on with a brush: 
Tincture of Arnica, 1 oz. 

Water, 12 to 15 oz. 

Mix. 

43. Liquid sweating blisters — 
Cantharides, 1 oz. 
Spirits of Turpentine, 2 oz. 
Methylated Spirit of Wine, 1 pint. 

Mix, and digest for a fortnight; then strain. 

44. Powdered Cantharides, 1 oz. 
Commercial Pyroligneous Acid, 1 jDint. 

Mix, and digest for a fortnight; then strain. 

SECTION Vni. CAUSTICS, OR CAUTERIES. 

Caustics arc substances which burn away the liv- 
ing tissues of the body, by the decomposition of their 
elements. They are of two kinds, viz. : first, the 
actual cautery, consisting in the application of the 
burning iron, and called firing; and, secondly, the 
potential cautery, by means of the powers of the 
mineral caustics, such as potassa fusa, lunar-caustic, 
corrosive sublimate, etc. 



T 



148 



THE IPA-RMlEirtS' STOCK BOOK. 



The following arc the ordinary chemical applica- 
tions used as potential cauteries : 

45. Fused po'ass, difficult to manage, because it 
runs about in all directions, and little used in 
veterinary medicine. 

46. Liinar caustic, or nitrate of silver, very valuable 
to the veterinary surgeon, and coiistantly used to 
apply to profuse granulations. 

47. Sulpliate of copper, almost equally useful, but 
not as strong as lunar caustic; it may be Avell 
rublied into all liigli granulations, as in broken 
knees, and similar growths. 

48. Corrosive sublimate in powder, which acts 
most energetically upon warty growths, but 
should be used with great care and discretion. It 
may safely be applied to small surfaces, but not 
without a regular practitioner to large ones. It 
should be washed ofif after remaining on a few 
minutes. 

49. Yellow ointment is not so strong as corrosive 
sublimate, and may be used with more freedom. 
It will generally remove warty growths, by pick- 
ing off their heads and rubbing it in. 

50. Muriate of Antimony, called butter of anti- 
mony; a strong but rather unmanageable caiistic, 
and used either by itself or mixed with more or 
less water. 

51. Chloride of zinc is a most powerful caustic. It 
may be used in old sinuses in solution, seven 
drachms in a pint of water. 

Milder caustics: 

52. Verdigris, either in powaer or mixed with lard 
as an ointment, in the proportion of 1 to 3. 

53. Red precipitate, mixed and applied as in 52. 

54. Burnt alum, used dry in powder. 

55. Powdered white sugar. 
Mild liquid caustics: 

56. Solution of nitrate of silver, 5 to 15 gi'ains to 
the ounce of distilled water. 

57. Solution of blue vitriol, of about double the 
above strength. 

58. Chloride of zinc, 1 to 3 grains to the ounce of 
water. 

SECTION IX. CHAEGES 

are adhesive plasters which are spread while hot on 
the legs, and at once covered Avith short tow, so as to 
form a strong and unyielding support while the horse 
is at grass. 

59. Ordinary charges- 
Burgundy Pitch, 4 oz, 
Barbadoes Tar, 6 oz. 
Bee.swax, 2 oz. 
Eed Lead, 4 oz. 

The three first are to be melted together, and after- 
ward the lard is to be added. The mixture is to 



be kept constantly stirred until sufficiently cold 
to bo applied. If too stiff (which will depend 
upon the weather), it may be softened by the ad- 
dition of a little lard or oil. 



2 oz. 

J. 



60. Arnica charge — 
Canada Balsam, 
Powdered Arnica Leaves, ^ oz. 

The balsam to be melted and worked up with the 
leaves, adding spirits of turpentine if necessary. 
When thoroughly mixed, to be well rubbed into 
the whole leg, in a thin layer, and to be covered 
over with the charge No. 59, Avhich Avill set on its 
outside and act as a bandage, Avhile the arnica is 
a restorative to the weakened vessels. This is an 
excellent application. 

SECTION X. CLYSTERS, OR ENEMATA. 

Clysters are intended either to relieve obstruction 
or spasm of the bowels, and are of great service when 
properly applied. They may be made of warm 
water or gruel, of which some quarts will be required 
in colic. They should be thrown up with the proper 
syringe, provided with valves and a flexible tube. 

For the turpentine clyster in colic, see anti-spas- 
modics. 

Aperient clysters, see aperients. 

61. Anodyne clyster in diarrhoea — 
Starch, made as for washing, 1 quart. 
Powdered Opium, 2 drachms. 

The opium is to be boiled in water, and added to 
the starch. 



SECTION XI. 



-CORDIALS 



are medicines which act as temporary stimulants to 
the whole system, and especially to the stomach. 
They augment the strength and spirits when de- 
pressed, as after over-exertion in work. 

62. Cordial balls- 
Powdered Caraway Seeds, 6 drachms. 
Ginger, 2 drachms. 
Oil of Cloves, 20 drops. 

Treacle enough to make into a ball- - 

6 drachms. 
2 drachms. 
1 drachm. 
20 drops. 



63. Powdered Anise-seed, 
Powdered Cardamons, 
Powdered Cassia, 
Oil of Caraway, 



Mix with treacle into a ball. 

64. Cordial drench — 

A quart of good ale warmed, and with plenty of 
grated ginger. 

55. Cordial and expectorant — 

PoAvdered Anise-seed, i oz. 

PoAvdered Squill. 1 drachm. 

Powdered Myrrh, 1|^ drachm. 

Balsam of Peru, enough to form a ball. 



t 



^ 



'rmc iH'^ii AiKiiS' s'rocii liooii.. 



± 



14'J 



GO. Liqnorico Powder, ^ oz. 

Gum Aiiiiiiouiacum, 3 drachms. 

Balsuin ol Toln, li drachm. 

Powdered .S(|uill. 1 drachm. 

Linseed meal and boiling water, enough to form 
into u mass. 

SECTION XII. DEiMULCENTS 

are used for the »?urposo of sootbiug initations of 
the bowels, kidneys or bladder; in the two last cases 
by tlieir effect upon the secretion of urine. 

67. Demulcent drench- 
Gum Ai-abic, h oz. 
Water, 1 i)int. 

Dissolve and give as a drench night and morning, 
or mixed with a mash. 

68. Linseed, 4 oz. 
Water, 1 quart. 

Sinnuer till a strong and thick decoction is obtained, 
and give as above. 

69. Marshmallow drench — 

Marshmallows, A double hand- 

ful. 
Water, 1 quart. 

Simmer, as in No. 68, and use in the same way. 

SECTION Xm. — DIAPHORETICS 

have a special action on the skin, increasing the 
perspiration sometimes to an enormous extent. 

70. Ordinary diaphoretic drench — 
Solution of Acetate of Ammonia, .3 to 4 oz. 
Laudanum, 1 oz. 

Mix, and give at night. Or, 

71. Solution of Ace 'ate of Ammonia, 2 oz. 
Spirit of Nitrous ^ther, 2 oz. 

Mix, and give as above. 

72. In hide-bound — 

Emetic Tartar, IJ drachm. 

Camphor, 4 drachm. 

Ginger, 2 drachms. 

Opium, I drachm. 

Oil of Caraway, 15 drops. 

Linseed meal and boiling water, to form a ball, which 
may be given twice or thrice a wjek. 

73. In hide-bound (but not so efficacious) — 
Antimonial Powder, 2 drachms. 
Ginger, 1 drachm. 
Powdered Caraways, 6 drachms. 
Oil of Anise-seed, 20 drops. 

Mix as above. 

These remedies require moderate exercise in cloth- 
ing to bring out their effects, after which the horse 
should be whisped till quite dry. 

SECTION XIV. DIGESTIVES. 

Digestives arc applications which promote suppura- 
tion, and the healing of wounds or ulcers. 



74. Digestive ointment- 
Eed Precipitate, 
Venice Turpentine, 
Beeswax, 
Hog's Lard, 



'J oz. 

y oz. 

1 oz. 
4 oz. 



Melt the three last ingredients over a slow lire, anil 
when nearly cold stir in the powder. 

SECTION XV. DIUIiETICS. 

Diuretics arc medicines which promote the secre- 
tion aud dischiirge of urine, the effect being produced 
in a different manner by differeut mediciues; some 
acting directly upon the kidneys by sympathy Avith 
the stomach, while others are taken up by the blood- 
vessels, and in their elimination from the blood 
cause an extra secretion of the urine. In either 
case their effect is to diminish the watery part of the 
blood, and thus promote the absorption of fluid 
effused into any of the cavities, or into the cellular 
membrane in the various forms of dropsy. 

75. Stimulating diuretic ball — 
Powdered Eesin, 
Sal Primelle, 
Castile Soap, 
Oil of Juniper, 
Mix. 

76. A more cooling diuretic ball — 
Powdered Nitre, 
Camphor, 
Juniper Berries, 
Soap, 

Mix, adding linseed meal enough to form a ball. 

77. Diuretic powder for a mash — 
Nitre, 
K sin. 

Mix. 

78. Another more active powder - 
Nitre, 
Camphor, 

Mix. 

SECTION XVI. EMBROCATIONS. 

Embrocations or liniments are stimulating or se- 
dative external applications, intended to reduce the 
pain and inflammation of internal parts when rubbed 
into the skin with the hand. 

79. Mustard embrocation — 

Best Flour of Mustard, 6 oz. 

Liquor of Ammonia, 1^ oz. 

Oil of Turpentine, 14 oz. 
Mix with sufficient water to form a thin paste. 

80. Stimulating embrocation — 
Canqjhor, 3 oz. 
Oil of Turpentine, 1^ oz. 
Spirit of Wine, IJ oz. 

Mix. • 



3 drachms. 
3 drachms. 
3 drachms. 
1 drachm. 



i to 1 oz. 
1 drachm. 
1 drachm. 
3 drachms. 



4 to g oz. 
4 to f oz ■ 



6 drachms, 
li drachm. 



«» 



150 



THIE; FURTHERS' STOCK. BOOK, 



81. Swoatinj? ombrocation for wintlgnlls, etc. — 

2 oz. 



2 drachms. 
1 oz. 



2 oz. 
1 oz. 
i oz. 
ioz. 



Stroiifjf Morcuriai Ointment, 
Cami)hor, 
Oil of Rosemary, 
Oil of Turpentine, 
Mix. 

82. Another, but stronger — 
Strong Merciirial Ointment, 
Oil of Bay, 
Oil of Organum, 
Powdered Cantharides, 

Mix. 

83. A most active sweating embrocation — 
Biniodide of Mercury, i to 1 drachm. 
Powdered Arnica Leaves, 1 drachm. 
Soap Liniment, 2 oz. 

Mix. 

fiECTION XVII. EMULSIONS. 

When oily matters have their globules broken 
down by friction with mucilaginous substances, such 
as gum arabic or yolk of egg, they are called emul- 
sions, and arc specially useful in soothing irritation 
of the mucous membrane, of the trachea, and bronchi. 

84. Simple emulsion — 

Linseed Oil, 2 oz. 

Honey, 3 oz. 

Soft Water, 1 pint. 

Subcarbonate of Potass, 1 drachm. 

Dissolve the honey and potass in the water; then add 
the linseed oil by degrees in a large mortar, when 
it should assume a milky appearance. It may be 
given night and morning. 

85. Another more active emulsion — 
Simple Emulsion, No. 84, 
Camphor, 
Opium, in powder. 
Oil of Anise-seed, 

Hub the three last ingredients together in a mortar 
with some white sugar; then add the emulsion by 
degrees. 

SECTION XVin. — EXPEGTOKANTS. 

Expectorants excite or promote a discharge of 
mucus from the lining membrane of the bronchial 
tubes, thereby relieving inflammation and allaying 
cough. 

-86. Expectorant ball in ordinary cough without 
inflammation- 
Gum Ammoaiacum, 

Powdered SquiU, 
Castile Soap, 
Honey enough to form a ball. 

87. In old standing cough (stomach) — 

Asafojtida, 3 drachms. 

Galbanum, 1 drachm. 

Carbonate of Ammonia, h drachm. 

Ginger, Ih drachm. 

Honey enough to form a ball. 



7 oz. 

■ 1 drachm. 
i draehm. 
30 drops. 



2 oz. 

1 drachm. 

2 drachms. 



88. A strong expectorant ball — 

Emetic Tartar, i di-achm. 

Calomel, 15 grains. 

Digitalis, J drachm. 

Powdered Squills, ^ drachm. 

Linseed meal and water enough to form a ball, which 
is not to be repeated without great care. 

SECTION XIX. FEBRIFUGES. 

Febrifuges or fever medicines are given to allay 
the arterial and nervous excitements which accom- 
pany febrile action. They do this partly by their 
agency on the heart and arteries through the nervous 
system, and partly by increasing the secretions of 
the skin and kidceys. 

89. Fever ball- 
Nitre, 4 drachms. 
Camphor, IJ drachm. 
Calomel a id Opium, of each, 1 scruple. 

Linseed meal and Avater enough to form a ball. Or, 

90. Emetic Tartar, IJto 2 drachms. 
Compound Powder of Tragacanth, 2 drachms. 

Linseed meal as above. Or, 

91. Nitre, 3 drachms. 
Camphor, 2 drachms. 

Mix as above. 

92. Cooling powder for mash — 

Nitve, G drachms to 1 oz. 

May be given in a bran mash. 

93. Cooling drench, — 

Nitre, 1 oz. 

Sweet Spirit of Nitre, 2 oz. 

Tincture of Digitalis, 2 drachms. 

Whey, 1 pint. 
Mix. 

SECTION XX. LOTIONS FOB WASHES 

consist in liquids applied to the external jjarts, either 
to cool them or to produce a healthy action in the 
vessels. 

94. Cooling solution for external inflammation — 
Goulard Extract, 1 oz. 
Vinegar, 2 oz. 
Spirits of Wine or Gin, 3 oz. 
Water, 1 A pint. 

Mix and apply with a cotton bandage. 

95. Another, useful for inflamed legs, or for galled 

shoulders or back — 
Sal Ammoniac, 1 oz. 

Vinegar, 4 oz. 

2 oz. 



Spirits of Wine, 

Tincture of Arnica, 

Water, 
Mix. 
96. Lotion for foul ulcers — 

Sulphate of Copper, 

Nitric Acid, 

Water, 
Mix. 



2 drachms, 
i pint. 



1 oz. 

A oz. 

8 to 12 oz. 



'r 



TlilO F^IiMKllS" tfO'OClv. liOOIC. 



151 



20 to 25 grains. 
6oz. 



97. Lotion for iho eyes — 
Sulphate of Zinc, 
Water, 

Mix. 

98. Very strong one, ami only to be dropped in— 
Nitrate of Silver, 5 to 8 grains. 
DistiUed Water, 1 oz. 

Mix, and use with a camol-hair brush. 

NARCOTICS. 

A distinctiou is sometimes made between anodyaes 
and narcotics, but in veterinary medicine there is no 
necessity for separating them. (See anodynes.) 

REFRiaERANTS 

lower the animal heat by contact with the skin, the 
ordinary ones being cold air, cold water, ice and 
evaporated lotions. (See lotions.) 



SECTION XXI. 



-SEDATIVES. 



These depress action of the circulatory and nervous 
8ystems,'without affecting the mental functions. They 
are very powerful in their effects ; and digitalis, which 
is the drug commonly used for this purpose, has a 
special quality known by the name of cumulative; 
that is to say, if repeated small doses are given at 
intervals for a certain time, an effect is produced 
almost equal to that which would follow the exhibi- 
tion of the whole quantity at once. Besides digitalis, 
aconite is sometimes used to lower the action of the 
heart, and by many it is supposed to be equal in 
potency to that drug, without the danger which 
always attends its use. They are better used under 
the advice of a veterinarian. 

SECTION XXn.^ STIBIUIANTS. 

By this term is understood those substances which 
excite the action of the whole nervous and vascular 
systems; almost all medicines are stimulants to some 
part or other, as, for instance, aperients, which stimu- 
late the lining of the bowels, but to the general sys- 
tem are lowering. On the other hand, stimulants, 
so called, jiar e.rceUencc, excite and raise the action 
of the brain and heart. 



Old Ale, 

Carbonate of Ammonia, 
Tincture of G_iuger, 
Mix and give as a drench. 
For other stimulants see Cordials 



1 quart. 

-i to 2 drachms. 

4 drachms. 



SECTION XXIII. STOMACHICS. 

Stomachics are medicines given to improve the 
tone of the stomach when impaired by bad manage- 
ment or disease. 



Stomachic bull — 

Powdered Gentian, J ounce, 

rowdored Ginger, lA Irachms. 

Carbonate of Soda, 1 drachm. 
Treacle to form a ball. Or, 

Casearilla, powdered, 1 ounce. 

Mj'ri'h, li drachms. 

Castile Soap, 1 draclma. 
Mix, with syi-up or treacle, into a ball. Or, 

Powdered Colombo, § to 1 ounce. 

Powdered Cassia. 1 drachm. 

Powdered Ehubarb, 2 drachms. 
Mix as in No. 101. 

SECTION XXrV. STYPTICS. 

Styptics are remedies which have a tendency to 
stop the flow of blood either from internal or external 
surfaces. They are used either by the mouth or to 
the part itself in the shape of lotions, etc. ; or the 
actual cautery, which is always best in external 
bleeding, may be employed. Sometimes, however, 
the part cannot be reached with the heated iron, and 
is yet within the influence of an injection, as in 
bleeding from the nostrils, for which the following 
may be employed : 

Matico Leaves, J ounce. 

Boiling Water, 1 jiiut. 

Infuse, and when cold strain and inject into the 

nostrils. 

Foe internal styptics see Astringents. 

TONICS. 

These invigorate the whole body permanently, 
whilst stimulants only act for a short time. They 
are chiefly used after a low fever. 

104. Tonic ball- 

Sulphate of Iron, I ounce. 

Extract of Camomile, 1 ounce. 
Mix and form into a ball. Or, 

105. Arsenic, 10 grains. 
Ginger, 1 drachm. 
Powdered Anise-seed, 1 ounce. 
Compound Powder of Tragacanth, 

2 drachms. 
Syrup enough to form a ball. It is a very powerful 
tonic. 

• VERMIFUGES, OB WORM MEDICINES. 

Described under the head of Anthelmintics, which 
see. 

CHAPTER XX. 

DRUGS AND MEDICAt APPLICATIONS. 

VETERINARY DRUGS, WITH THEIR ACTIONS AND DOSES. 

The use of drugs, and a knowledge of their action, 
and the proper doses, is important to every person 



152 



XHl^:! P^^VItMlEKS' STOOIt liOOlC. 



who keeps a liorsc. If ho have studied the fore- 
going carefully it will ho fouud more convenient 
sometimes to use than preparations of various drugs. 
Wo therefore append tbo list of such as may pos- 
sibly bo needed in the stable by the farmer and the 
breeder of stock : 

Acetic Acid; Distilled Vinegar. — Only used ex- 
ternally, as an ingredient in cooling lotions. 

Aconite ; Monkshood, Wolfsbane. — A most active 
poison in large doses. Uded medicinally, it is a 
powerful general sedative, anti-spasmodic, and ano- 
dyne ; and by many practitioners it is preferred to 
digitalis. It is generally given as a tincture; for 
which see 

Aconite, Tincture of. — Take of root of Aconitum 
Napellus, dried and powdered, 16 ounces; rectified 
spirit, IG fluid ounces. Macerate for four days ; then 
strain, adding enough spirit to make it up to 24 
ounces. Dose, 10 minims to 20 minims. 

Alcohol; Spirit of Wine, known as rectified spirit 
and proof spirit. — The latter is used as a stimulant, 
in the dose of 2 to 6 ounces. 

Aloes ; Barbaboes is the kind of this drug which 
is chiefly used in veterinary practice. — Its action is 
cathartic in large doses, nauseating in medium 
doses, and tonic in small. Dose, from 2 drachms to 
6 drachms. For the foal, five grains may be given 
for every week of its age. 

Aloes, Horse or Caballine; an inferior and cheaper 
quality, generally the residue from the purification 
of Barbadoes and Socotrinc aloes. 

Alum; Sulphate of Alumina and Potass. — Action, 
irritant, astringent and sedative. Dose, 2 drachms 
to 4 drachms. 

Ammonia, Liquor of; Caustic Ammonia, Spirit of 
Hartshorn. — A diffusible stimulant internally; ex- 
ternally, a strong irritant. Dose, 2 drachms to G 
drachms. 

Ammonia, Aromatic Spirit of, Sal Volatile. — Used 
in the same way as the liquor, which is generally 
substituted for it in veterinary medicine. 

Ammonia, Carbonate of. — A strong diffusible stimu- 
lant. Dose, 2 drachms to 4 drachms. 

Ammonia, Muriate of; Sal Ammoniac. — Only used 
externally, dissolved in water as a lotion, mixed with 
an equal quantity of nitre. One part of the mixture 
should be dissolved in sixteen parts of water, when 
it will lower the temperature 40° Fahrenheit. 



Anise-seed. — Stomachic and carminative. Dose, 
1 drachm. 

Antimony, Oxide of; Antimonial Powder. — Little 
used in veterinary medicine. 

Antimony, Sulphuret of. — A somewhat uncertain 
drug, alterative and anthelmintic. Dose, 2 drachms 
to 1 ounce. 

Antimony, Chloride of; Butter of Antimony. — Used 
as a caustic. 

Antimony, Tartarized; Tartar Emetic. — A very 
common febrifuge and anthelmintic for horses, but 
of late asserted by the authorities of the Edinburgh 
Veterinary College to be almost inert; and this asser- 
tion is supported by a number of experiments. Dose, 
1 drachm to 6 drachms. 

Arsenic, White; Arsenious Acid. — In large doses, 
an irritant poison; in small ones, a tonic, and hav- 
ing also a peculiar effect on the skin. Dose, 5 to 10 
grains. 

Arsenic, Fowler's Solution of; Liquor Arseni- 
calis. — A solution of white arsenic Avith potass in 
water, each ounce containing 4 grains of arsenious 
acid. Dose, IJ ounces to 2 ounces. 

AsAFCETiDA, Gum. — A mild stimulant, carminative 
and vermifuge. Dose, 2 drachms. 

Belladonna; Deadly Nightshade. — A narcotic acrid 
poison in large doses; in small doses, anodyne and 
anti-spasmodic. Dose, 2 ounces of the dried leaves. 

Calomel ; Subchloride of Mercury. — Irritant, purg- 
ative, alterative, and antiphlogistic. Dose, 20 grains 
to 1 drachm. 

Camphor; a peculiar concretion from Camphora 
officinarum. — Slightly stimulant; then sedative and 
anti-spasmodic. Dose, 1 drachm to 4 drachms. 

Cantharides; Bhsteriug or Spanish Flies. — Given 
internally, irritant, stimulant, and diuretic; exter- 
nally, rubefacient and vesicant. Dose, 4 grains to 20 
grains. 

Cantharides, Ointment of; Blistering Ointment. 

Cantharides, Tincture of; Liquid Blister. — Pow- 
dered cantharides, 1 ounce; proof spirit, 16 ounces; 
digest for several days and strain. An nctive sweat- 
ing or vesicating fluid, 

Cantharides Acetum. — A solution in ten parts of 
acetic acid of one of powdered cantharides. Move 
active than the liquid blister. 

Cascarilla; Bark of Croton Eleuteria. — A waim 
bitter tonic. Dose, 1 ounce to 2 ounces, generally 
made into an infusion. 



I 



THE K^V It MIC Its' STOCIC HOOK. 



153 



Castor Oil; expressed from liicinus communis. — 
Purgative. Dose, 1 pint. 

Cateciii;; Extract from Acacia Catechu. — Astrin- 
gent and antiseptic. Dose, 2 drachms to 5 drachms. 

Chalk; Carbonate of Lime. — Antacid and astrin- 
gent in dlarrhcea. Dose, 1 oimce to 2 ounces. 

Chamoiule; Flovrcrs of Anthemis yobilis. — Stom- 
achic, carmiQative, and miidly tonic. Dose, 1 to 2 
ounces. 

Charcoal ; Carbon. ^A powerful antiseptic ; chiefly 
used externally to foul "wounds. 

Chloroform. — Au;tsthetic, stimulant, and anti- 
spasmodic. Inhaled in doses of from 2 to G oimces. 
Given internally. Dose, 1 drachm to 2 drachms. 

Cixchona; Bark of several species of Cinchona. — 
Astringent and tonic. Dose, 1 ounce to 3 ounces. 

Colchicum; Meadow Saffron. — Cathartic, diuretic, 
and sedative. Dose of the root or seeds, half a 
drachm to 2 drachms. 

Copper, Sulphate of. — Tonic and astringent. 
Used externally it is a mild caustic. Dose, 1 drachm 
to 2 drachms. 

Copper, Subacetate of; Verdigris. — An external 
application iu grease and quittor. 

CoRROsn'E Sublimate, Chloride of Mercury.- -An 
irritaLt poison. Used as a caustic, or as a wash, 
dissolved in water, for mange, lice, etc. 

Creosote. — Sedative, anodyne, astringent, and 
antiseptic. Dose, 20 to 30 minims. Used exter- 
nally in skin diseases, mixed with lead or oil — 1 
drachm to 3 or 4 ounces. 

Crotox Oil and Seeds ; Croton Tif/lium. — Internally 
a strong cathartic; externally a counter-irritant. 
Doso, 10 to 15 seeds; of the oil 15 to 20 drops. 

Digitalis; Foxglove; lenves of DiijitaUs Purpurea. 
— A strong sedative and diuretic. Dose, of the 
powdered leaves, 20 to 30 grains. 

Ether, Sulphuric. — Stimulant, narcotic, and anti- 
spasmodic. Dose, 1 ounce to 3 ounces. 

Ether, Spuitof Nitric. — See Sweet Spirit of Nitre. 

Galls; Excrescences of Qncrcus Infcctoria. — A 
powerful astringent. Dose, 4 drachms to 6 drachms. 

Gallio Aero; Tannin exposed to air and moisture. 
— Dose, \ drachm to 1 drachm. 

Gentian; Boot of Geittiana Lutea. — A bitter 
stomachic and tonic. Dose, 4 drachms to 8 drachms. 

Ginger; Root of Zin(jiher officiuah. — Stomachic, 
cordial, and carminative. Dose, 1 ounce. 



Glycerine ; A bland animal product. — A most use- 
ful emollient external application. 

Gum Arabic. — Useful for making a soothing mnci- 
lagiuous emulsion. Dose, dissolved in water 1 ounce. 

Gum Tragacantu. — Similar in its action and dose 
to Gum Acacia. 

Hellebore, White. — See Vcratnim. 

Hemlock; Leaves of Conium Maculatum. — Of lit- 
tle value as a medicine for the horse. 

Henbane; Leaves of Ilijoscijamus Siijcr. — Not 
much used. 

Iodine is given internally to produce absorption of 
morb'.d growths. Dose, 1 drachm to 1^ drachm. 
Externally it is apphcd in the form of tincture. 

looroE OF Potassium. — See Potassium, Iodide of. 

Iron, Sulphate of ; Green Vitriol. — Astringent and 
tonic. Dose, 1 drachm to 3 drachms. 

Juniper Berries. — Carminative and diuretic. — 
Dose, 1 ounce to 3 ounces. 

Lead, Oxide of; Litharge. — Used to make various 
plasters. 

Lead, Acetate of. — Internally astringent, but not 
powerfully so in the horse. Dose, 20 to 60 grains. 
Externally useful in the form of solution as Gou- 
lard's extract, and with lard, etc., as the cerate of 
acetate of lead. 

Linseed; Linum Zhitatissimum; Flax seeds. — 
Used scalded as an. emoUieut food, and for fattening 
purposes, in quantities of 4 to G ounces. 

Linseed Oil. — A mild purgative. Dose, 1 pint to 
2 pints. 

Magnesia, Sulphate of. — Epsom salts, an uncer- 
tain cathartic, but generally diuretic. Dose, 1 pound 
to 2 pounds. 

Maesh-Mallows ; Eoot of Althaa ojficinalis. — A 
mucilaginous emulsion ; is made by boiling. 

Me33urial Ointment; UiKjuentum Hijdrarijijri. — 
Used externally for mange and lice. 

Mercury, Ammonio-Chloride of; White Precipi- 
tate. — Used as a local application to kill lice. 

Mercury, Nitrate of. — Used mixed with lard, etc., 
to form an ointment, which is efficacious as a mild 
stimulant. 

Magnesl\, Carbonate of. — A mild aperient for 
foals; see Ehubarb. 

Muriatic Aero; Hydrochloric Acid. — In small 
doses, tonic, 1 drachm diluted with water. 

Mustard; Flour of the seeds of Sinapia Nigra.- — 



154 



Xliii; F-A-RMLBRS' STOCK. BOOK. 



Irritant applied externally, but not very active in the 
horse. 

NiTiuc Acid. — A tonic when largely diluted. Dose 
1 drachm to 2 drachms. 

Nux Vomica. — A stimulant to the nerves, and use- 
ful in paralysis. Dose 1 drachm. 

Olive Oil. — Chiefly used as an ingredient lu lini- 
ments. 

Opium; Juice of the Pajjaver Somniferum, — Pri- 
marily stimulant. Then narcotic and anodyne. 
Dose, 1 drachm to 2 drachms. 

PoTASSA Fusa; Caustic Potash. — An active caus- 
tic, but not very manageable. 

Potassium, Iodide of. — Diuretic and deobstruent, 
having the property of causing the absorption of 
morbid growths. Dose, 2 drachms to 4 drachms. 

Potass, Nitrate of. — The nitre, saltpetre, diuretic 
and vebrifnge. Dose, 6 to 8 drachms. 

Potass, Acetate of. — The same as the nitrate, but 
milder in its effects on the kidneys. 

Pkussic Acid; Hydrocyanic Acid. — Used in the 
form of diluted hydrocyanic acid, to reduce the ac- 
tion of the heart. Dose, 20 to 30 minims. 

Pyroxylic Acid; Medicinal Naphtha. — Narcotic, 
having a special action on the bronchial mucous 
membrane. It is used in chronic cough. Dose, }y 
ounce. 

Eesin, or Eosin. — An active diuretic. Dose, 1 
ounce to 2 ounces. 

Rhubaeb; Hoot of FJieum Palmatum. — -A mild 
purgative and stomachic, chiefly employed for foals, 
combined with magnesia. 

Savin; Tope of Janiperus Sabina. — Anthelmintic, 
The essential oil is the best form. Dose, 3 to 4 
drachms. 

Silver, Nitrate of, Lunar Caustic; Lapis Infer- 
nahs. — Used externally in the solid form and in solu- 
tion. 

Sodium, Chloride of; Common salt. — A useful 
addition to the diet of horses. 

Spermaceti Ointment. — Avery useful foundation for 
several external applications. 

Sulphur. — An efficacious remedy in several slcin 
diseases. 

Sulphur Ointment, Compound. — Sulphur, }j 
pound; white hellebore, 2 ounces; nitre, 1 drachm; 
soft soap, ^ pound; lard, 1^ j)0und; mis. The 



most useful apjjlication, when united with turpen- 
tine, in mange. 

Sulphuric Acid. — A powerful caustic, only used 
exteruaUy. 

Sweet Spirit of Nitre. — Diuretic, diaphoretic, 
anti-spasmodic, and stimulant. Dose, 1 ounce to 2 
ounce?. 

Tannic Acid. — Powerfully stringent. Dose, 20 to 
30 grains. 

Tar; Pi.v Liquida. — Used externally as an ingred- 
ient in ointments, and as a stimulant to the growth 
of horn. 

Turpentine, Spirit of; Oil of Turpentine — An 
excellent antispasmodic, diuretic and vermifuge. 
Dose, 1 ounce to 2 ounces; or as a diuretic, ^ ounce 
to 1 ounce. 

Veratrum Album; White Hellebore. — Sedative; 
for which purpose it is highly lauded by Mr. Perci- 
vall, who gave it in doses of 20 to 30 grains. Exter- 
nally it forms an ingredient in several ointments. 

Zinc, Carbonate of; Calamine. — Used externally 
in the form of an ointment. 

Zinc, Oxide of. — -Used externally as a mild, sooth- 
ing ointment, mixed with lard. 

Zinc, Sulphate of; White Vitriol. — Dissolved in 
water to form a wash for the eyes. 

Zinc, Chloride of. — A strong caustic and antiseptic. 

CHAPTER XXI. 

SOME THINGS EVERY HORSEMAN SHOULD KNOW. 



SECTION I. THE PULSE AS INDICATING DISEASE. 

Strong, Fall Pulae. — The pulse in health is strong, 
full and with an even, steady throb, under excitement ; 
if the pulsG is strong and full, but with a vibratory 
hardness, disease is indicated. Although abnormal, 
both the strong full and the soft full pulse indicate 
health if regular. 

Weak, Small Pulse. — There are two forms of this 
pulse. The weak small, and the soft small pulse. 
They both indicate weakness and debility; great 
debility of the pulse can be extinguished (prevented 
from acting) by the finger. 

Interniittciit Pulse. — There will be two, three or 
four regular beats, then a cessation for a short time. 
It may also be irregular in strength, indicating func- 
tional or structural disease, frequently heart dis- 



T 



THK F^VKINXEnS' STOCIv. liOOIC, 



I5r, 



i 



ease. All irregularities aud iutermissiouF, if marked, 
indicate disease of the heart. 

Vcnj Slow I'lilsf. — This iudicates disease or injury 
to the brain or spinal cord. 

.1 Throhbinij Pulse. — This in the region of any 
part, inflamed or congested, indicates the nature and 
in a degree the intensity of local disease. 

Tin- ()]>prcs!ied Pul.se. — Here the artery is full, but 
the beat is indistinct. It shows congestion and 
iullammation of the lungs. 

The U'iri/ 7^//.sr.— This is a hard, small pulse, as 
indicated by its name. Wliere found inflammation 
of the serous membranes, and of the white fibrous 
tissue may be suspected. 

Tlie Thrcadij i'i//.vc.— This is a small soft pulse, as 
its name indicates, and is found m great debility. If 
the pulse is quick, feeble, fluttering and almost imper- 
ceptible, speedy death is indicated. 

V.VEIATIONS OF THE PULSE. 

The pulse varies, under different circumstances, 
in disease from twenty to 120 per minute. The 
pulse may differ in the two sides of an animal. If 
it cannot be found at the left sub-maxillary (under 
the jaw) artery it may be felt on the right side. In 
disease, when difiScult to find at the jaw, it may be 
felt at the arm, above the knee. In health the pulse 
of the fully grown horse, wiih the temperature of 
the air at about sixty degrees, is from thirty-two 
to thirty-six beats per minute. It is quicker in 
young than in aged horses, and slower in cold (low 
bred) than in well bred horses. The limit for the 
pulse beats in health may be stated at between 
twenty- six aud forty beats per minute. Hence the 
necessity of knowing the normal pulse action, in 
health, of a particular animal to accurately deter- 
mine diseased conditions. 

SECTION n. ON BLEEDING. 

Bleeding is only to be practiced in cases of ex- 
treme necessity. In the majority of cases it is un- 
certain in its effects. It is a certain and powerful 
depressant and sedative, lessening the action of the 
heart and lungs. Bleeding should only be employed 
in the early stages of the disease, and when em- 
ployed, blood enough should be taken to cause a 
marked alteration of the pulse. Never bleed when 
the pulse is quick and at the same time weak. It 
i.H worth repeating: unless in desperate cases, blood- 
letting should be abstained from, except under the 
advice of a competent veterinary surgeon. Modern 



practice discountenances bleeding, except in a few 
classes of disease. 

SECTION III.— ABOUT CLYSTEUS OR IN.JECTIONS. 

Professionally these; are called cnemata. Their 
action softens and loosens hardened contents of the 
lower bowels, and by distention causes evacuation. 
The object of an enemi is to rouse the powers of 
the intestines to action. The excitement of the 
lower intestines sometimes extends to the small in- 
testines, rousing these also to action. A simple pur- 
gative for the horse is a half gallon of wdtcr, blood 
warm, or at a temperature of ninoty-six degrees. 
Clysters must not be given violently, but gently. A 
bladder or gutta percha and rubber tube, six inches 
long, may hold the liquid. If stimulation is re- 
quired, add a little common salt to the warm water, 
and before administering, it is better that the horse 
be back-raked. Thxt is, so much of the hardened 
dung, as may be, is removed by the well-oiled hand. 
Care must be taken in this operation. A nutritive 
enema consists of a quart of gruel or rice water. An 
astringent enema for checking diarrhoea may be made 
of two drachms of catechu and two drachms of opium 
in a gallon of water; or, a quart of st.ircli in three 
quarts of water, blood warm, may be first tried. 

An enema for allaying spasms of the intestines 
may be made by dissolving two ounces of opium to 
the water used. Tobacco smoke is sometimes blown 
into the intestine through the stem of a pipe by way 
of the fundament. It is not of special value. 

An enema for expelling worms from the large in- 
testines is composed of two ounces of oil of turpen- 
tine in a pint of olive or of lard oil. Injections, 
either for relieving pain or for expelling worms, are 
not generally satisfactory, and their utility is doubt- 
fid. 

SECTION IV. DEODORIZERS AND DISINFECTION. 

There is nothing more important during the j^rev- 
alencc of contagious diseases than disinfection to 
cause chemical disorganization of the germs of dis- 
ease present. Deodorizers take up and eliminate 
noxious smells. Disinfectants destroy germs of dis- 
ease. To destroy noxious odors in sinks, drains, 
stables, etc., a large handful of sulphate of iron 
(copperas) dissolved in a bucket of water, is cheap 
aud efficient. One more effective, is an ounce of 
chloride of zinc, dissolved, to each four to six quarts 
of water used. Sawdust, pulverized dry clay, pow- 
dered charcoal, gypsum, copperas (sulphate of iron), 



156 



'niK Ii"'^^IiM;E}IiS' STOCK BOOK. 



and permanganate of potassa are all well known and 


Mix this with tar into balls the size of an orange, 


valuable, in the order named. 


and place where needed. 


A cheap disinfectant and good deodorizer is made 


For disinfecting stables, use : 


with — 


Dry chloride of lime, 2 parts. 


Copperas (sulphate of iron) 150 parts 
Gypsum (ground) 75 parts 


Burnt alum, pulverized, 1 part. 

A powerful disinfectant for the same purpose is 


Carbolic acid 1 part 
Mix well together. 

A good disinfectant for stables that may be closed 


made by taking : 

Commo 1 salt, 2 i)ounds. 
Oil of vitriol, 1 pint. 


tight, is the fumes of sulphur burned on live coals. 


Pour the oil of vitriol slowly, as it may be taken 



1. 


Muzzln. 


2. 


Nostril. 


:!. 


Forehead. 


A. 


Jaw. 


5. 


J'oll. 


0. 


Crest. 


7. 


Windpipe. 


« 


Shoulder blade. 


9. 


Point of shoulder 


10. 


Breast. 


11. 


Arm. 




ILLUSTEATING PiKTS OE POINTS OF THE HOESE. 

12. Elbow. -r.S. Ribs. 

13. Forearm. 24-24. Girth. 

14. Knee. 25. Loins. 

15. Cannon bone. 20. Croup. 

1 6. Back sinew. 27. Hip. 

17. Fetlock or pastern joint. 28. i^lank. 

18. Toronet. 29. The sheath. 

19. Hoof. 30. Root of the tail. 

20. Heel. 31. Hip loint. 

21. Withers. 32. Stifle joint. 

22. Back. 33. Lower thigh. 



34. 


The quarters. 


35. 


The hock. 


36. 


Point of the hock. 


37. 


Where the curb forms. 


38. 


( annon bone. 


39. 


Back sinew. 


4 0. 


Feilock or pa.stern joint 


41. 


Coronet. 


42. 


Hoof. 


43. 


Heel. 


44. 


Where spavin occurs. 



If the animals are to be fumigated, take : 

Flowers of sulphur, I2 pound. 

Bine tar, 1 quart. 

Mix with tow, and burn (smoking) until the ani- 
mals show signs of distress by slight coughing; then 
ventilate at once. 

A disinfectant for cess pools, drains, sewers, etc., 
infected with contagious germs, may be made as fol- 
lows : 

Sulphate of iron, 2 parts. 
Sulphate of zinc, 1 jsart. 
White oak bark, dry, in powder, 1 part. 



up on the salt. The result is muriatic acid, one of 
the most powerful of disinfectants. 

CHAPTER XXII. 

ANATOMY AKD POnSTTS OF THE HOKSE. 

SECTION I. THE POINTS OF THE HOKSE. 

The technical terms used to designate the several 
parts or points of tho horse, as seen upon a superfi- 
cial observation, are fully shown by the illustration 
annexed. 

Explanation of parts or points of horse in diagram. 



T 



THK l-^^IiMKIty STOClv BOOK. 



Ia7 



SECTION U. — THE BONES AND THEIR PLAUES. 

The illiiatiatiou of the skeletou auil the names of 
the bones will fully answer our purpose. This will 
serve to show their position and importance in the 
animal economy. If the breeder wishes to make 
these matters a special study, and can spend the 
necessary time and money for special instmctors and 
buy such text books as may be necessary, well and 



jointed processes respectively of the neck, back ai;d 
tail. J is the scapula, or shoulder blade; K, Hu- 
merus, and S, shoulder joint; L, radius or bone of the 
arm; M, carpus or knee; N, trapezium; 0, metacar- 
pal bones, or bones of the leg; P, os sufTraginis, or 
great pastern ; R, os coronas, or small pastern ; S, os 
pedis, or coffin bone, the outline being the hoof out- 
side the bone, T-T, the ribs. 




The Feame Work or Bones and Outline op the Hobse. 



good. It may not be time and money badly invested. 
Our idea here is simply to give a general idea, cor- 
rectly illustrated, of the principal bones and their 
names in connection with the outline ol the horse. 

EXPLANATION OF BONES OF THE HORSE. 

Commencing at the head, C shows the atlas ; F the 
withers and below the dorsal vertebrae, the withers 
being formed by spinous processes of the anterior 
dorsal vertebrae ; G, lumbar vertebras ; H, sacral ver- 
tebrae; I, cacygeal vertebrae. These constitute the 



Coming now to the figures, 4 shows the pelvis, 
consisting of three parts; 13, the iliura; 1±, the 
ischium, and the pubis, hidden iu the illustration; 5 
is the patella; 6, the femur; 7, tibia; 8, stifle joint; 9, 
sesamoid bones; 10, fetlock joint; 11, ului or point 
of elbow, and 12, the costal cartilages, or cartilages 
connecting the true ribs. The small letters show at 
a, the great metatarsal bones; b, the great pastern of 
the hind leg; d, the small pastern; f, the dorsal ver- 
tebrae, and y, the expansion of the tibia or leg bono. 



I) 



158 



a^HE IT- A. R BUCKS' STOCIi BOOK. 



SECTION HI. — STRUCTURAL AND HISTORICAL POINTS. 

The followiug is the basis of points for judging 
the quahficatioiis of horses intended for breeding 
pm-poses to be submitted to the National Association 
of Trotting-Horse Breeders of the United States for 
amendment, modification and final action with a 
view to their adoption, as valuable in the breeding 
of road horses and horses intended for the other 
higher general uses. These embrace twelve struct- 
ural and three historical points as stated in "Wallace's 
Monthly." 

STRUCTURAL POINTS. 

Head. — The size should be in proportion to the 
size of the animal. The form should be after the 
Arabian model, wide between the jaws, broad be- 
tween the eyes, with prominent brain develoj^ment ; 
clean and bony, with lips neat and compressed, and 
nostrils active and delicate. 

Eije and Ear. — Character is shown in these or- 
gans. Not only the size and f uUness of the eye, but 
its expression must be considered. The ear should 
be active and thin, and generous in length. 

Neck. — This point wiU include the setting on of 
the head, the length and shape of the neck, and the 
free development of the wind-pipe, especially at the 
throttlo. 

Slioulders and Forearms. — This point will include 
the slope and strength of the shoulders, the height of 
the withers, and the form and muscles of the fore- 
arms, both inside and out. 

Barrel, Coupling and Croup. — This embraces the 
length, depth and roimdness of the body, with the 
strength and spread of the loin, and the proper ele- 
vation of the croup. 

Hips, Quarters, Stifles and Oaskins. — The sym- 
metry of the hip, the breadth and strength of the 
quarters, the spread of the stifles, and the muscular 
development of the gaskins, inside and out, are to be 
considered in tliis point. 

Hocks, Knees, Legs and Pasterns. — This point in- 
cludes the strength and clean-cut articulation of all 
the members of the hock and knee joints; the angle 
of the hocks; the character and strength of the can- 
non bones, and the angle, elasticity and character of 
the pasterns. 

Feet. — The general shape of the feet; their posi- 
tion when at rest; the width of the heels; the 
strength and healthy growth of the walls, as weU as 



evidences of internal troubles, will be embraced in 
this point. 

Color. — According to public taste the leading col- 
ors may be classed as follows: Bay, dark chestnut, 
brown, black, roan gray. All white markings beyond 
a star, and one or two white feet, are objectionable. 

iSi^e. — This will be determined by the class to 
which this scale is applied. The model park horse 
is the model farm horse ; and lie should be sixteen 
hands, weighing twelve hundred pounds. The road 
and trotting horse not less than fifteen and a half 
hands. 

Symmetry and Style. — This embraces the natural 
and unrestrained carriage of the head and tail, and 
the outline of form and figure, as presented in a 
state of animation. 

Action Witliout Speed. — This will embrace the 
action and use of the limbs at the walk and at the 
slow trot, in which the difference between a dragging 
motion and the qixick, trappy lifting of the feet will 
be considered. The right use of the knee and hock 
is a necessity. 

HISTORICAL POINTS. 

Pedigree. — This is the most important siugle 
point in the whole scale, and yet it is the one that 
has received the least attention. Consider well what 
the sire and dam each has inherited, what each has 
done as a performer, and what each has produced in 
the stud. Then consider the qualifications of the 
two grandsires and the two grandams in the same 
way. If the animal under judgment is lunning 
bred, consider the running qualifications of his ances- 
tors, but if trotting-bred look only to the trotting 
qualifications. The value of a pedigree is the merit 
of the immediate crosses, viewed in the light of 
inheritance, performance and production. 

Performance. — Ability to perform well compensates 
for a number of shortcomings in the inheritance. 
Nothing but technical " records" can be considered 
on this point. Any record is better than no record. 
Every animal intended to j)roduce trotters should 
have his or her speed developed to some extent. 
The character and precision of the gait, with freedom 
from all artificial appliances, must enter into the 
value of this point. 

Character of Offspring. — This point only applies to 
aged and tried sires and dams. The credits will be 
awarded according to the number and class of fast 



THE IP^VRM:KRS' STOCIC BOOK. 



lu'J 



performers I'rom a given nuimal — the age and oppor- 
tunities of competitors being considered. 

CHAPTER XXIII. 

BREEDING OF SOMK FAMOUS tlOiJSES. 

SECTIOX 1. THE STUDY OF PEDIGREES. 

The value of pedigree, the history, in fact, of an 
animal, showing its breeding for generations, con- 
sists solely in the fact that thus one may find from 
history what these animals had been, and in what 
their value consisted. The value of a horse as a 
sire must consist solely in his ability either to get ani- 
mals capable of great rausonlar exertion in the several 
directions of running, trotting, speedy or slow draft, 
as the case may be. If to this is added style, good 
temper and strong constitutional health, the value is 
largely increased. Thus the study of a pedigree is 
intended to show the precise lines of blood from 
which the animal is descended. If to this the his- 
tory of the sire, dam and their progenitors is known 
and studied it will assist greatly in forming an opin- 
ion. The structural and historical pointi thus both 
conduce to represent value in a sire. This is given 
in section III, chapter XXI. 

The reading of the pedigree of Eclipse, for in- 
stance, shows that he was foaled in 17Gi, that his 
sire was Marske, and his dam Spiletta. The sire of 
Marske was Squirt, and his dam the daughter of 
Button's Blacklegs. The sire of Spiletta, the dam 
of Eclipse, was Eegulus, and the dam of Spiletta 
was Mother Western. So the breeding may bo 
traced directly back, step by step. In the stud books 
the record simply is given — the name of the sire 
and of the dam with their registered number, if there 
be one. Hence in studying a pedigree one must 
take the number of the sire and dam successively 
and construct the table for himself so far back as he 
wants to go. He must see how the lines mingle to pro- 
duce the probabihty of continued goodness, and this 
can only bo done by a careful examination of the his- 
tory of the turf, if thoroughbred horses are in 
question, or the record of performances in other 
breeds, if draft, trotting, or the ability to pull a load 
at a fast pace is required. 

SECTION II. — BEEEDING OF FAMOUS RACERS. 

The horses of to-day are without doubt. the best 
that have ever existed. The English race horse has 
beaten the Arab at all distances on his native sands. 



America has fairly contested the palm with England 
on the English turf and our horses have shown 
themselves the equals of the best English bred. 
French thoroughbreds have won often enough in 
England to stamp the breeding of their horses as 
among the best. The reason is obvious. We have 
bought the best English, proved, sires and dams and 
have bred for speed and stoutness combined. 

The improvement in both England and America 
is for the reason that both English and American 
horses have been bred as closely together — consan- 
gniueously — as possible without weakening the con- 
stitution, and always in line. It is true, occasionally 
a phenomenon h-ps been produced by out crossing, 
but always in the lino of thoroughbred blood. 

It would seem unnecessary to pursue the maitcr 
further in relation to racing stock. This class of 
horses does not interest the farmer specially. Their 
breeding is confined to a class of men who breed for 
the turf. Saddle horses, trotting and road horses, 
do, however, interest him personally. They are all 
good work horses and the better class bring high 
prices. 

SADDLE HORSES. 

If you wish to breed saddle horses get a stallion of 
the staunchest kind, strong, muscular, not too 
lengthy, but of good style, and of blood known more 
for their staying qualities than for great speed at 
short distances. If you get a liorse whose blood is 
in the direction of ability to carry weight in soft 
ground his progeny ought to get good hunters. If 
he have style he will get saddle Jiorses that will 
always sell for good prices in any market. 

SECTIOX in. BREEDING OF FAMOUS TROTTERS. 

If you aspire to breed trotting horses you must 
have education of quite a different sort, and yet in 
the same line measurably as in that of running horses, 
since pedigree is of fully as much importance here as 
in that of running horses. Let us give some in- 
stances to show. We believe the blood of Messenger 
and Bellfounder possess about nil the requisites 
necessary to ensure fast trotting. Messenger was 
certainly a thoroughbred. There is a question 
whether Bellfounder was. If not the stain in his 
pedigree is not serious. He was a great trotter for 
his day and is the progenitor of horses famous for 
style and speed. Messenger is the progenitor of 
horses famous both at running and trotting gaits. 
These two bloods certainly nick oftener than any 



IGO 



OTECiii ir-^KMrERS' STOCK BOOIi. 



otlier. The blood of Messenger certaiuly does nick 
kindly with the Morgans, themselves undoubtedly 
with a large measure of thorough blood, and espe- 
cially does the progeny of Messenger work kindly upon 
that of thoroughbrel mares who have the trotting 
form; that is, strong muscular development and 
the power of great extension of limb with capacity to 
gather quickly from the stride. But to breed win- 
ners, one must know that both sire and dam have 
come of this class. 

HAMBLETONIAN. 

First let us look at the breeding of Hambleton- 
ian, and some of his progeny. 

BEEEDING OF HAMBLETONIAN. 

Hambletonian (Rysdyk's), b. h., foaled 1849; by 
Abdallah, sou of Mambrino, he by imp. Messenger; 
dam the Chas. Kent Mare by imp. Bellfounder; 2d 
dam One Eye by Bishop's Hambletonian, son of imp. 
Messenger; 3d dam Silvertail by imp. Messenger. 
Sold with his dam when a weanling to Wm M. Rys- 
dyk, Chester, Orange County, N. Y., where he re- 
mained until his death, March, 1876. Sire of 

EECOED. DAM. 

De.Yter, h:. g 2:l7i.^ Clara hy Seoly's American Star. 

Nettie, 1). in 2:18 by Seely's American Star. 

Granite G-iri, 1). m 2:20 Doily Mills by Seely's American 

Star. 

Gazelle, 1) m 2:21 Hattie Wood by Sayre's Harry Clay. 

Jay Gould, b. h 2:21i2 Lady Sanford by Seely's American 

Star. 

Bella, b. m 2 :22 Lac7y McMami by Jupiter. 

Geo. Willces, br. h ,.2:22 Dolly Spanker by Henry Clay. 

Deucalion, b h 2:22 Trusty by Young Trustee. 

Mattio, b. ra 2 :2 -' ig Lucy Almack by Young Engineer. 

Youn^ Bruno, br. g 2:22% Kate by Bellaire. 

Lady Banker, b. m 2 :23 said to he of Tippoo stock. 

Madeline, b. m 2 :23i-2 Nancy Whitmore (dam ot'Robt. Mc- 

Gregoi- 2:l7i2 by Seeley's Aoiericaa Star. 

Breeze, b. g 2:24 Kate by Bellaire. 

Jama-! H i\vell,Jr., br. g. 2:24 Jessie Sayreby i-Sayre's Harry Clay. 

Effic Deans, b. ui '2:2^^ MoUie by Long Island Black Hawk. 

Ella Mad len, b. in 2:2.5-U by Drew's Hambletonian. 

Small Hopes, b. g '2:'ZC>^ unknown. 

Gheit3i-, b.g 2:27 Julia Machree by Seely's Ameri- 
can Star, 

Jerome, b. g 2:27 Fanny Fisk by Young Almack. 

Lottery, gr. g 2:27 Jane Murray, pedigree unknown. 

Kisbar,b.h 2:273-t Ladv Fallis by Seely's American 

Star. 

Kharb, b. g. (saddle).... 2:2734 the M -Kinstry mare. 

Lottie [Biuma E J I). m.2:28 Molly by Long Island Black Hawk. 

8i:otIand Maid, b. m.. 2:2Sio Trusty by Young Trustee. 

Alma,.br m 2:2s34 Clara by See y's American Star. 

Enfield, b. li 2:2:) Julia Machree by Ssely's Ameri- 
can Star 

Marguerite, b. m 2 :2D Kate Smith by Abdallah. 

Fa 'tory Girl, b. m... 2:2;) '4 by Green's Bolivar. 

Administrator, b. li ...2:2;)i3 by Mambrino Chief. 

Astoria, b. m '2:19^ Clara, dam of Dexter, by Seely's 

American Sta ■. 

Bruno, br. g 2:2Di3 Kate by Bellaire. 

H imperion, b. h 2:2!)i3 pedigree not traced. 

Harvest Queea. b. m.. . . 2 :2.) 1.2 bv Seely's American Star. 

Drift (Norwood) b. h...2:2;)-'4 Jennie Nutwood by Saltram. 

Maud, I), m '2:'2d'h Starlight by Seelv's American Star. 

Sentinel, b. h 2:2i)-t4 Lady Patriot by Young Patriot. 

Lady Aug .sta, b. m ...2:30 by Saltram (pa<:er.) 

It will bo seen that ho is strong both in Messenger 
and Bellfounder blood. 



BELLFOUNDSR S BREEDING. 

Let us now look at MilUmau's Bellfounder. His 
breeding is as follows : 

Bellfounder (Millimau's), b. li., foaled 1850; by 
Bellfounder, son of the Morse Horse; dam by En- 
gineer 2d, sou of Engineer, he by imp. Messenger; 
2d dam by Harris' Hambletonian, son of Bishop's 
Hambletonian, he by imp. Messenger. Sire of 

KECOED. DAM. 

Dexter, br. h 2:24^4 by Sumpter. 

Gus Guerro, b h 2:20% Jenny Noycs. 

Nellie Bnrns, b. m 2 :27 

Bellflower, I), m 2 ;2Si4 unknown. 

Sweet Home, ch. m... 2:30 

The value of a trotting horse, like any other 
property, is what he is worth to sell. Let us ex- 
amine some interesting facts relating to the Hamble- 
tonian family in relation to their money value. We 
quote from the Turf, Fishl ani Farm, whore we find 
the matter in condensed shape : 

"The stallion himself (Hambletonian) was pur- 
chased with his dam for $125, and earned in stud 
fees f 205,750. Thirty-six of his get have trotted in 
2 : 30 or hotter, and the prices for which they were or 
could have boan sold for in their host days are as fol- 
lows: Dexter, $35,000; Jay Gould, |30,000; Net- 
tie, 125,000; George Wilkes, $25,030; G.azelle, ^20,- 
000; Bella, $15,000; Mattie, $16,000; Bruno, $15,- 
000; Deucalion, $10,000; Eafield, $10,000; Orange 
Girl, $10,000; Sentinel, $10,000; James Howell, Jr., 
$10,000; Harvest Qaeeu, $3,d'00; Lottery, $8,000; 
Small Hopes, $3,000; Young Bruno, $8,000; Kisbar, 
$7,000; Madeline, $6,000; Breeze, $6,000; Admin- 
istrator, $5,000; Draft, $5,000; Effie Deans, $1,000; 
Ella Madden, $1,000; Lottery, $1,000; Lottie, $1,- 
000; Scotland Maid, $4,000; Chester, $3,500; Ham- 
perion, $3,500; Factory Girl, $3,000; Jerome, $3,- 
000; M:xud, $3,000; Alma, $2,500; Astoria, $2,500; 
Lady Augusta, $2,500; Marguorite, $2,500. This is 
a total of $335,000, as a fair estimate of the actu.xl 
cash value." 

The stallions in the list which have won renown 
in the stud are Sentinel, George Wilkes, Jay Gould 
and Administrator. Their united progeny is worth 
a great many thousand dollars. George Wilkes, for 
instance, is the sire of twenty-six 2 : 30 trotters, in- 
cluding Wilson, 2:16i; Eosa Wilkes, 2:181; Joe 
Bunker, 2:19^; So-So, 2:171; and May Bird, 2:21. 
Sentinel has eight 2:30 performers to his credit, 
among them Von Aniim, 2 : 19^. 



'j?iiio 3^^ii]yisiis' aTocii HOOK. 



Ifil 



The fastest of Jay Gould's get is Adele Gould, 
2:19, and the best one from the loins cf Adminis- 
trator is Catchfly, 2:19. The entire sons of Ilam- 
blotoniiin which have no place in the 2:30 circle, 
but which have been successful in the stud, are very 
numerous. 

Alexander's Abdallah was sold for about $3,500, 
but he pot Goldsmith Maid, who made a record of 
2:14, and whose turf winnings foot up close to 
§250,000; Thorndale, who gained a record of 2:22i, 
and from whose loins came. Edwin Thome, 2:16^, 
and Daisydale, 2:19^: Almont, the sire of twenty- 
two 2:30 trotters, including Fanny Witherspoon, 
2:17; Piedmont, 2:17^; and Mdiuc, 2 : 191 ; and Bel- 
mont, with nine sous and diiugliters with records of 
better than 2:30, among them Nutwood, 2:18f, and 
Wedgewood, 2:19. The descendants of Alexander's 
Abdallah are worth hundreds of thousands of dollars. 

Volunteer stands in the very front rank of the pro- 
ducing sons of H:Hmhletoniau. He has to his credit 
twenty-three 2:30 performers, one of which is St. 
Julien, 2:111, who at one time could have been 
sold for §40,000. When Messenger Dm-oc's stud 
fee was $300, Mr. Backman refused a very large 
sum for the stallion, and he Avoidd not sell Leland 
for $20,000. The price paid for Happy Medium, 
when he was sold to Mr. Steel, was $25,000; and 
Mr. Bonner paid $20,000 for Startle, sire of Ma- 
jolica, 2:17. 

Electioneer proved a very cheap horse to Gov- 
ernor Stanford, who gave Mr. Backman $12,500 for 
him. He is the sire of the fastest yearling, 2 : 3G|^ ; 
the fastest two-year-old, 2 : 21 ; the fastest three-year- 
old, 2:19.1, and the fastest foui--year-old, 2:18|; and 
$30,000 would not buy him now. Dictator is the 
sii'e of the three sensational performers of 1883 — 
Jay- Eye-See, 2:10|; Phallas, 2:151, and Director, 
2 : 17 — and when twenty years old he was sold for 
$25,0C0. 

Harold, sire of Maud S., 2:09^, is valued 'way up 
in the thousands at Woodburn, and so is Cuyler at 
Glenvicw. General Withers paid $5,000 for Aber- 
deen vrheu he took him to Fairlawu, but this was 
nothing hkc his value. Prominent among his ten 
2:30 performers are Hattic Woodward, 2:15^, and 
Modoc, 2:191. The j)rogeuy of Edward Everett, 
Middletowu, Walkill Chief, Dean Sage, Knicker- 
bocker, Seneca Chief, Strathmore and Rysdyk (sire 
Clingstone, 2:14) are Avorth a stack of money. 



BLUE BULL. 

Let us now look at the record of the produce of 
another great stallion. It is as foUowo : 

Blue Bull (Wilson's), ch. h., foaled 1858; by 
Pruden's Blue Bull, sou of Merring's Blue Bull; dam 
unknown. Dead. Sire of — 

KECORD. DAM. 

Win Cody, 1). g '2:19'2, Cclin, a grey marc of unknown 

blood. 

Silver on, b. g 2:20i4, Silverella, said to bo bv Pilot 

Jr. 

ZocB., b. m 2:20, the dam of Mila C, 2:20i2. 

CliaTicc, ch. g 2:20i2, l)y i etc Grittin. 

Richard, ch. g 2 21, bySirLeslic. 

Wamic, b. m 2:21i4. Silvcretta, dam of SUverton. 

Elsie (too J, ch. m 2:2210, by Alexander's Abdallah. 

Gladiator,!), g 2:22i2, by -Tini Monroe. 

Ethel, gr. m 2:23, bv Brown's Tom Crowder. 

Kate McCall, gr. m 2:23, the dam of Jlaltie H., 2:2'Ji-j, 

by Davy Crocket. 

Belle Wilson, ch. m 2 :23i2. 

Lona G uttin, 1). m 2 :23 i-j. 

Ina G., b. m 2:24, 

Kate Hall, b. m 2:21i4, Nellie 2d by Yonng Proud 

America. 

Florence M., ch. m 2:2.'5i4, 

Russell, nr. fX 2 :2(), unknown. 

lilancheH., blk. m 2:2(ji4. by Tom Hal. 

Commaniler, b. h 2;2(>'4, 

MilaC, ch. m 2:2612, the dam o' Zoe B, 2:20i4. 

Bertie, gr. m 2:27, by Brown's Tom Crowder. 

Dom Pedro, b. g 2:27, unknown. 

Doctor I'rank, rn. g 2 :27i2, 

MoUie Kcstler, b. ra 2 :27i2, unknown. 

General Russ, nr. g 2:29 '4, 

Kate Bennett, rn. m 2 :29i4, by General Taylor. 

MattleH., b. m 2:29i2, (the d-am of Kate McCall, 2:2.3) 

bv Daw (. rockelt. 

Ed. Wilder, ch. g 2:30. 

Ella Wilson, b. m 2:30, Fanny Benson by Jerrj-. 

Little Wonder, ch. h 2 :3(), Polly by Sovereign Gleucoo. 

May Bird, b. m 2:30. 

Purity, ch. m 2:39, Susan Loder by Daniel Bocnc. 

James Halfpenny, b. g 2:39, by the Pearsall Horse. 

One more, that of Dictator, the sire of the now 
famous Jay-Eye-See, whose record is already 2:10, 
who has forced Maud S. to a record of 2 : 9J, and 
who, when he gets age enough, may become the 
fastest horse who ever trod the trotting tr.rf. 

Dictator, hr. h., foaled 18G3; by Rysdyk's Ham- 
bletoniau, son of Abdallah; dam Clara (dam of Dex- 
ter 2:17^) hy Seely's American Star; 2d dam the 
McKinstry Mare (dam of Shark 2:27f). Sire of 

EECOED. DAM. 

Jay-Eve-Peo, blk. g 2:10, Midnight by I'ilot, Jr. 

riiallas, b. h 2:1.5i2, Betsey Trotwood by Clark 

Cliief. 

Director, blk. h 2:17, Dollv bv Marabrino Chief. 

Code, b. h 2:26i2, Crop by Pilot Jr. 

Donald, b g 2:2 7, the Birch Mare by Brow:i 

rilot. 
Annie G.,b.m 2:2S, Annie Lanraby HaiTls" Hani- 

blctonian. 
Princess, blk m '2 :29i4, 

SOME TEOTTERS IN 2:20 Or BETTER. 

The dams of the horses that have trotted in 2 : 20 
or better and which may betaken as authentic, are 
as follows : Jay-Eye-See has trotted in 2 : 10, and 
Maud S. in 2:91, thus reducing the record as given. 
How fast either of these animals may yet go, as well 
as some others in the list, remains to be seen. We 



-t- 



1G2 



THJi; K'^VRMIEXiS' STOCIv nOOIC. 



give the figures as we receive them. It shows that 
nearly half the animals in the list were direct de- 
scendants in the male line of Eysdyk's Hamhleto- 
nian, and that the others, with so few exceptions as 
to he scarcely noticeahle, came from some recog- 
nized trotting family. Of the 119 horses that are 
included in the 2 : 20 list, it is said none were sired 
hy a thoroughbred stallion. Again, of the 119 horses 
in the 2:20 list, the sires of the danis of no less 
than twenty-seven are unknown, leaving uinety-two 
to be accounted for. The dams of twenty-nine cf 
these were sired hy ten horses, as follows — the 
number to the credit of each and the fastest record 
made by produce being also given : 

NAME. NO. EECOKD. 

Sayrc's Harry Clay 5 2 : 1 1 14 

Scely's American Star 15 2: 1714 

Pilot Jr -1 2 : 1 OI4 

Clark Chief I! •2:15'^2 

Rvsdyk's Hambletonian 2 2 :14 

HenrvClay 2 2:15i2 

Mainini ■ 1 o < 'hicf , 2 2:17 

Mambrino Cliorister 2 2:18 

Mamljrlno Patchen 2 2:18^4 

Scott's Hiatoga 2 2:18% 

Sayre's Harry Clay, who has five in the list, the 
most notable one being Flora (the dam of St. Julien, 
Unalala and St. Eemo, all in the 2:30 list), was 
foaled in 1853, and is still alive. His sire was 
Neave's Cassius M. Clay Jr., a sou cf Cassius M. 
Clay, and his dam was by imp. Bellfounder; further 
than this his breeding is unknown. The only otlier 
known element in the pedigree of Sayre's Henry 
Clay is the blood of Bellfounder, ahorse whose prog- 
eny, when distinguished at all, were made promi- 
nent by their caj)acity to trot fast and go a long dis- 
tance. 

Seely's American Star, who stands on equal terms 
with Henry Clay in the number of his daughters who 
have been the dams of 2:20 trotters, sired the dam 
of Dexter. 

Pilot Jr., although having but four daughters in 
the list, is the sire of daughters who produced 
Maud S., 2:9|, and Jay-Eye-See, 2:10, the fastest 
trotters by the record tliat have ever worn harness. 
Pilot Jr. was of pacing origin, his sire being Pacing 
Pilot, a horse of unknown blood, but he got trotters 
that were among the best cf their day. John Morgan 
2:2-1; Pilot Temple, 2:241; Tackey, 2:26; Tattler, 
2:26; Queen of the West, 2:26^; General Sherman, 
2:282^; and Dixie, 2:30, being to his credit. 

Clark Chief, son of Mambrino Chief, sired three 
mares that were the dams of horses in the 2: 20 list; 



they being Betsey Trotwood, dam of Phallas, 2:151; 
Miss Coons, dam of Wilson, 2:161; {md Jessie 
Kirk, dam of Majolica, 2:17 — a grand showing for 
a horse that died at the age of ten, and was in the 
stud only seven seasons, leaving, besides the mares 
mentioned, six to his credit in the 2 : 30 list. 

The horses that have each sired two mares that 
produced 2:20 trotters are Eysdyk's Hambletonian, 
Henry Clay, Mambrino Chief, Mambrino Chorister, 
Mambrino Patchen and Scott's Hiatoga. The last 
named horse was of pacing blood on all sides, being 
by Hauley's Hiatoga, dam by Blind Tuckahoe, and 
he has half a dozen sons and daughters in the 2 : 80 
Hst. All these horses, save Scott's Hiatoga, it will be 
noticed, are members of recognized trotting families. 
Is not that why their daughters, when bred to trot- 
ting stallions, produce so many trotters and such 
fast ones? 

SECTION rv. IN-BBED, OUT-BHED AND LINE BREEDING. 

In-breeding is the breeding together of animals 
closely related — that is, within the relationship of 
second cousins. Out-breeding, or out-crossing is 
the pairing of animals not allied at all. Between 
these extremes there are many degrees. Line breed- 
ing is the union of animals of a distinctive fam- 
ily or of those having a common foundation, and 
without a violent out-cross en either side. In cattle 
line breeding is carried to a great extent, as the 
breeding of duchess constantly on duchesses, prin- 
cess on princesses, etc. In the breeding of horses 
line breeding is not so exactly followed, though in 
the breeeling of trotters results are now being sought 
in this direction. Line breeding really is but an- 
other name for in-breeding, or rather as distin- 
guished from close in-and-in-breeding. As to a 
comparison of the advantages of either system, the 
whole matter has been so carefully discusseel by 
Stonehenge that we quote from him. At the time 
he wrote the in-breeding of horses made good hits. 
The lines of blood are now so diverse that there is 
a wide field of the blood of running horses to 
choose from. Upon this plan of breeding we extract 
from Stonehenge to form a synopsis : 

IN-BREEDING. 

"Let one ask whit horses have been the most 
remarkable of late yeirs as stallions, and, with very 
few exceptions, he will find they were considerably 
ill-bred. It has been remarked that the Touchstone 
and Defence blood almost always hits with the 



THP: l-'-A-RlVIKKS' S'rt)C'Iv UOOIC. 



loy 



Selim; but it is forgotten tliat the one was already 
crosscJ with tliat horse, anil the other with his 
brother Rubens. On the other hand, the Whisker 
blood in the Colonel has not snccecdcd so well, it 
being made up of much crossed and more distantly 
related particles, and therefore not hitting with the 
Selim and Oasti'cl blood, like his cousins, Touch- 
stone and Defence. It has, however, partially suc- 
ceeded when in-bred to the Waxy and Buzzard 
blood, as in Chatham and Fugleman, who both re- 
unite these three strains. The same applies to Cor- 
onation, who imites the Whalebone blood in Sir 
Hercules -with that of Rubens in Ruby; but as 
Waxy and Buzzard, the respective ancestors of all 
these horses, were both grandsons of Herod, and 
great-grandsons of Snap, it only strengthens the 
argument in favor of in-breeding. This conclusion 
is in accordance mth axioms which embody the 
state of om- present knowledge of the theory of gen- 
eration. Purity of blood is intimately connected 
with the practice, because the nearer it is to one 
standard, the more unmixed it is, and by conse- 
quence the more fully it is represented in the prod- 
uce. Hence, it is doubly needful to take care 
th:it this pure blood is of a good kind; because 
if bad, it -will perpetuate its bad qualities just as 
closely as it would the good, or perhaps still more 
so." 

OUT-CROSSING. 

Between in-and-in-breeding and out-crossing there 
are many degrees; but as, in the thoroughbred horse, 
there are scarcely two iu the stud-book which can- 
not be traced back to the same stock in one or more 
lines, we do not generally understand " a cross" to 
demand absolute distinctness of blood. For in- 
stance, says Stonehenge, Teddington is generally 
considered as the result of as marked a cross as we 
ever meet with in the modern stud-book. For five 
generations the same name never appears in the 
pedigree tables of his sire and dam; but in the 
sixth we find the name of Sir Peter occur three 
times on the side of his sire, and twice on that of 
his dam, besides six other lines of Herod blood on 
the part of the sire, and eight on that of the dam. 
Here, therefore, there was a return to the original 
lines of blood, which had been in-bred twice each, 
after five successive departures from them as far as 
could be effected iu this particular kind of horse. 
These last are called "crosses," though not being 



exactly the reverse of in-breeding, for the reason 
that an absolute freedom from relationsliip is not to 
be found, or, if so, extremely rarely. Breeders very 
often fancy that they put two animals together which 
arc without any corresponding lines or strains of 
blood in their composition; whereas, in point of 
fact, the relationship exists only four or five degrees 
off. The horse and mare are, perhaps, fourth or 
fifth cousins, often second or third; but, in examin- 
ing the stud-book, the blood of the siro, grandsire, 
and great-grandsii-e is apt to be forgotten, because it 
is not given, the name only being mentioned. 

To illustrate we give the pedigree of one of the 
later stallions of trotting blood, taken at random, 
net only to show the manner in which pedigrees arc 
tabulated for special use, with foot notes relating to 
any fact worthy of notice, but also to show the read- 
ing of pedigrees, etc. 

f -g. .^ I" ( Alexander's Alxlallah. 

o S^I^ j ( uausmei or ^ daughter of Pilot, Jr. 



c'^— I Monogram, by Marabrino Chief. 



pq 
o 



r 



Eysdyk's Hamblctonian. 



IB 



? o 

pq •'■ 

^22 J Madam Loomcr 

o— \ I dam of Dick 

■M.2 I Loomer, 2:311-1) 



[■Warrior, by Yoiing Messenger, by 
Winthrop ]\Iessen.eor, )jy imp. 
I Messenger. 

I An English Mare of high In-ccd- 
l ing and form. 



g . f Mambrlno Patchen 

.3 >■ 



( Marabrino Chief. 

j Dam of Lady Thorne 



Gano, 
etc. 



g o I flmp. Consternation. 

ts Pi [Daughter •! r,o„r,i,f„.. * American Eclipse, 
IS I, Daughter -^ ^^^_ 

Note : — Bay colt, star, black points, heavy tail and mane, color 
deep red bay, full of bone and substance, sound, level headed, even 
tempered, 10 hands and over, foaled May 31, 1.S81. 25 per cent 
Mambrino Chief, 18% per cent Hamblctonian, 3^8 per cent Pilot, Jr. 

To follow this or any other pedigree for blood 
lines look in the approj)riate stud book register, etc., 
for j)edigree of sire, dam, grandsire, granddam, 
etc., etc., as far back as may be necessary. These 
may then be carried out on a chart for reference. 

SUMMING UP. 

In relation to the advantages and disadvantages 
of each plan our authority says: In the first 
place, it may be laid down that nearly an equal 
number of good horsen have lately been bred by 
adopting either mode cf proceeding; but no first- 
rate horse has appeared whose parents were incestu- 
ously allied. In the second place, it may be gath- 
ered from experiments with horses and other domes- 
tic animals, that very close in-breeding, continued 
for any length of time, is a^it to develop the weak 



164 



THK in^f^Ii]VIKrJ.S' STOCIi BOOK.. 



points ill the constitutions of tlie Ijrccd in Avliicli it 
is adopted. The cautious breeder, therefore, will do 
well to avoid ruuniug this risk, and Avill strive to 
obtain what he wants without having recourse to 
the practice, though, at the same time, lie -will make 
up his mind that it is unwise to sacrifice a single 
point with this view. Experience tells us that it is 
useless to expect to develop a new property or qual- 
ity in the next generation, by putting a female en- 
tirely deprived of it to a male which possesses it 
even in a marked degree. Some instances of suc- 
cess will attend the adox^tion of this coiu'se, but as 
a rule it cannot be relied on in the majority of in- 
stances. Thus, a slow, stout mare, containing no 
lines of fast blood in her pedigree, will not be likely 
to breed a fast colt, though put to a flying stallion, 
whose blood is not stout in a considerable proj^ortion 
of his ancestry. Two or three consecutive crosses 
mth the same or similar blood will almost of a 
surety effect the object; but the first will rarely do 
so. Again, we know, if we put two animals to- 
gether, equally in-bred or equally crossed, the prod- 
uce is, on the whole, as likely to resemble the one 
parent as the other, though there may be a difference 
of opinion as to particular points. But, if not thus 
equally composed of similar elements, the more in- 
bred parent will be represented in a greater jjroi^or- 
tion than the crossed one; and hence it follows, that 
if it is desired to keep up the qualities of the horse 
or mare in his or her descendant, the mate must be 
selected, if possible, less in-bred than he or she is. 

WHAT IS A NICK? 

A " hit," or " nick," in breeding is understood to 
mean an instance of success; but though it often 
occurs the reason for it is not always very clear. It 
is a fact (so patent that every writer on the breeding 
of the horse, of late years, has admitted its truth), 
that the Touchstone and Sultan blood have almost 
invariably hit. The reason, granting the premises 
laid 'down, is plain enough — each goes back to Selim, 
the former through the dam of his sire, Camel, and 
the latter being son of that horse. Many other ex- 
amples cf a similar nature might be adduced, though 
not observed so extensively as in the case of Touch- 
stone, because few horses have been put to so 
many mares as he has. I do not mean to assert 
that no hit can occur without such a re-union of 
previously separated lines, but I believe that, under 
other circumstances, it will rarely be found to show 



itself; and if there is a relationship between all 
thoroughbred horses, either remote or near, there 
must be this re-imion to some extent. This, how- 
ever, is not what I mean ; the return must be to a 
line only removed two, three, or four generations, in 
order to be at all marked; and if more than these 
intervals exist, the hit cannot be said to depend 
upon the re-union, since this must occur in all cases; 
and what is common to all cannot be instanced as a 
particular cause of any subsequent result. [It must 
be remembered, however, that this was written 
nearly a quarter of a century ago; nevertheless, the 
facts are received to-day as essentially correct. In 
short, that blood lines must be closely followed to 
ensure the best measure of success.] 

The fact really is, concludes Stonehenge, as 
proved by thousands of examples, that by putting A 
and B together, the produce is not necessarily made 
up of half of each. Both parents have qualities 
belonging to the several members of a long line of 
ancestors, and their son (or daughter) may possibly be 
made up of as many as seven proportions cf one parent 
and one proportion of the other. It generally hap- 
pens that if there is any considerable degree of con- 
sanguinity, or even a great resemblance in fomi, to 
some of the ancestry on each side, the produce will 
draw together those elements, and will be made up 
cf the characteristics peculiar to them in a very 
large jn'oportion. This accounts for the preponder- 
ance of the Touchstone form in the West Australian 
stock; while the same horse is ovei-powered in 
Orlando and his stock, by the greater infusion of 
Selim blood in the dam Vulture, who is removed 
exactly in the same degree as Touchstone from Selim 
and his brother Castrel ; and the two latter, there- 
fore, have no more influence on the stock than the 
former. Here, then, we have two remarkable in- 
stances, which each show a hit from the re-union of 
strains after two out-crosses; while, at the same 
time, they severally display an example cf two lines 
overpowering one in the stock cf the same horse. It 
may be argued, that in each case it is the blood cf 
the dam which has overpowered that of the sire, — 
West Australian being by Melbourne, out of a 
daughter of Touchstone; while Orlando is by 
Touchstone, out of a mare descended from two lines 
of Selim and his brother Castrel. Now, I am my- 
self a great believer in the influence of the dam 
over her progeny, and therefore I should be ready to 



I 



+ 



THl^: f^VIijNlIfllitf' STOCli I30Uli. 



lUu 



accei)t this argumeut, were ifc uot that, uuder ordi- 
uary circumstances, hoth Mclbouruo aud Touch- 
stoue have bceu sure to reiu-oduce their likenesses in 
their several sous aud daughters. Every racing 
man who has been en the tiuf while the Melbournes 
and Touchstones were in their glory, was able, in 
iilmotit all instances, to say at the flrst glance, " That 
is a M:lboui-ne or a Touchstone colt or filly." But, 
in the cases of Orlando and West Australian, the 
resemblance to their respective sires was not appa- 
rent ; aud, as I before observed, it is still less visible 
in their stock. In the language of the stud, thia is 
called " going back" to a particular strain ; and it is 
so constantly observable that there is no necessity 
for dwelling further uj)ou it. 

SECTION V. CONSANGUINITl'. 

As an iUustratiou of how cuntsa/ujuincuusinavnsiges 
take place in certain localities in the human family, 
and which will be most interesting, for the reason 
that it points a moral in breeding and has an equine 
mixed up with it, the following, from the Nantucket 
correspondence of the New York Herald, will be ap- 
ropos : 

"The family nomenclature of the island always 
causes remarks by the visitors who make a protracted 
stay. Less than a dozen names are included in the 
list of the original settlers, aud nearly half of them 
are no longer heard on the island. Others came 
afterward from the mainland aud swelled the number 
of early family names to perhaps fifteen. Their de- 
scendants multiplied to such an extent that double 
Christian names were a matter of necessity to avoid 
confusion, and iu m my cases it is found necessary 
in speaking of a person to include every appellation 
lest he be confouuded with another who shares in 
part the same name. Thus we hear of Charles 
Frederick Coffin and George Wendall Macy to dis- 
tinguish them from some other Charles Coffin or 
George Macy, and the words 'junior' and 'second,' 
and 'third,' and even 'fourth' must sometimes be 
added to the surname to insure identity. Still others, 
who have no middle name, are sometimes identified 
by the locality of their residence. One Joseph Fisher 
was known as 'Madequet Joe,' and a Charles Coffin 
was called 'Pocomo Charles,' that they might not 
be confouuded with others. These original families 
have married and intermarried uutil nearly eveiy 
man, woman and child descended from the early set- 
tlers is related to each other; and it may well be be- 



lieved that kiuship here is a good deiil mixed. That 
veritable ancient mariner, Capt. William Baxter, now 
in his 80th year, is the recognized oracle in matters 
of genealogy and family relationships on the island ; 
and he it is who is my authority for the statement 
that there are men on the island who can be shown 
to be their own grand-uncles! He says he knows of 
children who are the second cousius of their own 
mothers! Furthermore, he has pointed out to me 
more than one man who was both a brother-in-law 
and grand-nephew of his third cousin. Aud, to cap 
the climax, he said that he once called at a house at 
which a tea party was under full headway, and of 
eight ladies present five were both first aud second 
cousius and sisters-in-law of one another; aud yet to 
this day the mind of not one of them has been so far 
affected in the successful effort to trace out the sinu- 
osities of the relationships that it has been fouud 
necessary to send her to a lunatic asylum. And the 
Captain told me that if I doubted the story he could 
show ine the cover of the identical tea-pot in which 
the inspiring beverage was drawn on the memorable 
afternoon. With a demonstration so convincing I 
need not say that 'I tumbled to the racket.' 

"But a still more remarkable coincidence has come 
to my knowledge. On the eve of the fourth of July, 
some years since, the eldest boy of John Asa Fisher 
2d exploded a fire cracker under the mare of Peter 
Stafbuck Jr. as she was standing hitched to a box- 
Avagon on the corner of Whale aud Main streets. The 
mare did not appreciate the act as an ebullition of 
youthful patriotism. To her equine understanding 
it was intended as a joke on herself, and that she did 
uot appreciate the joke was manifest by the f:i,ct that 
she ran away, broke the wagon into ultimate smith- 
ereens and knocked down and ran over Jonathan 
David Myrick. The injured man was carried into 
the store of Ebenezer Paddock 4th. Obed Gardner 
3d ran for Dr. Pitman, who came at once, but the 
man was so much injured that, in spite of surgical 
aid, he died in a few minutes. 'Squire Coffin held 
an inquest on the body. Frederick William Folger 
made the coffin. Elder Macy preached the funeral 
sermon. Eoland Bunker Hussey wrote and pub- 
lished an obituary in the Inquirer and Mirror. Ja- 
bez Chase 2d dug the grave, and Washington Irving 
Coleman furnished the headstone, and an orthodox 
Quaker who never draws on his imagination at less 
than ten days' sight, told me that every one I have 



16G 



tup: B'^RMIERS' STOCK. BOOK. 



named, including himself, was in the degree of fourth 
cousin to every one except the mare, and how it hap- 
pened that she couldn't clnim kinship to the rest was 
a question which confused the island for over six 
months, for the mare was a native and had a pedi- 
gree as long as the bow that Mr. Swain had drawn 
for my edification." Thus it would seem that there 
is some pretty close in-hrocdingiu the human family, 
outside the grandees of Spain, and without physi- 
cal degeneration. Why not then in animals ? 

CHAPTEE XXIV. 

DICTIONARY OF HORSEMEN'S TERMS IN COMMON 

rsE. 

SECTION I. TERMS IN USE BY HORSEMEN AND THEIR 

EXPLANATION. 

Bars. — Those portions of the crust or hoof of 
horses that are reflected inward, and form the arches 
situated between the heels and the frog. 

Bars of the mouth. — The fleshy rows that run 
across the upper part of, the mouth, and reach almost 
to the palate. They form that part of the mouth on 
which the bit should rest, and have its effect. 

Barsiioe. — A particular kind of shoe sometimes 
used to protect a tender frog from injury, the hinder 
part of the shoe being thickened and hollowed over 
the frog. 

BisuopiNG. — A term used to denote altering the 
shape and appearance of the teeth of the horse to 
make them seem younger than they are— so named 
from the scoundrel who invented it. 

Blemish. — Auy imperfection in a horse or other aui- 
mul. In horses, blemishes consist of broken knees, 
loss of hair in the cutting places, malleuders and 
s;;llenders, cracked heels, false quarters, splints, or 
excrescences which do not occasion lameness, and 
wind galls and bog spavins, where they prevail to any 
great degree. 

Bone spavin. — A disease of the hock joint in horses, 
brought on by over exertion. While forming there 
is continued lameness. Spavined horses are useful 
for slow work; they are most inconvenienced in the 
act of rising. 

Bottom. — The quality of endurance in a horse. 

Bound. — A term applied to the bowels, to indicate 
want of natural action; to the skin or hoof, to indi- 
cate tightness or constriction. 

Breaking. — Tl;e training of horses and other ani- 
mals. It should not commence too young, or they 



want spirit; or too late, or they become unmanage- 
able. 

Breastplate. — A strap running across the chest of 
the horse, to hold the saddle tight. 

Breeching, or breechin. — That part of the horse's 
harness attached to the saddle, and hooked to tlic 
shafts, which enables him to push back the vehicle 
to A\hich ho is harnessed. 

Breeding. — As applied to live stock it denotes the 
manner in which an animal is bred, as lines of an- 
cestry, etc. 

Bridle. — The covering to the head of a horse by 
means of which he is driven. The several parts of 
a bridle are the bit, or snaffle; the head-stall, or 
leather from the top of the head to the rings of 
the bit; the fillet, over the forehead and under the 
fore-toj); the throat-band, which buckles from the 
head-band under the throat; the nose-bands, going 
through the loops at the back of the head stall, and 
buckled under the cheeks; the reins (strips of leather) 
that come from the rings of the bit, and held in the 
rider's hands. 

Breeding in-and-in. — Denoting the breeding to 
close lines of relationship but not necessarily incest- 
uously so. 

Broken-kneed. — Scars left from injury to the knees 
in falling. 

Broken-winded. — Denoting the peculiar motion in 
breathing, and the accompanying noise, the result of 
injury to the respiratory organs. 

Calks, or calkings. — The parts of a shoe turned to 
give grip to the shoe in pulling loads, or in traveling 
on slippery places. 

Canter.— An artificial slow gallop in which the 
haunches are carried very much under the animal ; 
considered elegant, but excessively fatiguing. 

Clefts.- — Cracks in the heels of horses. 

Colt. — The male young of the horse, ass or their 
hybrids up to the age of three or four years. 

Enamel. — The hard, ivory-like portion of the 
teeth. 

Excrescence. — Any unnatural growth, tumor or 
callous. 

Filly. — Young mare up to the age of three or 
four years. 

Fleam.— The blade used in bleeding animals. 

Flexors. — The muscles by which the limbs are 
bent or moved. 



rjEiJb; i<\A. It M Kits' STOCK 3300Ii. 



107 



Foal. — The young, of either sex, of the horse, ass 
or their l)yl)rid?, anJ of the genus cquus geuerally. 

FoALiNu. — To be tlclivercd of a foal. 

Fkoo of the Horse. — A triangular portion of horn 
projecting from the sole almost on a level witli the 
crust, and defending a soft and elastic substance 
called the sentibic frog. The sensible frog occupies 
the whole of the back part of the foot, above the 
horay frog and between the cartilages. 

Gauls. — As ajiplied to animala' wounds produced 
by the friction of harness. The little tumois formed 
under saddles are called warbles. (See Wind-galls). 

Grinders. — The molar teeth, i^laced next behind 
the incisors. 

Gullet. — The esophagus or swallow of an animal, 

HmEBOUND. — A condition of tlie skin cf animals 
when it seems to adhere lo their bones. It is usually 
the result of a want of care, or a symptom of dis- 
ease. 

Hoof. — The solid homy covering (nail) of the 
foot of the horse. Its comj^osition is similar to that 
of hoin. Horn is indurated skin consisting princi- 
pally of modified albumen. It resembles hair in its 
chemical qualities. 

Instep of the Horse, — The part of the hind leg 
reaching from the ham to the pastern joint. 

Mule. — In horsemen's language offspring of the 
ass and the mare, or of the she ass and the horse. 
In the latter case the produce is ca'led a jennet, and 
is much less hardy, and therefore rarely bred. The 
term mule is generally applied, in the animal crea- 
tion, in the same sense with hybrid in the vegetable 
world, signifying the intermixture of two distinct 
species of a genus. 

IxcisoKS. — The sharp cutting or nipping teeth 
placed in front of tiie mouth of animals. They are 
sometimes called uipj^ers. 

Nose-bag. — A bag containing food to be tied to the 
horse's nose. 

NosE-BAND. — That part of the headstall of a bridle 
which passes over the nose, sometimes called mas- 
erolc. 

Pastekn. — The distance that intervenes between 
the joint of that name and the coronet of the hocf. 

Points of a Horse. — External indications showing 
aptitude for speed, bottom, labor and general char- 
actciistics of strength. 

RrooLiNG. — A male animal half castrated. The 
gelding of rldglings must be performed by one under- 



standing the anatomy of the parts, since one or both 
testicles arc situated in the cavity of the belly. 

HiNCr Bonk. — A callous growing in the hollow cir- 
cle of the little postern of a horse, just above the 
coronet. 

Sand Cracks. — Fissures in the hoofs of horses 
from which matter exudes. 

Splint. — V hard excrescence growing on the 
shank bones of horses. It appears first in the form 
of a callous tumor, and afterward ossifies. Also a 
mechanical arrangement to sustain a broken limb. 

Strains and Sprains. — Injuries produced by over- 
stretching of the ligaments or muscles. 

Whirlbone. — Li the horse the articulation (acetab- 
uhiiii) of the thighbone and pelvis. 

Wind Galls. — Small tumors near the fetlocks of 
horses, produced by strains and over-driving; they 
contain a serous fluid. 

Withers. — The high portions of the back of the 
horse, over the shoulders. They assist to render the 
horses active and safe on their feet. 

Yeaeling. — A colt or filly between the age of one 
and two years. In racing the age of an animal is 
dated from a fixed day in the year (January 1). 
Hence the time of foaling is an important integer in 
animals required to carry weights on the turf. 

SECTION II. GLOSSARY OF TERMS IN USE ON THE TURF AND 

THEIR DEFINITIONS. 

Added to the List. — A turf stallion gelded. 

Aged Horses. — Pwunning horses past six years of 
age. 

Beefy. — A soft horse; ahorse carrying too much 
ilesb; not trained down. 

Barney. — A race where there has been a " cross" 
or " sell-out." 

Barred. — When a horse is prohibited from run- 
ning or trotting in a certain class or entering for any 
special purse. 

Beat Out. — Beaten by a distance or from the start. 

Bolt. — Giving up the race by running to one side. 

Boots. — Leather or canvas to protect the ankles 
or knees. 

Break. — To change to a run or skip in trotting. 

Broke Down.— Wlien the back tendons give way 
the horse is said to be broken down. 

Brush. — A shoit contest on the road or track. 

By a Theoatlatch. — When a horse wins by a head 
he is also said to have won by a throatlatch. 



t 



1G8 



THIO l^'^VRlVIICrtS' STOCIv r!<;)OIv. 



Colt. — Usually applied to a stalliou or gelding 
until he Las comideled his fourtii year. 

Collar. — To draw np on an antagojiisfc. 

Colors. — The caps or costumes worn hy jockeys or 
drivers to distinguish one from another. 

Co.MBiNATioN. — A pool fomicd by jockeys or drivers 
to fix an event. 

Confederacy. — An association of a number of 
owners of race-horses. 

CoxvEi!T. — To change a horse's gait, such as a 
pacer to a trotter; a term used by trainers. 

Cback (To). — Tins is said of a horse that gives 
way and falls behind the moment he is caught u]) 
with. 

Cross. — Equivalent to barney. A double cross, 
where the party who agrees to lose either wins or 
tries to win without giving warning to his confeder- 
ates. 

Campaign. — A racing tour through the country dur- 
ing the season. 

Catch. — To fall quickly into the proper stride. 

Caution. — To admonish a jockey or driver against 
an infraction of the rules. 

Circuit. — A number of tracks associated together, 
as the Grand Circuit, Eastern Circuit, etc. 

Claiji. — To protest ; to claim a name for any hnrse. 

Cluck. — To make a clucking sound to encourage a 
horse to greater exertion. 

Cup. — When a track is so moist that the horse's 
feet make distinct impressions it is said to " cup." 

Cut Down. — To run a horse into another and in- 
jure his limbs so as to disable him. 

Cut In. — To take advantage of an opening. 

Cut Out. — To lead the others from the start; to 
set the pace. 

Daisy-Cuttee. — A horse that keeps his feet near 
the ground in trotting or running. 

Dead One. — A horse that will not run, or has no 
chance to win, or is not meant to win. 

Dash. — A single heat of one or more miles. 
Dead Beat. — Beaten to a standstill. 

Dead Heat. — When two or more horses cross the 
score at the same instant. 

Distance. — In races of mile heats, eighty yards; 
of two mile heats, 150 yards; of three mile heats, 
220 yards; of mi'e heats, three in five, 100 yards. 

Doped. — Temporary improved appearance through 
the use of drugs. 



Dosed. — When a horse has been drugged to cause 
him to lose a race ho is said to have been dosed. 

Drawn. — Withdrawn before or during a race. 

Duffer. — A horse which loses heart or will not 
exert himself during a race. 

Entry. — To post the names of an owner and 
horse to go in a race. 

End to End. — A race in which the pace is forced 
from start to finish. 

Featherweight. — Seventy-five pounds. If all the 
contestants in a race were privileged to "feather" it 
would be a race at catchweights, althougli ordinarily 
" catch weight" means that the owner of a horse can 
place any weight upon him that he chooses, and he 
is presumed to choose the lightest practicable. 

Filly. — A mare until she has completed her 
fourth year. 

Fixed. — A race which is decided, before coming 
off, to go a certain way is said to have been " fixed." 

Flag. — The signal used by the judge to shut out 
or distance a horse. 

Fluke. — When a horse has won a : ace through an 
iiccident. A " tcratch." 

Free Handicap. — A free handicap where the 
owner, if he dees not like the Aveight imposed by the 
handicapper, may withdraw his horse without paying 
forfeit. 

For Blood. — When the horse is driven to win. 

Forfeit. — To pay forfeit; nonfulfillment of the 
conditions. 

Gad. — To whip or lash a horse. 

Get Away. — To rush from the score. 

Go as They Please. — To wagon, harness, or under 
saddle, as the owner pleases. 

Gone Wrong. — Out of condition, off the feed, or 
incapable of further turf use or training. 

Gentleman Rider. — An amateur, or one who does 
not ride for pay. 

Got At. — See "Nobble." 

Hands Down. — A horse that wins without the aid 
of his jockey, and by the sheer force of his own 
speed is said to "win with (his jockey's) hands 
down." 

Hull Down. — In its application to the turf, a 
horse that is so far behind that he has no chance to 
win. 

Handicapped. — Weighted according to age, or the 
distance to be run or trotted. 



'mic farm;kr,s' stocic uook. 



10!) 



Harness. — Wheu a horse trots to sulky he is said 
to go iu "harness." 

He.vded. — To lead the way by a heatl ; to be led by 
a head. 

Heat. — A division of the distance of a race, as 
iialf-mile heats, mile heats, etc. 

HippoDuoMK. — A race that aims at gate money 
only while professing to be for a stake, purse, or 
prize. 

Home Stretch. — The last quarter of a track. 

Hurdle. — A fence-like arrangement used in hurdle- 
races for horsco to jump over. 

I\ Condition. — A term used by trainers to express 
a horse's being in good form for racing. 

Jockey. — Driver or horsedealer. 

Jog. — Used where a horse has won easily. " He 
came iu on a jog." 

Le.\ders. — The first horses in a race of many. 

Left at the Post. — "Where a horse scores for race, 
bat refuses to go on. 

Level-headed. — Steady. The opposite of flighty. 

Lift. — Manipulating the reins to rouse a horse to 
greater exertion. 

Maiden. — A horse that has never won a running 
race. 

Match Eace. — One made expressly between horses, 
usually not more than two, in contra-distinction to a 
race for a purse. 

Mile and Eepeat. — A race in which a mile is 
trotted and then repeated, the horse winning each 
mile being the winner. 

Mixed-gaited. — When a horse changes from a trot 
to a pace, or runs iu front and trots behind, he is 
said to be mixed-gaited. 

Mount. — A jockey who is engaged to ride a horse 
iu a race is said to have been given the moimt. 

Musician. — A horse that roars. 

Nobble. — To poison a horse on the eve of a race, 
or otherwise unfit him. 

Naiviing at Post. — Naming the starters at the start- 
ing post; used on the running turf. 

Nomination. — The entry or naming of a horse or 
embiyo foal for a race. 

Off. — Out of condition; off the feed. 

Open the Gap. — To draw away from the others. 

Ofvice. — Secret information as to the condition 
of a horse or the purpose in the race of those who 
have him in charge. See Tip and Straight Tip. 

On. — To be "on" is to back a horse. A person 



is also " on " who fancies he knows what will be the 
outcome of a race that other persons believe is to lie 
conducted squarely. 

Outsiders. — Persons who do not, in one way or 
another, thrive by means of racing. " Producer," 
has a similar meaning. 

Pulling a Horse. — Riding or driving to lose. 
Erroneously called "hippodrouiing." 

Punting. — When a man backs a horse for small 
stakes he is " a punter; " if he uses the money won 
on one race to bet on the one next succeeding, he is 
" playing on velvet." That is, he cannot lose more 
than he wins. 

PEKmssioN. — Assent from the judges to dismount 
or get out of the sulky. 

Plates. — Light shoes Avorn by horses iu a race. 

Play or Pay. — Start or lose the money paid for 
entry. 

Pole. — The inside in a race; inside fence of a 
track. 

Pole-horse. — The near horse of a double team; 
the one having the inside of the track. 

Pool. — Combining or aggregating bets. A clique. 

Pooling. — To combine in betting. 

Protest. — A complaint made to the judges for 
having been fouled or otherwise obstructed; a 'com- 
plaint against a horse, driver, or jockey Avho is not 
qualified to enter in the race or go upon the track. 

Pulled. — A horse prevented by his driver from 
winning a race is said to have been pulled. 

Puller. — A horse that draws by his mouth. 

QuARTER-HORSE. — In running- turf parlance, ahorse 
good for a short distance only. 

QuARTER-POLE.— The first dividing mark of a mile 
track. 

Quitter. — -A horse that loses heart in a race. 

Eacker. — A horse having a gait between a pace 
and a trot. 

Eattle-headed. — Unsteady, flighty, unreliable. 

Eecall. — A call back after a false start. 

Eecord. — The time made by a horse, under the 
rules; specifically, his best time. 

Eight Off the Eeel. — Winning iu straight heats ; 
which see, 

EiNGER. — A running or trotting horse that is 
entered for or participates under another than his 
proper name in races slower than those of his class. 

EoAD-HORSE. — A horse used for road-driving; a 
gentleman's driving horse. 



170 



THE ir-A.IiM:ERS' STOCK BOOK. 



4 



EoAEER. — A horse that is broken-winded or 
breathes loudly. 

Ruled Off. — Banished from a track, or tracks, 
for infraction of rules. 

EuLEs TO Govern. — Governed by certain rules, as, 
the National Association rules. 

EucK. — The main body of horses in a running 
race. See Leaders, Tailers and Whij^pers-In. 

Shut Out. — A horse that is distanced. 

Sandwiched. — When running and trotting races 
are alternated at the same meeting, the events are 
said to be sandwiched. 

Score. — The starting-j)oiut on a track; to score 
for a start. 

Scratch. — The accidental winning of a race. 

Season. — The duration of racing or stud service 
for the year. 

Sent. — Driven to win, or driven fast. 

Set Back. — When a horse has finished first in a 
heat through an infraction of the rules, the second 
horse is given his place ; the first horse is said to be 
" set back." 

Shake Up. — To rouse up or encourage a horse. 

Shut Out. — Distanced; prevented from getting 
ahead of the others. 

Side-wheeler. — A pacer. 

Skip. — A short break. 

Spin. — A short burst of sj^eed; a sharp drive; used 
in road-driving. 

Split Heats. — Heats divided among the contest- 
ants. 

Spoked. — Having the spokes taken out of a wheel 
by the hub of another's vehicle. 

Square Away. — To get away steady from the start. 

Square-gaited. — Level, steady-going action. 

Square Trotter. — Steady trotting in 1-2-3-4 time. 

Starter. — The person who sees that the horses 
are in projDer positions and get away together. 

Stayer. — A horse with the ability to go a long 
race without distress. 

Steady. — Pure-gaited, level-headed. 

Steadying. — To keep a horse well in hand. 

Steeple-chase. — A running race in which fences, 
ditches, and other obstructions are to be leaped. 

Straight Tip. — Secret information given by the 
owner, trainer or rider of a horse in regard to the 
race. 

Straight Heats. — Heats of races won in suc- 
cession by one horse. The race is not one of straight 



heats if the first heat is " dead " or is lost by a 
horse that wins the race in the next consecutive 
heats. 

Stride. — The distance from the point where a 
horse's hind foot leaves the ground, to where it is 
put down. 

Sugared. — Bribed, or paid to throw a race or heat. 

Suspended. — Euled off a track or tracks for a 
time. 

Sweepstakes. — A race in which the winner or first 
and second horses take the stakes, each owner con- 
tributing an equal amount. 

Swerve. — Going out of the regular course ; cutting 
in ahead of an opponent. 

Tailers. — The last horses in a race of many. 

Ticker. — Stop-watch. 

Tenie-bae. — A record which bars a horse from 
entering in a slower class. 

Tip.— Secret information given regarding a horse 
in a race. 

Track Horse. — A horse used exclusively for racing. 

Train On. — When a horse is able to race season 
after season, and improve. 

Trial. — A private test of a horse's speed. 

Turned Out. — Withdrawn from the turf and sta- 
bled or pastured. 

Touts. — Hangers-on around stables, picking up 
information and selling it. 

Untried Horse. — A stallion or mare whose prog- 
eny has not yet been a winner. 

Unplaced. — On the running turf, where more than 
four start, the first four are numbered as they cross 
the score at the finish ; the rest are unplaced. 

Wagon (To). — To be di'iven to a skeleton four- 
wheeled vehicle. 

Walk Over. — A race in which all the contestants 
but one are withdrawn. 

Weaver. — A pacer is sometimes called a weaver 
from the peculiar motion of the head and neck while 
in action. 

Weighing-in. — Weighing the jockeys with their 
whips and saddles, or drivers in a handicap race, 
before the start. 

Weights. — Metal for a horse's feet, to steady him 
or convert from one gait to another. Metal carried 
by a driver to bring him to the required weight. 

Weight-for-Age. — The handicap or weight appor- 
tioned to a horse according to age. 

Welter Weights. — Heavy weights. 



--3» 



'i"ii>: iiWlt MJilltS ' H'rOCJli BOOii.. 



171 



Winded. — Blowu out, exhausted. 

Winning Straight. — Winning iu straight heats. 

WiKE. — The line from the judges' stand which 
marks the score. 

Word. — The sigmil from the judges for a fau- 
start. 

Whippers-in. — The hist horses in a race of many. 

We.\eixg Silk. — A jockey dressed in the full suit 
of his stable. 

Welcher. — One who bets with no intention or 
means of paying if he loses. 

CHAPTER XXV. 

EXPLANATION OF S03IE I»KINCIPj\JL VETEKINAKY 

TEKMS. 

Absorbents. — Medicines which neutralize acidity 
in stomach; those (other than blisters) used ex- 
ternally, to reduce enlargements; medicines which 
have the effect of counteracting and absorbing abnor- 
mal collections of fluid within the system. In phys- 
iology or anatomy, absorbents of the system, a term 
applied to the lacteal and lymphatic vessels. 

Acetate. — The product of the iiuiou of vinegar 
(acetic acid) %^*ith an alkahne or metallic base; those 
generally used being ammonia, lead, potash, or zinc. 

AcRm.- -Applied to that which has a hot, biting 
taste. 

Acupressure. — Relating to aiTesting hemorrhage 
by means of a needle, passed twice through the 
wounded substance at the side next the heai-t. 

Acute. — A disease which has a certain degree of 
severity, a rapid progress, and short duration, is 
said to be acute. 

Adherence. — Sticking close to, as the skin to the 
ribs when an animal is hidebound. 

Adipose Tissue. — Fat held in the meshes of cellu- 
lar tissue. 

Adipose Aeteeies. — The branches of the renal 
arteries, as they supply the fat around the kidneys. 

iETHER. — A volatile liquor obtained by distillation 
from a mixtiu'e of alcohol and a concentrated acid. 

Albuiien. — A white substance found in serum, 
chyle, sjTiovia, serous fluids, etc. 

Albushnueia. — A condition of the urine iu which 
it contains albumen, which ^Yill coagulate by the 
addition of nitric acid and heat. 

Alkaloid. — A name given to the organic alkalies, 
to distinguish them from the mineral ; brucia, eme- 
tia, morphia, strychnia, etc., are alkaloids. 



Allment. — Any substance which, if introduced 
into the system, is capable of nourishing it and re- 
pairing its losses. 

Alteratives. — Applied to medicines which re-estab- 
lish the healthy functions of the system without any 
sensible evacuation. 

Amaurosis. — Partial or total loss of vision from 
paralysis of the retina, accompanied by dilatation, 
but occasionally contraction of the iris, which is 
frequently paralyzed. 

Ammonia. — A colorless, transparent, elastic gas. 
Inhaled unmixed or undiluted with common air, it 
instantly causes suffocation. 

Anaemia. — The opposite of plethora; j'overty of 
the blood, in which there are too few red corpuscles 
and too many white. It is marked by great debility 
and weakness, and a diminution in the fluids in the 
capillary vessels. 

AxiESTHESiA. — Privation of sensation, loss, or 
paralysis of sensibility; the effect produced by an 
over-dose of chloroform, ether, etc. 

Analysis. — The separation of a compound body 
into its constituent parts ; the solution of anything 
into its first elements ; an examination of the differ- 
ent parts of a subject separately. 

Anasarca. — Dropsical swellings in the legs, abdo- 
men, chest, etc. 

Anatomy. — Formerly meant dissection ; now it ex- 
presses the shape, situation, number, structure and 
connection of the different portions of organized 
bodies. Dissection and knowledge of the lower ani- 
mals is called comparative anatomy; that of man 
human anatomy. 

Anbury. — A soft, spongy tumor, met with in horses 
and cows. 

Anthelmintics. — Medicines which cause the de- 
straction or expulsion of worms. 

Antidote. — A remedy which has the power of 
combating, neutralizing, or rendering poisons harm- 
less. 

Anus. — The extremity of the rectum, the funda- 
ment. 

Aperients. — Medicines which gently open the 
bowels. 

Apoplexy. — An effusion of blood occurring suddenly 
into the substance of an organ or tissue, but generally 
used with reference to an effusion of blood into the 
substance of the brain. 

Approxumation. — Placing parts together ; generally 



<.■> 



172 



THE F^KiviEriS' STOCK BOOK. 



applied to the reduction of fractures; synonymous 
with apposition in soft parts. 

Artkkies. — Vessels which carry the hlood from the 
heart to the various parts of the system. 

Articulations. — The fastenings of the various 
bones of the skeleton in their natural situation. 
They are divided into movable and inmovable. 
The joints are also called articulations. 

Atrophy. — Wasting or emaciation, unaccompanied 
by fever. 

Auscultation. — The act of listening to sounds 
given by particular parts of the body when struck, 
or to the sounds produced by the functional move- 
ment of the lungs or heart. 

Back Baking. — Introducing the hand into the rec- 
tum to extract the faeces. 

Bars. — The bars of the hoof are two ridges of 
horn, passing from the heels of the hoof toward the 
toe of the frog. ■ Those of the mouth, transverse 
ridges on the roof thereof. 

Blood Spavin, Bog Spavin. — See spavin. 

BoTTs. — Larva of the bott-fly found attached to 
the horse's stomach. 

Broken Wind. — A disease caused by constriction 
or deformity of the windpipe. 

Callus. — A substance deposited between the di- 
vided portions of a fractured bone; also unnatural 
hardness of any soft part; thickening of the cuticle. 

Canker. — A foetid, colorless discharge from the 
frog, and having an offensive odor. 

Capped Hock, — A swelling on the point of the 
hock. 

Cartilage. — A solid of the body between bone and 
ligament. 

Cataract. — An opacity of the crystalline lens or its 
capsule, causing partial or total blindness. 

Caustic. — A substance which, by its chemical 
properties, destroys the texture of organized bodies. 
The pure alkalies, the concentrated mineral acids, 
lunar caustic, etc., are caustics. 
■ Cautery. — The application of a caustic substance, 
or of a hot iron ; the latter is termed actual cautery. 

Circulation. — Vital action by which the blood 
passes from the heart through the arteries; diminish- 
ing in size they end in minute ramifications on the 
entire surface, where they are connected to corre- 
spondingly minute veins, which, increasing in size, re- 
turn the blood to the heart. Hence we have arterial 
and venous circulation. 



*t 



Clyster. — A liquid thrown into the large intes- 
tines by means of a syringe or pipe; the nozzle of 
the syringe or pipe being introduced into the anus. 

Colic — Acute pain in the abdomen, aggravated at 
intervals. 

Colon. — That portion of the large intestine ex- 
tending from the csecum to the rectum. It was once 
supposed to be the seat of colic. 

Contagion. — That which is communicated by act- 
ual or near contact, as glanders, contagious pleuro- 
pneumonia, etc. 

Cramp. — Spasmodic and involuntary contraction of 
muscles. 

Curb. — A swelling, first soft, then hard, on the 
back part of the hind leg, a little below the point of 
the hock. 

Dentition. — The development of the teeth, of 
which there are two sets, the temporary and perma- 
nent. The former are twenty-four in number in the 
horse ; twelve incisors and twelve molars. The per- 
manent are, in the horse, forty in number, in the 
mare, thirty-six, owing to the absence of the tushes 
or bridle teeth. 

Diabetes. — A disease occasioning great increase 
and alteration in the secretion of urino, with excess- 
ive thirst and progressive emaciation. 

Diagnosis. — Signs or symjjtoms by which one 
disease is distinguished from another. 

Disinfectant. — Agents that neutrahze morbific 
effluvia; also agents capable of removing any septic 
condition of the living body or any part of it. 

Drastic. — Purgatives which operate powerfully. 

Drench. — Liquid given through the mouth by 
means of a bottle, etc. 

Emollient. — An agent softening or soothing an 
irritated surface, or one harsh from dryness. 

Empiricism. — ^The knowledge of physic acquired by 
experience alone. 

Endemic — ^A disease that is general in a locality. 

Endermatic — Medicines rubbed into the skin, or 
sprinkled thereon, where a blister has previously 
been formed. 

EpmEMic — Any disease which affects animals 
generally at one time. (See Contagion, Endemic, 
Sporadic, etc.) 

Fistula. — A deep, narrow, chronic abscess often 
extending to the bone. 

Fomentation. — Bathing by the application of hot 



THE F^KMBRS" STOCK BOOK. 



173 



cloths previously saturated -with hot liquitl, or by the 
hot hquid itself. 

Gangrene. — lucipient mortiiicatiou. Attended 
with inflaminatiou it is termed hot; inflaramation 
absent it is termed cold; if the part affected contains 
more or less of decomposed fluids it is termed humid. 
It is. also called moist and dry, according to the ap- 
pearance and the exciting cause. 

Glanders. — An incurable and virulent contagious 
disease, equally destructive of human and equine life. 

HmE-BouND. — The adherence of the horse's skin to 
the ribs, etc., from wasting disease. 

Influenza. — An epidemic disease characterized by 
the suddenness of its attack, general depression ; 
heaviness of the eyes, and by a distressing fever, 
sometimes called epizootic. 

Heaves. — A disease due to rupture and enlarge- 
ment of the air cells of the lungs. 

Injection. — Any medicated liquid thrown into a 
natural or other cavity by means of a syringe; a 
clyster. 

Jaundice. — Disease characterized by yellowness of 
the eyes, skin and urine, with general languor and 
lassitude. 

Jugular. — Eelating to the throat. Jugular vein; 
the throat vein. 

Laxative. — A medicine to gently open the bowels. 

LrvER. — Tlie largest gland in the body. Its office 
is to secrete the bile. 

Malaria. — Infectious gases from decayed animal 
or vegetable matter. 

MAanviAEY Gland. — The organ which secretes the 
milk. 

Mange.— A contagious disease of the skin, caused 
by the presence of parasites {acari). 

Membrane. — A skin-like tissue of interwoven fibers 
covering some part of the body; sometimes it forms 
a secreting surface. 

Meningitis. — Inflammation of the membranes of 
the brain. 

Miasm, Miasma. — Impalpable germs of disease, the 
product of decay or putrefaction of animal or vege- 
table substances. 

Milk Fever. — Fever accompanying or preceding 
the secretion of milk soon after parturition. 

Narcotic. — An agent that produces sleep or stupor. 

Organic. — Relating to, or acting by means of 
organs. Used to express a disease of structure, the 



word functional being used to describe one of func 
tion. 

Osseous. — Of the nature of bone ; bony. 

PALLiATrv'E. — Relieving but not curing. 

Pleura. A serous membrane, divided into two 

portions, hning the right and left cavities of the 
thonix, and reflected over each lung. 

Pneumonla. — Inflammation of the lungs. 

Poll Evil. — A disease occurring on the summit of 
the head, causing inflammation, resulting in suppu- 
ration and the production of abscesses round the at- 
tachments of the ligaments near. 

Proud Flesh. — Fungus growth of flesh on an 
ulcer, or excessive granulation. 

Pus. — A cream-like fluid in abscesses, or on the 
surface of sores ; the matter of sores. 

QuiTTOR. — A chronic abscess in the hoof; suppura- 
tion setting in, a sinuous fistula is formed. 

Remittent. — Applied to symptoms which abati 
considerably and then return again and again. 

Roaring. — The disease termed by English authors 
"broken-wind," in the United States is called heaves. 
The disease recognized in the United States as broken- 
wind is named roaring in England. (Sec Broken- 
wind.) 

Scab. — An incrustation which forms upon a sore, 
owing to the concretion of the fluid discharged there- 
from. 

Sedatives. — (See Tonics.) 

Sinus. — The cavity of a sore; a long, hollow track 
leading from some abscess, diseased bone, etc. 

Spavin. — Bone spavin is an exostosis in the region 
of the hock. Bog spavin occurs in the capsule, be- 
tween the tibia and astragulus. 

Splint. — An osseous deposit between the large 
metacarpal, or cannon, or shank bone, and the two 
small metacarpal bones. 

Sporadic. — Applied to diseases not epidemic, and 
attack few at a time, from causes peculiar to each 
case ; confined to a locality. 

Sprain. — Shifting of a joint further than the natural 
conformation of bones and ligaments allow, but not 
so as to produce dislocation. 

Staggers. — A disease resulting from some cerebral 
lesion, and implying a loss of control of voluntary 
motion and want of sensation. 

Stimulants. — (See Tonics.) 

Suture. — A seam ; the union of flat bones by their 
margins, as in the skull; mechanical means or sub- 



174 



'l^HiG in^v^KlVtERS' STOCK BOOK. 



stances for keeping soft parts in apposition, as the 
mouth of wounds, etc. 

Tetanus. — A disease ia which the muscles of vol- 
untary motion are spasmodically contracted, causing 
rigidity of the parts affected; confined to the face it 
is called trismus or lockjaw; when general, tetanus. 

Tonics. — Medicines to produce permanent, hut 
scarcely perceptible excitement of the vital functions; 
they differ alike from stimulants, which immediately 
and sensibly excite, and from sedatives, which de- 
press. 

Uterus. — The hollow, muscular organ designed 



for the lodgment and nourishment of the foetus from 
the moment of conception till birth. 

Veterinaey. — Originally pertaining to a beast of 
burden. Now especially applied to properly qualified 
persons, who make animal surgery and medicine a 
profession. 

WiNDGALLs. — A distention of the synovial mem- 
brane of the fetlock or other joints, caused by over- 
exertion. 

Wound. — Any breach of the skin and flesh of an 
animal, caused by external violence. It may be con- 
tused, incised, lacerated, punctured or poisoned. 




Principles and Practice of 

Shoeing. 



CHAPTER I. 

SECTION I. THE HOOF IN RELATION TO SHOEING. 

It lias been stated by good antboiity — we quote 
from memory — tbat " Certain sorts of shoes may be 
adjuncts to good shoeing, but they are not essential 
to it. That without a healthy foot any shoe will more 
or less fail; with a healthy foot most sorts of shoes 
will answer measurably well." This is borne out by 
practice. It often takes much bad shoeing to se- 
riously disorganize the foot of the horse, but once 
really disorganized its integrity cannot be fully 
restored. Hence we see the necessity of preserving 
the crust of the hoof, whole or entire, except to re- 
duce the growth, simply as we should the nails of the 
fingers when too much grown. The preservation of 
the sole and frog is no less important. 

THE TOE OF THE HORSE. 

The foot of the horse is the toe, in fact, and he 
walks on the toe, while man walks on the whole 
foot, which corresponds anatomically in the horse to 
the whole leg from the hock down. But that which 
we call the foot of the horse is composed of the 
outer case, consisting of the wall, the bars, the sole 
and the frog. Within this case is the sensitive vas- 
cular structure, and the two bones, the lower called 
the OS pedis or heart-shaped bone, and above this 
the navicular bone ; above these and above the hoof 
are, first, the small pastern bone, and still above this, 
the great pastern bone. If we preserve the outer 
case or hoof, that is, the crust bars, sole and frog 
entire, the sensitive and bony structure inside will 
remain sound, except in case of accident or consti- 
tutional disease. 



THE CRUST OR WALL. 

The crust or waU of the hoof consists of hollow 
fibers running down longitudinally from the coronet. 
These fibers carry soft cellular material, which con- 
stitutes the nutrition forming the crust. The crust 
grows really from the thickened skin around the 
coronet — is, in fact, simply a changed condition of 
the skin. This material, as it descends in the crust, 
becomes more and more dry and horny, so that the 
fibers are at length in a condition to stand wear and 
pressure without sensation, and in the lower parts, 
if not worn off by friction on the ground, must at 
length be removed artificially, as it is renewed from 
above. Hence we see the necessity that the shoer 
understand how this is formed in order that ho may 
work imderstandingly in the removal, if any, of so 
much only as may be absolutely necessary. 

THE NATURAL HOOF. 

In a state of nature the growth of the hoof is equal 
to the wear, on ordinary soils. Yet on the great 
plains, for instance, where the wear is but little, we 
often find the hoofs of the horse grow out to immense 
proportions. Yet this does not essentially alter the 
inner construction of the foot, nor does it interfere 
with the true action of the sole or frog. The hoof 
simply spreads out so as to cover a great ground 
surface. Nevertheless, it constitutes a disability, for 
only with a normal hoof can the animal perform its 
proper work. 

SECTION II. HOT FITTING OF SHOES. 

There is much controversy, from time to time, 
among working shoers, in relation to the proper man- 
ner of paring the hoof and fitting the shoes. Hot 
fitting that is burning the shoe on the hoof, is 



17G 



THK FARMlEPtS' STOCK BOOK. 



I 



only practiced by men not skilled in the use of the 
rasp. If by hot fitting is meant burning down the 
sole until the shoe is fully seated, we would say 
such a man should never be allowed to tamper 
with the hoof of a horse. If it is meant, how- 
ever, simply warming the crust of a hoof, brittle 
and hard from having run out long on dry pasture, 
and so as to soften it that the knife may take hold, 
and, when this hoof had been pared down to proper 
proportions, then to place the warm shoe on the 
sole simply to even the inequalities, and give a uni- 
form bearing, the whole becomes a different matter. 
It is idle to suppose that a shoer who understands 
his business would actually burn the hoof into shape. 
If hs should, no sensible horse-owner will long em- 
ploy him. The real shoer fits the shoe to the hoof 
and not the hoof to the shoe. In this he must under- 
stand the practical application of a correct knowledge 




A Perfectly Shaped Hoof. 

of the anatomy of the foot to the work in hand. No 
two hoofs are alike, and the peculiarities of the foot, 
gait, conformation of the hmbs, and how the horse 
stands on them, must be taken into consideration. 
We give a cut of a perfectly formed hoof fitted for the 
shoe and with the feather edge taken off below, also 
as showing the seat of quarter crack, and also toe 
crack. In relation to the application of a very hot 
shoe to the sole of the foot, whatever the purpose for 
which it is applied, the shoer must understand that 
there is danger of the heat penetrating deeply, after 
the heated shoe is withdrawn. In the cut a shows 
the seat of toe crack, b the seat of quarter crack. 
At the top is the juncture between the hair and 
hoof, or the coronet. 



The story of the barefooted boy whose sole had 
become horny from constant contact with the ground, 
and, when stepping on a piece of hot iron, so re- 
mained for some time, unconscious of the danger, 
has been often tcld, and may serve as illustration 
here. When the burn had actually reached the 
sensitive parts, the accumulated heat in the hard 
skin continued to enter deeper and deeper, and seriox;s 
and long continued lameness ensued. It is a parallel 
case with the hoof of a horse. The actual burn may 
not reach the sensitive tissue until the hot shoe is 
withdrawn, and yet the injury from burning may be 
severe. A heated shoe, therefore, must be applied 
with caiition and for a specific pui-pose, and always 
with a knowledge of cause and effect. 

SECTION ni. STRUCTUEE AND PROCESSES OF THE FOOT OF 

THE HORSE. 

Mr. John Palmer, a shoer of valuable horses in 
Chicago, writes as follows from a practical 
standpoint upon this subject: 

To a common observer the foot may appear 
a mass of insensible horn, but it is com- 
posed of an assemblage of springs, esj)ecially 
when considered in relation to the foreleg, 
which wonderfully adapts it not only to the 
use cf the anunal itself but to the use of man 
also, and so carefully has it been guarded that 
were the animal employed only to supply the 
simple necessities of man his feet would last as 
long,even if not shod, as any part of his body. 
The immoderate exertion in which be is now 
generally employed accounts for the great num- 
ber of cripples that come constantly under our 
notice. 
In the examination of the foot we find in its horny 
covering another simple and effectual spring, simple 
as to its construction, and effectual as to the puqiose 
which it answers; this is that of yielding to the 
impulse of the animal's weight, and thereby breaking 
the shock which otherwise would be destructive to 
the foot itself. 

The hoof is a secretion fi'om the living part of the 
foot, not wholly from the coronet, but from the liv- 
ing surface which it covers, named by Professor Col- 
man, the laminated substance of the foot, and by 
others the elastic lamiua3 or processes of the foot. 
As the quantity of horn necessary for the defense of 
the sensitive foot is considerable, a large quantity of 
blood is distributed to it for the purpose, and is sup- 



t 



I 



thp: i-"'^vii AtKrts' stocic iiooic. 



177 



plied by two large arteries which pass clown on each 
sitlc of the pastern. These give off considerable 
branches to the frog cartilages and coronary ring, 
but the trunk of the artery enters in at the posterior 
and inferior part of the coffin bone and deviates into 
eight branches within the bone, which pass out at 
the circumference or angle of the toe. (Turn to the 
pages relating to the limbs and feet of the horse 
for a fuU elucidation of the subject. Pages 80 to 87.) 

DISTRIBaXlOX OF BLOOD Df THE FOOT. 

The distribution of blood to the frog is remark- 
able. There are several branches of considerable 
size, that do not give off branches as in other 
parts of the foot, until they arrive near the surface 
and spread into innumerable ones, supplying the 
skin or secreting surface of the frog, and communi- 
cating with those of the skin of the sole, so that the 
frog and sole form one continued surface of skin of 
muscularity and sensibility, but greatly inferior in 
both respects to the laminated vessels and neiTes 
in any other part of the body. From this view of 
the foot it will appear that when the horse stands in 
the stable without exercise, the veins of the fore leg 
do not return the blood freely for want of the press- 
ure which exercise occasions. (See cuts and matter 
relating to dissections of the foot in previous pages.) 

CARTILAGE AND BONE. 

The blood, therefore, accumulates in the foot. 
The vessels of laminated substance, from the press- 
ure of the hoof, admit only of a determinate quan- 
tity, especially at that part where the horn is remark- 
ably thick and where elasticity is not so essential. 
The lateral cartilages are two elastic bodies attached 
to the coffin bone at its upper part, and proceeding 
backward like expanded wings terminate at the ex- 
tremity of I he heel. They assist in expanding the 
heels and quarters. The navicular or nut bone is 
placed behind the coffin bone, and is attached to it 
as well as to the small pastern bones, and affords a 
slippery surface for the flexor tendon to move upon. 
This bone, with the coffin and small pastern, forms 
the coffin joint. 

The small pastern thus articulates with the coffin 
bone and the nut bone below, and with the great pas- 
tern above. These are all the bones comprehended 
in a description of the foot. The coffin bone is 
comjjletely cellular throughout, and has more blood 
within it than any one in the body, though not far 
from being the smallest of the whole. The great 



flexor tendon is inserted into the bottom of the coffin 
bone and the extensor tendon on its front and upper 
part. (See figures 11 and 15, page 87.) 

Thus the sensitive foot is composed of the pastern, 
the navicular and the coffin bone, the lateral carti- 
lages, the sensitive frog and solo, and the laminated 
substance at the upper part of which there is a hard 
cartilaginous ring, named the coronary ligament. 

CHAPTER II. 

THE PRACTICE OF SHOEING. 

SECTION I. WHAT WE SHOE FOR. 

Horses are shod, first, to prevent undue wearing of 
the hoofs ; second, to enable the animal to preserve a 
firmer footing on slippery or hard ground; and third, 
under certain circumstances, to prevent bruifaeof the 
sole. 

In shoeing it is necessary to preserve the health of 
the foot, and to so do the work that the shoe will re- 
main intact under any ordinary amount of wear, as 
well as in deep ground. Eaciug horses require the 
hghtest shoes, trotting horses those a little heavier. 
Road horses and all horses of ordinary draft require 
a shoe of medium weight. Farm horses come under 
this category. Heavy draft horses, especially in 
cities, require the heaviest class of shoes. We shall 
confine our directions to the shoes for saddle, road 
and farm horses, since these all require measurably 
lighter weights in the shoe than do the medium or 
heavy draft horses of cities. 

SECTION II. BREADTH OF THE FOBE SHOE. 

For ordinary riding horses, carriage horses, and 
general purpose horse, it is usual to make the slioc 
about one inch wide. Three-quarters of an inch is 
sufficient for the driving horse. The crust or wall of 
the foot, including the substance intervening between 
the crust proper and the sensitive laminas, is about 
three-quarters of an inch in width. The shoe must 
be as wide as the weight-bearing structure. The 
crust of the hoof is the weight-bearing structure. It 
must rest not on a part, luit on the whole of this 
structure. To enable it to do so the shoe must, con- 
trary to the usual practice, be made flat toward the 
foot. 

The shoe must not be wider than the weight- 
bearing structure. Any greater width than this 
must be useless, and moreover, will be the means of 
allowing dirt and gravel to lodge between the shoe 



I. 



17« 



tub:: F^^KiMCKPis' stock book. 



and tbc recessed sole, and will also render the shoe 
liable to be sucked off in deep ground. 

The shoe should be of even wiath until it ap- 
proaches the heels. Toward the heels, where the 
crust gradually comes to a point at its junction with 
the bars (See sole of foot, ground surface, annexed. 




Sole cf Foot, Ground Surface.— A, A, A, sole; B, B, Bars; C. frog; 
D, I), Seat of Corn. 

letter B.) the shoo must also come to a rounded 
point, the inner edge of its heels exactly following 
and resting on the bars. (See bars in sole of foot.) 
The narrowing of the web of the fore shoe at the 
heels may seem wrong to those not accustomed to it. 
But it is the shape which nature has chosen for the 
crust at its junction with the bars, and hence must 
not be altered. The ordinary square heels are 
objectionable, because that part which overlaps 
either the crust or the bars, rests on nothing, hence 
is useless, and in fact affords means for wrenching 
off the shoe in miry places. 

SECTION in. THE WEIGHT OP SHOES. 

The thickness of a shoe should be just that which 
will not spring unduly. Every ounce added thereto 
tells on the strength and availability of the horse. 
No shoe should be made with a view of being worn 
out on the hoof. It is this that causes nearly all the 
disabilities of the foot, allowing, of course, that the 
shoes have been properly put on. A month is the 



full time a shoe should remain on the hoof of a young 
horse, aud six weeks the limit for a mature animal, 
and this whether they work or not. 

Nine ounces may be taken as the minimum 
weight, and fourteen as the maximum weight for road, 
light draft, carriage and farm horses. Sixteen 
ounces is heavy enough for the heaviest farm and 
carriage horses. 

Never have a shoe reset when worn thin. The 
wear will be but little on the ordinary earth roads of 
the west and south; on more gritty or stony roads 
it is cheaper to pay for a new shoe than to force the 
horse to carry a great mass of iron. Try the differ- 
ence yourself between a medium, well-fitting shoe, 
and one with an inch of leather and four ounces of 
nails in the soles. 

SECTION IV. THE UPPER SURFACE OF THE SHOE. 

The upper surface of the shoe should be flat so it 
may rest on the entire surface of the crust. This 
crust is what nature intended as the sustaining sur- 
face which bears the weight of the horse. Unshod 
it does so, when the foot is normal. If the weight is 
not so sustained the horse eventually goes tender- 
footed. Hence a shoe should never be seated out 
(hollowed from the crust and sole) so that the shoe 
only rests on a portion of the crust. If the crust is 
unduly rasped, or cut away, its weakened condition 
causes it to give way under the weight of the horse 
and the stroke of the foot. The blacksmith who un- 
duly cuts away the crust and then hollows out the 
sole, and causes a shoe to be seated out to remove the 
pressure, has to learn the first principles of his pro- 
fession. It stands to reason that the diffusion of 
weight is most perfectly preserved, when the widest 
possible bearing is obtained for the shoe. But this 
bearing must come only on the crust. The unshod 
horse goes perfectly sound and natural on his feet, 
so long as the crust is not worn down, allowing the 
sole to bear on the ground; then he goes lame, and he 
does so if in shoeing the weight is not borne on the 
crust. 

SECTION V. THE GROUND SURFACE OF THE SHOE. 

The under surface of the shoe should be concave; 
the natural hoof is so. If the upper surface of the 
shoe is seated out, the under or ground surface can- 
not be concave, since the shoe would not have suffi- 
cent strength. Double seating would weaken the 
shoe. The concave form of the ground surface of a 



4 



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XHIG in,A.I?.M:ER,S' STOCK BOOK. 



17!) 



shoe grips to the grouml, and avoids the liability to 
slip. (See cut, concave shoe.) 

SECTION VI. LENGTH OF AND HEELS OP THE SHOE. 

The length of the crust (see cut of the ground sur- 
face of the hoot) determines the length of the shoe. 
If shorter thiu the crust, the heels of the shoe 
press upon and bruise the seat of corns. If longer 
than the crust the hind shoes are apt to strike and 
catch the heel of the fore shoes. If just the length 
of the crust they wiU not catch unless in the case of 
the natural cUcker. Such horses must be specially 




Concave Shoe. 

shod. Increased weight in the fore shoes -will gener- 
ally obviate the difficulty. 

FITTING- THE SHOE. 

Use the knife as little as possible on the hoof. 
Lower the crust only so much as needed by the rasp, 
bring it perfectly flat and true, and round off the 
outer edge only slightly. Never apply a shoe smaller 
than the crust, and rasp away the crust to it. It will 
soon destroy the integrity of the crust. If larger than 
the crust, it is apt to cause treads, and other injuries 
may result. Fit the shoe so its outer edge corresponds 
exactly with the crust. The smith who fits the hoof to 
the shoe, should never be allowed in a shop. It 
costs time to fit the shoe properly. It should be 
cheerfully paid for. The horse owner cannot afford 
to have his steed go with bad fitting shoes. It is 



dangerous to the rider and driver, and will surely de- 
tract in many ways from the value of the horse. Let 
the shoo bo tried on suflicicntly warm to mark the 
crust. It is difficult to correctly fit a shoe without 
such marking, but this must be no excuse for burn- 
ing down the crust. 

Do not be led into error by the assertion of ignor- 
ant men that a close fitting shoe will not allow for 
expansion of the foot. The nails must inevitably bo 
driven and clinched to hold the shoe quite firm. The 
shoe, of necessity, must be fitted accurately to the in- 
side of the hoof to prevent treads, cutting or inter- 
fering. There is no proof that there is either con- 
traction or expansion of the hoof when bearing the 
weight of the horse. Both of these directly opposite 
theories have been advanced. There is a certain 
degree of elasticity to horn. There is no proof that 
there is expansion. There should be no contraction 
of the feet if the horse is properly shod and the shoes 
removed often enough. The feet of racing and trot- 
ting horses are proof of this. A hoof butcher is 
never allowed to pick up the hoof of one of_ these 
horses. 

SECTION VII. ABOUT HORSE SHOE NAILS. 

In removing a shoe, cut the clenches of the nails 
carefully ; ease the nails down by careful racking of 
the shoe with the gripe ; then draw each nail sepa- 
rately. The tearing of the hoof by violently wrench- 
ing off the shoe, is dangerous to the crust. Examine 
the nails frequently after shoeing to know that they 
remain tight; if not, have them tightened. 

THE NUMBER AND SIZE OF NAILS IN A SHOE. 

The weight of the horse, size of the shoe, tough- 
ness and thickness of the crust, and the nature of the 
work must determine this. For light work and a 
tough crust, five nails to a shoe. The inner crust is 
thinnest. It is the seat of contraction, and hence 
one nail less should be used on the inside than on 
the outside. The shoes should be examined daily, 
and if a nail is broken it should be replaced. Heavy 
horses and heavy shoes require four nails to the out- 
side and three to the inside of each shoe. One great 
cause of the breaking of nails is that they do not fit 
the countersinking of the shoe. The heads of the 
nails should fit exactly, and they should not extend 
below the level of the shoe ; then if properly driven 
and clenched they will "stick." 

The nails should be brought out of the hoof about 
an inch above the shoe. The nail holes of the shoe 



•H=- 



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180 



THE F^KTvUCnS' STOCIi BOOK. 



slioulcl bo nearer the outside Hum the inside of the 
slioe, when the crust is normal. If the crust is very 
thin, the holes must correspond. This thinness of 
crust is induced by (he vicious practice of rasping 
the outside of the hoofs. In this case the nails must 
he driven "fine" to prevent pricking'. The outer, 
crust of the hoof should never be rasped. The shoer 
who does this to make a neat job should never be 
employed. 

CLENCHING THE NAILS. 

Never rasp the crust with the corner of the rasp in 
preparing the nail for clenching. Good nails will 
clench without filing a notch on the under side. For 
a very tender crust the under side of the nail may be 
slightly filed ; it will bend easier, but fiUug weakens 
the clench. Break the nail off short, turn down and 
flatten with the hammer, and in this do not hammer 
the crust. When five nails are used in the fore shoes 
the hind shoes should have six; and when seven are 
used in the fore shoes, eight should be used in the 
hind shoes; and this because the hind feet are the 
real propelhng power of the horse ; besides this, there 
is a twist to the hind limbs in turning, and kicking 
and stamping is harder on the hind then the fore 
shoes. 

SECTION VIII. FULLERED SHOES. 

Fullering is the groove extending round the web of 
the shoe. Its only advantage is to enable the smith 
to punch the nail holes more accurately. The bar 
shoe shows fullering. The idea that the groove 
prevents slipping is without force, and the theory 
that the groove protects the nail heads is nonsense. 
The nail heads should not project beyond the sole of 
the shoe. It is the countersinking that protects the 
nail heads. The causes of the loss of shoes are, 
from the use of bad nails; or from not removing 
broken or defective nails; from rasping and other 
mutilation of the crust of the hoof; too much filing 
of the clenches; wearing off of the heads of nails; 
from having the shoes wider or longer than the crust, 
and from overreach. Accidents aside, all these 
may be prevented. Shoes will seldom be lost from 
sound feet except from wear, if they have been 
placed as directed. 

SECTION IX. THE HIND FOOT AND SHOE. 

The general principles are the same as those which 
regulate the shoeing of the fore-foot. The crust 
must not be rasped, the sole must not be pared out, 
the frog must not be mutilated, and the shoe must 



be accurately fitted. There are, however, some points 
of difference between the hind and fore-feet. The 
crust or wall of the hind foot is more upright than 
that of the fore-foot. It is also thinner. As it is 
thinner — narrower — the web of the shoe must also 
be narrower. It should not much exceed half an 
inch, which is the normal width of the crust. (See 
hind shoe.) 

The height of the shoe should be the same at both 
heels. It is common to make the outside heel, 
to whijh the calkin is usually iipplied, higher than 
the inside heel. Any deviation from the arrange- 
ment of nature will be liable to cause disease, es- 




Hind Shoe. 

pecially lu the hocks. To prevent over-reach, the 
under inner rear edge of the hind shoe should be 
rounded off. (See hind shoe.) 

SECTION X. CALKINS. 

Calkins are used generally as a stay to the foot, 
which may be needed in heavy draft work or on slip- 
pery ground, and sometimes for the purpose of effect- 
ing an alteration in the action, and also in certain 
diseases. 

Calkins, though sometimes necessary, are in all 
cases more or less of an evil. They are not required 
for ordinary riding or driving. They are usually 
worn away long before the horse is re-shod, and 



■p" 



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'riixi: I"' .A. km; El Its' stock book. 



181 



horses go no worse toward the end of a set of shoes 
than at the beginning. 

Calkins arc an evil, because they interfere with 
the natural bearing of the foot on the ground; be- 
cause they deprive the hinder portion of the foot of 
its fair share of work and pressure; because they 
unduly raise the hind quarter and thereby tend to 
increase the risk of sprain so common in the hock; 
because they are a frequent cause of injury from 
treads and kicks, and because they make both treads 
and kicks, when they occur, more severe than tLey 
would otherwise be. Calkins on the inside are 
especially apt to cause injuries from treads. 

If, however, it is thought necessary to use calkins, 
the better plan is to apply them to the ouside heels 
only, and the heels of the shoe on the inside should 




Fore Shoe. 

be proportionately thickened, so "as to give a level 
bearing to the foot on the ground. 

A calkin should be turned up wide (See a ground 
surface of fore shoe) and made of steel. If made, 
as is often the case, narrow, or little more than a 
spike, it soon wears down and ceases to be of any 
use. 

SECTION XI. EOUGm:NG SHOES. 

Shoes should never be roughed except for travel- 
ing on ice or ground made slippery from sleet. If 



clips are hammered down sharp, bciug of iron, the 
heels, the important integer in roughing, soon wear 
dull. It is usual, for working on ice, to fetecl tljc 
heels as well as the toes. Even then on frosty roads 
they soon get smooth. Steel studs are without doubt 
the most practical means of giving foot-hold to either 
driving or farm horses. One should be inserted in 




Shoe and Celt. 

each heel and one in the toe if necessary. (See cut 
illustrating the idea.) 

Mr. Fleming, a veterinary surgeon of England 
who has given particular study to the horse's foot, 
recommends them, and we always used them for 
working on ice and slippery roads in winter, when 
managing a farm. In Eussia and some other por- 
tions of northern Europe this system is quite com- 
mon. We have illustrated the shoe and studs, and 
give the systena condensed from Mr. Fleming's state- 
ment. 

This plan consists in driving a steel stud, slightly 
tapering at one end and pointed at the other, into 
holes in the shoe — these holes being two or three in 
number, one at each heel, and one at the toe, if 
necessary. (See shoe and calk.) 

The method is appHcable to any kind of shoe and 
for any kind of work. The holes are punched when 
the shoes are being fitted. Heavy draft horses 
should have three holes in each shoe, saddle horses 
two, one at each heel, and driving horses the same 
number. The hole is made by a slightly tapering 
square punch, which is about one fourth of an inch 
in size at the point; the punch is driven into the 
shoe as far as possible on the ground or lower sur- 
face, and a very light back-punching cuts out the 
scrap of metal and leaves the hole clean. The hole 



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182 



THE F^RlVtERS' STOCK BOOK. 



is a little larger on the ground than on the upper or 
foot surface. It must not be distorted Ly subsequent 
hammering, as it should be exactly square like the 
punch. 

The stud is made from a three-eighths steel rod. 
The point is drawn out on the oS-side of the anvil, 
then the rod is cut nearly through at about an inch 
from the end, and the slight taper of the portion 
which fits into tbc shoe is given by a few blows 
of the hammer on the near side of the anvil. The 
stud is broken off ready for use — no filing or other 
preparation being necessary. With very little prac- 
tice a smith can make seventy, eighty, or ninety in 
an hour without any gauge but merely the eye. The 
stud varies from one to one and a half inch, but of 
course it may be of any length or ivze, so long as 
the punch is of the same thickness. 

No precaution is lequired to keep the holes 
clear when the stud is not in use, as the point 
of a nail or an awl will free them from dirt, when 
necessary. The stud should fit the hole tightly, 
but must not pass quite through the shoe. When 
iuserted, it should be fastened in by one or two 
sharp taps on the point; the horse's weight then 
drives it home. The studs, of course, need only 
be inserted when the horses have to travel on icy 
or slippery roads. They can be removed by a 
few taps on the face of the shoe, when they 
jump out. When worn very low in the shoe, a 
hammer and "buffer," or chisel, may be necdd 
to start them. 

A set of studs will last for a number of days. Go- 
ing on a journey in winter, a few of these studs may 
be carried in readiness for contingencies. They 
never break, and if properly made very rarely fall out. 
They can be fixed in the shoes or removed in a few 
minutes. 

SECTION XII. — farmers' WORK AND TIPS. 

As a rule farm horses, unless working continu- 
ously on hard roads, require very little shoeing. 
The substitution of tips for shoes may be generally 
made with profit to the owner and benefit to the 
horse. If used on coKs, when first shod, the heels 
and frogs remain sound. If used on a horse shod 
for years the heels and frogs must have time to 
harden before being used on hard roads. You can- 
not pull off the shoes of a horse, substitute tips and 
start him on a journey on hard roads. It would be 
like pulling the shoes and stockings from a man or 



boy and then marching him through a stubble field, 
yet in process of time the feet may get hard enough 
to stand, a newly burned prairie. It is measur- 
ably the same with a horse. We have illustrated the 
plan of shoeing with tips to make all clear. There 
is little danger of contraction. They may be used 
on all ordinary driving horses, on street railway 
horses and generally by farmers, and will allow the 
frog to remain healthy and save contraction and 
other diseases of the foot. But for road work the 
tip may very properly be made somewhat longer 
than shown, but not long enough to extend more 
than to the quarter (narrowing) of the hoof. 

A tip should cover the toe and anterior portion 
only of the quarter, whilst the heels and bars are left 




A Tip. 

uncovered, or unprotected, as some call it. The 
length of the tip should be somewhat less than half 
that of the ordinary shoe. Tips are generally made 
much too long; so much so, that they are little else 
than short shoes, and of course produce the many 
evils of such shoes. 

The advantages gained by the use of tips have 
been summed up thus : " 1st. Freedom is secured to 
the heels, which are the most common seat of con- 
traction. Whatever a shoe may do, a tip cannot 
cause contraction at the heels. 2d. Concussion, and 
the diseases which arise from it, must be greatly 
diminished by substituting the natural action of the 
heels and frog for the jar of the iron shoe against 
the ground. 3d. The heels and frog are strength- 
ened and developed by being brought more actively 
and prominently into work and wear. 4th. The 
liability to slip is much less in horses shod with tips 
than with any kind of shoe, because the heels per- 



I^HIC: l^ARMICriS' STOCIi HOOK.. 



18:j 



form their functions more perfectly when brought in 
contact with the ground than when elevated from it 
by a shoe. The frog and bars arc, from their struct- 
ure, the natural stays cf the foot against slipping." 

The objections urged against tii)s, that they do not 
afford sufficient protection to the foot; that a horse 
cannot travel safely over stones, and that ou hard 
roads and with hard work the frogs and heels will be 
worn away, has been amply disproved, except in the 
case of heavy draft horses. The long or modified 
tip has been in constant use over cobble and granite 
block pavement for more than a year by the North 
Chicago City Railway Company. 

BAB SHOES. 

For tender soles, when it is necessary to protect 
sole and frog, the bar shoe is sometimes used. It 
is liable to objection, and many devices to obviate its 




a a 

Bar Shoe not Nailed and Portion of Hoof, aa Bulbous Heels of 
the Foot. hO Fullering and Nail Holes. 

use have been invented, but not successfully. The 
bar shoe consists of a simple ring of iron, similar in 
shape to the ordinary shoe as far as back of the quar- 
ters, but from that part bending inwards to meet the 
web of the opposite side ,with which it is welded. 
It is used for two purposes exactly the reverse of 
each other. In the one case the foot is so prepared 
that the frog shall touch the shoe, while the heels are 
quite free, and are thereby relieved from all pressure. 



In the other the frog does not come in contact with 
the shoe, which is solely supported by the crust and 
bars. It may thus be made cither to defend the frog 
or the heels, whichever may be in fault, and is one of 
the most valuable aids to veterinary surgery. Should 
the frog be more prominent than the crust, the shoe 
may be made thin in proportion, at the part where 
it covers the former, and by this means it may be 
made exactly to fit the two when it is desired to 
divide the weight between them. There arc many 
weak-heeled harness horses which would do their 
work far better if they were shod iu this way, and 
but for the danger of pulling these shoes off, and the 
little hold which they take of the ground, a modified 
form might be used with advantage. Many horses 
might sometimes be advantageously shod with the 
bar shoe. It is unsightly, however, and generally 
marks the existence of some disease, but its use is 
to relieve disability or disease. 

CHAPTER III. 

\VHAT GOOD AUTHORITIES SAY. 

SECTION I. A COMPETENT ENGLISH AUTHOKITY ON SHOE- 
ING. 

The following are points from Major General Sir 
F. Fitzwygram, an English authority fully competent 
to speak upon the horse's foot, and showing through 
the careful study he has made personally iu these 
matters from the latest known principles and best 
practice : 

DIRECTIONS FOR SHOEING ORDINARY FORE-FEET. 

1. With your rasp remove from the ground sur- 
face of the ciust as much as may represent a month's 
growth. Remember that there is usually a more 
rapid growth of horn at the toe than at the heels or 
quarters. More, therefore, will require to be taken 
off the toe than from otlier parts — in other words, 
shorten the toe. Having lowered the crust to the 
necessary extent, make the under or ground surface 
perfectly level with the rasp. 

2. Round off the lower edge of the crust with the 
rasp in the manner shown iu cut of hoof. Do this 
carefully and thoroughly. If a sharp edge be left 
the crust will be apt to split and chip. 

The preparation of the foot is now complete. It 
remains to fit the shoe to the foot. 

3. Make a shoe v/ith a three-quarters-inch web, of 
even width all round except toward the heels, flat 
toward the sole, concave toward the ground. 



t 



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'rHE; B^^RMiERS' STOCK BOOK. 



t 



4. Make the anterior portion, i. c, the toe of the 
shoe, somewhat square from quarter to quarter, £o 
as to fit and correspond witli the shortened toe. 

5. Malvo five couutersunli holes in each slioe, viz., 
three on the outside and two on the inside. Malve 
the anterior hole on each side in the anterior portion 
of tlie quarter (not in the toe), just behind where 
the shoe begins to be squared off in front. In this 
position it will be just behind the line of greatest 
wear. Let the second and third nails on the outside 
evenly divide the remaining distance to the heels; let 
the second nail on the inside be exactly opposite the 
second nail on the outside. 

3. Fit the shoe accurately to the foot. It must be 
as large as the crust, but no part must project be- 
yond it. The shoe mast bo as long as the crust at 
the heels, but not longer. 

7. The web of the shoe must be narrowed at the 
heels, so that its inner edge may rest on and cover 
the line of the bars, but no more. 

8. Slope off the heels of the shoe in the same di- 
rection as the fibers of the crust, so as to prevent 
the possibility of their catching in the toe of the 
hind shoe. 

9. Select nails which will fit exactly into and com- 
pletely fill the nail-holes. 

10. Twist off the clenches as short as possible, re- 
hammer the nail-heads, then turn the clenches down 
with the hammer, and let the pincers during this 
time be firmly pressed against the heads of the nails. 
The clenches must not be filed either before or after 
turning down, nor is a ledge to be made in the crust 
to receive them. 

DIKECTIONS FOR SHOEING HORSES WITH ORDINARY HIND 

FEET. 

1. For ordinary hind feet the pattern of shoe in 
common use is recommended, but with a clip on 
each side instead of a single clip at the toe. 

2. The web should be made somewhat wider at 
the toe than in the other parts, in order to allow space 
for the thorough sloping off of its inner edge and 
for the prevention of over-reach. 

3. Six nails, viz., three on each side, are needed to 
hold a hind shoe securely in its place. From the pe- 
culiar action of the hind-quarters and the greater 
length of the hind leg, the hind is more Hable to get 
twisted than the fore shoe; and, again, it is more 
apt to be displaced by stamping and kicking. 

'i. The other directions given above, as regards 



lowering the crust, rounding off its inferior edge, ac- 
curate fittiug, clenching, etc., apply equally to hiud 
as to fore-feet. 

FORM OF THE TOE OF THE FORE-SHOE. 

If it be desired to maintain in the shod horse tlie 
natural and really level bearing and tread of the 
foot, it will be necessary to turn up the toe of the 
shoe in the same manner as the toe of the unshod 
foot would be naturally worn away and turned up by 
fiiction with the ground. 

Most persons must have noticed how badly many 
horses go when newly shod, and how apt they are to 
stumble, and that it is not until the shoes have been 
worn some days that they seem again to go at their 
ease. The reason of this is simple enough. The 
horse has neither ease, comfort, or safety in travel- 
ing, until by friction with the ground he has worn 
off some portion of the projecting toe of the straight 
shoe. But the relief gained by wearing away the 
toe of the shoe is only comparative, and is very in- 
ferior to that gained by the use of turned-up shoes, 
adjusted to fit the crust, previously shortened and 
lowered to represent the natural rounding off of the 
toe by wear in the unshod horse. 

The evils occasioned by the ordinary straight shoe 
maybe summed up briefly as follows: 1st, stum- 
bling and inconvenience to the horse in action; 2d, 
a tendency to contraction of the heels and shriveling 
up of the frog from absence of a due and natural 
proportion of wear at the back part of the foot; 3d, 
loss of speed from resistance of the toe against the 
ground; 4th, undue strain on the flexor tendons, 
whose office is to raise and flex the leg; 5th, undue 
stress on the suspensory ligament. In action, when 
the foot is brought to the ground, a great portion of 
the weight falls on this ligament. Straight toes, by 
interfering with the fair and natural bearing of the 
foot on the ground, have a tendency to throw an un- 
natural slress on it. 

Straight toes have a tendency to produce these re- 
sidts, but they do not produce them to the extent 
which might be expected, because the animal frame 
has been so beautifully and aptly constituted by nat- 
ure that it will stand a good deal of mismanage- 
ment without sustaining any material injury. 

Many objections have been raised to the turned-up 
shoes now recommended. Among the most promi- 
nent are: — 1st. That the horse, when so shod, can- 
not get a fair, level, and natural bearing on the 



II 

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THK F-A-KMIICKS' STOCK BOOK. 



185 



gronntl •with his foot. The objection, if well fonnded, 
■\voulil be fatal to the proposed plan, but the even 
wear of the shoes disproves it. 2d. That horses 
will be liable to fall and come on their heads when 
deprived of the fulcrum of the toe against the 
ground. This objection will not stand inquiry. 
Horses generally stumble from striking their toes 
against the ground. They are certainly not saved 
from falling by the length of the toe. On the con- 
trary, it is usually the length of the toe which first 
causes the horse to stumble, and afterward prevents 
him from recovering himself, the too forming the 
lever which overbalances him. 3d. It is urged that 
a horse must be much more hable to slip in turned-up 
than in ordiuaiy shoes. This objection, though at 
first sight it may seem formidable, arises from mis- 
conception of the functions of the different parts of 
the frame. The frog and bars are, from their struct- 
ure, the stays of the foot against the ground. 
Turned uj) shoes, by causing the weight and wear to 
be evenly distributed over the foot, develop the frog 
and bars, and, therefore, instead of facilitating, must 
have a tendency to prevent slipping. 4th. It is al- 
leged that turned-up shoes are unsightly and make a 
horse look as if he wanted shoeing. The first of 
these two objections is a matter of opinion; the sec- 
ond is a matter of habit. Lastly, it is urged that 
the toes in the new-born foal are not tamed up. As- 
suredly not, for the feet have not yet been subjected 
to wear. 

FITTING OF TURNED-UP SHOES. 

Both skill and practice are necessary in fitting a 
shoe to the natural tread. A farrier seldom suc- 
ceeds well in his earlier attempts. The following 
hints may assist the workman: The turn-up of the 
shoe is made on the horn of the anvil by beating out 
the toe of the shoe. The process of beating out the 
web at the toe will necessarily make it wider. This 
extra width must be removed by the file, for, as has 
been recommended above, the web should be of even 
width all round. The breadth of the turn-up must 
be from the anterior part of the quarter on one side 
to the corresponding part on the other side. The 
degree of turn- up is, of course, greater at the toe 
than at the sides. A very common error is com- 
mitted by merely turning up the point of the toe. 
This may be of some use in preventing stumbling, 
but it is not sufficient to restore the natural tread, 
nor to make the wear nearly even all over the shoe. 



To effect this object the turn-up must be broad, 
namely, from the anterior part of each quarter. The 
farrier has always a simple guide in the old shoe. 
Where he finds undue friction going on he must case 
off the part, and not attempt to fight against nature 
by thickening it or by inserting a bit of steel. 

SECTION n. Mil. THOMAS LEGGETt's PRACTICE IN SHOEING. 

Thomas Loggett, foreman of the shoeing shop of 
the Chicago West Division Kailway Company, re- 
marked to the writer that he causes the shoe to be so 
placed as to allow the spread of the heel, using care 
so the frog may be free to touch the ground, thereby 
insuring elasticity in the tread and preventing jar to 
the shoulder. 

In case of corn, Mr. Leggett simply has a piece re- 
moved from the shoe, so the corn may not be jn-esscd 
on, thus leaving it untouched. In relation to the 
frog, the surface is simply taken care of, allowing it 
to spread, leaving it as spongy (elastic) as possible, 
thus avoiding all danger of thrush, a,nd of the dis- 
abilities arising from severe cutting of the frog. 

The shoo is so placed that the frog is about one- 
thirty-second of an inch lower than the shoe, the ob- 
ject of the shoe being simply to protect the toe of the 
hoof. On the fore feet he uses fourteen ounce shoes, 
and on the hind feet sixteen ounce shoes. All the 
shoes are put on cold. Little and sometimes no cut- 
ting is done, but the toe is kept in balance. If a 
horse interferes he cuts a corner off the outside, 
making about a three-quarter shoe ; if the interfering 
is on the inside, vice verm. 

SECTION III. MR. A. S. BEAMISH ON FITTING SHOES. 

Mr. Eeamish, a high class Chicago sheer, in an- 
swer to our interrogatory, said: First carefully cut 
the clinches before removing the shoe. Easp or 
pare the loose portions of the foot with much care; 
leave the foot strong, as it is very easy to cut off, 
while only nature can put it on. Never touch the 
frog except in case of thrush or disease, as it is the 
chief support of the foot. Next fit the shoe -pev- 
fectly level, and fit the shoe to the foot, not the foot 
to the shoe. Always take a shaving from the toe in 
case of corns or bad heels, and then draw the toe 
nails tighter, and that will ease the heels. Calk 
very low, as it is most natural to keep the foot as 
close to the moisture as possible. Light horses 
travel much better without calks, but on our Chicago 
paved and macadamized streets they slip down and 
strain themselves, then the horseshoer is blamed. 



^ 



186 



'IHK FAKMLJEKS' STOCK BOOK. 



The greatest secret in horseshoeing is good prac- 
tice, common sense, good judgment and good, 
sober men. One of the greatest evils of our business 
is shociug too cheap. Unless a sufficient charge is 
made to warrant taking ample time to prepare the 
hoof and shoe properly, the result is sure to be a 
" botch." The owner of the horse may profit tem- 
porarily, but the poor beast has to suffer much paiu, 
and will, in a 'very short time, become comparatively 
useless. 

SECTION IV. TO SHOE A KICKING HOESE. 

In answer to the question, a blacksmith noted for 
his skil^ in shoeing unruly horses without the use of 
straps, said if a horse is found a determined kicker, 
proceed as follows: — Take a strap one and one- 
quarter inches wide and about five feet long; pass the 
middle of the strap around the front to the back part, 
below the pastern ; then cross the strap on the back 
of the leg, holding the foot up in proper shape for 
driving on the shoe ; next buckle the strap securely 
above the hock, and the horse cannot kick nor can he 
strain himself. 

SECTION V. IL-JTERFERIXG AND CORNS. 

Mr. M. Brannan, an accomplished Chicago shoer, 
says: — A horse that interferes can be prevented 
by proper shoeing, without altering the hoof, and in 



most cases better the condition of lameness. I level 
and straighten the foot, then fit the shoe cold with- 
out burning the hoof at all. To prevent interfering, 
I shape and place the shoe so that the foot when 
raised must spread, and in every case find it does its 
work, though one must vary the shape of the shoe 
more or less to meet the requirements of the horse 
in question. In case of corns or quarter cracks I, 
under no circumstances, trim the frog, but keep the 
foot as close to the ground as possible, for they, as 
man that feels, suffer. 

Another correspondent, in relation to interfering, 
says: — Ankle cutting behind is caused by improper 
balancing of the foot, and to cure it the foot should 
be leveled and straightened. If the horse cuts with 
the toe, apply a shoe having a long calkin at the 
heel of tho inside branch, and a calk attached to the 
inside curve of the toe, and the heel wiU serve as a 
brace to keep the foot from tilting inward. If he 
cuts with either heel or quarters cut the shoe off at 
inside toe or shoe light. The same styles of shoes 
will serve in almost all cases of ankle hitting. But 
it sometimes happens that the interfering trouble is 
not relieved by the expedients first described, and 
then special kinds of shoes are necessary. In cases 
where the horse hits with the quarter or heel of the 
shoe use a three-quarter shoe. 



•E-H 



4 



Cattle Breeding i Cattle Feeding. 



CHAPTER I. 

rNTKODUCTION OF CATTtE INTO THE UNITED STATES. 

SECTION I. ORIGIN OF AMERICAN CATTLE. 

The introduction of cattle into the colonies of 
Great Britain, in America, and -which subsequently 
became the United States, were from various sources. 
The Dutch, who originally held New York, sent cat- 
tle from the Netherlands, and thus what we now 
call Holstein and Dutch Friesian cattle, but which 
really should be known as Netherlaud cattle, were 
among the first introduced. The early English 
settlers brought cattle from their respective localities, 
and thus all the then known English breeds obtained 
a strong foothold. In the New England states the 
Devuns early formed a nucleus, from their several 
qualities of ability to forage, great working quahty, 
rich milk and excellent beef. The hornless cattle of 
England also were introduced and became favorites 
in other locaHties, and the presumption is fair that 
all the known superior breeds of the sixteenth and 
seventeenth and eighteenth centuries became fully 
localized prior to the outbreak of the revolutionary war. 

CANADIAN CATTLE. 

In Canada the French early obtained a foothold, 
and with them, Norman and Percheron horses; 
then, Breton, Normandy and other excellent breeds 
were introduced. When Canada came under the 
domination of Great Britain English cattle followed 
and at length a mixed race here arose, which were 
freely distributed over the border. 

THE CATTLE OF SP^UN. 

The Spaniards, though not a colonizing race in 
the sense of setthng a coiintry for the development 
of its agricultural resources, have nevertheless been 
a most important integer in introducing what now 
constitute vast herds of the descendants of Spanish 



cattle, either pure or mixed, throughout the gulf 
states, Texas and California. These cattle range 
throughout Mexico, Central America, and crossing 
the line we find, south of the equator, in the temper- 
ate and semi-tropical plains or pampas region, count- 
less herds of these long-horned semi-wild cattle. 

SECTION n. INTRODUCTION OF SUPERIOR BREEDS WEST. 

Upon the settlement of the country lying west of 
the Alleghenies the mixed breeds of cattle in the 
eastern states, made up of Devon, Galloway, Nether- 
lands cattle; those brought to America by the Ger- 
man (Hessian) settlers of Pennsylvania, and the 
Tecswater and Herefordshire and other cattle of the 
various emigrations ; all found a home and were inter- 
mingled. In an early day late in the last century 
the Durham, or Teeswater breed, was introduced into 
Kentucky, being known often by the name of their 
introducer, as the Patton for instance, celebrated in 
the early settlement of the west for size, fine feeding 
and uniform high milking qualities. They were 
essentially what we call Shorthorns, and as we 
knew them forty-five years ago, better cattle than 
many short-horn famiUes of to-day, that have been 
bred simply for style and the show ring. 

THE KENTUCKY IMPORTATION. 

The Kentuckj importation of 1817 added to the 
value of western cattle. They were pure Short- 
horns, great milkers and beef-makers, and the best 
of their day. Their descendants, of our time, are 
probably as good as the best where both milk and 
beef are desired. 

THE OHIO AND ILLINOIS IMPORTATION. 

In 1834 an association of gentlemen in Ohio im- 
ported Shorthorns of the best English blood. This 
was followed in 1835 and 1836 by further importa- 
tion. It gave a great impetus to the breeding of 
these admirable cattle. In 1858 the distribution of 



188 



THE K^JVIi3V!lEiR.S' STOCK BOOK. 



Shorthorns of more or less mixed blood had become 
gcueral througiiout ludiaua, Illinois and Missoi;ri, 
and had extended to Michigan, Wisconsin, Iowa and 
even into Minnesota. In this year an association 
was formed under the name of the Illinois Importa- 
tion Company. In July of tliat year the committee 
returned from England with twenty Shorthorns, be- 
sides horses, sheep and swine. Since that time other 
imj^ortations have filled the west with the descend- 
ants of these admirable beef cattle. 

HEKEFOEDS IN THE WEST. 

Hereford cattle were early brought to the west, 
the first pure cattle being brought into Ohio in 
1852-53 by Thomas Aston and John Humphries, 
two English farmers of Elyria. Others followed, and 
later breeders of Illinois and Indiana began to make 
direct importations. To-day they have been gener- 
ally distributed over the whole West, have been car- 
ried to the great plains and the valleys of the Rocky 
Mountains, where they fully hold their own with the 
Shorthorns as beef-makers, as they do in the show 
rings where exhibited. 

DAIRY CATTLE. 

The great dairy interests of the west called for 
distinctively milking cattle. Ayrshires and Alder- 
neys (now known as Jerseys) early found a place. 
Later the Holstein and Dutch-Friesian — really Neth- 
erlands cattle — proved themselves at home in the 
great prairie region, and they are now widely dissem- 
inated, proving as valuable as great milkers and as 
cheese producers as have the Jerseys for the exceed- 
ing richness of their milk and the quality of the 
butter made therefrom. The west has become the 
great center of the beef making, and the great dairy 
breeds of cattle, and nowhere can be found such herds 
constituting in their outcome all that goes to make 
up excellence in the production of either beef, milk, 
butter or cheese. 

SECTION III.^OUE NATIVE CATTLE. 

What we understand by native cattle are not cat- 
tle indigenous to a country or a portion of a coun- 
try. The only native cattle of America are found 
in the once great herds of buffalo (bison) which once 
roamed over all the plains and prairie region, and 
the musk ox of the country to the north . The so- 
called native cattle are the descendants of the various 
breeds originally brought from Great Britain and 
the countries of continental Europe, by the em- 



igrants who successively first settled the various 
states of the union — Florida under Spanish rule, 
Louisiana under Spanish and subsequently under 
French rule, Texas and Mexico under Si)anish rule, 
and Canada first under French rule and afterward 
under English rule. 

Spanish cattle have made no impress, except in 
California, Oregon, and the western plains, outside 
of the countries where originally introduced, since 
they have not been elsewhere used for breeding. 

Our native cattle, therefore, are a mixed race, 
made up principally of the old Devon, Hereford, 
Galloway, Yorkshire, Ayi'shire and Teeswater cat- 
tle, the next strongest intermixtiu'e being Nether- 
lands cattle, and the last of all the French breeds ; 
and this for the reason that the cattle of the early 
French emigrants were almost entii-ely localized 
when first introduced. 

In New York, New Jersey, and portions of Penn- 
sylvania, the Netherlands infusion is- strongest seen. 
In New England the Devon blood was strongly 
marked, as it also Avas in Maryland. In Vii-ginia 
the Durham early got a foothold, was early trans- 
ferred to Kentucky, and hence Shorthorn blood 
naturally became diffused all over the west, and 
until "within comparatively a few years, were the 
only improved stock, and to-day they largely i)re- 
dominate in all the western states. 

CHAPTER IL 

IMPROVED HKEEDS OF CATTLE. 

SECTION I. THE FOUR GREAT DIVISIONS OF CATTLE. 

Originally cattle were divided into thi'ee great dis- 
tinctive divisions, arising from the appearance of 
their horns, and designated Long-horns, Middle- 
horns and Short-horns. We must add now a fourth 
distinctive division — the polled or hornless cattle. 
Of these the short-horned cattle comprise the great- 
est number of breeds either uniting both milk and 
beef excellences, oi" as embodying one of these quali- 
ties in a most eminent degree. Those showing the 
best combination, early maturity, milk and beef, are 
sub-families of the Shoi-t-horn breeds. Ayi-shires also 
combine milk and beef-making qualities, but are of 
later maturity. The Dutch or Netherlands cattle, 
variously called Holstein and Dutch-Friesian, are 
the greatest milk-producers known, and their im- 
mense frames are well adapted to beef-making, but 



t 



•8- 



'rHK F^A. KM JEERS' STOCK UOOli. 



189 



tt 
O 



c 
■■/i 
« 



o 

izl 

> 



o 




190 



amb: i^^itivijffiKS' stock book. 



they lack early matiu'ity. The same may be said of 
another Short-horued tribe — the Channel Island 
cattle, the two principal divisions of which now are 
named Jerseys and Guernseys. Precocity of growth 
is always antagonistic to the full development of 
millv — only found in a fully mature animal of any 
kind. 

In considering the several divisions, therefore, we 
shall do so only in their capacity either for milk or 
beef, since within the last forty years cattle have 
been bred exclusively for three special purposes, 
— beef, richness of milk or great quantity of milk. 
In considering the principal breeds I shall also give 
in this chapter the characteristics as they were known 
in the early part of the century, and from the best 
authorities extant at that time. The consideration 
of the more modern improved breeds being confined 
only to the Shorthorn, Hereford, Devon, Ayrshire, 
Guernsey, Jersey, Netherlands (Holstein and Dutch- 
Friesian), Swiss cattle and Polled cattle, as constitut- 
ing all the breeds of especial value in the west. Of 
these the distinctively beef breeds are Shorthorn, 
Hereford, Polled cattle and Devon; and of milking 
breeds, the Netherlands cattle, Ayrshire, Jersey, 
Guernsey and Swiss cattle, being breeds pre-eminent 
for milk, rich in butter and cheese-making con- 
stituents. 

SECTION 11. LONG-HORNED CATTLE. 

All the domestic varieties of cattle were probably 
derived from a long-horned race, since the almost 
universal type of those which escape from domes- 
ticity, or which are allowed to run in a semi-wild 
condition, as on the great plains of Hungary, Eussia 
in Euroj)e and Asia, and the great jplains of North 
and South America, are of this type. On the other 
baud the improved breeds of the day are all of the 
Middle, Short-horned, or else of hornless breeds. 
Of the semi-wild breeds, like the Texans, nothing 
need here be said, and of the Long-horned superior 
breeds of England of the beginning of the century, 
nothing more will be written excej^t a description of 
some of them, as they existed, with the exception of 
the West Highland cattle of Scotland, which per- 
haps may have some merits in an unusually inhos- 
pitable and mountain country. In the United States, 
however, the Devons may well take their place. 

IRISH CATTLE. 

There have long been two breeds of cattle in Ire- 
land — the Long-horned and a Middle-horned race. 



The Middle-horns seem to have been the original 
breed, native to the forest and mountain region. 
The other breed seems to have been the larger, re- 
sembling the Lancashire or Craven, thought to be 
the original of the Long-horned varieties of British 
cattle. 

ENGLISH LONG-HOENS. 

The Long-horns of England came originally from 
Craven in Yorkshire. Their name was derived from 
their great length of horn, often cumbrously so. 
They were successively improved by such great 
breeders as Bakewell, CuUey, etc., but their success 
was short-lived. The Short-horns, in their im- 
proved forms, gradually superseded them. 

LANCASHIRE CATTLE. 

The Lancashire Long-haired breed were distin- 
guished by the thickness and firmness of their hide, 
the length and closeness of their hair, large hoofs, 
and coarse, leathery, thick necks, deep fore-quarters 
and light hind-quarters. They were narrow in 
shape, were said to weigh well, and their milk, 
though deficient in quantity, was rich in cream. 
They are also reported to have been more varied in 
color than other breeds; but whatever the color, a 
white streak along the back, termed by breeders 
finched, and a white spot on the hock, seem to have 
been constant. 

SECTION m. MIDDLE-HORNED BREFr)S. 

The Middle-horned cattle were, it is probable, 
originally the predominant improved race of Great 
Britain. They are found in all the milder districts 
of England, Scotland, Ireland and Wales. Of the 
improved Middle-horns, only the Devons, Sussex 
and Herefords are considered valuable in the United 
States. Of these cattle we give the following ac- 
count as contained in various writings of the latter 
part of the last and the early part of the present 
century. 

THE NORTH DEVON. 

The following synopsis is from Youatt and other 
contemporaiy writers : "Of this breed the bull 
should have yellowish horns, placed neither too low 
nor too high, nor be too thick, but growing gradually 
less toward the points ; the eye clear, prominent and 
bright; the forehead small, flat, and indented; the 
muzzle fine; the cheek small; the nose of a clear 
yellow, the nostril high and open ; the neck thick, 
and the hair about the head curled. The head of 



THK li-'^RMiKKS' STOCK BOOIv. 



I'Jl 



the ox is smaller, otherwise he does not differ raate- 
riiiUy from the shape of the hiill ; his action is free, 
aud he is quicker iu his movemeuts than any of our 
oxen; hut his legs arc apparently placed too much 
under his chest for speed, yet he possesses this 
property iu au eminent degree ; his legs nre straight, 
the forearm is large aud strong; the hones of the 
leg, esjiccially hclow the knee, very small; the tail is 
set high, on a level with the l)ack, rarely much ele- 
vated, never depressed, is long and taper, with a 
hunch of hau- at the end ; the skin is very elastic,- 
mellow, and rather thin; some have smooth hair, 
which should he hue and glossy; some curly, ani 
these are rather the most hardy aud fatten the hest; 
red is the most favorite color; many, however, are 
hrown, and others are approaching to chestnut. 
Those of a yellow color are reported to he suhject 
to the stcat (diarrhoea). 

" The Devon cow is much smaller than the hull; 
she has a full, round, clear eye, the countenance 
cheerful, the muzzle orange or yellow, the jaws free 
from thickness, aud the throat from dewlap. On all 
soils, except the very heavy, the Devon ox is very 
superior at the plough, for its quickness of action, 
docility, good temper, stoutness, aud honesty. It is 
always worked in yokes. Four Devon oxen are con- 
sidered equal iu their work to three horses ; they are 
commonly worked fi-om two years old until they are 
four, five, or six, aud then in ten or twelve mouths, 
on grass aud hay, they are fit for market. Neither 
corn, cake, nor turnips are needed for them during 
the first winter. They fatten faster and with less 
food than most others ; their flesh is excellent. Some 
comparative experiments between the Devon and 
other cattle were made by the Duke of Bedford, of 
which the following table gives the result. They 
were fed from November 16, 1797, until December 
10, 1798. 





First 
Weight. 


Gained. 


Consumed. 




Oil 
Cake. 


Tur- 
nips. 


Hay. 


] . Hereford 


cwr. qrs. lbs. 

17 1 

18 10 
14 17 

14 2 4 
16 2 

15 2 14 


24 3 
41 5 
45 4 
(!4 6 
45 4 
40 2 


lbs. 

423 
438 
442 
432 
434 


lbs. 
2700 
2712 
2668 
2056 
2655 
2652 


lbs. 

4H7 


2. — 


432 


8. Devon 

4. — 

5. SuR.sex 

6. Leicester 


295 
442 
392 
400 



" There is much difference of opinion with regard 
to the fitness of Devon cows for the dairy, it being 
pretty generally assei-ted that their acknowledged 
grazing qualities render them unfit for the dairy; that 



their milk is rich, but deficient iu quantity; but there 
are many very superior judges who prefer them even 
for the dairy. Of the calves, those which arc drop- 
ped about Michaelmas time arc preferred to tlioso 
which are calved in January or February. They 
allow the calf to suck three times a day for a week ; 
then new warm milk is given it for three weeks 
longer; then it has warm scalded milk mixed with a 
small portion of finely divided linseed cake, aud its 
meals are gradually lessened, aud at four months old 
it is entirely weaned." — Youatt on Cattle. 

THE HEKEFORDS. 

The Herefords, as compared with the Devons, 
were mush larger, the color, as reported by the older 
writers, being of a darker red, some a dark yellow, 
aud a few brindled, and they generally had white 
faces, bellies and throats. They are also recorded 
as having thicker hides than the Devons, as being 
more hardy, shorter iu the carcass and leg, and as 
being higher, heavier, aud broader iu the chine, 
with more fat, and rounder aud wider across the 
hips, the thighs more muscular, the shoulders larger. 
Marshall has described them correctly as follows: 
"The countenance jJeasaut, cheerful, open; the 
forehead broad; eye full and lively; horus bright, 
taper, and spreading; head small; chap lean; neck 
long and tapering; chest deep; bosom broad, aud 
projecting forward; shoulder-bone thiu, flat, no way 
protuberant iu bone, but full aud mellow iu flesh ; 
chest full ; loin broad ; hips standing wide, and level 
with the spine; quarters long and wide at the ueck; 
rump even with the general level of the back, not 
drooping nor standing high and sharp above the 
quarters; tail slender, aud neatly haired; barrel 
round and roomy, the carcass throughout deep aud 
well spread; ribs broad, standing close and flat ou 
the outer surface, forming a smooth, even barrel, the 
hindmost large and of full length; round bone small, 
snug, not prominent; thigh cleau, aud regularly 
tapering; legs upright and short; boue below the 
knee aud hock, small; feet of middle size; cod aud 
twist round aud full ; flank large ; flesh everywhere 
mellow, soft, yielding pleasantly to the touch, espe- 
cially on the chine, the shoulder, and the ribs; hide 
mellow, supple, of a middle thickness, aud loose; 
coat neatly haired, bright, aud silky; color of a 
middle red, with a bald face, characteristic of the 
true Herefordshire breed." 



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TH:E IT'u^IiaiEJK.S' STOCIi BOOK. 



THE SUSSEX. 

Of these cattle, as they existed three -quarters of a 
century ago, ^\e find, by refereuce to Youatt, they 
had a small and well-turned head, but coarser than 
that of the Devon, the horns pushing forward a lit- 
tle, and then tm-ning upward, thin, tapering, and 
long, not so as to conf oimd the breed with the Long- 
horns, and yet in some cases a little approaching to 
them. The eye is full, large, and mild in the ox, 
but with some degree of unquietness in the cow; 
the tliroat clean, and the neck, compared with 
either the long or Shorthorns, long and thin, yet 
evidently coarser than that of the Devon. The 
shoulder is the principal defect. There is more 
wideness and roundness on the withers; it is a 
straighter line from the summit of the withers to- 
ward the back; there is no projecting point of the 
shoulder when the animal is looked at from behind, 
but the whole of the fore-quarter is thickly covered 
with flesh, giving too much weight to the coarser and 
less profitable parts ; but then the fore-legs are wider 
apart, straighter, and more perpendicular than in 
the Devon, and are placed more under the body than 
seeming to be attached to the sides. The fore-arm 
is large and muscular; the legs, though coarser than 
those of the Devon, are small and fine downwards, 
particularly below the fetlock. The barrel is round 
and deep. In the back, no rising spinal processes 
are to be seen, but rather a central depression; and 
the Une of the back, if broken, is only done so by a 
lump of fat rising between the hips; the belly and 
flank are capacious; there is room before for the 
heart and lungs, and there is room behind in the 
capacious belly for the full exercise of its functions ; 
yet the beast is well ribbed home ; the space between 
the last rib and the hip-bouc is often very small, 
and there is no hanging heaviness of the belly or 
flauk. The loins of the Sussex ox are wide ; the hip- 
bone does not rise high, nor is it ragged externally; 
but it is large and spread out, and the space between 
the hips is well filled up. The tail, fine and thin, 
is set on lower than in the Devon, yet the nimp is 
nearly as straight. The hind-quarters are cleanly 
made, and if the thighs appear to be straight without, 
there is plenty of fullness within. The Sussex ox 
has all the activity of the Devon and the strength 
of the Hereford, the propensity to fatten, and the 
beautiful fine-grained flesh of both. It possesses as 
many of the good qualities of both as can be com- 



bined in one frame. By crossing them with the 
Herefords, a heavier animal, but not fattening so 
in-ofitably, or working so kindly, is produced. When 
the Sussex has been crossed \vith the Devon, a lighter 
breed has resulted, but not gaining in activity, while 
it is materially deteriorated in its grazing proper- 
ties. The color of the Sussex ox is a deep chestnut- 
red, or blood bay. The black, or black and white, 
generally indicate some strain in the breed, as a cross 
from the Welsh. The hide of the tnic Sussex ox is 
soft and mellow, tha coat short and sleek. 

The Sussex cow, says Mr. Youatt, is not a favorite 
with the generality of farmers. She does not an- 
swer for the dairy, for her milk, although of very 
good quality, is far inferior in quantity to either the 
Holdemess or the Suffolk cow. They are, moreover, 
what their countenance indicates, of an unquiet 
temper, and are commonly restless and dissatisfied, 
especially if not bred on the farm on which they are 
kept. They are, therefore, chiefly kept as breeders; 
are generally in fair condition, even while milking; 
and no cows, except the Devon or Hereford, will 
thrive so fast after being dried; they fatten even 
faster than the ox. 

The Sussex of to-day, however, while retaining 
their distinctive excellences, have been bred finer 
and are among the best cattle combining excellen- 
ces for beef, labor and milk. The illustration 
shows a high caste Sussex of to-day. 

NATn^E WELSH CATTLE. 

The cattle of Wales were described as follows: 
The cattle of Wales are j)i-iucipally of the Middle- 
horns, and stunted in theii' growth fi-om the poverty 
of their pastures. Of these there are several varie- 
ties. The Pembrokeshire are chiefly black, with 
white horns; are shorter-legged than most other 
Welsh cattle; are larger than those of Montgomery, 
and have round and deep carcasses; have a lively 
look and .good eyes; though short and rough, not 
thick; have not largo bones, and possess, perhaps, as 
much as possible, the opposite qualities of being veiy 
fair milkers, with a propensity to fatten. The mea* 
is equal to the Scotch. They will thrive, says Mr. 
Youatt, where others starve, and they rajiidly out- 
strip most others when they have plenty of good 
pasture. The Pembroke cow has been called the 
poor man's cow. The Pembroke ox is a sj^eedy and 
and an honest worker, and when taken from hard 
work fattens speedily. 



t 



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1{)8 







194 



THE F^RMlKRS' STOCK BOOK. 



The Glamorganshire breed were once held in great 
estimation. The counties of Carmarthen, Cardigan, 
Brecon, and especially Radnor, also produce many 
excellent black cattle, Avhich have been mateiially 
improved by the introduction of other breeds, espe- 
cially by crossing with the Herefords. Of North 
Wales, the cattle are rather more approaching to the 
Long-horns than those of the south. The cattle of 
Anglesea, says Mr. Youatt, are small and black, 
with moderate bone, deep chest, rather heavy shoul- 
ders, enormous dewlap, rouud barrel, high andspread- 
ing haunches, flat face, horns long, almost invariably 
turning upward; the hair coarse; the hide mellow; 
hardy, easy to rear, and well disposed to fatten 
when transplanted to better pastures than those of 
their native island. The cattle of the other Welsh 
counties, bred amongst the rocks of Carnarvon, and 
the hills of Merioneth, Montgomery and Denbigh, 
have little distinguishing features from other Welsh 
cattle. They are small, hardy, and rapidly fatten, 
when of a proper age. 

NATIVE SCOTTISH CATTLE. 

The "West Highlanders, or kyloes, as they are 
called (supposed to be from a corruption of a Gaelic 
word pronounced kael, signifying Highlands, are, 
says an early writer, bred in great abundance in, and 
exported from, the Hebrides. The true bull of this 
breed is described by Mr. M'Neil, of Islay, as black; 
the head not large, the ears thin, the muzzle fine, 
and rather turned up; broad in the face; eyes promi- 
nent; countenance calm and placid; the horns should 
taper to a point, neither drooping too much nor ris- 
ing too high, of a waxy color, widely set at the root; 
the neck fine, particularly where it joins the head, 
and rising with a gentle curve from the shoulder; 
the breast wide, and projecting well before the legs; 
the shoulders broad at the top, and the chine so full 
as to leave but little hollow behind them ; the girth 
behind the shoulder deep ; the back straight, -wide, 
and fiat ; the ribs broad, the space between them and 
the ribs small; the belly not sinking low in the mid- 
dle, yet, on the whole, not forming the round and 
barrel-like carcass which some have described; the 
thigh tapering to the hock-joint; the bones larger 
in proportion to the size than in the breeds of the 
southern districts; the tail set on a level with the 
back; the legs short and straight; the whole carcass 
covered with a long thick coat of hair, and plenty of 
hair also about the face and horns, and that hair not 



curly. They are hardy, easily fed ; the proportion of 
their offal is not greater than in the most approved 
larger breeds ; they lay their fat and flesh equally on 
the best loarts and when fat the beef is fi]ae-graiued 
and well marked. The illustration is a portrait of 
one of the modern bred cattle. 

THE SHOBT-HORNED BREEDS. 

The Durham or Teeswater, a composite breed, is 
the original of the celebrated sub-family now known 
distinctively as Shorthorns. Here is an example of 
the misappropriation of a general name to a breed. 
Their horns are not especially shorter than those of 
the Jersey and Netherlands cattle. 

The Durham and Yorkshire have for ages been 
celebrated for a breed of cattle possessing extraordi- 
nary value as milkers, in which quality, says Mr. 
Youatt, taken as a breed, they have never been 
equaled. The cattle so distinguished were always, 
as now, very different from the improved race. 
They were generally of large size, thin-skinned, 
sleek-haired, bad handlers, rather delicate in consti- 
tution, coarse in the offal, and strikingly defective 
in the substance of girth in the fore-quarters. As 
milkers they were most excellent, but when put to 
fatten were found slow feeders, producing an inferior 
quality of meat, not marbled or mixed as to fat and 
lean; the latter sometimes of a very dark hue. Such, 
too, were the unimproved Shorthorns of Mr. Youatt'c 
day. 

About the year 1750, in the valley of the Tecs, 
commenced that spirit of improvement in the breed- 
ers of the old Shorthorns, which has ended in the 
improved modern breed. These efforts, begun by 
Sir William Quintin, and carried on by Mr. Milbanlc 
of Barmingham, were nearly completed by Mr. 
Charles Colling. 

Besides Mr. Colhng, his brother, Mr. Robert Coll- 
ing, Mr. Charge and Mr. Mason, were hardly second 
to him in skill and success as breeders of the Short- 
horns. 

The colors of the improved Shorthorns are red or 
white, or a mixture of both; " No pure improved 
Shorthorns," adds Mr. Youatt, "are found of any 
other color but those above named." That the ma- 
tm-ed Shorthorns are an admirable grazier's breed 
of cattle is undoubted : they are not, however, to be 
disregarded as milkers; but they are inferior, from 
their fattening qualities, to many others as workers. 

" In its points," says Mr. James Dickson, " for 



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quantity autl well laid on beef, the Shorthorn ox is 
quite full in every valuable part; such as along the 
back, including the fore-ribs, the sirloin and rump, 
in the runnels, flanks, buttocks; and twist, and in 
the neck and brisket as inferior parts. In regard to 
quality of beef, the fat bears a due and even pre- 
ponderating proportion to the lean, the fibers of 
which are fine and well-mixed, and even marbled 
with fat, and abundantly juicy. The fine, thin, 
clear bone of the legs and head, with the soft mellow 
touch of the skin, and the benign aspect of the eye, 
indicate, in a remarkable degree, the disposition to 
fatten •. while the uniform colors of the skin, red or 
white, or both, commixed in various degrees, bare, 
cream-colored skin on the- nose and around the eyes, 
and fine, tapering, white, or light-colored horns 
mark distinctly the purity of the blood; these points 
apply equally to the bull, the cow, and the heifer. 
The external appearance of the Shorthorned breed," 
adds Mr. Dickson, " is irresistibly attractive. The 
exquisitely symmetrical form of the body in every 
position, bedecked with a skin of the richest hues of 
red, and the richest white approaching to cream, or 
both colors, so arranged or commixed as to form a 
beautiful fleck or delicate roan, and possessed of the 
mellowest touch; supported on clean, small limbs, 
showing, like those of the race-horse and the grey- 
hound, the union of strength with fineness; and 
ornamented with a small, lengthy, tapering head, 
neatly set on a broad, firm, deep neck, and furnished 
with a small muzzle, wide nostrils, prominent, 
' mildly beaming ' eyes, thin, large biney ears set 
near the crown of the head and protected in front 
with semi-circularly bent, white, or brownish colored, 
short (hence the name), smooth-pointed horns; all 
these parts combine to form a symmetrical harmony 
which has never been surpassed in beauty and sweet- 
ness by any other species of the domesticated ox." 

AYRSHIRE CATTLE. 

Ayrshire has long produced an excellent breed 
of dairy cattle. The following description of the 
Old Ayi'shire cow is taken from the writings of 
Mr. Alton, in his treatise of the dairy breed of cows. 
The most approved shape, says our authority, is 
small head, rather long, and narrow at the muz- 
zle; eye small, but smait and lively ; the horns small, 
clear, crooked, and their roots at considerable dis- 
tance from each other; neck long and slender, taper- 



ing toward the head, with no loose skin below; 
shoulders thin; fore-quarters light; hind-quarters 
large; back straight, broad behind; the joints rather 
loose and open; carcass deep, and pelvis capacious and 
wide over the hips, with roimd fleshy buttocks; tail 
long and small; legs small and short, with firm 
joints; udder caj)acious, broad, and square, stretch- 
ing forward, and neither fleshy, low hung, nor loose ; 
the milk-veins are large and prominent ; teats short, 
all pointing outward, and at considerable distance 
from each other, skin thin and loose; hair soft 
and woolly ; the head, bones, horns, and all parts of 
least value, small ; and the general figure compact 
and well proportioned. 

The qualities of a cow, adds Mr. Alton ia another 
place, are of great importance. Tameuess and do- 
cility of temper greatly enhance the value of a ixiilch 
cow. Some degree of hardiness, a sound constitu- 
tion, health, and a moderate degree of spirits, are 
qualities to be wished for in a dairy cow, and what 
those of Ayrshire generally possess. The most val- 
uable qualities which a dairy cow can possess are 
that she yields much milk, and that of an oily, buty- 
raceous and caseous nature; and that after she has 
yielded very large quantities of milk for several 
years, she shall be as valuable for beef as any other 
breed of cows known; her fat shall be mxich more 
mixed through the Avhole flesh, and she shall fatten 
faster than any other. 

THE YORKSHniE COW. 

The Yorkshire is as much a Short-hom breed as 
any other. In Mr. Youatt's time they were gener- 
ally found in the great dairies in the vicinity of Lon- 
don, and in these the character of the Holderness and 
the Durham unite, and hence the Yorkshire was a 
good milch cow, good for the pail as long as she is 
wanted, and then quickly got into marketable con- 
dition. 

She should have a long and rather small head; a 
large-headed cow Avill seldom fatten or yield much 
milk. The eye should be bright, yet with a peculiar 
placidness and quietness of expression; the chaps 
thin, and the horns small. The neck may be thin 
toward the head; but it must soon begin to thicken, 
and especially when it approaches the shoulder. 
The dewlap should be small ; the breast, if not so wide 
as in some that have an unusual disposition to fat- 
ten, yet shoidd be very far fi-om being narrow, and it 



THE F^KIVIKKS' STOCK BOOK. 



197 



should project before the legs; the chine to a certaiu 
degree fleshy, and even iueliniug to fullness; the 
girth behind the shoulder should be deeper than is 
usually found in the Shorthoru; the ribs should be 
spread out wide, so as to give as globular a form 
as possible to the carcass, and each should project 
farther than the preceding one, to the very loins. 
She should be well formed across the hips, and on 
the rump, and with greater length there than the 
milker generally possesses, or if a little too short not 
heavy. If she, stands a little long on the legs, it 
must not be too long. The thighs somewhat thin, 
with a shght tendency to crookedness or being sickle- 
hammed behind; the tail thick at the upper part, but 
tapering below ; and she should have a mellow hide, 
and but little coarse ham Common consent has 
given to her large milk-veins. 

A large milk-vein is indicative of excellent milking 
qualities in any breed, since it indicates a strongly 
developed vascular system, one favorable to secre- 
tion generally, and to that of milk amongst the rest. 
The udder should rather in:;line to be large in pro • 
portion to the size of the animal, but not too large ; 
its skin thin and free from Imnps in every part of 
it, and the teats moderatb in size. It is not improb- 
able that the great milking qualities now claimed for 
some English Short-homs, may be traced to this 
Yorkshire or Ayrshire branch of the family of Short- 
horns. 

The above, as condensed from Youatt, is valuable 
as showing the superiority of this valuable strain — 
as one of the progenitors of the Short-horns of 
to-day, and especially so as a matter of histoiy. 

THE DUTCH, HOLSTETN, OB DUTCH FEIESIAN CATTLE. 

Whatever may be said to the contrary, the Short- 
horn breeds of cattle owe fully as many of their 
valuable qualities to the cattle introduced many cent- 
uries ago by the Angles, Saxons, Jutes and Friesiaus, 
who, imiting together, migrated to England in the 
fifth century. To make ihe whole matter plain it is 
necessary to quote history; from this we get a defi- 
nite idea of this, among the most ancient of domes- 
ticated cattle. This has been collected in a valu- 
able paper by Prof. Hengeveld, of the Netherlands 
Eoyal Veterinary Institute, Utrecht, from Avhom we 
quote. 

He says in a communication to Mr. Charles Miiel- 
ler. United States Consul at Amsterdam, among 



other mutters, that, first, the Dutch race of cattle 
date from an older descent than those of Uolstein, 
wliile, probably, second, the Holstein cattle origi- 
nated from the Friesian breed, and from that of the 
Dutch and Westphahan emigrants. After this colo- 
nization, we have our attention directed to another 
remarkable particular in the histoiy of the Dutch 
cattle cultivation. From the fourteenth on till the 
eighteenth centuiy a large number of Danish 
oxen were annually turned for pastm-e into the 
grassy meadows of North Holland, formerly West 
Friesland, and sold at the weekly North Holland 
cattle-market. The oldest of these cattle-markets is 
that of the city of Hoorn. This market was already 
established in 1311, and, in 1389, the Danes and 
inhabitants of the Eyder were allowed by Albrecht, 
Duke of Bavaria, to hold a weeldy market there. 
Li 1605, the Danish cattle-market was removed 
from Hoorn and transferred to Enkhuyzen, where, 
in 1G24:, the number of 1,179 oxen were sold. There 
was also in Amsterdam a lean-cattle market, begin- 
ning in the spring, in the month of April, but held 
at in-egular j)eriods, depending upon wind and 
weather, when cattle were allowed to be conveyed 
from Denmark and Holstein hither to graze. These 
were mostly brought by vessel. These import itions 
of Danish and Holstein cattle into North Holland, 
to which the Herdbook might refer, did not consist 
of heifers, but of lean oxen, which were pastured on 
the fertile meadows of the Polders, and afterward 
sold at the markets of Hoorn, Enkhuyzen, and Am- 
sterdam as fat cattle. As to heifers, either then or 
now, having been imported from Holstein into Fries- 
laud and North Holland for breeding purposes, no 
such thing is known. 

In the work, "Present State of Friesland," it is 
mentioned that, owing to the cattle plague, the 
peoj)le were compelled to import from abroad all 
kinds of small cattle, chiefly Danish. But, what 
was remarkable, however small and ill-favored as 
these animals might be, when compared with the 
handsome Friesian homed cattle, as a natural con- 
sequence, an imj)rovement of food induced a favor- 
able development of body, aud, from the mixture of 
the two breeds, good and choice milch-kme were at- 
tained within two or three generations of the intro- 
duction of the foreign bloo.l, no matter how much 
the race had in the beginning deteriorated thi-ough 
the xjrocess, aud, eventually, the tyj)e of Dauisli and 



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•rJili: i'WKMlEjliS' STOC'IC lU)C>li. 



I'jy 



German cattle Avas quite lost. This is, however, 
more than cue hnnilred years ago. 

According to Schmulz's statement, cattle, adopt- 
ing Strum's classification, may he distinguished in 
the following manner: A. Lowland race — Primi- 
tive cow; Dutch Friesian cow. B. Mountain race — 
Degenerate; quite the contrary of A; Swiss cow. C. 
Middle race— Highland race; forms the transition 
from A to 13; Frankish cow. Schmalz says: To 
the nice A belong the Dutch, as representative, the 
Friesian, the Oldenburg, and chiefly all lowland 
races, bearing the i)ecuhar characteristics which 
identify it with the place of its sojourn. This is 
a purely natural division, and there is not the least 
aiTogance in asserting, what history points out, that 
the Dutch cattle constitute the type of the oldest, 
purest and best breed. All other varieties are of less 
intrinsic value; they are coarser or smaller, possess 
less productive qualities, though of local excellence 
in their native places. If cattle of the genuine breed 
are bought, imported elsewhere, and there bred, why 
is it not called by its native name, and why must an 
appellation be given to it quite foreign and unknc-m 
to it? One hears in Europe of lowland cattle, but 
purchases of them for the j)m'pose of imj^roviug 
other breeds have, for the last hundred years, been 
only made in the chief Netherland provinces, where 
the choicest cattle of the lowlands are found. Thus, 
thousands of Dutch and Friesian cattle are annually 
sent abroad under the name of Dutch cattle. Finally, 
Dr. George May, director of the agricultural estab- 
lishment at Weihenstephan, who visited Holland 
about ten years before Prof. Hengeveld wrote, says 
the Dutch cattle constitute the type of the pro]3erly 
so-called lowland race, which extends throughout 
Netherlands, Flanders, Noi-mandy, Oldenburg and 
Denmark. Fiu'ther on he says: The Oldenburg 
cattle descend fi'om the Dutch race, and are likewise 
distinguished as East Friesian cattle, as still par- 
tially found in Hanoverian Friesland. In the adjacent 
l)ai-ts of Bremen they are failed Bremen cattle. The 
Holstein and Breitenburg cattle in the Wilster and 
Eempner marshes are equal to them, but with re- 
spect to their square build, the Breitenburg cattle 
are, in their propei-ties, more like the finer Dutch 
cattle 

CHANNEL ISLANDS CATTLE 

The Channel Islands, lying between England and 



France, have long been celebrated for cows giving 
exceedingly rich milk. They are prol)ably of Franco- 
Germanic origin. Jersey is the largest of the 
group, and the cattle known to Youatt as Alderneys, 
are now csilled Jerseys. The Guernseys are the 
largest of the Channel Island cattle, and in the 
west are gaining in favor. Mr. Youatt was preju- 
diced against these (Alderney) cattle as he knew 
them, but Mr. Youatt' s Alderneys were very different 
cattle from those imported into the United States. 
We do not mean the importation of Mr. Nicho- 
las Biddle — these were probably Guernseys — but 
those of Mr. Koswell Colt, of New Jersey; Mr. 
Motley, of Massachusetts, and Mr. Taintor, of 
Connecticut. 

JEKSEYS FORTY YEAES AGO. 

These were of various intermixtures of fawn color, 
fawn and white, yellow, mouse color, brown, and 
even almost black, the color darkening with age and 
the bulls being darker than the cows. The muzzle 
of these cattle is described by Mr. L. F. Allen, a 
careful observer, as being fine. The nose is either 
dark brown or black, and occasionally a yellowish 
shade, with a peculiar mealy, light colored fanv, 
running up the face into a smoky hue, when it grad- 
ually takes the general color of the body ; the face, 
slightly dishing, is clean of flesh, mild and gentle in 
expression; the eye clear, full, and encircled with i\ 
distinct ring the color of the nose ; the forehead 
bold; the horns short, curved inward, waxy in color 
and with black tips; the ear thin, sizable and quick 
in movement; the neck is depressed but clean in the 
throat with only moderate dewlap; shoulders wide 
and somewhat ragged with prominent points, run- 
ning down into a delicata arm, and slender beneath. 
The fore-quarters stand rather close together with a 
thinnish, yet well developed brisket between. The 
ribs are flat, yet giving play for good lungs ; the back 
depressed and somewhat hollow; the belly deep and 
large; hips tolerably wide; rump and tail high; the 
loin and quarter medium in length ; the thigh thin and 
deep; the twist wide, to accommodate a clean, 
good sized udder; the flanks medium; the hocks 
(gambrel joints) crooked; the hind legs small; the 
udder cai^acious, square, set well forward and covered 
with soft, silky hair; the teats fine, standing well 
apart and nicely tapering and the milk veins promi- 
nent. 



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THK IT'A.RIVCEIK.S' STOCK BOOK. 



THE ALDERNEY. 

Mr. Youatt describes these cattle as having been 
ia his time small iu size and of as bad a form as 
could possibly be described, the bellies of many of 
them as being four-fifths of their weight, the neck 
very thin and hollow, the shoulder standing up and 
the highest part of the animal. They were hollow 
and narrow behind the shoulders, the chine nearly 
without flesh, the hocks narrow and sharp at the 
ends, the rump short and the brisket narrow and 
light. Mr. Youatt adds that this form is about as 
bad as could possibly be described ; but yet all these 
defects are so put together as to make a not unpleas- 
ing whole. He admits that they not only give ex- 
ceedingly rich milk, but fatten in a surprising man- 
ner when not iu milk. Mr. Youatt, while exagger- 
ating unconsciously the general appearance of the 
Akierney, as he knew them, nevertheless character- 
izes the general points of a superior milking cow. 

THE GUERNSEY COW. 

The Guernsey cow always was larger than either 
the cow of Alderney or Jersey, and undoubtedly ap- 
proached nearer to the cow of Normandy, the sup- 
posed original of the Channel Islands cattle, than 
either of the others. As a purely milking breed they 
have no superiority, but they are probably better 
grazing cattle than either of the others. 

SECTION V. THE OLD POLLED BREEDS GALLOWAYS. 

These valuable breeds of cattle, as they originally 
were known, we give descriptions of from various 
authorities of the time as follows: The Galloways, 
in the early part of the eighteenth century, were 
middle-horned and scarcely to be distinguished from 
the West Highlanders. They were subsequently 
bred without horns, increased in size, and with a 
more striking resemblance to their kindred, the Dev- 
ons, and, it is said, with all their aptitude to fatten, 
and with a hardiness of constitution which the Dev- 
ous then did not possess. 

IMPROVED GALLOWAY CATTLE. 

They are described by Youatt as being straight and 
broad in the back, and nearly level from the head to 
the tjil — round in the ribs and also between the 
shoulders and the ribs, and the ribs and the loins — 
broad in the loins, without any large projecting 
hook-bones — long iu the quarters and deep in the 
chest, but not broad in the ribs and twist. There is 
much less space between the hook or hip-bones 



and the ribs than iu most other breeds. They are 
short in the leg and moderately fine in the shank- 
bone. The hnppy medium seems to be preserved iu 
the leg, securing hardihood and disposition to fatten. 
With the same cleanness and shortness of shank, 
there is no breed so large and muscular above the 
knee, while there is more room for the deep, broad 
and capacious chest. They are clean, not fine and 
slender, but well proportioned in the neck and chaps; 
a thin and delicate neck would not correspond Avith 
the broad shoulders, deep chest, and close, compact 
form of the breed. The neck of the Galloway bull 
is thick even to a fault. The Galloway has a loose, 
mellow skin, of medium thickness, with long, soft, 
silky hair. The skin, which is thinner than the 
Leicester, is not so fine as the improved Durham ; it 
handles soft and kindly. Their color is commonly 
black, but there are several varieties; the dark-col- 
ored are preferred, from their being considered to in- 
dicate hardiness of constitution. 

POLLED ANGUS. 

Another valuable breed of polled cows, says Youatt, 
is bred in Angus, which much resemble in appearance 
those of Galloway ; they are, however, rather larger 
and longer in the leg, flatter sided, and with thinner 
shoulders. 

SUFFOLK CATTLE. 

In Norfolk and Suffolk, says Mr. Youatt, a polled 
breed of cows prevails which are almost all descended 
from the Galloway cattle, whose general form they 
retain, with some of, but not all their excellences; 
they have been enlarged, but not improved, by a bet- 
ter climate and soil. They are commonly of a red or 
black color, with a peculiar golden circle around the 
eye. They are taller than the Galloways, but thin- 
ner in the chine, flatter iu the ribs, and longer in the 
legs; rather better milkers; of greater weight when 
fattened, though not fattening so kindly, and the 
meat is not quite equal in quality. 

THE SUFFOLK DUN. 

The Suffolk dun cow, which is also of Galloway 
descent, is celebrated as a milker, and, there is little 
doubt, is not inferior to any other breed in the quan- 
tity of milk which she yields; this is from six to 
eight gallons per day. The butter produced, how- 
ever, is not in proportion to the milk. It is calcu- 
lated that a Suffolk cow produces annually about 1| 
cwt. of butter. 



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the; in^vRMlERS' STOCK BOOK. 



The Suffolk duns derived the last part of their 
name from their usual pale yellow color. Many, 
however, are red, or red and white. They are inva- 
riably without horns, and small in size, seldom weigh- 
ing over 700 lbs. when fattened. The male and fe- 
male are nearly of the same height, and seldom ex- 
ceed four and a quarter to four and a half feet. They 
are rather rough about the head, with large ears. 
Their bodies are long and legs short, hip-bones high, 
and generally deficient in the points of the finer 
breeds. Still many of the cows fatten well, and 
produce beef of superior quality. In proportion to 
their size the Suffolk dun cows yield a great abund- 
ance of milk; and as a dairy stock there are very 
few breeds that are preferable. 

SECTION VI. A SUMMING UP OF BRITISH BREEDS. 

As giving concisely and connectedly a view of 
British breeds of cattle as they existed in the latter 
j)art of the last century, I condense from Loudon and 
other authors named, and principally because it 
throws light on the origin of certain breeds. The 
authorities given wrote from 80 to 100 years ago. 
Necessary to remember lest names be confounded. 

LONG-HORNS. 

The long^horned or Lancashire breed of cattle is 
distinguished from others by the length of their 
horns, the thickness and firm texture of their hides, 
the length and closeness of their hair, the large size 
of their hoofs, and their coarse, leathery, thick necks ; 
they are likewise deeper in their fore -quarters, and 
lighter in their hind-quarters, than most other 
breeds; narrower in their shape, less in point of 
weight than the Shorthorns, though better weighers 
in proportion to their size; and though they give 
considerably less milk, it is said to afford more 
cream in proportion to its quantity. They are more 
varied in their color than any of the other breeds ; 
but, whatever the color be, they have in general a 
white streak along theii- back, which the breeders 
term finched, and mostly a white spot on the inside 
of the hock. (Culley, p. 53.) Li a general view 
this race, notwithstanding the singular efforts that 
have been made towards its improvement, remains 
with little alteration; for, except in Leicestershire, 
none of the sub-varieties (which differ a little in al- 
most every one of those counties where the loug- 
homs prevail) have undergone any radical change or 
any obvious improvement. The improved breed of 
Leicestershire is said to have been formed by Web- 



ster, of Cauley, near Coventry, in Warwickshire, by 
means of six cows brought from the banks of the 
Trent, about the beginning of the eighteenth century, 
which were crossed with bulls from Westmoreland 
and Lancashire. Bakewell, of Dishley, in Leicester- 
shire, afterwards got the lead as a breeder, by select- 
ing from the Cauley stock; and the stocks of several 
other eminent breeders have been traced to the same 
source. (Marshal's Midland Counties, vol. i., p. 318.) 

SHORTHORNS. 

The short-horned, sometimes called the Dutch 
breed, is known by a variety of names, taken from 
the districts where they form the principal cattle 
stock, or where most attention has been paid to their 
improvement; thus different families of this race 
are distinguished by the names of the Holder- 
ness, the Teeswater, the Yorkshire, Durham, North- 
umberland, and other breeds. The Teeswater breed, 
a variety of Shorthorns, established on the banks of 
the Tees, at the head of the vale of York, is at pres- 
ent in the highest estimation, and is alleged to be the 
true Yorkshire short-horned breed. Bulls and cows 
from this stock, purchased at most extraordinary 
prices, are spread over all the north of England, and 
the border counties of Scotland. The bone, head 
and neck of these cattle are fine ; the hide is very 
thin; the chine full; the loin broad; the carcass 
throughout large and well fashioned; and the flesh 
and fatting quality equal, or perhaps superior, to 
those of any other large breed. The Shorthorns 
give a greater quantity of milk than any other cat- 
tle; a cow usually yielding twenty-four quarts of 
milk per day, making three firkins of butter during 
the grass season; their colors are much varied, 
but they are generally red and white mixed, or what 
the breeders call flecked. The heaviest and largest 
oxen of the short-horned breed, when properly fed, 
victual the East India ships, as they produce the 
thickest beef, which, by retaining its juices, is the 
best adapted for such long voyages. The oxen 
commonly weigh from 60 to 100 stone (fourteen 
pounds to the stone) ; and they have several times 
been fed to 120, 130, and some particular ones to up- 
wards of 150 stone, the four quarters only. ''Culley, 
p. 48.) 

In comparing the breeds of long and short-horned 
cattle, Culley observes that the long-horns excel in 
the thickness and firm texture of the hide, in the 
length and closeness of the hair, in their beef being 



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the: JET'^rJ.MIElRS' STOCIC BOOK. 



203 



finer-grainod and more mixed and marbled tban that 
of the Shorthoius, iu weighing more in proportion 
to their size, and in giving richer milk; but they are 
inferior to the Shorthorns, in giving a less quantity 
of milk, iu weighing less upon the whole, in afford- 
ing less tallow when killed, in being generally slower 
feeders, and in being coarser made and more leath- 
ery or bullish iu the under side of the neck. Iu 
few words, says he, the long-horns excel iu the hide, 
hair, and quality of the beef; the Shorthorns in the 
quantity of beef, tallow and milk. Each breed has 
long had, and probably may have, its particular ad- 
vocates; but if we may hazard a conjecture, is it 
not probable that both kinds may have their partic- 
ular advantages iu different situations? Why not 
the thick, firm hides, and long, close-set hair, of the 
one kind, be a protection and security against those 
impetuous winds and heavy rains to which the west 
coast of this island is so subject; while the more reg- 
ular seasons and mild climate upon the east coast arc 
more suitable to the constitution of the Shorthorns. 

MIDDLE-HOENS. 

The middle-horned breeds comprehend, in like 
manner, several local varieties, of which the most 
noted are the Devons, the Sussexes and the Here- 
fords; the last two, according to Culley, being vari- 
eties of the first, though of a greater size, the Here- 
fords being the largest. These cattle are the most 
esteemed of all our breeds for the draught, on ac- 
count of their activity and hardiness; they do not 
milk so well as the Shorthorns, but are not deficient 
in the valuable property of feeding at an early age, 
when not employed in labor. (Loudon, p. lOlG.) 

The Devonshire cattle are of a high red color (if 
any white spots they reckon the breed impure, 
particularly if those spots run one into another), 
with a light-dun ring round the eye, and the muzzle 
of the same color, fine in the bone; clean in the 
neck; horns of a medium length, bent upwards; thin- 
faced, and fine in the chops ; wide in the hips ; a tol- 
erable barrel, but rather flat on the sides; tail small, 
and set on very high ; they are thin-skinned and 
silky in handling, feed at an early age, or arrive at 
maturity sooner than most other breeds. (Culley, 
J). 51,) Another author observes that they are a 
model for all persons who breed oxen for the yoke. 
(Parkinson on Live Stock, vol. i., p. 112.) The 
weight of the cows is usually from thirty to forty 
stone, and of the oxen trom forty to sixty; the 



North Devon variety, in i^articular, from the fineness 
iu the grain of the meat, is held iu high estimation 
iu Smithfield. (Dickson's Practical Agriculture, vol. 
ii., p. 120.) 

Lawrence says that the race of red cattle of North 
Devon and Somerset is doubtless ouc of our original 
breeds, and one of those which have preserved most 
of their primitive form ; the excellence of this form 
for labor is best proved by the fact that the fashion- 
able substitution of horses has made no progress iu 
the district of these cattle, by their high repute as 
feeders, and for the superior excellence of their beef, 
which has been acknowledged for ages. They arc, 
he says, the speediest working-oxen in England, and 
will trot well iu harness ; in point of strength they 
stand in the fourth or fifth class. They have a 
greater resemblance to deer than any other breed of 
neat cattle. They are rather wide than middle- 
horned, as they are sometimes called; some, how- 
ever, have regular middle-horns, that is, neither 
short nor long, turned upward and backward at the 
points. As milkers they are so far inferior to both 
the long and short horns, both in quantity and quality 
of milk, that they are certainly no objects for the 
regular dairy, however pleasing and convenient they 
may be iu the private family way. 

SUSSEX AND HEKEFORDSHIEE CATTLE. 

The Sussex and Herefordshire cattle are of a deep 
red color, with fine hair and very thin hides; neck 
and head clean, the face usually white; horus neither 
long nor short, rather turning up at the points; in 
general they are well made in the hind-quarters, wide 
across the hips, rump and sirloin, but narrow in the 
chine, tolerably straight aloug the back, ribs too 
flat, thin in the thigh, and bone not large. An ox, 
six years old, will weigh, when fat, from sixty to one 
hundred stone, the fore-quarters generally the heav- 
iest; the oxen are mostly worked from three to six 
years old, sometimes till seven, when they are turned 
off for feeding. The Hereford cattle are next iu size 
to the Yorkshire Shorthorns; both this and the 
Gloucester variety are highly eligible as dairy stock, 
and the females of the Heref ords have been found to 
fatten better at three years old than any other kind 
of cattle except the spayed heifers of Norfolk. (Mar- 
shal's Economy of Gloucestershire.) 

POLLED OR HORNLESS BREEDS. 

The most numerous and esteemed variety of these 
is the Galloway breed, so called from the province of 



a. 



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xjEiii; ii^^rm;er,s' stock book. 






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'205 



that, name, in the southwest of Scotland, where they 
most ahound. The true Galloway bullock "is 
straight and broad on the back, and nearly level 
from the head to the rump, broad at the loius, not 
however, w'ith hooked boues, or projecting knobs, so 
that, when viewed from above, the whole body 
appears beautifully rounded; he is long in the quar- 
ters, but not broad in the twist; he is deep in the 
chest, short in the leg, and moderately fine iu the 
bone, clean iu the chop and in the neck; the head is 
of a moderate size, with birge, rough ears, and full 
but not prominent eyes, or heavy eyebrows, so that 
he has a cilm though determined look; his well pro- 
portioned form is clothed with a loose and mellow skiu, 
adorned with long, soft, glossy hair." The prevailing 
color is black or dark brindled, and, though they are 
occasionally found of every color, the dark colors are 
uniformly preferred, from a belief tliat they are con- 
nected with superior hardiness of constitution. The 
Galloways are rather undersized, not very different 
from the size of the Devons, but as much less than 
the long-horns, as the long-horns are less than the 
short horns. On the best farms the average weight 
of bullocks three years and a half old, when the 
greater part of them are driven to the south, has 
been stated at about forty stoue, avoirdupois; and 
some of them, fattened in England, have been 
brought to nearly 100 stone. 

The general properties of this breed are well 
known in almost every part of England, as well as 
in Scotland. They are sometimes sent from their 
native pastures directly to Smithfield, a distance of 
four hundred miles, and sold at once to the butcher; 
and in spring they are often shown in Norfolk, im- 
mediately after their arrival, in as good condition as, 
or even better than, when they began their journey; 
with full feeding there is perhaps no breed that 
sooner attains maturity, and their flesh is of the 
finest quality. Culley, Loudon says, was misin- 
formed about the quantity of milk they yield, which, 
though rich, is by no means abundant. It is alleged 
not to be more than seventy or eighty years (early 
part of the eighteenth century) since the Galloways 
were all horned, and very much the same in external 
appearance and character with the breed of black 
cattle which prevailed over the west of Scotland at 
that period, and which still abounds in perfection, 
the largest-sized ones in Argyleshire, and the smaller 
in the Isle of Skye. The Galloway cattle at the 



time alluded to were coupled with some hornless 
bulls, of a sort which do not seem now to bo accu- 
rately known, but which were then brought from 
Cumberland, the effects of which crossing were 
thought to be the general loss of horns in the former, 
and the enlargement of their size ; the continuance 
of a hornless sort being kept up by selecting only 
sucli for breeding, or perhaps by other means, as by 
the practice of eradicating with the knife the horns 
in their very young state. 

The Suffolk duns, according to Culley, are noth- 
ing more than a variety of the Galloway breed. 
He sui^poses them to have originated in the inter- 
course that has long subsisted between the Scotch 
drovers of Galloway cattle and the Suffolk and Nor- 
folk graziers who feed them. The Suffolks are 
chiefly light duns, thus differing from tne Galloways, 
and are considered a very useful kind of little cattle, 
particularly for the dairy. 

From the black polled cattle of Scotland have 
descended the admirable Aberdeen-Angus, shown in 
the illustration. 

THE AYKSHIRE DAIRY COW. 

The Ayrshire breed, according to Alton, is the 
most improved breed of cattle to be found in the 
island; rot only for the dairy, in which they have no 
parallel, under similar soil, climate and relative cir- 
cumstances, but also in feeding for the shambles. 
They are in fact, a breed of cows that have, by 
crossing, coupling, feeding and treatment, been im- 
proved and brought to a state of jperfection, which 
fits them, above all others yet known, to answer al- 
most in every diversity of situation, where grain and 
grasses can be raised to feed them, for the purpose of 
the dairy, or for fattening them for beef. (Alton.) 

The origin of the Ayrshire breed of cattle is to be 
found iu the indigeneous cattle of the county of Ayr, 
" improved in their size, shape and qualities, chiefly 
by judicious selection, cross-coupling, feeduag and 
treatment for a long series of time, and with much 
judgment and attention, by the industrious inhab- 
itants of the county, and principally by those of 
the district of Cunningham," (Alton.) The whole 
dairy breed in the county of Ayr is of mixed white 
and brown colors. 

" The size of the Ayrshire improved dairy cows 
varies from twenty to forty stones English, according 
to the quality and abundance of their food. If cat- 
tle are too small for the soil, they will soon rise to the 



206 



I^HE F^rtMlERS' STOCK BOOK. 



size it cau maintain; and the reverse if they are 
larger than it is calculated to support." (Aiton.) 

The shapes most approved of are as follows: 
" Head small, bat rather long and narrow at the 
muzzle; the eye small, but smart and lively; the 
horns, small, clear, crooked ; and their roots at con- 
siderable distance from each other; neck long and 
slender, tapering toward the head, with no loose 
skin below; shoulders tbin; fore-quarters light; 
hind-quarters large; back straight, broad behind, 
the joints rather loose and open; carcass deep, and 
pelvis capacious and wide over the hips, with round, 
fleshy buttocks; tail long and small; legs small and 
short, with firm joints; udder capacious broad and 
square, stretching forward, and neither fleshy, low 
hung, nor loose; the milk veins large and prominent; 
teats short, all pointing outward, and at consider- 
able distance from each other; skin thin and loose; 
hair soft and woolly; the head, bones, horns and all 
parts of least value, small; and the general figure 
compact and well proportioned." 

SCOTCH CATTLE. 

The cattle of the Highlands of Scotland are di- 
vided into a number of local varieties, some of which 
difjfer materially from others, probably owing to a 
difference in the climate and the quality of the herb- 
age, rather than to their being sprung from races 
originally distinct, or to any great change effected 
either by selection or by crossing with other breeds. 
It is only of late that much attention has been paid 
to their improvement, in any part of this extensive 
country; and in the northern n,ud central Highlands 
the cattle are yet, for the most part, in as rude a 
state, and under management as defective, as they 
were some centuries ago. These cattle have almost 
exclusive possession of all that division of Scotland, 
including the Hebrides, marked off by a line from 
the Frith of Clyde on the west, to the Murray Frith 
on the north, and bending toward the east till it 
approaches in some places very near to the German 
ocean. Along the eastern coast, north of the Frith 
of Forth, the Highland cattle are intermixed with 
various local breeds, of which they have probably 
been the basis. There are more or less marked dis- 
tinctions among the cattle of the different Highland 
counties; and, in common language, we speak of the 
Inverness-shire, the Banffshire, etc., cattle, as if they 
were so many separate breeds ; but it is only neces- 
sary in this place to notice the two more general 



varieties, now clearly distinguishable by their form, 
size and general properties. 

The most valuable of these are the cattle of the 
western Highlands and isles, commonly called the 
Argyleshire breed, or the breed of the Isle of Skyc, 
one of the islands attached to the county of Argyle. 
The cattle of the Hebrides are called kyloes, a name 
which is often applied in the south to all the vari- 
eties of the Highland cattle, not as a late writer has 
imagined, from the district in Ayrshire called Kyle, 
where very few of them arc kept, but from their 
crossing, in their progress to the south, the kyloes or 
ferries in the mainland and Western Islands, where 
these cattle are found in the greatest perfection. 

Tbe cattle of Orkney and Zetland are of a most 
diminutive size; an ox weighing about sixty pounds 
a quarter, and a cow forty-five pounds. They arc of 
all colors, and their shapes are generally bad; yet 
they give a quantity of excellent milk; fatten rapidly 
when put on good pastures; and, in their own dis- 
tricts, are considered strong, hardy, and excellent 
workers, when well trained to the yoke, and so plen- 
tifully fed as to enable them to support labor. 

Of the Fifeshire cattle, Culley obseiwes, you would 
at first imagme them a distinct breed, from their 
upright white horns, being exceedingly light-lyered 
and thin-thighed; but I am pretty clear that it is 
only from their being more nearly allied to the Ky 
loes, and consequently less of the coarse kind of 
Shorthorns in them. Notwithstanding this opinion, 
the cattle of the northeastern counties of Scotland 
require, for every useful purj)Ose, to be mentioned 
separately from the Highland herds; and as all of 
them have a general resemblance, it will only be nec- 
essary in this place to notice the Fife cattle in par- 
ticular. There are various traditions about the 
origin of this variety. It is said to have been much 
improved by English cows sent by Henry VII to his 
daughter, the consort of James IV, who usually re- 
sided at the palace of Falkland, in that county; and 
as there is some resemblance between the cattle of 
Fife and Cambridgeshire, they are supposed to have 
been brought originally from the latter county. Oth- 
ers ascribe the origin of the present breed to bulls 
and cows sent by James VI (James I of England), 
in payment of the money which his obliging neigh- 
bors in Fife are said to have advanced for his equip- 
ment when he went to take possession of tbe En- 
glish throne. 



TECK P^A.K.M:ICRS' stock liOOK. 



207 



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THE IT'AIllMCEE.S' STOCK BOOK. 



The prevailing color of the Fife cattle is black, 
though sometimes spotted or streaked with white, 
and some of them are altogether gray. The horns 
are small, white, generally pretty erect, or at least 
turned up at the points, bending rather forward, and 
not widespread like the Lancashire long-horned 
breed. The bone is small in proportion to the car- 
cass; the limbs, clean, but short; and the skin soft. 
They are wide between the hook-bones; the ribs 
narrow, wide set, and having a great curvature. 
They fatttn quickly, and fill up well at the choice 
points; are hardy, fleet, and travel well, and arc ex- 
cellent for labor, both at plough and cart. A good 
cow of this breed gives from eighteen to twenty-four 
quarts of milk per day, yielding from seven to nine 
pounds of butter, and from ten to twelve pounds of 
cheese per week (twenty-four ounces to the pound), 
for some months after calving. (Fife Eeport, p. 251 
and 253.) 

The cattle of Aberdeenshire, the largest of which 
are said to have been produced by crossing with Fife 
bulls, have been long highly esteemed in the south- 
ern markets. It is observed that every succeeding 
generation of them has increased in size for the last 
thirty years ; and that the native breed has doubled 
its former weight since the introduction of turnips. 
(Aberdeenshire Eeport, p. 468.) The color is com- 
monly black, but there are many of a red and brin- 
dle color. They are thinner in the buttock, in pro- 
portion to their weight; and deeper in the belly, in 
proportion to their circumference, than the west 
Higlanders, and they yield a much larger quantity of 
milk. Many of them are brought to the south of 
Scotland, and kept during winter in the straw-yards, 
for whicli they suit better than smaller cattle, as they 
are not so impatient of coufiuement. The ordinary 
weight of the middle-sized oxen, at from three te five 
years old, is from forty to fifty stone; but after being 
worked for some time, and thoroughly fattened, they 
have been known to reach double this weight. 

WELSH CATTLE. 

Of the Welsh cattle there seem to be two distinct 
kinds. The large sort are of a brown color, with 
some white on the rump and shoulders, denoting a 
cross from the long-horns, though in shape not the 
least resembhng them. They are long in the legs, 
stand high according to their weight, are thin in the 
thigh, and rather narrow in the chine; their horns 
are white and turned upwards; they are light in 



flesh, and next to the Devons, well formed for the 
yoke; have very good hoofs, and walk light and 
nimbly. The other sort are much more valuable; 
color black, with very little wliite ; of a good useful 
form, short in the leg, with round deep bodies ; the 
hide is rather thin, with short hair; they have a 
likely look, and a good eye; and the bones, though 
not veiy small, are neither large nor clumsy; and 
the cows are considered good milkers. (Parkinson 
on Live Stock, vol. i., p. 135.) 

ALDEENEYS. 

The Alderuey cattle are to be met with only about 
the seats of a few great landholders, where they are 
kept chiefly for the sake of their milk, which is very 
rich, though small in quantity. This race is consid- 
ered, by very competent judges, as too delicate and 
tender to be propagated to any extent in Great 
Britain, at least in its northern parts. Their color 
is mostly yellow or light red, with white or mottled 
faces; Ihey have short crumpled horns, are small in 
size, and very ill-shaped; yet they are fine-boned in 
general, and their beef, though high-colored, is very 
well flavored. I have seen, says CuUey, some very 
useful cattle bred from a cross between an Alderney 
cow and a short-horned bull. 

To prevent confusion it will be j)roper here to re- 
mark, that the Channel Islands cattle differ very lit- 
tle, one from the other, except in minor points, such 
as size, color, etc. The cattle of Alderney, although 
this island originally gave celebrity to the Channel 
Island cattle, are now in less repute than those of 
Jersey or Guernsey, probably from the fact that the 
cattle of these islands have been more carefully bred 
than those of Alderney. They are aU undoubtedly 
of Normandy origin, and are now divided into two 
princii^al snb-famUies, the Jersey, and Guernsey. 
On page 219 we have given a portrait of a high 
caste young Guernsey bull, and here show a portrait 
of one of the best breeding lines for milk and gen- 
eral excellence. 

IRISH CATTLE. 

The Irish cattle, CuUey thinks, are a mixed breed 
between the long-horns and the Welsh or Scotch, but 
more inclined to the long-horns, though of less 
weight than those in England. 

ENGLISH WILD CATTLE. 

The wild breed are now found only in the parks 
of a few great proprietors, who preserve the animals 
as curious and ornamental, or for the sake of their 



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'riXlO 1<->V K' M lOliS' STOCIv XJOOIv. 



'20'.) 



high-flavored hcef. Those kept at Chilhnglaara Cas- 
tle, in Northumberland, a seat belonging to tho Earl 
of Tuukcrville, have been very accurately described 
in tiie Northumberland Report, and in CuUey's book 
on live stock, so often quoted. Their color is invari- 
ably of a creamy white ; muzzle black ; the whole of 
the inside of the car, and about one-third of the 
outside, from the tip downward, red; horns white, 
with black tips, very fine, and bent upwards; some 
of the bulls have a thin ujiright mane, about an inch 
and a half or two inches long. The weight of the 
oxen is from thirty-five to forty-five stone, and the 
cows from twenty-five to thirty-live stone the four 
quarters (fourteen pounds to the stone). The beef is 
finely marbled, and of excellent flavor. From the 
nature of their pasture, and the frequent agitation 
they are put into by the curiosity of strangers, it is 
scarcely to be expected they should get very fat ; yet 
the six years old oxen are generally very good beef, 
from which it may be fairly supposed that, in proper 
situations, they would feed well. 

The habits of these animals are entirely wild; at 
the fir£t appearance of any person they set off in full 
gallop, and at the distance of about two hundred 
yards make a wheel round and come boldly up again, 
tossing their heads in a menacing manner; on a sud- 
den they make a full stop, at the distance of forty or 
fifty yards, looking wildly at the object of their sur- 
prise, but, upon the least motion being made, they 
all again turn round and fly off with equal speed, but 
not to the same distance, forming a shorter circle, 
and again returning with a bolder and more threat- 
ening aspect than before; they approach much 
nearer, probably within thirty yards, when they again 
make another stand, and again fly off; this they do 
several times, shortening their distance, and advanc- 
ing nearer and nearer till they come within such a 
short distance that most people think it prudent to 
leave them, not choosing to provoke them farther. 

The foregoing description of British herds 100 
years ago is largely from " Loudon's Encyclopaedia of 
Agricultm-e," a work as valuable as it is now rare 
The authorities quoted are those the most jDractical 
of the last century, and works now rarely met. 

OLD ENGLISH JUDGMENT OF CATTLE. 

The criteria of excellence in neat cattle are thus 
given by John Wilkinson, an eminent breeder, in 
1820: "The head ought to be rather long, and 
muzzle fine ; the countenance calm and placid, which 



indicates a disposition to get fat; tho horns fine; the 
neck light, particularly where it joins tho head ; tho 
breast wide and projecting well before the legs; the 
shoulders moderately broad at the top, and the 
joints well in, and when the animal is in good condi- 
tion, the chine so full as to leave no hollow behind 
it; the fore flank well filled up, and the girth behind 
the shoulders deep; the back straiglit, wide and flat; 
ihe ribs broad, and the space between them and the 
hips small; the flank full and heavy; the belly well 
kept in, and not sinking low in the middle, but so 
formed that a cross section of it would resemble an 
oval, whose two ends arc of the same width, and 
whose form approaches to that of a circle, or of an 
ellipsis whose eccentricity is not great (the whole 
forming, not a round or barrel-like carcass, as some 
have expressed it, for this would leave a deficiency 
both in the upper and lower part of the ribs) ; the 
hips globular, wide across, and on a level with the 
back itself; the hind-qiiarters, that is, from the hips 
to tho extremity of the rump, long and straight; the 
rump points fat, and coming well up to the tail; the 
twist wide, and the seam in the middle of it so well 
filled that the whole may very nearly form a plane 
perpendicular to the line of the back ; the lower part 
of the thigh small; the tail broad and fat towards tho 
top, but the lower part thin ; the legs straight, clean 
and fine-boned; and when the animal is in high con- 
dition, the skin of a rich and silky appearance. 
Those appear to be the most material points for the 
formation of tnie symmetry in cattle; there are 
others of a minor consideration, which will readily 
be suggested by attention and experience." 

The criteria of an ox well adapted to labor differ 
from the above only in requiring long and strong 
legs, and broad hardy feet and hoofs. 

The criteria of a beautiful cow, according to Wil- 
kinson, is thus expressed: — 

She's long in her face, she's fine in her horn. 
She'll quickly get fat, without cake or corn, 
She"s clear in her jaws, and full in her chine, 
She's hea\'y in flank, and wide in her loin. 

She's broad in her ribs, and long in her mmp, 
A straight and flat back, with never a hump ; 
She's wide in her hips, and calm in her eyes. 
She's fine in her shoulders, and thin in her thighs. 

She's light in her neck, and small in her tail, 
She's wide in her breast, and good at the pail, 
She's fine in her bone, and silky of skin, 
She's a grazier's without, and a butcher's within. 



210 



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C alley's marks of a good cow are these: Witlo 
horns, a thin head and neck, dewlap large, full 
breast, broad back, largo deep belly; (he udder capa- 
cious, but not too fleshy; the milk-veins prominent, 
and the bag tending far behind ; teats long and large, 
buttocks broad and fleshy, tail long and pliable, legs 
proportionable to the size of the carcass, and the 
joints short. To these outward marks may bo added 
a gentle disposition, a temper free from any vicious 
trick, and perfectly manageable on every occasion. 
On the other hand, a cow with a thick liead and a 
short neck, prominent back-bone, slender chest, belly 
tucked up, small udder or fleshy bag, short teats and 
thin buttocks, is to be avoided as totally unfit for the 
purposes either of the dairyman, the suckler, or the 
grazier. The most valuable, he says, arc those which 
are bred in Yorkshire, Staffordshire and upon the 
strong lauds in other parts of England, and in Ayr- 
shire, Scotland. 

SECTION \T:. HOW BREEDS ARE FORMED. 

A breed, or sub-family, is formed by the union of 
two animals, one of which, it is hoped, will supply 
certain excellences lacking in the other. Thus the 
bull Hubback impai-ted to the Shorthorns compact- 
ness and good feeding qualities. A careful system 
of breeding for generations fixed this quality. 

The American Menno breed of sheep was formed 
by the imion of two families of Spanish Merinos. 
Careful breeding and selection, notwithstanding the 
mistakes committed fi'om time to time, have resulted 
in fixing certain characteristico, until they now stand 
the peers of any other finc-wcoled breed on earth. 
It has taken half a century and two generations of 
men to biing them to their present standard. 

FORMING A BREED VS. BREEDING UP. 

Experiments in this direction will continue, it is 
probable, while time lasts. The failures we seldom 
hear of ; the successes are widely heralded. Failure 
results from many causes ; success only from a nat- 
ural talent for and correct knowledge of the anatomy 
and physiology of an animal, perfected either by 
long practical experience, or else by careful study and 
espei-iment. It costs time, perseverance, acumen 
and a long life, to establish a new breed, and genera- 
tions of successful breeding to perfect it. Hence 
the ordinary fanner, who expects success in the 
establishment cf a new breed, will meet only failure, 
unless he gives his life work to it. His legitimate 
province is the improvement of his common stock, 



by means of thoroughbred animals. In this ho 
simply has to study, that he do not make too violent 
a cross, through seeking a male much too large for 
his females, or radically different in conformation. 

The first cross, however, always l)rings a sujierior 
animal. That is, it will partake more largely of the 
good qualities of the sire, than of the bad qualities 
of the dam, and this from the jirepotent qualities of 
the sire. This whole matter will bo fully treated of 
in Chapter VI — Breeding Cattle for Different Uses. 
The rules will apply in the breeding of all f:irra 
stock. 

CHAPTEE ni. 

DISTIXCTIVE BEEF IJREEDS. 

SECTION I. FAVORITE BEEF BREEDS OP THE UNITED 

STATES AND CANADA. 

The two great and distinctive beef breeds of the 
United States and Canada are the Shorthorns and 
the Herefords. There are probably more Shorthorns 
bred than of all other beef breeds put together, and 
for the reason that they have been in good repute in 
the United States for nearly a century, and for more 
than half a century have been favorites in all the 
great breeding centers. Of late years, or since 
their general introduction, the Herefords have fairly 
competed in the great show rings of the country 
with the Shoi-thorns. 

Next in order, probably, stand the Polled or horn- 
less cattle. Among these the Polled Angus are be- 
coming widely disseminated, the Galloways and 
Red Polls fairly competing with them as excellent 
grazing cattle. The West Highland are not adajpted 
to the great grazing districts of the west, and are 
here spoken of as possibly possessing merits in 
mountain districts where other breeds will not prove 
hardy. 

Our belief, however, is that the Devous, in all 
such regions of the country, will prove the more 
superior cattle, from their ability to take care of 
themselves under unfavorable conditions cf climate 
or short pastm-e. 

The Galloways and Eed Polls are also well known 
for their active grazing qualities and good flesh, the 
Galloways especially, on the plains, being said to 
root away the snow in search of grass, where other 
cattle will not attempt to feed. On the flush jiastures 
of the west the choice undoubtedly will lie, as it 
has heretofore done, between the Shorthorns and 



212 



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.--%* 



'PHK l-'-'^VIilVIiGrtS' STOClv 13001i. 



213 



the Herefords, the Polled breeds being sought for 
special purposes, as, for Lustance, the Polled Angus, 
for their admirable feeding quiditics and excellence 
of flesh, and the Galloways and Eod Polls for their 
faculty of getting forage under difficult circumstances. 
Time alone must decide this. In the hill region of 
the south, and upon some hilly i^asturcs north, the 
Dcvons and their crosses will undoubtedly hold their 
own. They have so far done so in these localities, 
and in the south they are better and better liked, 
year by year. 

SECTION II. SHOETHORNS. 

The early maturity, fine grazing qualities, and 
strong fattening jiropensities of the Shorthorns will 
always render them favorites throughout the milder 
region of the west, and throughout the south where 
flush pastm-es are found. . That the general fanner — 
for whom this book is wiitteu — may understand 
something of how to study pedigrees, and understand 
points in the estimatiug of cattle, we give instruc- 
tion for so doing. The cow Eoxanna's Eose, for in- 
stance, a portrait of which we give, is recorded in 
the American Herd Book. Do wc want to study her 
full line of ancestors ? We find that she is a daugh- 
ter of G9G4 Eose Duke 2d 3090i, dam Eoxanna's 
Eose by 771G Master Eose 3621G; tracing through 
the Miss Eeuick line (receiving the blood of the old 
Darhngton bull Duke of Noxubee 9920 and Bell 
Sharon 9507) to imp. Josephine, daughter of Nor- 
folk 2377. The numbers are those of the Shorthorn 
Herd Book. Under the number 30904 we will find 
the pedigree of Eose Duke 2d, and so of all the 
other animals mentioned. Thus her pedigi'ce, or 
that of any other recorded animal, may be traced 
step by step to the remotest ancestors. 

EATING SHOETHORNS BY POINTS, 

In judging any stock the person so judging should 
fully understand the value of points accepted by the 
best authorities as standard. That adopted some 
years ago by the New York State Agricultural So- 
ciety, is as follows : 

THE COW. 

Pedigeee. — Should show uul)roken dcRcent on both sides from 
known animals derived from English herds, as found In the En- 
glish or American Herd Books, and without this an animal can not 
compete In this class. 

Head. — Small, lean and liony, tapering to the muzzle 3 

Face. — Somewhat long, the fleshy portion of the nose of a 
light, dellca- e color 2 

Eye. Prominen', bright an 1 clear; "prominent," fsoni an 
accumula ion of adipoe subs anceinthe socket, indicating a 
tendency to lay on fat ; " brisrht," as an evidence of good d s- 
position ; " clear," as guaranty of good health 2 



1 I 



HORN'S ANI) Ear.— The horn.? should bo lieht in substance, 
wa.\y in color, and symmetrically : ct on the head. The ear 
.should bo large, thin, and with considerable action 

Neck.— Ilathor short than long, tapering to the head ; clean 
in the throat, and full at its base, thus covering and tilling out 
the points of the shoulders 

Chest.— Broad from point to point of the shoulders, deep 
from the anterior dor.'ial vertebra to the floor of the sternuni, 
and both round and full jus back of the elbows; or, in other 
words, ■■ thick through the heart" 

BiiisKET.— Deep and ijrojecting, indicating a disposition to 
lay on fat — 5 

Shoulder.— Wlicre weight, as in the Shorthorn, is an ob- 
ject, should be somewhat upright and of a good width at tlin 
poin's, witli tlio bladebonc just sufficiently curved to blend its 
upper i)ort on smoothly with the crops 4 

Crops.— Must be full, and level with the shoulders and back. 8 

Back, Loin anij> Hips.— Should ))o broad and wide, lorniing 
a straight and even line from the ncclc to tlie scttng on of the 
tail; the hips, or hacks, round and well covered ii 

Rumps. — Laid up high, with plent/ of flesh on their e.xtremi- 
ties 5 

Pelvis.— Should be large, indicated by the width of tho hips 
(as already mentioned) and the I readth of the twist 2 

The TwIst —Should be so well tilled out in its "seam "as to 
form an e en and wide plain between the thighs :J 

The Quarters. — Long, straight and well-developed down- 
ward .'"> 

Tim Carcass.— Round; the ribs nearly circular, and extend- 
ing well back -i 

The Fl.anks.— Deep, wide, and full in proportion to condi- 
tion 3 

The Le j. — Short, straight, and standing square with the 
body 2 

The Plates.— Of the belly strong, and thus preserving 
nearly a straight underline 'J 

The UDDEii. — Should be jjlable and thin in its texture, reach- 
ing well forward, roomy behind, teats well apart, and of con- 
venient size ! 'J 

The Tail. — Flat and broad at its root, but fine in its cord, 
and ])laced high u >. and on a level with the rumps 2 

The C0.4T. — Should he thick, short an<l mossy; with longer 
hair in winte", tine, soft and glossy in summer 2 

The Carriage. — Of an animal gives style and beauty; 
the walk should be square, the step quick, and the head up. . . . 2 

Quality. — On this the thrittiness, the feeding properties and 
the value of the animal depend; and upon the touch of this 
quality ri'Sts, in Ji good degree, the grazier's and the butcher's 
judgment. If the "touch" be good, some deficiency of form 
may be excused; but if it be hard and stiff, nothing can com- 
pensate for so unpromising a feature. In raising the skin 
from the body, between the thumb and finger, it should have a 
soft, flexible and substantial feel ; and when beneath the ont- 
si:)read hand, it should move easily with it, as if resting on a 
soft, elastic, cellular substauce, which, however, becomes firmer 
as the animal ripens. A thin, ijapery skin is ohjectionable, 
especially in a cold climate ]•"> 

100 
POINTS OF THE SHORTHORN BULL. 

In relation to the bull the committee say: Most 
of the points desirable in the female are generally 
so in the male, but, of com'se, should be more mas- 
culine in then' character, as inseparable fi'om a 
strong, vigorous constitution. Even a certain de- 
gree of coarseness is admissible; but then it must be 
so exclusively of masculine description as never to 
be discovered in the females of his get. 

In contradistinction to the cow, the head of the 
bull may be shorter, the frontal bone broader, and 
the occipital flat and stronger, that it may receive 
and sustain the horn ; and this latter may be excused 
if a little heavy at the base, if its upward form, its 
quality and color be right. Neither is the loose- 
ness of the skin attached to, and depending frcm, 
tho under jaw to be deemed other than a feature of 
the sex, provided it is not extended beyond the bone, 



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THE inA.rt]VIERS' STOCK BOOK. 



n- 



but leaves the gullet aud throat clear aud free from 
dewlap. 

The upper j^ortiou of the neck should be full and 
muscular, for it is an indication of strength, power 
and constitution. The spine should be strong, the 
bones of the loin long and broad, the genital or- 
gans large, aud the whole muscular system wide and 
thoroughly developed over his entire frame. 

A SUMMAJRY OF POINTS. 

Prof. Brown, of the Ontario College of Agricult- 
ure, has summarized the Shorthorn points for the 
use of the Toronto Live Stock Exhibition, as fol- 
lows : 

Males. — Head, includinpr ears and liorns, 7; neck, 3; fore-quar- 
ters, 'JO; barrel, includinsr loins and croijs, 18; legs, includlne 
arms and thighs, 5; hind-quarters, including flank and twist, 15; 
quality (hair, skin, loins, tail), 20; carriage, 3; size, according to 
age, 4; general appearence, 5. Total points, 100. 

1<'E «aLe?!.'— Head. 5; neck, 3; fore- quarters, 18; barrel, 18; legs, 
3; hind-quarters, 20; quality, 12; size, 5; udder and veins, 8; 
escutoheou and sUin, 5 ; general appearance, 3. Total points, 100. 

SECTION in. HEEEFOEDS. 

The modern Hereford is one of the most massive, 
even and majestic of any of the popular breeds of 
cattle. Perfectly quiet and tractable, admirable in 
their grazing qualities, in early maturity second to 
none, carrying excellent flesh largely distributed in 
the prime parts, and fattening to weights second to 
none of the larger beef breeds, it is not strange that 
they should quickly make their way and permanently 
hold theu' place at the front in all the great grazing 
districts of the United States and Canada. As 
showing their admirable quality we give a portrait 
of Grove 3d, one of the later importations of famous 
English Herefords. His breeding is as follows: 
Calved Nov. 5th, 1874; his herd book number is 
(5051). Sire, Horace (3877), dam by Sir Thomas 
(2228). The herd book containing the number 
(5051) Avill give the breeding by which the bull may 
be traced and so of any other animal sought. 
Knowing the name and recorded number the pedigree 
and that of any ancestor, may be traced consecutively 
as stated under Shorthorns. 

The scale of points given for Shorthorns will also 
serve not only for Herefords in a general way in 
connection with the characteristics heretofore given, 
but must serve also for all the other beef breeds 
presented. Comparatively few farmers wish to 
study points critically as a special breeder would. 
The matter given will serve sufficiently well to fix 
the salient points in the mind. The study cf the 
particular animal will be the important one in breed- 



ing grades. If pure or thoroughbred cattle are in- 
tended to be bred, the money invested in works 
treating specially of the breed proposed to be under- 
taken, will be well placed as auxiliary to what we 
here give. 

SECTION IV. POLLED CATTLE. 

The Aberdeen-Angus or Polled Angus, as they 
are also called, are perhaps the most widely known 
of any of the polled breeds in the United States. 
All that will be necessary here will be a brief de- 
scription of the several breeds. Where they may 
perhaps become especially valuable has already been 
stated. As between the Polled Angus and Gallo- 
way it has been authoritively stated that the breeds 
are alike in that they are both Scotch breeds, both 
black in color, and both hornless. The points of 
difference are: The Galloways are coarser boned 
and heavier haired than their Aberdeen-Angus rivals, 
and the latter breed matm-es earlier than the 
Galloways, and are generally finer. The portrait 
group, page 202, shows individuals of Aberdeen- 
Angus of the highest possible excellence. 

GALLOWAY VS. POLLED ANGUS. 

As a foundation cross for plains cattle, Mr. J. H. 
Sanders, in a letter from England, gives his imjn-es- 
sions as follows : 

"I am rather disposed to question the desirability 
of the Galloway as a cross for our western ranch- 
men. Hardy they undoubtedly are, and of most 
admirable form in carcass; but I have a fear that 
this cross uiDon the foundation stock in use on oiu- 
western plains will be found coarse-boned and slow 
in reaching maturity. I venture this as an opinion 
based entirely upon the prevailing ijpe of these cat- 
tle as I have seen them in their native country. 
When mature I am inclined to think they are su2)c- 
rior in shape of carcass, judged from a beef produc- 
ing standpoint, to their rivals, the finer-boned, 
finer-haired, and earlier-matm-ing Aberdeen- Angus ; 
but as a cross for the purposes above indicated I 
certainly look for much more satisfactory results 
from the latter breed, unless it be upon herds that 
have already been improved by several crosses with 
the earlier maturing breeds." 

ANGUS AND TEXAN CEOSS. 

Yet we must recollect that no cattle can reach early 
maturity that are obliged to subsist upon the dried 
up grasses of the plains in winter, comparatively 
rich though these grasses are. The fact of the wel 



THE JF^IiMlEKS' STOCIC BOOK. 



215 



known hardiness of the Galloways, and their ability 
to fora;^e for themselves, will in our opinion count for 
luoro than early maturity, always produced by high 
and artificial breeding, and thestiu-dy frames of the 
Galloways should nick more kindly with the semi- 
^wld Texans and other modified, relative breeds of 
the plains and mountain valleys of the far West. 

My own impression is, as previously stated, that 
the Galloway will be found valuable in regions where 
cattle must of necessity forage largely for themselves. 
We doubt the advantage, for instance, of crossing the 
hornless, early-maturing, highly bred Aberdeen-An- 
gus upon Texans with a view of inducing early ma- 
turity and fineness of bone. The same rule Avill 
apply to all highly bred animals. Early matmity 
and great fineness of bone, do not and cannot be- 
long to animals that must shirk for themselves and 
withstand the inclemencies of the plains' winters, 
while feeding wpon the dry grasses of those regions. 
All the finer breeds of cattle have been made by 
careful care and shelter combined with high feeding. 
We should look for better success on the plains, in 
Texas, New Mexico, and the mountain valley regions 
of the west through the use of animals well bred, 
but not combining excessively early maturity and 
delicately fine points. These are the animals 
natural to fat pastures and superior winter_feediug 
and care. 

CHAPTEE IV. 

DISTINCTIVE MTI.K BREEDS. 

SECTION I. — CHAEACTERISTICS OF MILKING BBEEDS. 

The characteristics cf all cattle noted for large 
quanti ies of milk are, fine heads and horns; thin 
necks; a wedge-shaped body, lighter before than be- 
hind, rather than a rounded or square form; large 
udders; great milk veins; and a prominent and large 
band of up-grooving hair extending along the back part 
of the udder -well up to the root of the tail and even 
encompassing the vulva. Aside from this each 
breed has its special characteristics, which may be 
fnlly recognized in the head, horns, and general aj)- 
pearance, while all breeds conform to the general 
rule as stated. 

SECTION n. CHANNEL ISLANDS CATTLE. 

These are now generally comprised under two 
distinctive breeds : The Jersey and the Guernseys, 
named respectively from the islands of those names. 
The Jerseys are smaller and more delicate, the 



Guernseys larger and more shapely from a beef- 
making standpoint; but both excel in the excessive 
richness of their milk. 

THE JERSEY COW. 

Wiiether the Jersey will ever become a favorite 
cow for the general farmer is problematical. She is 
essentially a cow for butter, the milk being essen- 
tially rich in cream. For the butter maker who hns 
facilities for high feeding and the perfect manufact- 
ure of butter, the Jersey is the superior of any 
other cow. Where cheese is the object, or both but- 
ter and cheese, other breeds will supply the place of 
the Jersey. Especially Avhere the carcasses of the 
young stock are to be converted into beef will this 
be as a rule indicated. For the family requiring 
rich milk and superior butter, the wealthy individ- 
ual who can aft'oid to keep a herd that will be an 
ornament to his lawn or meadow, the Jersey will 
always find a place. The American Jersey Cattle 
Club consider form and points so essential that a 
scale of points was adopted embracing thirty-four 
single points as perfection in cows and heifers and 
thirty-three single points for bulls. These points 
for cows are as follows : 

He.\d. — Small, fine and tapering. 

Cheek. — Small. 

Throat. — Clean. 

MuzzLE.^Fine, and encircled by a bright color. 

Nosteils. — High and oj)en. 

HoKNS. — Smooth, crumpled, not too thick at the 
base and tapering. 

Ears. — Small and thin; and of a deep orange 
color within. 

Eye. — Full and placid. 

Neck. — Straight, fine, and placed lightly on the 
shoulders. 

Chest. — Broad and deep. 

Barrel. — Hooped, broad and deep; well ribbed 
home, having but little space between the last rib 
and the hip. 

Back. — Straight from the withers to the top of the 
hip; straight also, from the top of the hip to the 
setting on of the tail. 

Tail. — At right angles to the back; the tail fine; 
and hanging down to the hocks. 

Hide. — Thin and movable, but not too loose; 
hide covered with soft, fine hair; hide of good 
color. 

Fore-legs. — Short, straight and fine. 






21G 



'rHp: I'^^viiivLiciKS' stociv nooK. 




-H- 



T 



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"3» 



U'iiiG F^KJUiCXisJ' SI'OCIC UOOIv.. 



•211 



FoRE-AKMs. — Swelliug and full above the kuee. 

Hixn-ijuAKTERS. — From the hock to the point of 
the rump -well lillocl up. 

HiND-LEGS. — Short uiul striiight (below the hocks) 
aud bones rather fine ; sqmirely phicecT, not too close 
together when viewed from behind; aud not to be 
crossed in walking. 

Hoofs. — Small. 

Udder. — Full in form; well in line with the belly; 
udder well up behind. 

Teats. — Large, squarely placed; behind, wide 
apart. 

MiLK-vEiNs. — Very jn'omiuent. 

Growth, General Appearance and Condition. — 
These count as one j^oint each. The ears count tw^o 
points each, barrel two jioiuts, back two jjoints, tail 
two points, hide three points, hind-legs three points, 
udder two points. 

Twenty-nine points are necessary to a prize in 
cows, aud twenty-six are requii-ed for heifers. But 
a heifer will be considered perfect at thirty-one 
points, since their udder (two points) and milk-veins 
(one point) cannot be fully develojjed. 

In bulls one point is given for pedigree on the 
male side and one for pedigree on the female side, 
otherwise the points do not vary, except as to mas- 
culinity. 

guernsey cows. 

The Guernseys are larger than the cattle of the 
other Channel Islands, smoother in their build, but 
with the same general characteristics. The Guern- 
sey is more quiet in temper than the Jersey, their 
teats are of a good size aud heuce milk easily. It 
is claimed that the Guernseys have been bred for 
over a hundred years with reference to distinctive 
breeding. In 1789 it is said a law was enacted for- 
biddiug the importation of any animal for breeding 
purposes into the islaud of Guernsey. As we have 
seen them they are certainly distinct from the Jer- 
seys, aud should not be classed with them at fairs. 
They are generally of broken colors, yellow aud 
orange-yellow aud white predominating in the 
Uuited States. Their skin is exceeding yellow and 
the butter of a very deep color. They stand ex- 
posure well, aud will weigh when fat 1,200 pounds 
aud over, aud certainly are worthy of extended trial 
for the dairy. 

As to differences between the two breeds, a Guern- 
sey fancier describes them as follows: 



"The Jerseys are darker, more gray and dun col- 
ored, with streaks and points of black, aud light, 
crumpled, and black-tipped horns. The Guernseys 
are larger; are orange aud fawnccdored, with bars of 
red; have straighter backs and horns; are not so 
hollow before the hips, aud are hardier and richer 
looking animals. They have not the delicate, di- 
minutive .appearance of the Jerseys, aud are not a 
pony breed. They have plenty of bone and muscle ; 
their udders are larger, aud the milk-veius more 
prominent. Aside from these differences, the two 
breeds closely resemble each other in appoarance, 
aud have long been indiscriminately aud inaccu- 
rately classed together as Alderueys." 

The following description of au excellent repre- 
sentation of the breed will convey a correct idea of a 
fine Guernsey cow: 

"She has the long, slim head, fine and tapering 
uose, high and open nostrils; clean, straight throat, 
with a small dewlaj) ; smooth horns ; broad and deep 
chest; barrel round aud deep in the flank; short front 
legs, stout and well muscled in the fore-arm, trim 
aud shapely in the lower arm; has squarely-placed, 
wide- set hind legs, giving plenty of room for the ud- 
der; and with small, trim hoofs. Her udder reaches 
well up behind, is evenly in line with the belly; the 
teats are smooth, wide apart, and squarely placed. 
She has an almost uniform orange color, deepening 
in the slim, shapely ears; a rather loose, mellow 
hide, with soft, fine hair; aud large aud gentle 
eyes." 

The illustration of Guernsey bull Sir Champion 
Avill give a correct idea of a superior biUl of this 
breed aud the cut of the Jersey bull, Peoria Chief, 
will show the characteristics and differences between 
the Jerseys and Guernseys. 

section in. AYRSHIRE CATTLE. 

The Ayrshire, a composite English breed, has been 
kuown in Scotland for more than a hundred years 
as a superior race of milking cattle and as fattening 
kiudly when dry; as models of what a good dairy 
cow should be they may be taken as the type. The 
perfect dairy cowls thus described by Dr. Sturtevant, 
formerly of Massachusetts, but now connected with 
Cornell University, N. Y. As Dr. Sturtevant was 
an admirer and large owner of Ayi-shires, aud a 
gentleman who had given the physiology of milking 
stock j)articular and scientific study, while the de- 
scription will apply especially to the Ayrshire, it will 



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21B 



THiG E^-A^IiMlEIiS' SXOCIi BOOK. 



also apjily measurably to all olher milkiug cattle 
and especially to Shorthorns and Dutch cattle, 
these all having probably been originally derived 
from the same ancestry. Heuce the general char- 
acteristics will apply to all dairy cows. The state- 
ment is as follows : 

The iisefulness of any dairy cow is in her udder, 
and toward the udder, its shape and its yield, all 
the capabilities of the cow should be directed. Viewed 
as a reservoir for the milk, it must be large and 
capacious, with broad foundations, extending well 
behind and well forward, with distant attachments; 
broad and square, viewed from behind; below 
level and broad; the lobes even-sized, and teats 
evenly distributed; the whole udder firmly attached, 
with skin loose and elastic. The glands should be 
free from lumps of fat and muscle, well set up in 
the body when the cow is dry, and loosely covered 
with the soft and elastic skin, without trace of flab- 
biness. Such a covering allows for extension Avhen 
the animal is in milk, while the glands are kept in 
proximity with the blood-vessels that supply them. 

THE LACTEAL GLANDS. 

The necessities of the lacteul glands are larger 
supplies of blood fi-om which milk can be secreted, 
and this harmonizes with the demands of the udder 
as a store-house. For broad attachments means 
broad belly or abundance of space for the digestive 
organs, from which all nutriment must originate. 
The blood is furnished to the glands of the udder 
by large and numerous arteries. As secretion is 
dependent on the freedom of supply of blood to the 
part, and a copious flow, we find branches coming 
from different arterial trunks ani freely anastomos- 
ing with each other. Although these arteries 
are internal and out of sight, yet fortunately 
the veins which carry the blood from the 
udder pass along the surface and from their 
size and other characteristics indicate not only 
the quantity of blood which they carry away, but 
which must Lave passed through the glands from 
the arteries. These return veins pass both back- 
ward and forward. Those passing forward are known 
as the milk veins, and the size of these superficial 
veins on either side of the belly, and the size of the 
orifices into which they disappear, are excellent points 
to determine the milking probability of the cow. 
Still better is it to find, in addition, the veins in the 
perineum, which also return to the udder, promi- 



nent and circuitous. The escutcheon is now gen- 
erally conceded to be a good indication of millc in 
the cow. I think the broad esculchcou is full as 
good a sign as a long one; that quantity oi quality 
means more than shape, yet I will not discard the 
shape entirely. One error must, however, be avoided. 
It may be well to compare the size of escutcheon of 
cows of one breed, but never to compare the size of 
escutcheon in cows of different breeds. I think this 
point means more relative to size in the Ayrshire 
than in the Holstein or Dutch; and I am certain 
that, while it may be safe to follow it in the Ayrshire 
in the majority of instances, it would be equally 
unsafe to adopt it in selecting a Shorthorn, for the 
obvious reason that that breed has been bred for 
generations for other purposes than the dairy. 

The udder and its dependencies, the milk vein and 
the escutcheon mark, may be considered the founda- 
tion of the Ayrshire cow. These notably influence 
profit, as they also do the shape of the body and the 
form of the animal. The milk vessel is placed in 
the pubic region of the cow, and is protected on 
either side by the hind limbs. The breadth of its 
attachments secures breadth of the body, and the 
weight requires also a depth of quarter and of flanks. 
The breadth below requires breadth of hip above, and 
length of bone here appears related to length of pelvis. 
So much for the physical portion. The physiological 
functions of milk-prod uting demand a great and con- 
tinuous flow of blood, for it must not be forgotten 
that milk is blood, so to speak. This flow is depend- 
ent on the supply of food, and and on the faciUties 
of digestion. To gain this a large body is required 
in order to hold the suitable digestive organs. To 
gain further room for these, we desire to see arched 
ribs, depth, yet no heaviness of flank, and the breadth 
of hips which we see was also required for the broad 
udder. To sustain this body, a strong, firm back is 
needed. To gain the most of our blood after it has 
absorbed the chyle from the digestive organs, reason 
shows that it should find its way freely and speedily 
through the system on its labors of sujjply and re- 
moval, cleanse itself in the lungs, and again pass on 
to its duties. All this points to a healthy heart, not 
cramped, and lungs of sufficient capacity; for the 
yield of milk drains much nutriment from the system, 
and the constitution must needs have the vigor given 
by healthy and active heart and lungs. In this way, 
then, the chest is correlated with the udder. The re- 



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4- 



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•jL'iii'J ji<'^vi4M.k;k.s>' a'l'ocii xjooii. 



21'J 



productive functions require hook bones of gootl size, 
and a broad pelvis is desirable, as underlying which 
are the generative organs. Thus the necessities of 
a good milking cow require the wedge t-hape, and 
this not only from the liauk, but also when it is 
viewed from above. 



DAIRY l>OINTS. 



To sum up the points of a good dairy cow, we 
should find tiie whole fore-quarters thin in front, aud 
gradually increasing in depth and width backward, 
yet being of sufficient bixadth aud roundness to 
insure constitution. The back shoidd bo straight, 
the loins wide, the hips high and well spread; pelvis 
roomy, long, broad aud straight, hook bones wide 
apart; quarters loug, tolerably muscular, aud full in 
their upper portions, but molding into the thighs 
below, which should have a degree of flatness, thus 
affording more space for a full udder; the flanks 
well let down, but not heavy; ribs, behind, sj^ring- 
ing out very round and full, affording space for 
a large udder — the whole carcass thus acquiring 
increased volume toward its posterior portion. The 
points as given are those of utility, aud we see the 
udder poiuts and body points are correlated. In 
connection with the body and the udder, the skin is 
of great value in assisting our judgment. Between 
that portion of the external covering used for leather 
and the muscle, there occurs a layer of cellular tis- 
sue, which contains a larger or smaller amount of 
fat cells, and the mellow handling caused by these 
cells indicates a free circulation throughout the 
meshwork. 

The skin varies from a thin, papery hide, covered 
with silky hair, to a thick, supple, elastic hide, well 
coated with hair, on the one hand, and a similar 
variation, with harsh hair aud coarseness on the 
other. The thin.pipery hide indicates quick fatten- 
ing and a delicate constitution; the thick, elastic 
hide cushioned on fat, and which, on the flank, 
comes into the hand almost without grasping, indi- 
cates the height of vigor, accompanied by the fatten- 
ing tendency, and the possessor of this handling 
endures climatic changes, low quality in his food, 
and neglect, with remarkable hardihood, and quickly 
responds to full feed aud good care. The harsh 
handler is a dull feeder, consumes much food, aud 
generally contains more than a just i^roportiou of 
offal or waste. 



In the Ayrshire cow we desire neither of these 
extremes, for it is in the milk product that wc wish 
the food to be utilized, and it is almost an unchang- 
ing law of nature that deficiency in one direction 
must be compensated for by excess in another direc- 
tion, and vice versa. At any rate, the cow that lays 
on fat too quickly is seldom a first-class milker, and 
how well known it is that the cow of large yield milks 
down her condition. A cow that has a moderately 
thin, loose skin, of sufficient elasticity and suppleness 
of touch, without being fat-cushioned, as it were, with 
hair soft and mossy, or woolly, if of correct form 
otherwise, will usually milk a large quantity, and 
when she becomes dry, will rapidly come into con- 
dition. In truth, the handling of the Ayrshire cow 
must be good, it cannot be too good; but it must 
not be of exactly that quality sought for in the 
grazing breeds. There, as everywhere, the dairy- 
man must keep to his line; milk, not fat, is his 
profit; and in seeking excess of both, he will be 
liable to fall below the average of either. 

It is an axiom of breeders to diminish the 
useless parts of an animal as much as possible; or, 
in other words, to reduce the proportion of those 
parts not conducive to profit to as great extent as 
possible. Applying this rule to a dairy breed, we 
should desire a small neck, sharp shoulders, small 
brisket and small bone. Moreover, small bone 
usually accompanies thrift, aud is universally found 
in improved breeds. 

Let us now look still further for other poiats, 
which are here quoted: Shoulders lying snugly 
to the body, thin at their tops, small at their points, 
not loug in the blade, nor loaded with muscle; 
brisket light; neck of medium length, clean in the 
throat, very light throughout, and taperiug to the 
head; tail long and slender; legs short, bones fine, 
joints firm. If the dairyman's policy were other- 
wise, he would have to supply extra food for the 
supports of parts useless to him, and whose larger 
development is of no especial value. The head 
should be small, in shape either long and narrow, or 
broad in the forehead and short, according to the 
type of the animal preferred by the breeder, gen- 
erally preferred somewhat dishing; the nose tapering 
to an expanded muzzle, with gooi, clean nostiils. 

Opinions differ as to the general shape of the 
head. A broad forehead and short face occurs 
more frequently in bulls, and is generally esteemed 



-p- 



4- 



220 



THE B^A-RMIERS' STOCK BOOK. 



a masciiliue characteristic; a more elongated face is 
called feminine. Yet some families of well-bred and 
good milking Ayrshire cows have the broad and 
short head, and such were, at one time, if not now, 
the favorites of the show-yards in Scotland. 

The eye should be moderately full, lively yet placid- 
looking. The eye is the mirror of the disposition, 
and interprets the character of the cow; a fretful, 
irritable animal is seldom a quick fattener, and 
usually disappoints at the pail. It also gives expres- 
sion to the features, and physiognomy aids our 
JLulgmeut. The ears should be of a good size, but 
thin, and their skin of a rich yellow color. Coarse 
ears are usually found on ill-bred animals, and thus 
may be considered, to a certain extent, indicative of 
general r^oarseness. The color of the skin, as shown 
inside the ear, is usually considered indicative of the 
richness of the milk in butter. 

The horns should be of medium size, of fine text- 
ure, with an outward and upward turn, or inclining 
upward and turning slightly inward, according to 
the taste of the breeder. They should be set on 
rather widely apart. A coarse horn may indicate a 
coarse and thick hide, as there seems an intimate 
relation between the composition of the horn, hair 
and hide ; and the infiaence of climate on the horn 
and hair gives an appearance oftentimes of correla- 
tion between the two. 

The neck should be of medium length, very light 
throughout, and tapering to the throat, which should 
be free from loose, hanging skin. Yet a too thin 
neck is not desirable, as it usually indicates a deli- 
cate animal. A thick-set neck, well covered, yet not 
overladen with muscle, accompanies hardiness and 
vigor of constitution. 

The junction of the neck with the body and over 
the shoulders is called the crops ; on a horse it would 
be called the withers. A hollow behind this point 
is a never -failing sign of weakness. The crops 
should blend in easily with a thiu shoulder, lying 
snugly to the body. This shoulder and a well-de- 
fined spine produce the sharpness of shoulder so 
much admired. 

The back should be straight, with spine well- 
defined, especially forward. The tail long, firm in 
the bone, and set on a level with the back, without 
depression or notch. A fine tail usually accom- 
panies fine bone, and fine bone is not on.y decrease 
of offal over heavy limbs, but accompanies early 



maturity and a tendency to thrift. Tlie limbs should 
be fine in the bone, flat rather than round below the 
knee, and with joints of moderate size. On the for- 
ward limbs the cow should stand low. The teats 
should be of medium length, evenly set, and project 
slightly outward when the bag is full, be of even 
thickness throughout, and of fine texture. 

AYKSHIRE COLORS. 

The colors of the Ayrshire are brown-red and 
white, or yellow and white. Black spots on the skin, 
barely perceptible through the hair, often occur on 
the best cattle. Strawberry-blotched and red and 
white are the most common colors, though these 
extend from brown to almost pure white. 

fcECTION IV. DUTCH CATTLE (hOLSTEIN, FKIESIAN, ETC.) 

We have already given something of the history 
of these admirable milking cattle, whose frames 
are kindly fattened Avhen not in milk. They are 
therefore the dairy cattle of the west, especially 
where cheese is an object, but they also produce but- 
ter in large quantities and of high excellence. 
These or the Ayrshires we do not hesitate to say will 
eventually hold the front rank in the great dairy 
districts of the west, the probability lying altogether 
in favor of the Dutch cattle. There are no cattle 
that can compare with them in the enormous quan- 
tity of milk yielded daily. We have seen two three- 
weeks-old calves fully satisfy themselves from a cow 
of this breed, and then have seen milked an ordi- 
nary-sized milk pail, half full of milk afterward. 
Particular cows will yield ninety pounds of milk per 
day, and fifty pounds of milk per day is not an un- 
usual yield. These cattle also hold out in their milk 
flow I'or long periods, ani from this race Guenon 
named his best milk-mirror — the Flanders. The 
cut shoAVS the milk -mirror or escutcheon. 

SELECTION FOE IIILK. 

In Holland the experts select a cow with reference 
to her feeding qualities and for her general make 
up as a milk-producer. Charles L. Flint, Esq., 
when visiting the great International Exhibition at 
Hamburg about a quarter of a century ago, gave 
the characteristics. 

" The principles on which they practice, in select- 
ing a cow to breed from, are as follows : She should 
have, they say, considerable size, not less than four 
and a half or five feet girth, \. ith a length of body 
corresponding; legs proportionately short; a finely 
formed head, with a forehead or face som«^what con- 



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221 



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222 



xiiK i<wiiM:Kiia' s'l'ocjjc uooi^. 



cave; clear, large, mild, and sparkling eyes, yet with 
no expression of wilduess; tolerably large and stout 
cars, standing out from the head; fine, well- curved 
horns ; a rather short than long, thick, broad neck, 
well set against the chest and withers; the front 
part of the chest and the shoulders must be broad 
and fleshy; the low-hanging dewlap must be soft to 
the touch ; the back and loins must be properly jn'o- 
jected, somewhat broad, the bones not too sharp, 
but well covered with flesh ; the animal should have 
long, curved ribs, which form a broad breastbone; 
the body must be round and deep, but not sunken 
into a hanging belly; the rump must not be uneven; 
the hip-bones should not stand out too broad and 
spreading, but all the parts should be level and well 
filled uj); a fine tail, set moderately high up, and 
tolerably long, but slender, Avith a thick, bushy tuft 
of hair at the end, hanging down below the hocks ; 
the legs must be short and low, but strong in the 
bony structure; the knees broad, with flexible joints; 
the muscles and sinews must be firm and sound; 
the hoofs broad and flat, and the position of the legs 
natural, not too close and crowded; the hide, cov- 
ered with fine glossy hair, must be soft and mellow 
to the touch, and set loose upon the body. A large, 
rather long, white and loose udder, extending well 
back, with four long teats, serves, also, as a charac- 
teristic mark of a good milch cow. Large and 
prominent milk veins must extend from the navel 
back to the udder; the belly of a good milch cow 
should not be too deejj and hanging." 

DUTCH OE HOLSTEIN COLORS. 

Dutch cattle are always a combination of pure 
black and pure white, and with a yellow skin under 
the white hair. However these colors may vary in 
relative blending and quantities, no other color is 

atlmissible. 

SECTION V. OTHER MILK BREEDS. 

While we have given the characteristics of the 
sevei-al distinctive milking breeds of cattle that have 
been fairly disseminated in America, it must not be 
forgotten that the principal Eurojieau countries, and 
many local districts have breeds famous for their 
milking qualities. The Gallownys and red Polls are 
so in Scotland; the Welsh cattle have noted milk- 
ing families; the Kerry cattle of the Irish hills have 
long been celebrated as milkers ; the Swiss cattle and 
those of Normandy are especially celebrated in their 
respective localities, and in the United States, manX 



local milking families have acquired local celebrity. 
These have generally had a Shorthorn origin, as the 
cream-pot breed of New York, and the Patton breed 
of the west. The principal excellence of the older 
local breeds celebrated for milk may, however, be 
distinctly traced to the Galloway, Dutch, Ayrshire, 
Yorkshire and the earlier importations of Short- 
horns. In New England the Devons will be found 
with a marked predominance among dairy cattle. 
The New England red cattle, admirable for the yoke, 
have produced many excellent milkers. It would, 
however, be folly for the farmer of to-day to revert to 
those as milking stock. If a foundation stock is to 
be used upon which to rear milkers from improved 
bulls of milking strains, we should advise the mixed 
stock of Shorthorn blood, or good cows containing 
largely of " seventeen " (Durham)blood or others of 
the lower-priced Shorthorn families. They origi- 
nally were milkers, and a cross of Netherlands or Ayr- 
shire blood would give fine dairy cattle. If very rich 
milk is desired we should advise the use of a Guern- 
sey bull. The progeny would give good milkers 
and fair messes of rich milk, and the steers of 
these and especially the Ayrshire and Netherlands 
(Holstein and Dutch-Friesian) cross Avould furnish 
in the steers especially large and good beef cattle. 

CHAPTER V. 

HKEEDS COMBINING LABOK, BEEF AVD MILK. 

SECTION I. THE QUESTION OF MIXED QUALITIES. 

While we do not advocate the endeavor to com- 
bine too many qualities in the same animal, it should 
be admitted that the farmer must be actuated by 
different motives from that of the breeder for sj)ccial 
purposes. The farmer must have cattle that when 
the cows are dry they will make good carcasses of 
beef. It is necessary that the steers be capable of 
being turned ofl to feeders, or better that they be 
fattened on the farm to good weights. 

In some sections of the country the labor of the 
steers is yet an important integer. Here crosses of 
Dutch cattle would certainly be indicated, since 
they are faithful, docile and strong at the yoke. 
The Dutch cattle will yet be found to combine as 
many qualities as can be desired, in one animal, ex- 
cept, perhaps, the Devons and their near relatives — 
the Sussex. Unfortunately the Devons in the United 
States have been so long bred exclusively for beef, 
that their originally good milking qualities have 



I 



22i 



'lllhZ P^^VTtMlEiriS' STOCIv T?OOIv 



been well uigli bred out, as lias been the case with the 
Hhorthonis, except iu particular families. We give 
the characteristics, therefore, of some breeds, more 
from the latent goodness that remains, rather than 
for what they now contain. The real place of the De- 
vous is, as previously stated, rather in a hill and 
mountain region than upon the flush pastures of a 
country of good arable land. 

SECTION II. DEVON CATTLE. 

The Devons, as bred now, are divided into two 
separate classes. One small, high-strung, of great 
activity, traveling at a walk but little inferior to that 
of the horse, and when required will easily reach a 
speed of five or six miles an hour. They are now 
comparatively rare, found mostly east of the Alle- 
ghanies, and in some of the hill regions of the south. 
In the west the larger and sturdier class are preferred, 
but retaining the same general characteristics as 
to style, activity and high carriage. As beef cattle, 
and as working cattle, the Devons are unexcelled, 
and have profitably modified the common cattle of 
every section of the country most favorably. As 
purely milking cattle they are not to be recom- 
mended, though particular strains have given fair 
milkers, and the milk, like the eggs of game fowls, 
is of the highest quality. Their beef is especially 
fine, being muscular and well-marbled, but the oxen 
should be at least four years old, and from this to 
five or six years, before their full excellence is at- 
tained. There is no doubt but that on hill and other 
short pasture more may be obtained, per acre 
grazed, than from any of the larger breeds. Hence 
the favorable consideration they are tliere held in. 
In fact, to-day their beef sells in the Smithfield, En- 
gland, market, at a higher price than that of any 
other, except the Scottish (Highland) breeds. 

SECTION III. SUSSEX CATTLE. 

The Sussex is a close relation of the Devon, being 
derived from the same original source. The cows 
can hardly be recommended for dairy purposes, but 
their increased size, the excellence of their beef and 
their good qualities at the yoke, have always gained 
them admirers in England, and of late years they 
have attracted especial attention in America as beef- 
makers. It has been said of them, enlarge the 
Devon, make him a trifle coarser, with stronger 
horn, and thicker, harsher hide, preserving, perhaps, 
all his good qualities, and you have a fair descrip- 
tion of a Sussex steer. 



The cows have the reputation of being unquiet at 
pasture, but when hardiness is required, we think 
them sui)erior in the west to the Devons. The illus- 
tration on page 193 gives an admirable likeness of 
one of the best of this breed, and except that the 
Sussex are larger and heavier, Avill serve to illus- 
trate the Devons. 

SECTION rV. POLLED CATTLE AS MILKERS. 

The Galloways are fair milking cattle. They are 
good beef-makers, and thrive where the Shorthorns 
and Herefords would seriously shrink in flesh. They 
are abundantly able to take care of themselves where- 
ever they are kept, and they are fair workug cattle. 
They are, however, not dairy cattle in the strict 
acceptation of the term. The other polled cattle are 
as distinctively beef-makers and not milkers, as the 
Shorthorns or Herefords. 

The red polls, however, are of late attracting con- 
siderable interest in the west. They are not daiiy 
cattle, but the average of them give fair messes of 
milk, and the milk, like that of the Devon, is rich in 
cream and yellow in color. In size they are larger 
than the Devon, or about the size of the Sussex. 
The illustration is given to show a first-class cow of 
this breed and one with good indications for milk. 

SECTION V. A SUMMARY. 

To summarize the whole matter of breeds, it is 
only necessary to repeat: linow what you breed 
for. If you want beef, do not try to get great beef 
points and superior excellence in milk mixed up in 
one animal. It was never yet compassed, never will 
be. The superior beef animal is square, or should 
be. There is an appearance often of heavjmess in 
front. The superior milch cow is wedge-shaped. 
There is an appearance of lightness in shoulder and 
bosom, and a corresponding enlargement behind. 
There is also a sharpness of outline not found in the 
beef maker. The point of the shoulder will be sharp 
rather than full, and along the back (spine) behind 
the withers, there will be cups (depressions) well 
known to careful observers, and jDarticularly evident 
in the Holsteins or Dutch Friesians. The dairy 
cow is longer in the face than the cow inclined 
to make flesh. There is greater capacity of the 
udder, and the thighs, although deep, are flat rather 
than round. 

In the case of cattle noted for their ability to pull 
a load, or to travel on the road, as in the Devons, 
for instance, there is a roundness of outhne rather 



»H- 



22G 



n^HIC FA-IIIVIEIRS' STOCK BOOK. 



than squareness. The withers, or rather the top of 
the shoulder, which coriesponds to the withers iu 
the horse, is hi^^h; (he shoulders are ohlique; the 
liciul is carried Ijigh, and there is a general appear- 
ance of activity not found either in the animal emi- 
nent for flesh, or iu one adapted for milk. Never- 
theless, the ox well adapted to work, is hy no means 
illy suited to the production of beef. On the con- 
trary, such cattle produce beef of the highest quality, 
that is, excellent Icanfiesh, well marbled with fat, but 
are slow in maturing, as is well known to be the 
case with the Devon, and especially with the Scotch 
(Higliland) cattle, but which, nevertheless, bring 
the highest price in the London (Smithfield) market, 
wliere beef is sold upon its merits. 

But in the breeding of cattle for flesh, the farmer 
is actuated by different motives from that of the 
specialist who breedsdistinctive]yforflesh,ordistinct- 
ively for milk. The farmer Avants a cow good at the 
pnil, and also cattle that the steers will be available 
for beef. This being admitted, he must seek them 
in those families of Shorthorns noted for milk, in 
the Ayrshires, and in the Holstein or Dutch Fries- 
ian. These will any of them give satisfaction as 
sires when both milk and beef is the object. 

CHAPTER VI. 

BREEDING CATTI,E FOR DEFINITE USES. 

SECTION I. THE TRUE AIM IN BREEDING. 

One of the most constant and costly mistakes 
made by those who enter the domain of breeding, as 
a distinct branch of husbandry, is the supposition 
that the improvement of animals lies more in chance 
than in well-digested effort. Chance never produced 
a permanent improvement in anything, much less in 
stock breeding, where so much depends, not only 
upon the physical qualities of the animals paired, 
but upon the vigor and constitutional characteristics 
of ancestors. 

PREPOTENCY. 

The reason why a superior blooded male imparts 
his breed characteristics strongly upon his progeny 
when bred to the common mixed stock of the coun- 
try is, he has descended for generations from animals 
uniting superior and definite qualifications. On the 
other hand, the dams have been bred without a 
fixed purpose or idea, generally from sires as inferior 
as the dams, and in the case of cattle never twice to 



a superior bull; often from yearling "scabs," whom 
their owners were too indolent to geld. In the case 
of persons who have really sought to improve their 
stock it is the exception, and not the rule, that the 
superior cows of the herd aie selected to be served 
by a pedigreed bull of known excellence, and excel- 
ling in those points or characteristics iu which the 
females are deficient, as in early maturity, beef-mak- 
ing characteristics, quahties for producing mUk rich 
in cheese or butter or both. 

As a rule, the breeder is apt to consider the grade 
buU of his neighbor good enough. It is a mis- 
take. The grade bull is certainly better than the 
bull of no particular blood, and yet he may be the 
exact reverse of what is wanted. 

SECTION II. A COMPARISON IN BREEDING. 

Let us see where the two systems of using a grade 
sire and a thoroughbred sire will land the breeder in 
ten years. Farmer A buys a thoroughbred bull two 
years old, for which he pays, say $300. This will 
buy a bull fully good enough to breed to the very 
best cows of mixed blood, whether the bull be Short- 
horn, Hereford, Holstein or Jersey. Two hundred 
dollars wdl usually buy a first-class bull of anything 
except the high-caste pedigree sorts. The resulting 
calves will contain half the blood of the sire and half 
the blood of the dams. They will be half-blood 
grades. 

THE BREEDING AGE. 

At two years old the heifers may be bred, and the 
next year (the fourth year from the start) we again 
get a progeny containing half the blood of the sire 
and half the blood of the dam; or one-half plus one- 
fourth pure= three-quarters blood, the dam being a 
half-breed, contributing one-half of one-half^one- 
fourth of the pure blood. We now have three- 
quarters bred grades. 

When these heifer calves are two years old they 
are again bred to a pure bull. The next year (the 
seventh from beginning) we have seven -eighths 
blood grades, rs a study of the previous figures will 
show. When these heifers are two years old they 
are again bred, and preferably, unless there arc 
strong reason for changing the bull, to the same 
sire used from the first. 

HIGH GRADES. 

The progeny will contain fifteen-sixteenths of pure 
blood as against one-sixteenth of mixed blood, and 



THK F^KIMEltS' wroCIv liOOIv. 



227 



the ten years will have brought you a herd so select 
that the best of them will sliow fully up to pure 
blooued auimals except under the examination of 
the most critical judges. 

The three-quarters and seven-eighths bloods will 
be quite as valuable for feeding purposes, or for 
milk and butter as the average of pure bloods, but 
not uniformly so. 

STARTING WITH A GRADE BULL. 

Farmer B thinks a half-blood bidl good enough for 
him. Let iis follow him for ten years. At one 
year he gets one-quarter grades, that is half the 
blood of the sire, one-half of one-half pure blood, equal 
to one-fourth, and one-half of the blood of the dam. 
Simply ouc-foTirth blood, just one-half as pure as the 
thoroughbred bull's progeny. The next generation 
gives one-fourth plus one-eighth, equal to three - 
eighths; the next generation one-fourth plus three- 
sixteenths, equal to seven- sixteenths, and the next gen- 
eration one fourth plus scvcu-thirty-seconds, equal 
to eleven-thirty-seconds, or equal only to one-thirty- 
secoud part better than one-third bred. In other 
words, Farmer B has not so good stock at the end of 
ten years as Farmer A had at the end of the first 
year's breeding. Now the longer he continues in this 
line the worse off is he relatively, yet far better off 
than those neighbors who believed altogether in 
scrub blood. 



SECTION lU. 



-GOOD BREEDING FROM A CASH BASIS. 



It will not be necessary to follow Farmer B further. 
Let us see how Farmer A comes out. He buys a 
bull for ^200. He has ten select cows, of the com- 
mon mixed breeds of the country, worth f 30 each, 
value $300; one bull value $200; an investment of 
$i300. At the end of the first year he has ten calves, 
five of them heifers. They are worth five dollars 
more than common calves, and when matured will 
sell for ten dollars more each. The second year he 
has ten calves and ten yearlings. The third year 
he has ten calves, ten yearlings, and ten two-year 
olds. He now breeds fifteen females to his bull; the 
fourth year twenty; the fifth year twenty-five; the 
sixth year thirty-five, five of them calves of the first 
calves. The seventh year he has fifty cows and 
heifers to breed. 

He now should buy another bull to serve particular 
animals, for fifty cows, unless under exceptionable 
circumstances, are enough for one bull. He will 



also have had ten steers, worth an advance over com- 
mon stock in any market, of .f iOO. His heifers arc 
worth the same advance (really double), but say 
f 100. Here is a clear gain through the $200 orig- 
inal investment on the bull, and he' still capable of 
paying for himself before the expiration of the ten 
years. 

INCREASING PROFITS. 

The calves and two and three year old heifers on 
hand at the end of the tenth year, highly bred 
as they are, may safely be said to be wortii an aver- 
age of $75 each. Tiie farmer will find himself with 
a herd, the admiration of his friends and the envy of 
the advocate of scrub bulls. Is it strange that really 
good sires command high prices? No! There are 
enough sagacious breeders — always will be — who 
understand the value of superior blood. 

SECTION IV. BREEDING PURE CATTLE. 

Suppose the individual at the time of buying his 
bull had additional capital to buy three or four thor- 
oughbred cows to start a herd, selecting such ani- 
mals as would "nick" (breed well) together. Sup- 
2)ose four cows were bought, in calf; the average of 
bulls and heifers as progeny, is about equal for a 
series of years. On this basis, at the end of one 
year, the owner would have two bulls to sell and two 
yearling heifers to raise. At the end of the second 
year he could sell two bulls, and his herd would con- 
sist of eight females, old aud young. The third year 
his herd would be twelve females, the two heifers of 
the first having bred meanwhile. 

A PROFITABLE INCREASE. 

Regularly thereafter his herd would yearly in- 
crease by an additional two females, and as the 
progeny of the two heifers were of breeding age, 
proportionally faster. Ten years would see him with 
a large herd. The sale of the bulls, and some 
heifers not up to a high breeding mark, would pay 
the expense of keeping. 

COMMON SENSE PRACTICE. 

There is no theory about this; scores of the most 
valuable herds of the country have started in just 
this way. It is simply a question of a first invest- 
ment, and, whether the foundation be one or more 
cows, it is a safe and practical outlay, especially 
if the owner have a herd of ordinary cows, to still 
further supplement the service of the bull. 



2^8 



'rpiK ii'^vreivtEris' stociv uooiv. 



SECTION V. PRACTICAL STUDY OF PRINCIPLES. 

No man should nnclcrtake any new industry -with- 
out due preparation. No man ever made the best 
success in the breeding of common stock at random, 
much less can he hope for success in breeding fine 
stock without proper system. It is not enough that he 
be a good, that is liberal, feeder. It is not enough that 
he be a good general farmer. He cannot even be 
this without study and careful thought. He must 
acquire a knowledge of points; must be able to 
recognize superior stock by their appearance, hand- 
ling (the feeling of touch); must be able to detect 
good points from bad ones, and ought to be able to 
prescribe for and administer to an animal in ordi- 
nary sickness and disability. 

DECISIONS ON IMPORTANT QUESTIONS. 

The breeder must be able to decide why, or why 
not a certain bull or cow should be bred together, or 
why a certain bull will be apt to nick with a majority 
of his herd; and an animal not doing so, on trial, he 
must have decision sufficient to discontinue this 
line of breeding. Another thing he must disabuse 
himself of, that in-and-in breeding, the breeding of 
close relations, is not injurious. It will be one of 
the practical uses of this work to bring facts to- 
gether, and assert as facts what close reading of facts 
have substantiated. If any one wish to pursue these 
back to their origin, the literature on the subject is 
wide enough to give an abundance of study. 

SECTION VI. — CLIMATE AND BREEDING. 

Climate must be considered in the selection of a 
breed. The uses for which animals are intended 
must also be given careful thought. The Devon and 
Sussex are best adapted to hilly or broken regions. 
They also stand cold better than other breeds of im- 
proved cattle. The Herefords probably stand next 
in hardiness, and are equal to any good grazing 
cattle. 

SOME FACTS AND COMPARISONS. 

Shorthorns have the earliest maturity. No cattle 
attain greater weight or have stronger powers of as- 
similation. They are capable of making a favorable 
impress upon whatever mixed breeds they are used 
upon, and south of forty degrees are undoubt- 
edly the best cattle for the general farmer to breed 
from when beef is the commodity intended. South 
of the Ohio river they are in large majority, and hold 
their pre-eminence up to the latitude of St. Louis 



and Indianapolis. North of these points the Here- 
fords fairly compete the palm of excellence with 
them. Still farther north the Herefords arc the fa- 
vorite cattle. Speaking from our individual stand- 
point, we think the Herefords the peers of any cattle 
for beef up to latitude forty-three degrees. As far 
north as Minnesota, in regions of flush pasture. 
Shorthorns and Herefords contest the meed of su- 
periority in the hands of their respective breeders. 

LIMITS OF SUCCESSFUL BREEDING OF SHORTHORNS AND 
HEREFORDS. 

The scope of country embracing the State of Ten- 
nessee on the south, and the northern line of Illinois 
on the north, may be considered the limits for the 
most profitable breeding of Shorthorns and Here- 
fords. The pastures are flush, the winters not espe- 
cially severe even in the northern district, and the 
region hes within that best for successful corn 
growing. 

THE DAIRY REGION OF THE UNITED STATES. 

North of a line cutting through Central Ohio, In- 
diana, Illinois, and west, lies the great dairy region 
of the United States. Here the milking strains of 
the Shorthorn race compete with the beef-making 
Shorthorns, Herefords, Devons, Sussex, Galloways, 
Angus and other beef breeds, and the distinctive 
milking breeds, the Jersey and Guernsey, for butter 
making, and the Holstein and Dutch Friesian as the 
two principal varieties of the Dutch breeds are 
named by their respective fanciers. That noble En- 
glish breed, the Ayrshire, also find here their most 
congenial home in their capacity for butter and 
cheese-producing milk. Here the proposing breeder 
need not go astray in the selection of stock once he 
has mastered the capabilities of the several breeds 
for the purposes intended through a careful study of 
points and qualifications as laid down in this work. 

SECTION VII. BAKEWELl's RULES FOR BREEDING. 

That eminent breeder of England, who became 
celebrated for his wonderful success in improving the 
long-horned English race of cattle to great perfection 
in a comparatively short time, and whose name is 
also identified for distinctive success in improving the 
Leicester sheep, is credited with certain rules as his 
guide in breeding. They have been called 

BAKEWELl's TEN RULES. 

Our version is as follows : 

First. — The eye and judgment must be correctly 



a^Hii: F-A-RMERSs' STOCIi BOOK. 



22!) 



tiiiined in the anatomy and physiology of the several 
animal parts. 

iSoconil. — The several parts, one to the other, 
must be in correlation; that is, there must be a re- 
ciprocal relation, conforming to a certain fixed 
standard. 

Third. — The selection and breeding together of 
animals must be toward the development of the 
most valuable characteristics or qualities, according 
to the use for which the animals are intended. 

Fourth. — Selection of breeding animals must espe- 
ciixlly embrace quahties inducing correct form, sym- 
metry, eminent feeding qualities and vigor of consti- 
tution. 

Fifth. — The food must be such as to insure the 
best development of the animal, thus inducing early 
maturity, and this from a well-known law of heredity. 

Sixth. — Shelter and warmth (equable and mild 
temperature) Bakewell lield to be indispensably 
necessary to the best development. 

Seventh. — Variety of food, and this in accordance 
with the age of the animal, Bakewell asserts to be 
indispensable. 

It will be seen that rules five, six and seven are 
really but divisions of one primary rule. 

Eighth. — The strain (peculiarities) of blood once 
estabhshed never depart from ; that is, never take a 
distmct cross outside. Why? Constancy in a line 
of breeding gives prepotency. 

Ninth. — Perfect regularity in all that pertains to 
feeding and stable management must be strictly 
adhered to. 

Tenth. — The inheritance of courage, combined 
with docility, tractability and absolute dependence 
upon the wiU of the master is only attained by kind- 
ness and careful training. 

To this we add that firmness in the trainer is one 
of the essentials of kindness, and especially so in con- 
nection with training. It must never be mistaken 
for harshness. 

A careful analysis of these rules will show any 
reader of the best works on breeding that they are 
founded not only on correct judgment, but that the 
origina^ mind of Bakewell easily grasped them at a 
time when the rule of blind force was the predomi- 
nant one in the common mind, as it is generally to 
da,y. Until the reverse came to be accepted by the 
few there was no permanent improvement in the 



training of animals. Until the law of correlation 
came to be accepted there was no permanent and 
distinctive improvement in breeds. 

A SPECUL STUDY. 

From what we have given, the reader will have 
seen that the breeding of live stock cainiot be suc- 
cessfid from any hap-hazard standpoint. The 
breeder, in fact, must make as careful a study of the 
breed he intends to devote his attention to as would 
any business man of his special occupation. For 
this reason the farmer should undertake but one breed 
of a species ; or in the breeding of grades he should 
confine himself to one line of crossing. That is to 
say, in cattle the farmer should not use a Short-horn 
bull on his herd two or three years and then change 
to Hereford, Polled Angus or other beef breeds. If 
milk is the object stick to one particular milk breed 
after a careful study has allowed a decision to be 
formed of the relative value. 

The question of climate will also need special con- 
sideration, for hardiness and the ability to withstand 
climatic changes here becomes a matter of the first 
consideration. Observation will go a great way in 
deciding this. A fairly correct ojnnion may be 
formed by inspecting the nearest herds of the breeds 
contemplated. 

CHAPTEE Vn. 

FEEDING AS CONNECTED WITH JJKEEDING. 

SECTION I. ABOUT DIGESTION. 

In order that w"e may form a correct idea of the 
value of food we must understand the process of 
digestion. We have already stated something of this 
in the horse. In the horse and hog the stomach 
receives the food and the real process of digestion 
commences at once. All this class of animals us a 
rule thoroughly grind (chew) thtir food befoxC it 
enters the stomach. (See Page 240.) 

The domesticated birds, as well as others, swallow 
their food whole; it enters the crop, where it is soft- 
ened. From thence it passes to the gizzard, where 
it is ground by means of pebbles and other hard 
substances swallowed, after which it is finally di- 
gested. Hence we see the necessity of a thorough 
grinding of the food before being swallowed. 

THE OFFICE OF THE SALIVA. 

But simple grinding of the food is not sufficient. 
In this act, saliva is profusely poured out, the food 



■r 



■" — 3« 



230 



'mii: iiwnMiKits' stxjck book. 



n- 



being uot only thoroiigbly goftoncci thereby, but the 
a.ibva acts as a land of ferment one of the prepara- 
tory act;i to digestion. Now digestion is not entirely 
carried on iu the stomacli. Digestion is simply the 
conversion of food into blood, through which it is 
given o(I to nourish every pirt of the animal system, 
producing growth in young anim-jls, and in older 
ones the accumulation of flesh and fat. 

Now since the animnl is used simply as a machine 
to eouveit grain, grass, h:iy and other fodder into a 
more concentrated and valuable form, and since "wc 
have seen that thorough grinding is one of the 
necessary, in fact indispensable, preparations to 
complete digestion, we see at once the value of 
assisting the animal in this respect, by cutting and 
grinding, and in the case of hogs, cooking the food. 

The only question in this connection for the farmer 
to determine, is, Will grinding or cooking pay? This 
depends entirely upon the relative value of the food 
and the flesh. It will pay to grind grain for animals 
when corn is over forty cents per bushel. It will 
pay to cook food for hogs when corn is over fifty 
cents per bushel. In fact, in the final fattening of 
swine, it wiil pay to grind and cook food, whatever 
the price of corn; for the fattening process may thus 
be carried much farther than when fed grain without 
this preparation. It will also be seen that a large 
amount of fluid must be given, since only those parts 
soluble in the fluids of the body (pure water, in con- 
nection "with the solids held, saliva, for instance, 
being ninety-nine and one-third parts water in one 
hundred), is taken up and assimilated. 

SECTION n. THE NECESSITY OF STRONG FEEDING. 

By strong feeding we do not mean stuffing. 
Strong feeding is simply providing full feeding of 
nutritious substances. A pasture of mixed grasses 
constitutes a perfect food. In summer, animals on 
flash pasture fatten fast, and, for the reason that the 
weather is mild, grass is easily digested and animals 
consume a larger qirantity of the food. The best 
feeders, however, allow also some grain daily, even 
on pasture, to produce the best results in growth. 
If the animal is being fattened to lipeness, this 
additional food is economic illy necessary. That is, 
it pays. 

Why? The animal is simply a machine for con- 
verting grass and grain into flesh. A certain portion 
of the food consumed is required to supply the daily 



animal waste. All else that can be digested adds to 
the ultimate value of the animal. 

If you simply feed enough to sujjply the animal 
waste you lose the whole value of the food fed, unless 
the animal is earning something at labor. If so 
little is fed that the animal loses flesh from day to 
day, you lose uot only the value of the food given, 
but also the value of that given by which this daily 
shrinkage was originally built up. 

But the food given may be such only as lays on 
fat. In this case there is waste, since there must be 
flesh forming food required as well as heat forming 
food. On the othe*- hand, if the food contains too 
much nitrogenous matter, there is still greater waste, 
since the nitrogenous elements are the most costly m 
agriculture. The young animal requires more bone 
and flesh forming elements than the fully grown ani- 
mal, and unless given in large proportion there is lack 
of growth. There is, however, the danger of great 
loss from over-feeding, for here aU that cannot be 
perfectly digested is passed off and lost. 

The true science of feeding, therefore, is to feed 
constantly just up to the full capacity of the animal's 
digestive powers, when fattening, feeding for flesli, 
or feeding for milk is the object. 

SECTION III. THE FEEDING OF BREEDING STOCK. 

In the feeding of breeding stock high feeding is 
not necessary, but no animal can fully meet the 
proper requirements unless it is in full flesh — a very 
different thing from being fat. A well-conditioned 
horse, for instance, is in full flesh. He may have 
comparatively little fat. With a breeding animal 
the case will be different. Pull condition here 
would be represented by a considerable degree 
of fatness; far more than iu that of the horse used 
for fast driving; fully as much fat as that carried by 
the horse used for draft. 

The breeding animal must have the perfect food 
required for growing animals. That is, such food as 
contains all the elements of growth. This is found 
in wheat, rye, barley and oats, and less so in Indian 
corn ; but sufficiently so for all practical purposes if 
fed with rations of grass or good hay. 

Corn fodder, briglit and well ciired, is one of the 
most valuable of our forage crops, for winter feeding. 
Corn fodder grown thickly, as for hay, if cured in 
the best manner, is rated as 91, when good meadow 
hay stands at 100; bright oat straw would stand at 
about G9, theoretically, and bright wheat straw some- 



4- 



-U 



'rJEiJi; ii'^viiAiJtGittj' arocii jjt:>(>ii. 



2^1 



tiling lesfc'. liuugaiiaii grass would be rated at 101, 
aud tiiuotliy and clover at 109. In other words, 100 
pounds of h:iy being rated at 100 ecuts, the other 
substances would be rated iu cents per 100 pouuds 
MS stated. But stock would starve to death on straw 
alone. They gain very slowly on Hungarian, clover, 
or meadow hay, aud also on corn stalks, even when 
only the leaves are eaten. Heuce, the grain supply 
must be in proportion to the rough forage used. 

In f.itteuiDg, only enough rough forage should be 
given to keep the stomach properly distended. Un- 
less this accompaniment of concentrated food is used, 
loss is sustained, aud this must be in accordance 
with the digestive powers of the animals iu question. 
Hence, iu breeding animals, none but those with 
large feeding capacity, strong digestive organs, and 
great powers of assimilation should be employed, for 
upon these animals depend the integjity, as flesh 
formers, of the progeny. It will be found to be one 
of the most important of the practical questions 
with which the farmer has to deal. 

SECTION IV. FEEDING OF FATTENING STOCK. 

The feeding of stock for fattening requires differ- 
ent treatment from that of breeding or growing 
stock. The object here — the animal having been 
brought to its full condition of flesh — is to increase 
the accumulation of fat to such degree as to give the 
flesh its full succulence. In the best animals the 
fat is fuUy distributed throughout the muscular 
fiber. To do this rest is required, and the accumu- 
lation of fat about the kidneys, intestines, and other 
fatty portions of the amima],must take place largely. 
It is true that this fat of animals is the least valuable 
portion as human food; but it is necessary, and the 
feeder must suffer this comparative loss in order that 
the flesh may be brought fully up to the highest 
selhng point. It is the province of the practical 
feeder to decide this point. 

Animals fattened to that excessive degree, as now 
exhibited at our fat stock shows, at six or seven 
years of age, never give the feeder profit, from the 
consumer's standpoint. These lessons are, however, 
Viiluable from the breeder's standpoint, and this is a 
practical one, as showing the great and continu'd 
powers of assimilation of the animals thus treated; 
and hence it is an instructive one. 

THE FEEBEr's AET. 

This must be simply lo supply the daily animal 
waste, and accumulate fat. To realize the greatest 



result iu crops the soil must be supplied with all tlio 
elements of growth, and far in exjess of the required 
necessities of the crops. So with the excessive i'.ilt(ii- 
iug of animals. Heuce, the loss — what is nut ass-iui- 
ilated by the animal is passed off iu the excrement— 
and the nitrogenous elements more largely thiin the 
fatty elements. Indian corn meal, linseed cake, 
cotton seed meal, molasses and other foods of a like 
nature arc largely employed. The feeder for prac- 
tical use, depends, in the west, largely upon Indian 
corn, ground, with other grains, in the last fattening 
process, as being the cheapest. In this, as in all 
other practical questions connected with stock, the 
individual must be guided by the cost of food aud the 
price of the ripened animal. 

SECTION V. — FEEDING FROM CALFHOOD. 

No person ever yet made money by letting an 
animal lose in winter a large percentage of what it 
had gained in the summer. Tliis wc have fidly 
shown. But there is a difference betwGen feeding 
fully and stuffing. The iDrecocious animals shown at 
one and two years of age grossly fat, and of extraor- 
dinary weights, are not to be taken as standards of 
excellence iu feeding. They are often standards of 
excellence simply in stuffing. Nevertheless, while 
this is true, one may learn, as heretofore stated, good 
lessons from such feeding. 

One of these lessons is: The average gain in 
feeding auimals is constantly decreasing from youth 
uutil they are killed. This is best shown by com- 
parative tables from actual experience, as exhibited 
at our fat stock shows. As illustrating this, we give 
several tables showing ages of different classes, 
weights, and average gain in weights, in pounds and 
decimals of a pound, per day, from birtli. A com- 
parison will show more than could be contained iu 
many pages of descriptive print. They are from the 
official reports of Illinois. 

SHORTHORNS.— steer or Spayel Heifer 3 and under 4 years. 



No. 



Name of Animal. 



> 


5! 


01 '^ 


^.£ 




'■/.' 2. 


X ^ 


!■=?; 


J^-^ 


• 5^ 


'."'/. 


. o 






o 


'. t-i 


: < 


■ CI 



S ,^ -J 



a—. 



Kinix of the Wes 

Uwijrlit 

Oh o 1st 

Ohio 2d 

Cori)oral 

Average 



1,30.-) •2,.">3.") 
1,2!)!)! 2,()(i() 



1,31 ( 
1 ,322 
1,431 



l,s4(l 
l,!)l(i 
2,3(i(l 



i!) 2,141 

I 



1.01 
1.5.S 
1.40 
141 
l.(>2 

1..")!) 



232 



THI-i:; K'^VKIMERS' STOCK BOOK. 




m 

Z 

c 
H 

I 

H 
O 

Cd 

H 
<! 



O 



o 



XIXJ-: iT'^^KiMiCKd' srocic xjooic. 



233 



Steer or Simyed Heifer 1 and nndcr 2 years. 



No. 



Name of Animal 



ilO 

1. 5" 

o 
< 



o 



(> Cassius 5 til 

7 Cassins Irli 

SClarence Kirlilevinglon. 



Avei-age. 



38 i 
112 
615 



1,140 
1,105 
1,G20 









2.97 
•2.68 
2.51 



480 



1,288 



Cow, 3 years old or over. 



No. 



Name of Animal. 



0-2 

x2j 

o 



o 
5S 



^3 o 



So 



r; 



9|Rosa Bell. 
10 
11 
12 
13 
14 
15 



Miami of Redwood 

Lady Gartield 

Acorn 0th 

Roval Charmer 6th 

Lily Dale 2d 

Beanty's Maid... 



1 6 4tli Princess of Thomdale . 



Average . 



1,589 


1,800 


2,174 


1 690 


1,621 


1,685 


1,404 


1,865 


2.056 


2,055 


2,396 


1,760 


3,818 


2,100 


1 1,7941 1,510 


2,106 


1,808 



1.13 
0.77 
1.04 
1.32 
1.00 
0.73 
0.55 
0.84 



0.85 



HEREFORDS.— Steer or Spayed Heifer, 3 and nnder 4 years. 



No. 


Name of Animal. 


OTO 

si 

XP 

: a; 


o 
< 


sal 

. CO o 


17 


Sir Rirliard 


1,121 ] 


L,705 


1.57 









Steer or Spayed Heifer 2 and nnder 3 years. 



■ 


>■ 


^? 








i-W 


m ci< 


No. 


Name of Animal. 


p2. 


-1 
i2! 


0^2 
















: iz! 


<: 








: o 


V-i 








•. < 


p 


• m '^ 


18 


Wabash 


1,077 ] 


,940 


1.80 


19 


Excelsior, 4720 


1,032 ] 
753 ] 


,630 
1,310 

1,6-26 


1 58 


"0 


Bertie 


1 74 










954 ] 


1 70 









Steer or f payed Heifer 1 and under 2 years. 



No. 


Name of Animal. 


• i° 

: '^ 

■ o 

: < 


xS. 

: s; 
: o 
• <i 

' M 

: 5" 


Average gain per 
day, in pounds, 
since birth — 


21 


My Marvland 47''1 


697 


1,330 


1 90 


. 





♦H-- 



Cows 3 years old or over. 







>■ 


^^ 


> 






^n 


■c -1 






0,0 


Sl 




No. 


Name of Animal. 


^.5 




» „.T3 






!-M 


: 


tioa 






: iz! 


• «) 


FB^' 






• 


• M 


■ S.^ 






; < 


: p 


• i*^ S? 


1 
22;BriffhtSi>ot 


1,818 


1,.545 


0.85 


23 


Princess Alice Maud, 1029 


3,913 

2,880 


1,800 


0.45 




Average 






1,672 


0.65 



GRADES OR CROSSES. - 



-Steer or Spayed Heifer, 3 and under 
4 years. 









> 


:^ 


> 








^'2 


Mo 


'" -3 








Ol" 


xg. 


C P 2 








m3 


xS. 




No. 


Name of Animal. 


Breed. 


xj? 


■ !z| 


Ji.'— T5 








Iv-^ 


: 


H 5 S3 








• 


: ^' 


• P-'S 








: 1 


; oi 


: yJ? 


24iBroad Horns 


Grade Hereford. 


1,248 


1,620 


1.30 


25 


.Jones 


** " 


1,110 


1,805 


1.62 


26 Canadian Cham.. 


Grade Shorthorn. 


1,265 


2,400 


1.90 


27 


Damon 


Grade Hereford 


1 355 


1,990 
1,870 


1.46 


28 


Pythias 




1,378 


1.35 


29 


Thad. Stevens 2d. 


Grade Shoi-thom. 


1,296 


2,115 


1.63 


30 


Lorlng 


" '• - 


1.404 


2.065 


1.47 


31 


Tom Brown 


" " 


1,174 


1,945 


1.65 


3" 


Sherman 


" " 


1,218 
1,415 
1,239 
1,236 


2,135 


1.75 


33 


Spot Face 


Grade Hereford 


1,845 
1,865 
1,9.50 


1.30 


34 


Duke 




1.50 


3."> 


Diamond 


1.58 


3(i 


Wild Indian 


Grade Shorthorn. 


1,314 


2,045 


1.55 


37 


Comet 


:: !: 


1,185 
1,368 
1,156 
1,279 
1,279 
1,279 
1,248 


2,080 
2,105 
2,160 
2,060 
2,090 
2,065 
2,235 


1.75 


38 


Clincher 


1.53 


39 


Chance 


1.87 


40 


Storm. .... 


1.61 


41 


Gartield 


1.63 


4" 


Arthur 


1.61 


43 


John Sherman 


1.79 


44 


Cash 


" 


1,368 


2,250 


1.64 


45 


Chub 


., 


1,187 
1,170 


i;,100 
2,045 


1.77 


4(> 


Xels. Morris 


1.75 


47 


Major 


Average 


1,095 


1,985 


1.81 










2,034 


2,034 


1.61 



Steer or Spayed Heifer, 2 and under 3 year.s. 



No. 



Name of Animal. 



Breed. 



> 


Mm 


|-''S 


01 2. 
d' 

Mo. 


xS 


to» 


. 


: ^ 


• < 


• 




: <! 


'■ P 



So 2. 



48 
49 
50 
51 
52 
53 
54 
55 
56 
57 
5S 
59 
60 
61 
62 
63 
64! 
65 
66 



Jim Blaine 

Sandy 

Jay 

Jerry 

Young Aberdeen. 

Grinnell 

Col. Scott 

Bennett 

Harry "West 

Roan Boy 

Mammoth 

.Jesse 

Baldwin 

Tip Top 

Oonqueror II 

Beecher 

Highland Lad 

Wallace 

King William 



Grade Shorthorn. 



Grade Hereford. 
Grade Shorthorn. 



Grade Hereford. 



Average. 



933 


1 
1,825 


941 


1 ,655 


972 


1,735 


094 


1,750 


902 


1 ,740 


1,011 


1,850 


1,0.34 


1,905 


1,080 


1 ,785 


776 


1,585 


1,050 


1,6.50 


958 


2,220 


949 


1,700 


934 


1,745 


887 


1,.595 


866 


1,705 


966 


1,815 


972 


1,680 


978 


1,720 


970 


1,655 


951 


1,753 



1.06 
1.76 
1.78 
1.76 
1.93 
1.83 
1.84 
1.65 
2.04 
1.57 
2.59 
1.80 
1.86 
1.80 
1.97 
1.88 
1.73 
1.75 
1.71 

1.85 






4- 



'rjaic i^'^^itMiEiiitf ' s'rocii. book. 



23o 



Steer or Si>ayed Heifer, 1 and under 2 years. 



No. 



Name of Animal. 



Breed. 



> 


MO 




Xb 


' B 


XB- 


"C 


!Scr 




? 




<) 


: a: 




■ o 


M 


: < 


W 










Steer or Spayed Heifer. 2 and under 3 years. 



C7 Benton's Ch'mp'n. 

(jS Sciuire 

09 Curly Jim 

70 Ohio 

71 Ma.-^ou 

72 Red JIajor 

73 Kxperiment 

74 Drift 

75 Whit* Back 

76 riiainpion of Iowa 

77 T. Ea.stman 

78 Waixel 

79 J. Adams 

8u I'onover 

81 Sir Thomas 

82 St. Paul 

83 Eighty-one 



Gmdc Hereford. 



Grade Shor horn. 
Grade Hereford. 
Grade Shorthorn, 
(irade Hereford. 
G rade Shorthorn. 



Grade Hereford. 



Average. 



574 


1,410 


561 


1,25(1 


5ii3 


1,225 


652 


1,325 


(il5 


1,120 


715 


1,600 


475 


1,025 


(>20 


1,390 


720 


1,475 


715 


1,655 


682 


1,430 


454 


1.230 


549 


1.240 


523 


1,270 


714 


1,380 


549 


1,232 


524 


1,155 


600 


1,31 S 



2.45 
2.23 
2.17 
2.03 
l.Si 
2.23 
2.10 
2.24 
2.05 
2.31 
2.10 
2.70 
2.26 
2.42 
1.93 
2.24 
2.20 



2.20 



Cow, 3 years old or over. 



No. 


Name of Animal. 


Breed. 


m2 

• o 


xS- 

o 
< 

01 


B'S 2 
Ei2 S. 

; w'2 


81 
85 


Ohio Belle 

Nellie 


Grade Shorthorn. 
Average 


1,636 : 
2,039 ■ 
1,644 


1,815 
1,995 

1,880 


1.11 
0.97 


86 


Lady Peerless 


1.14 




1,773 : 


1,896 


1.07 



SWEEPSTAKES RINGS.— Steer or Spayed Heifer, 3 and under 4 

years. 



No. 



Name of Animal. 



25 
27 

28 
2 

47 

29 

30 

31 

32 

33 

3 

4= 

1 

26 

34 

35 

40 

41 

44 

100 



■Tones 

Damon 

Pvthias 

Dwight 

Major 

Thad. Stevens 2d 

LorinT 

Tom Brovvn 

Sherman 

Spot Face 

Ohio 1st 

Ohio 2d 

King of the West. . 
Canadian Cham'n. 

Duke 

Diamond 

Storm 

Garfield 

Cash 

Capt. Jack 



Breed. 



o 



Grade Here''ord. 



Shorthorn. 
Grade Shorthorn. 



Grade Hereford. 
Shorthorn. 



Giadc Shorthorn. 
Grade Hereford. 

Grade Shorthorn. 



Average 



1,110 
1,355 
1,378 
1,299 
1,095 
1,296 
1,404 
1,174 
1,218 
1,415 
1,316 
1,322 
1,305 
1,265 
1,239 
1,236 
1.279 
1,279 
1,368 
1,208 

1,278 



• o 

- < 






1,805 
1,990 
1,870 
2,060 
1,985 
2, 11 5 
2,065 
1,945 
2,135 
1,845 
1,840 
1,910 
2,535 
2,400 
l,s(!5 
1,950 
2,060 
2,090 
2,250 
1,885 

2,030 



1.62 
1.46 
1.35 
1.58 
1.81 
1.03 
1.47 
1.65 
1.75 
1.30 
1.40 
1.44 
1.94 
1.90 
1..50 
1.58 
1.61 
1.63 
1.64 
1 50 

1.59 



No. 



Namo of Animal. 



Breed. 



> 


53 


B 


Xir 


aS- 


J-S- 


IX -i* 










• < 


: ^ 




■ o 


• M 


• < 


: ^ 







0.5 2 



s:-.-, 






48 
49 
18 
19 
(>2 
63 
(>4 
(>5 

110 
53 
55 
57 
(>6 
52 
58 

118 
59 



Jim Blaine 

Sandy 

Wabash 

Excelsior 4720. .. 

Conqueror U 

Beecher 

Highland Lad 

Wallace 

Clarkson 

Grinnell 

Beimett 

Roan Boy 

King William — 
Young Aberdeen. 

Mammoth 

Justin 

Jesse 



Grade Shorthorn . 
Hereford. 
Grade Hereford. 

Grade Shorthorn. 

Grade Hereford. 
Grade Shorthorn. 



Average.. 



933 

941 
1,077 
1,032 

86(: 

96(: 

97;J 

97s 

991 

1,011 

1,080 

1,050 

970 

902 

858 

944 

949 



971 



1,825 


1.9(> 


1,0.55 


1.7(i 


1,940 


l.HO 


1,630 


1.58 


1,705 


1.97 


1,815 


1.88 


1,680 


1.73 


1 ,720 


1.75 


1,805 


1.82 


1,850 


1.83 


1,785 


1.65 


1,650 


1.57 


1,055 


1.71 


1,740 


1.93 


2,220 


2.59 


1,945 


2.06 


1,700 


1.80 


1,783 


1.84 



Steer or Spayed Heifer, 1 and under 2 years. 



No. 



Name of Animal. 



Breed. 





> 


M^ 


oi;;; 


??l 


x^ 




?< 


: ^ 


i'-S 


: o 




- 


• < 




S! 






o 






< 


'■ 9" 



"'• S 
(H „.w 

« o g 

: P-^ 



6 

7 
67 

68 

21 

72 

8 



127 
80 
,S1 
82 
70 



Cassius 5th. 
Cassius 4th. 



Benton's Champ- 
ion 

Squire 

My Maryland 472 1 

Red Major 

[ington. 
Clarence Kirklev- 

T. Eastman 

J. Wood 

Conover 

Sir Thomas 

St. Paul 

Champion of Iowa. 



Shorthorn.. 



Grade Hereford. 



Hereford. 

Grade Shorthorn. 

Shorthorn. 
Grade Shorthorn. 



Grade Hereford. 
Grade Shorthorn. 



Average.. 



384 


1,140 


2.97 


412 


1,105 


2.68 


574 


1,410 


2.45 


501 


1,2.50 


2.23 


697 


1,330 


1.90 


715 


1,000 


2.23 


645 


1,020 


2.51 


082 


1,430 


2. 1 


584 


1 , 1 95 


2.05 


523 


1,270 


2.42 


714 


1,380 


1.93 


549 


1,232 


2.24 


715 


1,655 


2.31 


590 


1,355 


2.30 





Cow, 


3 years old or over. 














►> 


^$ 


!> 










•"•S 


,xci.< 










OlS 


Sa 




No. 


Name of Animal. 




Breed. 


• i" 
: U 

■ o 


: ^ 

• o 

: f> 

'. M 

; pi 


O „.J5 

— 3 o 



13 

10 
23 
11 
12 

84 

86 
14 



Rosa Bell. 



Royal Charmer 6th 
Miamaof Rew'd. .. 
Pr. Alice Ma'd 1029 
Lady Garlield 

Acom 6th 

Ohio Belle 

Lad V Peerless. ... 
Lily Dale 2d 



Shorthorn. 



Hereford. 
Shorthorn. 



Grade' Shorthorn. 
Shorthorn. 

Average 



1,589 


1,800 


2,0.56 
2,174 
3,943 
1,621 


2,055 
1,()90 
1,800 
1,685 


1,404 


1,865 


1,630 
1,044 
2,396 


1,815 
1,880 
1,760 


2,051 


1.810 



1.13 

1.00 

0.77 
0.45 
1.04 

1.32 

1.11 
1.14 
0.73 

0.96 



t 



23G 



'JL'Hii; Jtn^RIvIEriS' STOCK. BOOK. 




n 

EC 






9 
H 

I 

C 

n 






THE F^rtMKrtS' STOCK BOOK. 



2)57 



SECTION IV. COOKED, STEAMED AND MIXED FOOD. 

It will not be necessary to consume much space iu 
iliscussiug the question of cooked aucl steamed food, 
except to say that for young and growing animals, 
and especially for breeding animals, it should never 
be used. In the fattening of animals, and in feed- 
ing cows where it is required +o force them imduly 
in the secretion of milk, the employment of cooked 
food must be one purely of economy, precisely as 
the heat of the stable must. When food is dear it 
may pay to use cooked food. It may even pay (does) 
to heat the stable artificially in mnter, in particular 
cases, since a proper temperature, say sixty degrees, 
conserves waste that must otherwise be supplied by 
extra food. 

MIXED RATIONS. 

The feeding of mixed rations is quite a different 
thing. No animal will thrive nor remain healthy 
on a single food, however rich it may be. Oats are 
probably the nearest to being a perfect granivorous 
food, since they contain largely of the elements of 
nutrition and the husk acts partially as a distender 
of the stomach. Professor Stewart gives rations 
from an eastern feeder's standpoint, which we repro- 
duce, as being valuable east of the Alleghanies. 
They are those which theoretically preserve fair 
nutritive values: 

FIRST FORMULA. 

lbs. 

Corn fodder 18 

Wheat bran 8 

Cotton-seed meal 4 

Corn meal 4 

Instead of 4 lbs. cotton-seed meal, 5^ lbs. linseed 
meal may be used. 

SECOND FORMULA. 

lbs. 

Corn fodder 10 

Oat straw 10 

Linseed meal 2 

Malt sprouts 4 

Oat and corn meal 10 

THrRD FORMULA. 

lbs. 

Wheat straw 18 

Corn sugar meal 40 

Cotton-seed meal 4 

FOURTH FORMULA. 

lbs. 

Oat straw 12 

Wheat bran 10 

Corn-sugar meal 40 

From a western man's standpoint, good hay- 
with ear com, or better, meal of oats and corn 



ground together, in equal quantities, make a practi- 
cal ration for young stock in winter. Flush pastures 
in summer will carry cattle properly. For fattening, 
corn or corn meal, with sufficient hay to properly dis- 
tend the stomach, will meet every practical require- 
ment, except in the case of young stock intended for 
breeding purposes . 

SECTION VII. STALL-FEEDING. 

The original meaning of stall-feeding, as its name 
implies, was the confinement of cattle iu stalls, with 
regular and full feeding, until they Averc thoroughly 
fattened. In cold climates shelter is necessary in 
winter, and hence warm stables are used, with the 
stock standing as closely together as possible. The 
cost of care and attention is here reduced to a mini- 
mum. 

With freights reduced to a point far less than that 
by which cattle could be diiven on foot for two or 
three hundred miles, and the added saving iu loss 
of flesh in driving, this system of winter feeding 
is now the general practice in the west. The better 
farmers find large profit in thus caring for their 
entire herd. The feeding of young animals to such 
a degree as to keep them growing right along, from 
autumn until spring, is also found economical. 

As we go south we find less and less shelter 
necessary, until at length we come to a region so 
mild that the protection of sheds and timber belts are, 
with the abundance of food, sufficient to keep stock 
going ahead constantly in wanter. Nevertheless 
the great bulk of our fully fat (ripe) cattle are finished 
in stables with every accessory for special feeding. 

To reach the best results in flesh, growing ani- 
mals must have exercise, else the muscle (eatable 
flesh) is flabby and watery. 

It may be accej)ted that the longest period that 
animals may be entirely confined, without exercise, 
during the finishing process, is six months. If 
fed on sloppy food, like distillery slops, the flesh is 
soft, vapid, and shrinks in cooking. The flesh also 
partakes of the nature of the food given. Hence 
the reason why the grain -fed cattle of the west have 
firm, sweet, well-hardened, and yet juicy, tender 
flesh. This may be produced by a small allowance 
of meal, daily, with the grass of summer, keeping 
the animal constantly growing in winter, with the 
fattening process finished in close confinement, for 
the last three to five months of their existence. 

The proper temperature of a stable is between fifty 



r 



4- 



238 



TECTC inA.I?,M:]E:RS' STOCK BOOK. 



and sixty degrees. If it go much below the freez- 
iog jjoiut, animals should be allowed exercise for 
some portion of the twenty-four hours. The Avritcr, 
liowever, never had better success in fattening cat- 
tle off of grass, than by tying in warm stables in the 
autumn, where they remained for five months, fed 
on beet pulp mixed with corn meal, and with about 
ten pounds of hay, each, per day. As they became 
very fat, the hay was decreased to eight j)ounds, and 
the corn meal increased. The water was conducted 
through the stables in pipes; tramways carried the 
forage; much of the cleaning was done with a scra- 
per, and the cattle (450 Texans) produced only nine- 
teen of the number not prime stall-fed steers, and 
brought the best going price in New York, whence 
they were directly shipped from Illinois. 

It is needless to say that the cost was less than 
feeding in the oi)en fields or in closed yards. If 
they had been native cattle they might have been 
given exercise daily, and this would have been j)ref- 
crable. We should, however, never give exercise in 
the finishing process. The viscera of these cattle 
were quite healthy, and the flesh sweet, firm and 
solid. The lack of exercise, however, may not be 
indefinitely carried on. 

SECTION Vni. FEEDING IN THE OPEN AIR. 

That it will pay better when food is specially pre- 
pared for stock to feed tham in stables there is no 
doubt. Vast numbers of cattle are fed, however, 
yearly, on ear corn, corn stalks and hay, and in open 
but sheltered fields. The question of economy must 
be carefully settled, each person for himself. North 
of forty degrees, in the west, shelter is absolutely 
necessary. It is' so south of this point, except in 
peculiarly favored localities. There open air feeding 
may be succsssfuUy carried on. In blue-grass re- 
gions especially, and in mild climates, cattle will 
get what rough feeding they require, except for two, 
three, or four months in the year. Here the fatten- 
ing of stock is a simple operation. The steers in- 
tended for finishing off are given jerked corn (corn 
with the husks remaining over the ear, ear corn and 
hay, or else shucked corn as it comes from the stook. 
Two fields are required. The fattening stockpass over 
it first and then the growing stock. Two hogs may 
be allowed to one steer, among the fattening stock, 
and one hog to the cows and steers, among the stock- 
ers, the swine receiving what corn they require 



every evening in additon to what they glean from 
the feeding yards. 

SECTION IX. FEEDING FOR SULK. 

The question of feeding for milk requires atten- 
tion. Here the food' not required for sustaining 
daily waste, instead of producing flesh, produces 
milk. There is one peculiarity about the production 
of milk : The animal must be kei)t up to a regular 
flow; if a cow fall aAvay seriously in her milk, it is 
difficult to bring her again back to the full flow. If 
the shrinkage is repeated, she gradually diminishes 
in her milk, until it ceases altogether. When again 
111 calf the flow naturally diminishes as the foetus 
makes stronger and stronger demands upon the ani- 
mal economy. 

A cow highly fed and persistently milked for 
several years, with but slight intermissions between 
one calving time and another, becomes worn out and 
worthless both as a breeder and as a milker. To 
get the best returns both in good milk and calves of 
great vitality, the cow should have not less than 
three months' rest, each year. During this time she 
should be liberally fed but not especially forced. 

CASE AFTER CALVING. 

Care must be taken that milk fever does not set 
in after calving. It is more due to artificial feeding 
and lack of exercise than anything else. If the cow 
has been well fed, and has plenty of exercise, it win 
not matter that she lose a little flesh after calving. 
After the calf is two weeks old, the feeding may 
gradually be increased, until the maximum feeding is 
reached at the time the calf is six weeks old. The 
cow may even have lost flesh all this time. She 
will thereafter hold her own, and perhaps gain in 
flesh right along. But if the gain is in flesh, instead 
of milk, the cow should be discarded as unfit either 
for the dairy or for breeding dairy cattle. 

CHAPTEE Vni. 

SHEtTEEING STOCK. 

SECTION I. ECONOMY OF SHELTER. 

The animal heat must be kept up to about ninety- 
six degrees whatever the outside temperature. This 
animal heat is constantly passing off. If it were 
not for perspiration and consequent evaporation in 
summer, thus coohng the system, death would 
quickly ensue. In cattle and dogs, the excess of 
heat is passed off principally in the breath, and 



1 



t=3» 



'rHK If-A-RMERS' STOCIv. JJOOli. 



2H0 



hence, to give relief, when much heated, the mouth 
is opened and the tongue protruded. In the winter 
if the heat is passed away from the body faster than 
it cm be furnished, lethargy and death ensue. 

In providing shelter for animals the question of 
economy must always be taken into consideration. 
The simplest shelter, if it be proof against winds 
entering, may bo as good as the more elaborate 
stable. It may be easily constructed, and as a make- 
shift, until some more permanent structure can be 
built, it may be economical; but, some permanent 
barn and stable combined, or special stables for 
different classes of stock are always cheapest. 

SECTION II. THE VALUE OF WINDBREAKS. 

The value of windbreaks and shelter belts is not 
sufficiently estimated. In a still atmosphere ani- 
mals and man remain comparatively comfortable, 
even in extreme temperatures. The solution is 
simijle. Instead of the heat of the body being 
blown away, an atmosphere of heat is carried im- 
mediately about with the body. The shelter of 
windbreaks is valuable in assisting to keep the 
temperature of stables intact. Unless the structure 
is of the most finished character, wind finds its yvay 
through eveiy crack and crevice however well bat- 
tened. If there should be planted proper windbreaks 
of evergreens, outside the yards suiTOuudiug the 
firm buildings, esj^ecially on the side fi-om which 
our severe winter winds come, the principal objec- 
tion to cheap structures would be avoided. The 
stock when turned out for exercise would also have 
the advantage of a calm temperature. 

We regard shelter belts, therefore, near barns, as 
ordinarily built, and especially near sheds, as of the 
first importance. 

THEES FOR SHELTER BELTS. 

They may be composed of any of the evergreens, 
but Norway spruce and white pine are the best, and 
in the order named. They grow fast; they are 
reasonably close; they bear cutting well, and they 
are at home in a great variety of prairie soils. If 
deciduous trees are used, there is nothing better 
than the beech. 

A perfect windbreak should not be less than four 
rods wide, the trees to be so planted that the place 
where one is set may break into that of the other. 
This affords ample scope for the wind to sift through, 
partially, but at the same time gives a large, calm 
space on the leeward side of the planting. 



FENCE AND WALL PROTECTION. 

An impervious board fence or wall protects for a 
certain space, according to its beiglit. Just beyond 
this line the effect of the wind is more severe than 
in the open field. This point is just where tlu) 
wind again strikes the earth, after having leaped the 
l)arricr. The effect is measurably the same with n 
single line of evergreens planted so closely as to 
form an impervious barrier. Tlie true economy in 
protecting against wind is not to obstract the flow 
entirely, but to so obstruct as to break its violence 
near the earth and thus create a measurably still 
atmosphere. 

SECTION in. HOUGH SHEDS. 

The making of rough sheds is the first attempt at 
shelter. So far as warmth is concerned, a double 
line of stakes set one foot apart, in a trencli, and 
the space between filled with some kind of dead 
litter, that stock will not eat, or so lined out- 
side that stock cannot get at it, the framework of 
posts or poles, with a good topping of hay or straw 
descending weU down over the eaves on each side, 
makes the perfection of shed shelter so far as warmth 
is concerned. It is also the cheapest shed shelter 
that can be made where poles and slough hay may 
be had for the cutting. 

The stakes containing the filling should slant con 
siderably from the ground to the eaves, under the 
hay roof, so it may come well under the same. Then, 
if the hay roof is properly made, the material will 
keep perfectly for years with slight mending, and 
may even serve to eke out the fodder in the spring 
in case of an unusually hard winter, other forage be- 
ing consumed. 

It is not necessary to follow the subject, except to 
say that every farm should have abundance of shed 
room, and the sheds should conform in appearance 
with the other farm buildings. 

Every pasture should also have some rough tem- 
porary shelter, that may be boarded up so as to be 
made partially dark in fly time. This should be suf- 
ficient to amply accommodate all the stock when at 
pasture, and should be located on the highest point of 
land, with sufficient egress so that stock may not in- 
jure one another. It will pay better than trees plant- 
ed for shade; as a protection against storms, and 
against flies in summer, is of the first importance. 

SECTION IV. CATTLE BARNS. 

The question of barns is one of the first importance 



240 



THE inA.K.M:E!R.S' STOaiC HOOK. 




4- 



'ri£i3 I'^IiMiiCRS' STOCK BCOIi. 



:ll 



to the stockman. If to be used for bay and grain 
the building should be high — not less than two full 
stories, besides the basement. However simple the 
structure, the question of height is important. The 
same roof space covers a high structure as is re- 
quired for a low one. The present improved ma- 
chinery for imloading and carrying hay enables all 
this space to be taken advantage of. 

In building a simple square or oblong bare, an 
intelligent master carpenter can make the plan, 
once he gets the ideas of the prospective owner as to 
size and intended use. The internal arrangements 
are of most importance. Hence, in our illustrations 
of barns, we only give those most complete in every 
respect, and combined in their use for a variety of 
purposes. 

On page 75 we give ore view of a complete ihree- 
story barn, with full description. We here illustrate 
two other views of the same barn. The description, 
in connection with the view on page 71, will enable 
any architect to fully carry out the idea, or to so 
modify the whole as to meet the particular wants of 
individuals. 

In the construction of a perfect and costly barn, 
it will pay to employ the services of a competent 
architect, but he must be one familiar with the con- 
struction of farm builcliugs. Then, after receiving 
the ideas of the stock master as to space, and its 
uses, cash outlay, etc., proposed, he can work imder- 
standingly, and save the farmer far more than his 
fees. 

BASEMENT BARNS. 

In relation to barns with basements built partly 
into and partly outside the slope, or when the base- 
ment abuts against a slope, if the bank against which 
the barn is built has sufficient elevation so the team 
may be driven directly upon the second floor, it will 
be proper to build with reference to this. If not, do 
not waste money in an expensive causeway. An 
apparatus for elevating forage, etc., will be much 
more economical. A very slight bank will enable the 
team to be easily driven upon the first floor above the 
basement. In the views we give are shown the two 
principal yards, and also the enclosed and unenclosed 
basement of the barn. The northwest view, as given 
on page 75 shows the embankment to the floor 
above the basement, with facilities for lifting, storing, 
etc. In the engravings, the doors are all shown 
suspended on rollers upon which they slide. The 



windows are all hinged at the tops, so as to swing 
inward. This barn stands upon a hillside sloping 
east. It has throe distinct floors, and the barn con- 
sists of a main building fifty live by eighty feet, an 
east wing fifty-six feet long and thirty-one and a half 
fceb wide; the south wing being fifty-six by thirty-five 
feet; the total length from north to south being 
one hundred and thirty-six feet. 

THE BASEMENT. 

A basement plan, a diagram of which is shown, 
fully explains itself. It is thus given so any one in- 
tending to build a barn different in shape and con- 
struction may easily adapt the means at hand to his 
particular wants. It is figured for a building seventy- 




Ground Plan of Stock Bam. 

five by one hundred feet in size. A, is the horse 
stable; B, cow stable; C, C, main passage way; D, D, 
side passages; E, E, E, E, standings for cattle; 
F, F, F, F, troughs at heads of cattle, to the stan- 
chions of which the cattle are tied ; and the stock may 
be watered from the points, F, F, F, F, by means of 
faucets from the water pipes running through the 
stables. 

SECTION V. INTERNAL ARRANGEMENTS. 

These must depend entirely upon the particular 
requirements of the owner, and must be adapted to 
the special wants of the stock kept. Above all, the 
ventilation must be perfect. Cattle may stand in 
stanchions, but they are better tied by means of chain 
ties about their necks. These are now kept by all 
hardware stores. The floors upon which the cattle 
stand must be of such material that no moisture can 
soak in, and the depression behind them for manure 
must be so graduated that the excrement will not 
lodge on the platform on which the cattle rest. 
Hence the necessity of having different lengths for 
stock, one or two years past, and also for full-grown 
steers. Cows should always, of course, be kept by 



242 



THK :Er'.A.K.M:ER.S' STOCIi BOOK. 




THK FA-RMIKKS' STOCK. BOOK.. 



21:3 



themselves. A reference to the diagram of the base- 
ment of the barn will explain our moaning. 

SECTION VI. CATTLE FASTENINGS. 

There is no doubt but that four-inch iron rings to 
slide upon three-inch smooth stakes are the best con- 
nection for cattle ties. These stakes (smooth three- 
inch saplings) may be three feet apait for cows and 
three feet three inches, or — for very large oxen — 
three feet six inches apart. These are sharpened to 
two inches at each end. Posts seven feet apart, pro- 
jecting three feet above ground, may be cut in one 
foot from the ground to receive six-inch scantling, 
bored at proper distances, to receive the ends of the 
standards upon which the rings slip. Pin the scant- 
ling firmly to the posts, drive the standards tight, and 
l^in with half-inch hickory pins. Slip on the rings, 
lay another six-inch scantling bored similarly to the 
first, on top of the posts entering the standards which 
should be shaved at the top so they will enter easily 
as you proceed. Pin the upper scanthug also firmly 
to the posts, and the whole is then ready for the ties. 

These ties may be made by cutting stout rope 
seven feet long, for large cattle, or six feet six inches 
for smaller cattle. Bend a four-iach looj) on one 
end, whip the other end by binding with cord so 
it will not ravel. Pass the rope through the ling 
until within eight inches of the loop, and whip the 
two parts of the rope together as far as the loop. 
The cattle are then tied by passing the rope about 
the neck, through the loop, drawing to the right 
tension, so it cannot be slipped over the horrs, and 
making all fast, either by half hitches, or better, by 
making a bow knot and passing the end of the rope 
through the bow. Thus, cattle may reach forward 
into the passage for food, back up sufficiently to lie 
down comfortably, and also lick nearly every part of 
the body, and will rest much more comfortably than 
in stanchions. 

STANCHIONS. 

It cannot be denied, however, that by means of 
stanchions, cattle may be more easily fastened and 
unfastened, especially if they are so arranged that the 
whole may be released or fastened at once from the 
end. If the cattle reach too far forward into the 
passage, nail a narrow board at such a height as to 
obstruct them. 

There are many patent stanchions. Aside from the 
objection that they confine cattle rigidly, and with 
but little power of motion, they are the most econom- 



ical of any plan. Cattle cannot interfere with their 
mates on either side, and they leave their droppinys 
in the gutter, thus saving time in cleaning and pre- 
venting the fouling of the standings and the cattle 
themselves. Many patents have from time to time 
been granted for improvements in stanchions, many 
of which were mere complications and without merit 
over the old fashioned cramp stanchion. 

A correspondent has lately shown in the Jh-redn-n 
Ga::ette some stanchions that combine the essential 
features of simplicity and adaptability, the patents 
u2)on wliich have expired. We have reproduced the 
cuts and edited the matter to present the whole as 
object lessons that may. bo easily understood. They 
may be used, it says, without fear of infringing any 
private rights, since all are public property, except 
the last shown, and that will be during the year 1885. 

The views will enable any carpenter to put them 
up. 

THE ?AFFORD PATENT. 

This expired in 1883. Our authority says: "It 




The Safford Stanchion. 

is composed of an upper and a lower horizontal 
stringer, into which is pivoted a vertical bar, which 
forms one side of the stanchion. To the bottom of 
this swiveled bar two horizontal pieces are securely 
fastened, in the outer ends of which is pivoted the 
swinging side of the stanchion. The upper end of 



24i 



THE B'^fVE.MlKR.S' STOCK BOOK, 



this swinging bar vibratos within a slotted, horizon- 
tal projecting bar, which is rigidly secured to the 
swiveling side of the stanchion, as shown. The 
adjustable bar of the stanchion has sufficient play 
within the upper horizontal bar, when operated, to 
fasten and unfasten the cattle. When this fastening 
bar is shoved toward the neck of an animal, after its 
head is within the stanchion, the pivoted catch, 
shown in the illustration, falls, and the notch therein 
enters behind the bar and holds it firmly in place. 
The catch is thrown up by hand or otherwise when 
it is desired to release the cattle. 

"It will be noticed that the pivoted or swiveling 
motion of tlie vertical left-hand fastening rail of the 
stanchion carries with it both of the fastening rails, 
so that cattle can easily turn their heads around to 
the right or left; and when lying down it allows them 
to turn the head at pleasure, and, it is said, gives 
them more freedom and comfort." 

THE MANLEY STANCHION. 

This also has a pivotal movement; but the pivotal 
point is midway between the fastening rails. Thus 
the stanchion will turn as freely in one direction as 



m [o] 



[H [o] (D 




The Mauley Stanchion. 

in the other. The pivots are formed in cross-heads 
at cither end of the stanchion bars, the upper end 
of which is elongated at one side to provide for the 
oscillating movement of one of the fastening bars. 
The end of the groove in the upper cross-head is 
shown in the cut,, as is also the trigger-block, hinged 
to the cross-head, and is so arranged that, when the 
left hand vibrating bar is shoved inwardly to fasten 



the occupant of the stanchion, the inner end of the 
block falls below the bar that holds it in place. In the 
top stringer, in which the stanchion is mounted, is a 
longitudinal groove — not shown— which forms a con- 
tinuation of a groove in the cross-head in which the 
adjusting bar of the stanchion slides. When it is 
desired to release cattle from this stanchion the 
cross-heads are swung into line with the supporting 
stringers; and so, also, that the groove in the cross- 
head (in which the adjusting bar slides) shall be in 
line with the groove in the upper stringer. By 
throwing up a hinged block on the stringer the ad- 
justing bar is released, the top of which may be then 
thrown outwardly through the groove in the cross- 
head into the groove in the upper stationary stringer, 
thereby keeping the whole stanchion in position 
ready to receive the animal when it comes in again 
to be fastened. 

THE MANN STANCHION. 

This device also employs the rotary principle, en- 
abling cattle large liberty of motion. It turns later- 




The Mann Stanchion. 

ally on journals, and is adjustable to different sized 
animals, whether standing or lying down. It is 
composed of two horizontal bars, a rigid connection 
bar, and a movable bar. The vertically- moving bar 
is hinged to the lower horizontal bar, and its upper 
end enters a slot formed in the upper horizontal bar. 
A pawl arranged in this slot serves to hold the move- 
able fastening bar in j)arallelism with the adjoining 



t 



'rHJi: i''^vitM:KiiS' sTocii. booiv, 



215 



stationary bar. By raising the pawl the fastening 
bar may be moved so as to admit the head of an ani- 
mal into the stanchion, or to remove it therefrom. 
The journals of the horizontal connecting bars enter 
bearings in the upper and lower stringers, and admit 
of the stanchion being revolved or turned laterally. 

THE LATER SAFFORD STANCHION. 

In 18G8 Mr. Safford devised an improved stan- 
chion, which consists in hanging the upright parts of 




The Later Safford Stanchion. 

the stanchion loosely in the top stringer, and securing 
the bottom of the stanchion to the lower stringer by 
a rope or chain, so as to give a limited pendulum-like 
movement to the stanchion. This arrangement and 
construction results in freedom of motion, so that 
the stock may turn their heads from the feeding 
place when lying down, and does not confine their 
heads in an unnatural position. The vertical stan- 
chion rails being hung loosely, and revolving in the 
lower horizontal yoke, may twist to the right or left 
to a degree that would bring the lower yoke nearly 
or quite in a line with the length of the stall. A rope 
or chain is connected to the lower horizontal yoke at 
one end and to the floor at the other, to prevent too 
great a swinging movement of the lower ends of the 
stanchion rails. The whole is clearly shown in the 
cut. This patent expires in 1885, after which time 
it may be freely used. 

SECTION VII. THE WATER SUPPLY. 

Every person who keeps stock, however few in 
number, must be assured of a permanent and ample 



water supply. No animals can thrive that have to 
be driven a considerable distance once or twice a 
day, to drink out of ho?cs cut in the ice. Cattle will 
drink out of stagnant pools in summer. It is not, 
however, good for them; and in no case should it be 
allowed for milch cows. The best water for stock is 
pure well water, unless a running stream passes 
through the farm. Prom cither of these the water 
may be elevated by a wind-mill at the barn, so that 
a constant supply may be had. 

IMPOETANCE OF WATER. 

For cattle that are confined it is better that water ' 
be led to every one by means of pipes. They should 
be offered water three times a day, and milch cows 
especially should be induced to drink pjeutifully. No 
cow can jjossibly be a good milker unless she be a 
large feeder, and however good a feeder she may be, 
unless supplied with large quantities of water, she 
cannot secrete milk largely. The same applies 
measure bly to fattening cattle. They must have 
water enough to take up and hold every particle of 
nutriment in the food; for remember what we have 
already stated, food is only converted into flesh and 
milk by first being rendered soluble in water. Milk 
is nearly all water, and the flesh of animals is over 
seventy per cent water. 

CHAPTEE IX. 

ANATOMY AND PHYSIOLOGY OF CATTLE. 

SECTION I. — BONES AND THEIR ECONOMY. 

The bones of an animal constitute the frame- 
work which supports the whole animal economy. 
The finer these are, without being fragile, the 
better the animal. By fineness we mean density of 
structure as opposed to porosity. We say a horse 
should have a flat leg, but the bones of the leg are 
really round, or nearly so. The flat appearance is 
given by the small bones of the leg and the back 
sinews. In the ox we only see this appearance com- 
paratively, even in the hind legs. 

The fore-legs have not the flat appearance as seen 
in the horse. The reason is, the ox is a heavy, slug- 
gish animal, not requiring high speed. Hence the 
bones simply have to support the weight of the ox, 
and great sinew and firm muscular development are 
not needed as in the horse. 

SECTION U.— -MUSCULAR DEVELOPMENT. 

The muscular development of the better kinds of 
beef cattle lies in the large distribution of succulent 



24Q 



THE in^E,M:E!rJ.S' STOCK. BOOK. 



flesh in those jjarts where the thickest muscles natu- 
rally lie. These are the thighs, rump, loin, middle and 
fore ribs and the shoulder. These are the superior 
parts iu beef cattle. In milking breeds the shoulder 
is lighter and the buttocks heavier than in beef cattle. 
In beef breeds, the carcass, viewed longitudinally, 
should present the appearance of an oblong square, 
or rather, that of a rounded parallelogram. This 
roundness is especially noticed in the fat Devon, 
while in the Shorthorn the appearance of squareness 
is better preserved. In milking cattle, the body, 
viewed from before, shows a somewhat wedge-shaped 
appearance, with rather large belly, great thighs and 
roomy udder. Practically, these are the main dif- 
ferences, and with a digest given further on from the 
works of Dickson, a practical English cattle dealer of 
the early part of the century, will instruct in what 
constitutes well-formed cattle, and which more mod- 
ern observation has not changed. 

SECTION ni. THE BEEATHING ORGANS. 

The lungs of cattle are rather large for the bulk of 
the body. They are required to aerate much blood, 
for it is only through the office of the blood that the 
muscle, sinew, fat, bone and other parts of the ani- 
mal economy are built up, or kept intact. In fact, all 
the viscera of cattle are large, since, their natural 
food being grass, a large quantity must be consumed 
in order to lay on a large amount of flesh and fat in 
summer, to serve during seasons of scarcity. It is 
also from the lungs that iu cattle much of the water 
of the system is expelled, hence when heated, cattle 
open their mouths in order to give relief to the in- 
creased action of the lungs, in the effort to obviate a 
clogging of the system. 

SECTION IV. DIGESTIVE ORGANS. 

The digestive organs of the ox, and in fact, all 
ruminating animals, are complex. The ox and sheep 
are ruminating animals; that is, their hoofs are 
parted and they chew the cud. All the genus bos,- 
including the buffalo of the Eastern hemisphere and 
the bison of the Western hemisphere are ruminants. 
The deer, antelope, elk, moose, camel and some other 
wild herbivorous animals are also ruminants. 

All such animals iu feeding, simply gather the 
food and swallow it, without further cheAving than to 
moisten it and gather it into masses. All these ani- 
mals have four stomachs. The food passes into the 
first stomach; here it is furthcmoistened ; is thence 
passed into the second stomach, where it receives 



still further moisture, and is worked and rolled into 
balls. It is then raised and rechewed. This is 
called chewing the cud, or rumination. Again being 
swallowed, it now passes into the third stomach, 
where it is prepared for final digestion in the fourth 
or last stomach; and from thence it is passed into 
the bowels, whence all those soluble portions neces- 
sary for nutrition are separated and passed to every 
part of the system, where it is incorporated with, and 
in fact becomes blood. The blood, therefore, in aU 
animals, is the direct means of nutrition. In all 
animals which chew the cud, cessation of rumina- 
tion — sailed loss of the cud — indicates loss of health, 
just as loss of appetite does in other animals. 

DIGESTIVE ORGANS OF THE OX. 

In order to present this clearly we illustrate the 
digestive organs, accurately figured. In the sucking 
calf the organs here shown largest, are smallest, for 
the reason thit the calf does not ruminate until it 
begins to eat solid food, and the milk passes dii-ectly 
into the true digestive stomach. As the calf in- 
creases in age the abomasum, or fourth stomach, 
grows relatively less aud less while the others in- 
crease in size relatively until at length their relative 
size is as figured below: 




Digestive Organs of the Ox. 

a, the Eumen, or paunch. 

b, Eeticulum, or second stomach; sometimes called 
honeycomb. 

c, Omasum, or third stomach; sometimes called 
manyplies. 

d, Abomasum, rennet, or true digestive stomach. 



'rnK p^j^km:kks' stock, book. 



'M'l 



e, Esoplingns, or gullet. 

f , Pylorus, or eutrauce to the intestines. 

SECTION V. ANATOMY AND PHYSIOLOGY TiY POINTS. 

This we give from the experience of the best En- 
glisli authorities (sifted down) for the reason that 
they have been careful obsei-vers, dealing in mat- 
ters applicable to all breeds used for beef. First we 
quote from Youatt, who was not only a scientific 
man, but keen, careful and accurate. All cattle 
intended for beef, says om- authority, should be wide 
and of deep girth about the heart and lungs; and not 
only about these, but abox;t the whole of the ribs 
must we have both depth and roundness ; the hooped 
as well as the deep barrel is essential. The breast 
should also be ribbed home; there should be little 
space between the ribs and the hips. This is indis- 
pensable in the fattening ox, but a largeness and 
drooping of the belly is excusable in the cow. It 
leaves room for the udder, and if it is also accom- 
panied by swelling milk-veins, it generally indicates 
her value in the dairy. This roundiiess and depth 
of the barrel, however, is most advantageous in 
pro^Jortion as it is found behind the point of the 
elbow, more than between the shoulders and legs; 
or low down between the legs, than upward toward 
the withers; for it diminishes the heaviness before, 
and the comparative bulk of the coarser j)arts of the 
animal, which is always a veiy great consideration. 

The loins should be wide, for these are the prime 
parts; they should seem to extend far along the 
back; and although the belly shoiJd not hang down, 
the flanks should be round and deep, the hii)s large, 
without being ragged, round rather than wide, and 
j)resent, when handled, plenty of muscle and fat; the 
thighs full and long, and when viewed from behind, 
close together; the legs short, for there is almost an 
inseparable connection between length of leg and 
lightness of carcass, and shortness of leg and pro- 
pensity to fatten. The bones of the legs and of the 
frame generally should be small, but not too small; 
small enough for the well-known accompaniment, a 
propensity to fatten; small enough to please the 
consumer, but not so small as to indicate delicacy of 
constitution and liability to disease. Finally, the 
hide, the most important thing of all, should be tbin, 
but not so thin as to indicate that the animal can 
endiu'e no hardships, movable, mellow, but not too 
loose, and particularly well covered with fine and 
soft hair. 



MR. JAMES DICKSON ON POINTS. 

Were an ox of fine symmetry and high condition 
placed before a person not a judge of live stock, liis 
opinion of its excellences would be derived from a 
very limited view, and consequently from only a few 
of its qualities. He might observe and admire the 
beautiful outline of its figure, for that would strike 
the most casual observer. He might be pleased 
with the tint of its colors, the plumpness of its 
body, and the smoothness and glossiness of its skin. 
He might be even delighted with the gentle and 
complacent expression of its countenance; all these 
properties he might judge of by the eye alone. On 
touching the animal with the hand, he could feel the 
softness of its body, occasioned by the fatness of the 
flesh. But no man not a judge could rightly criti- 
cise the properties of an ox farther. He could not 
possibly discover without tuition those jn-operties 
which had chiefly conduced to j)roduce the high con- 
dition in which he saw the ox. He would hardly 
believe that a judge can ascertain merely by the eye, 
from its general aspect, Avhether the ox.were in good 
or bad health; from the color of its skin, whether it 
were of a pure or cross breed; from the expression of 
its countenance, whether it were a quiet feeder; and 
from the nature of its flesh, whether it had arrived 
at maturity. The discoveries made by the hand of a 
judge might even stagger his belief. He could 
scarcely conceive that the hand can feel a hidden 
j)roperty. The touch, which of all tests is the most 
surely indicative of fine quality of flesh and of dis- 
position to fatten, can find whether that flesh is of 
the most valuable kind; and it can foretell the prob- 
able abundance of fat in the interior of the carcass. 
In short, a judge alone can discriminate between the 
relative values of the different jjoints, or appreciate 
the aggregate value of all the points of an ox. 

JUDGING BY POINTS. 

"Points" are the parts of an ox by which ii is 
judged. The first point to be ascertained in examin- 
ing an ox, is the purity of its breed, Avhatever that 
may be; for that wiU give the degree of the disposi- 
tion to fatten of the individuals of that breed. The 
purity of the breed may be ascertained from several 
marks, the color or colors of the skin of a pure breed 
of cattle, whatever those colors are, are always defi- 
nite. The color of the bald skin on the nose and 
round the eyes, in a pure breed, is always definite, 
and without spots. This last is an essential point. 



X 



248 



THE in^KMIBRS' SXOC'Il BOOK. 



When horns exist, they should be smooth, small, 
tiiperiug, and sharp-pointed, long or short, according 
to the breed, and of a white color throughout in some 
breeds, and tipped with Hack in others. The shape 
of the horn is a less essential point than the color. 
Ai)plying these remarks on the different breeds in 
Scotland, as illustrations of the point which we have 
been considering, we have the definite colors of 
white and red in the Shorthorns. The color is either 
entirely white or entirely red, or the one or the 
other predominates in their mixture. The skin on 
the nose and around the eyes is uniformly of a rich 
cream color. The Ayrshire breed, in its purity, is 
also distinguished by the red and white color of the 
skin, but always mixed, and the mixture consists of 
spots of greater or smaller size not blended together. 
The color of the skin on the nose and aroimd the 
eye is not definite, but generally black or cream 
colored. In other points, these two celebrated breeds 
differ from one another more than in the characters 
which I have ]ust described. In the West Highland, 
Angus, and Galloway breeds, the color of the skin of 
the nose and around the eyes is indicative of the pure 
blood of black colored cattle, but a cream colored 
nose may frequently be observed amongst the other 
colors of skin. The characters above given will 
certainly apply to the purity of the blood in the 
Shorthorn and Ayrshire breeds, if not to the West 



Highlanders. 



THE CAKCASS. 



The second point to be ascertained in an ox is the 
form of its carcass. It is found that the nearer 
the section of the carcass of a fat ox, taken 
longitudinally vertical, transversely vertical, and 
horizontally, approaches to the figure of a parallelo- 
gram, the greater quantity of flesh will it carry within 
the same measurement. That the carcass may fill 
up the parallelogram as well as its rounded form is 
capable of filling up a right-angled figure, it should 
possess the following configuration: The back 
should be straight from the top of the shoulder to 
the tail. The tail should fall perpendicularly from 
the line of the back. The buttocks and twist should 
be well filled out. The brisket should project to a 
line dropped from the middle of the neck. The belly 
shoidd be straigbt longitudinally, and round later- 
ally, and filled at the flanks. The ribs should be 
round, and should project horizontally, and at right 
angles to the back. The hooks should be wide and 



flat; and the rump from the tail to the hooks, should 
also be filled and well filled. The quarter from the 
edge-bone to the hook shoidd be long. The loin 
bones should be long, broad and flat, and well filled; 
but the space betwixt the hooks and the short ribs 
shoiild be rather short and well arched over, with a 
thickness of beef between the hooks. A long hollow 
from the hooks to the short ribs indicates a weak 
constitution and an indifferent thriver. From the 
loin to the shoulder-blade should be nearly of one 
breadth, and from thence it should taper a little to 
the front of the shoulder. The neck-vein shoidd be 
well filled forward to complete the line from the neck 
to the brisket. The covering on the shoulder-blade 
should be as full out as the buttocks. The middle 
ribs should be well filled, to complete the line from 
the shoulders to the buttocks along the projection of 
the outside of the ribs; these constitute all the points 
which are essential to a fat ox. 

JUDGING A LEAN OX. 

A round, thick bone indicates both a slow feeder 
and an inferior description of flesh. A flat bone, 
when seen on a side view, and narrow when viewed 
either from behind or before the animal, indicates 
the opposite properties of a round bone. The whole 
bones in the carcass should bear a small proportion 
in bulk and weight to the flesh, the bones being only 
required as a support to the flesh. The texture of 
the bone should be small-grained and hard. The 
bones of the head should be fine and clean, and only 
covered with skin and muscle, and not with lumps of 
fat and flesh, which always give a heavy-headed, dull 
appearance to an ox. The fore-arm and hock should 
also be clean and full of muscle, to endure traveling. 
Large joints indicate bad feeders. The neck of an 
ox should be contrary to that of the sheep, small 
from the back of the head to the middle of the neck. 
A full, clear, and prominent eye is another point to 
be considered, because it is a nice indication of good 
breeding. It is always attendant on fine bone; the 
expression of the eye is an excellent index of many 
properties in the ox. A dull, heavy eye clearly in- 
dicates a slow feeder. A rolHng eye, showing much 
Avhite, is expressive of a restless, capricious disposi- 
tion, which is incompatible with quiet feeding. A 
calm, complacent expression of eye and face is 
strongly indicative of a sweet and patient disposition, 
and of course kindly feeding. The eye is frequently 
a faithful index of the state of health. A dieerful. 



f 



THE F^KIMKKS' STOCK BOOK. 



2iU 



clear eye accompanies good health; a constantly diJl 
one proves the probable existence of some internal 
hugoriug disease; the dullness of eye, however, aris- 
ing from internal disease is quite different in character 
from a natural or constitutional phlegmatic dullness. 

THE SKIN. 

The state of the skin is the next point to be ascer- 
tained; the sicin affords what is technically and em- 
phatically called the touch — a criterion second to none 
in judgiug of the feeding properties of an ox. The 
touch may be good or bad, fine or harsh, or, as it is 
often termed, hard or mellow. A thick, firm skin, 
which is generally covered with thick set, hard, 
short hair, always touches hard, and indicates a bad 
feeder. A thin, meager, papery skin, covered with 
thin, silky hair, being the opposite of the one just 
described, does not, however, afford good touch. 
Such skin is indicative of weakness of constitution, 
though of good feeding properties. A perfect touch 
will be found Avith a thick, loose skiu, floating, as it 
were, on a layer of soft fat, yielding to the least press- 
ure, and springing back to the finger like a piece of 
soft, thick chamois leather, and covered with thick-, 
glossy, soft hair. It is not unlike a bed of fine, soft 
moss, and hence such a skin is not unfrequently 
styled "mossy." A knowledge of touch can only be 
acquired by long practice; but after having acquired 
it, it is of itself a sufficient means of judging of the 
feeding quality of an ox, because, when present, the 
properties of symmetrical form, fine bone, sweet dis- 
position, and purity of blood are the general accom- 
paniments. 

THE GENERAL APPEAKANCE. 

There are other and important considerations in 
forming a thorough judgment of the ox. The head 
should be small, and set on the neck as if easily car- 
ried by the animal; this shows the animal to advan- 
tage in the market. The face long from the eyes to 
the point of the nose. The skull broad across the 
eyes, contracted a little above them, but tapering 
considerably below them to the nose. The muzzle 
fine and small; the nostrils capacious; the ears large, 
a little erect, and transparent; the neck short and 
light. A droop of the ucck from the top of the 
shoulder to the head indicates a weakness of con- 
stitution, arising frequently from breeding too near 
akin. The legs below the knees should be rather 
short than long, and clean made; stand where they 
apparently bear the weight of the body most easily, 



and wide asunder. The tail rather thick than other- 
wise, as that indicates a strong spine, and a good 
weigher. It should be provided with a large tuft of 
long hair. 

DISTKraUTION OF THE FLESH. 

The position of the flesh is important. The 
fore and middle ribs, the loins and the rump, or 
hook-bone, are of the finest quality, and are generally 
used for roasts and steaks ; consequently the ox which 
carries the largest quantity of beef on these points 
is the most valuable. Flesh of fine quality is actu- 
ally of a finer texture than coarse flesh. The other 
desirable objects in a fat ox arc a full twist, lining 
the division between the hams called "the closing" 
with a thick layer of fat, a thick flank, and a full 
neck bend ; these generally indicate internal tallow. 
The last points generally covered with fat are the 
point of the shoulder-joint and the top of the shoiflder ; 
if these parts are, therefore, felt to be ^vell covered, 
the other and better parts of the animal may be con- 
sidered ripe. It is proper; in judging of the weight 
of a fat ox, to view his gait while walking toward 
you, which will, if the ox has been weU fed, be ac- 
companied with a heavy, roiling tread on the ground. 

SECTION VII. TEETH AND THE AGE OF CATTLE. 

The age of cattle may be accurately determined 
by the teeth up to the age of eight years, but the 
wear will be more on gritty pastures than on clayey 
ones. We state the appearance of the teeth as seen 
until the age of fifteen years, yet cattle are not kept 
longer than from four to six years old, except in the 
case of cows, and these not longer than eight years, 
unless valuable as breeders or as extra milkers. 

JUDGING BY THE TEETH. 

A calf, when first born, has usually two front 
teeth, or they will appear in a day or two after birth, 
In a fortnight he wiU have four, in three weeks six, 
and at the end of a month eight. After this, these 
milk-teeth, as they are called, gradually wear and 
fall out, and are replaced by the second and perma- 
nent teeth. 

At two years old the two middle teeth are re- 
placed; the next year there will be four new teeth in 
aU; at four years there are six permanent teeth, and 
at five the whole eight are replaced. The milk teeth 
do not always fall out, but are sometimes pushed 
back by the second set; and in this case they should 
be removed with an instrument, as they impede 
mastication and irritate the mouth. 



250 



'mji: ii"'^Yn]yticitfc5' stociv ikjoic. 



After six years old the edges of the teeth begiu to 
wear flat, aud as they wear off the root of the tooth 
is pushed lip in the socket, and the width of the 
teeth is diminished, leaving interstices between them; 
this begins in the middle teeth and extends gradually 
to the corners. 

At ten years old the four middle teeth are consid- 
erably diminished and the mark worn out of them. 
After fifteen years of age few cows can keep them- 
selves in condition by pasturing. 

JUDGING BY THE HOENS. 

Cattle have rings at the root of their horns, by 
which the age may also be known. The first ring 
appears at three years of age, and a new one is 
formed between it and the skull every year after. 
But this mode of ascertaining the age is not so sure 
as by the teeth, deception being much easier by filing 
off the rings. 

SECTION VIU. — FLESH POINTS OF THE OX ILLUSTRATED. 

The carcass of a steer may be represented as in 
the diagram, as may be seen on referring to the num- 
bers. 






Flesh Points of the Ox. 




HIND-QUAKTER. 


FORE- QUARTER. 


1. 


Loiu. 


9. Middle rib. 


2. 


Eump. 


10. Olmckrib. 


3. 


Edge or adze-bone. 


11. Brisket. 


4. 


Buttock. 


12. Leg-of-mutton piece. 


5. 


Hock. 


13. Clod and st'k'g and u'k 


6. 


Tliick flank. 


14. Shin. 


7. 


Thin flank. 


15. Leg. 


8. 


Fore-rib. 





The relative value of these different pieces may be 
stated thus : Their current value, namely, when the 
rumps, loins and fore-ribs of a fine ox fetch IG cents 
a pound, the thick flank, buttock and middle rib will 
fetch 12; the itch or adze-bone, thin flank, chuck rib, 
brisket and leg-of-mutton piece, 10; the clod and 



sticking aud neck, C; and the legs and shins, 4 
cents a pound. 

ESTIMATING FLESH POINTS. 

The ox or cow that will produce the most flesh in 
those parts numbered 1, 2, 8, 3, 4, 9, G, 7 aud 11 — 
is the most profitable. To do this the ox must have 
a thick, soft coat of hair, a rather thick hut mel- 
low hide, a head rather long than broad, the bones 
fine. The tail may be rather thick at the setting 
on, but it should taper down small and cany a 
good brush at the end. The horns, dense aud ta- 
pering to the points denotes a fine, strong bone. 

The ribs should be well sprung, for this gives ample 
room for the heart, lungs, liver and digestive organs, 
and hence insures good feeding capacity and strong 
digestion. This also insures thick meat over 1, 8, 
9, G, 7 and 11, and plenty of meat carried in these 
points ensures thick flesh in 2, 3 and 4, and should 
give from 55 to 65 pounds of meat to 100 pounds 
live weight. Cows and heifers give less of valuable 
meat and more fat than steers, and this accounts for 
the higher price paid by butchers for steers than 
cows. They cut more profitably. The grade steer, 
" Scratch," page 23G, may serve as a good model. 



CHAPTEE X. 

CONTAGIOUS AND EPIDEMIC DISEASES OV CATTLE. 

SECTION I. CONTAGIOUS PLEURO-PNEUMONIA. 

This terrible disease of cattle, and one for which 
no cure is yet known, and which from the insidious, 
lasting and virulent nature of the infection, once 
generally established over a country has not yet been 
known to be eradicated, has been twice introduced 
into some seaboard States of the Union. 

KILL AND BURY. 

Once it has attacked a herd there is only one 
course to pursue; to promptly kill aud bury with 
quick lime, deep down in the earth, the dead ani- 
mals, including every part, being careful to slash the 
hide, that no one may dig it up for its value. 

ISOLATION AND DISINFECTION. 

The animals not known to be infected must be 
fully and thoroughly isolated from the rest of the 
herd and from all other cattle, for at least three 
mouths from the time of the removal of the last 
auimal infected. Everything about the barn, stable. 



THE X'^ARMKliSJ' S'l'OCIi. BOOK. 



2r,i 



or place where the stock have been kept must be 
tboroughly disinfected, and all substjiuces not of con- 
siderable Vixlue, including clothing, is better burned. 
No person supposed to have been with the infected 
herd must approach ^hc supposedly well ones without 
tiie most complete disinfection, repeated after each 
visit to the sick animals. So fearful has the con- 
tagion been in Great Britain, and so fatal to property, 
that the government, through i)ropcr officers, imme- 
diately kill infected animals where found, and quar- 
antine all others of the herd. 

GO^^:RNMENT INTERVENTION. 

The same plan is less completely used in those 
States east of the Alleghenies in the treatment of 
this pestilence. Fortunately the disease has not yet 
appeared west of the Alleghenies. It will be only a 
question of time when it will do so, unless the 
general government shall adopt the most stringent 
measures to prevent it. Once introduced to the herds 
of the West, the whole United States vnll become 
infected, and hundreds of millions of dollars will 
not cover the loss inflicted upon the cattle interest oi 
the couutiy. 

SECTION 11. HOW TO KNOW PLEUEO-PNEUJIONIA. 

Often a correct diagnosis is difficult, even by the 
best vcteiinary surgeons, until the fatal symptoms 
are pronounced. That every reader of this work 
may get at important facts connected with the dis- 
ease, in case it may ever come to be suspected iu his 
or a contiguous neighborhood, wo embody important 
facts and symptoms in connection with the disease. 

APPEAKANCE OF INFECTED ANIMALS. 

From the report of the commission appointed to 
diagnose the disease in New York State, wc con- 
dense the following symptoms : 

At first the animal appears dejected, and, when iu 
the field, separates itself from its fellows, often get- 
ting behind a wall, hedge or other shelter to keep out 
of the wind. As the disease progresses, it becomes 
uneasy, loses its appetite, and ceases to chew the 
cud; the eyes appear dull, the head is lowered, the 
nose stuck forward, the nostrils expanded, and the 
horns and skin are warmer than common. With 
failure of the appetite, thirst may continue and in- 
crease. In cows, the milk falls off either gradually 
or altogether. It h seldom that the first progress of 
the disease attracts much notice until tlic animal 
stops eating. Cough, although often accompanying 



the disease, is by no means a constant symptom. 
When, however, the pleura or lining membrane of 
the windpipe or the bronchial tubes become inflamed, 
loud and harsh coughing is a never-failing symptom. 
Pressure between the ribs and along the spine causes 
the animal to wince. The breath grows warmer and 
often fetid, the danger rapidly increasing. The ani- 
mal will often jjress the muzzle hard against the 
partition, as if lor support, will breathe with great 
difficulty, and soon dies. The progressive symptoms 
vary greatly in different animals, but the cough is 
the keynote of the disease, and appears in all. 

DIAGNOSIS OF PROF. LAW. 

Dr. Law, of CorntU University, New York, one 
of the cattle commission of the United States, and a 
veterinary surgeon of celebrity, and who has had much 
actual intercourse with this disease, gives both stages 
of symptoms. They are of sufficient importance to 
repeat. In the insidious (slow) incubation, for some 
days, and frequently for a fortnight, a mouth or 
more, a slight cough is heard at rare intervals. It 
may be heard only when the animal first rises, when 
it leaves the stable, or when it drinks cold water, 
and hence attracts little or no attention. The cough 
is usually small, weak, short and husky, but some- 
what painful and attended by some arching of the 
back, an extension of the head upon the neck, and 
protrusion of the tongue. This may continue for 
weeks without noticeable deviations from the natural 
temperature, pulse, or breathing, and without im- 
pairment of appetite, rumination or coat. The 
lungs are as resonant to percussion as iu health, and 
auscultation (placing the ear next the lungs) detects 
slight changes only, perhaps an unduly loud blowing 
sound behind the middle of the shoulder, or an oc- 
casional slight mucus rattle, or a transient wheeze. 

PRONOUNCED SYMPTOMS. 

As the disease advances the animal becomes dull, 
more sluggish than natural, does not keep constantly 
with the herd, but may be found lying alone; 
breathes more quickly twenty to thirty times per 
miuute iu place of ten or fifteen, and retracts the 
mirgius of the nostrils more than formerly, the 
hair, especially along the neck, shoulders and back, 
stands erect and dry; the muzzle has intervals of 
diyness, and the milk is diminished. The eye loses 
somewhat of its prominence and luster, the eyelids 
and ears and the limbs arc hot or alternately hot 



t- 



252 



rixj-: ii'^vitivtiiiitw' wTOCii uooK. 



auci cold. J3y this time the temj)eraturc is usually 
raised from 103° F., in the slightest or most tardy 
cases, to 105° and upward to 108° in the more acute 
and severe. Auscultation and percussion also now 
reveal decided changes in the lung tissue. The 
ear applied over the diseased portions detects in some 
cases a diminution of the natural soft-breathin" 
murmur, or it may be a fine crepitation, which hiia 
been likened to the noise produced by rubbing a txift 
of hair between finger and thumb close to the car. 
Where this exists it is usually only at the margin of 
the diseased area, while in the center the natural 
soft murmur is entirely lost. In other cases a loud 
blowing sound is heard over the diseased lung, which, 
though itself impervious to fir and producing no 
respiratory murmur, is in its firm, solid condition a 
better conductor of sound and conveys to the ear the 
noise produced in the larger air tubes. 

TESTS BY PEECUSSION. 

Percussion is effected by a series of taps of varying 
force delivered with the tips of the fingers of the right 
hand on the back of the middle finger of the left firmly 
pressed on the side of the chest. Over all parts of 
the healthy lung this draws out a clear resonance, 
but over the diseased portions the sound elicited is 
dull, as if the percussion were made over the solid 
mixscles of the neck or thigh. AH gradations are 
met with as the lung is more or less consolidated, 
and conclusions are to be drawn accordingly. In 
other cases we hear on auscultation the loud, harsh, 
rasping sound of bronchitis, with dry, thickened, 
and rigid membranes of the air-tubes, or the soft, 
coarse mucous rattle of the same disease when there 
is abundant liquid exudation, and the bursting of 
bubbles in the air passages. In others there is a 
low, soft, rubbing sound, usually in jerks, when the 
chest is being filled or emptied. This is the friction 
between the dry, inflamed membrane covering the 
liings and that covering the side of the chest, 
and is heard at an early stage of the disease, but 
neither at its earliest or its latest stage. Later 
there may be dullness on percussion, up to a given 
level on one or both sides of the chest implying 
accumulations of liquid in the cavity, or there 
is a superficial dullness on percussion, and muffling 
of the natural breathing sound, with a very shglit, 
sometimes almost inaudible, creaking, due to the ex- 
istence of false membranes — solidified exudations — on 



the surface of the lung or connecting it to the inner 
side of the ribs. Peculiar sounds are sometimes 
heard, as Avheezing, in connection with the superven- 
tion of emphysema and others which it is needless 
to mention here. In lean patients pressure of the 
tips of the fingers in the intervals between the ribs 
will detect less movement over the diseased and con- 
riolidated lung than on the opposite side of the chest 
where the lung is still sound. 



SKGTION III. 



-VIOLENT SYMPTOMS OF PLEURO-PNEUMONIA. 



The more violent forms of this disease, or, as it 
manifests itself during hot weather, are : The breath- 
ing becomes short, rajjid and labored, and each ex- 
piration is accompanied by a deep moan or grunt, 
audible at some distance from the animal. The nos- 
trils, and even the corners of the mouth, are strongly 
retracted. The animal stands most of its time, and 
in some cases without intermission, its forelegs 
apart, elbows turned out and shoulder-blades and 
arm- bones rapidly losing their covering of flesh, 
standing out from the sides of the chest so that their 
outlines can be plainly seen. The head is extended 
on the neck, the eyes prominent and glassy, the 
muzzle dry, a clear or frothy liquid distills from the 
nose and mouth, the back is slightly raised, and this, 
together with the spaces between the ribs and the re- 
gion of the breast-bone, are very sensitive to pinch- 
ing, the secretion of milk is entirely arrested, the 
skin becomes harsh, tightly adherent to the parts 
beneath and covered with scurf, the arrest of di- 
gestion is shown by the entire want of appetite and 
rumination, severe or fatal bloating, and later by a 
profuse watery diarrhoea, in which the food is passed 
in an undigested condition. 

If the effusion into the lungs or chest is very exten- 
sive, the pallor of the mouth, eyelids, vulva and skin 
betrays the weak, bloodless condition, the tongue 
is furred and the breath of a heavy, feverish, mawk- 
ish odor, but rarely fetid; abortion is a common re- 
sult in pregnant cows. During the summer the dis- 
ease shows its greatest violence, and it is then that 
its mortality is not only high, but early. The great 
prostration attendant on the enormous effusion into 
the organs of the chest, the impairment of breathing 
and the impairment or suspension of the vital func- 
tions in general, causes death in a very few days. In 
other cases the animals die early from distension of 
the paunch with gas, while in still others the profuse 



■rilK K.VIiM Kits' STOCIv BOOIC. 



2r,;-j 



scouriiig helps to speedily wear out the vital powers. 

WHAT TO DO. 

As we have stated if the case is clearly plenrc- 
puenmouia (lung plague) in its contagious form, 
kill and bury. In mild cases, or iu the first stages of 
the disease, Dr. Gamee, the well-known English 
veterinary surgeon, advises for an ox daily doses of 
sulphate of iron, linseed and anise-seed of each from 
one -half to one drachm, the whole to be well mixed 
and given iu bran. The food throughout the disease 
should be light and nutritious. 

In the second stage give copious warm water in- 
jections, and, as a stimulant two or three times a 
day, one-half ounce carbonate of ammonia and one 
quart linseed oil. 

For the cough and debility during convalescence 
the following tonic, to be given daily, is advised: 
Oxide of magnesia, one-quarter ounce; iron filings, 
very fine, one-half ounce; tincture of gentian, one 
and a half ounces; rain water, one pint. 

The cheapest and the most humane way is to kill 
every animal infected. Authorities all agree that 
with both lungs affected there is no hope of recovery, 
and the infection from an animal with one 
lung, or one lobe of a lung infected, is as deadly as 
though both of them were quite dead. 

PREVENTING THE SPREAD. 

In conclusion, it should only be necessary to add: 
The disease having appeared in your section of 
country, or if you suspect ics existence in animals 
brought from a distance, have them examined by a 
duly qualified veterinary surgeon or report to the 
proper State authorities at once, and in the mean- 
time isolate every suspected animal and keep them 
iu quarantine until the surgeon has passed upon 
them. 

SECTION V. TEXAS (SPLENIc) FEVER. 

Texas, or to call it by its true name, splenic fever 
is never found outside the track of droves of Texas 
cattle, or where there could have been no contact with 
Texas cattle. It can only be communicated by Texas 
cattle during their first season North, and the conta- 
gion is destroyed by the first general frosts of au- 
tumn, not to reappear again unless Texas cattle are 
again brought into the neighborhood. Native cattle 
contracting the disease do not communicate it to 
others; at least there is no well-autnenticated evi- 
dence that such is the case. In its mortality it is 



fuUy as fatal as the lung plague, ninety animals in a 
hundred dying, and remedial means, except in the 
earlier stages, proving of but little use. 

THE SYMPTOMS OF SPLENIC FEVEK. 

One of the marked symptoms of Texas fever 
is a greatly accelerated pulse, from forty beats 
in a minute, the average for healthy oxen 
and cows, sometimes as high as one hundred 
and twenty beats in a minute. Another symp- 
tom is a decided increase of the animal tempera- 
ture after the fever is fully developed; but this is 
generally preceded by a chill. The excretions from 
the intestines and bladder are diminished in quantity 
and usually high-colored or bloody; the secretion of 
milk is nearly suspended. A yellow mucus is dis- 
charged from the mouth and nostrils, the animal 
has a dejected look, hollow flanks, and arched back, 
an unsteady gait and a rough coat. Many of these 
symptoms are also common to other cattle diseases. 
There is no evidence of disease of the lungs or air 
passages; but little that is unnatural can be found in 
the first three stomachs ; the fourth stomach usually 
shows congestion, and the intestines are still more 
engorged and blood stained. The liver is not often 
materially affected, but the gall bladder is almost 
always filled with dark-colored and thickened bile. 
The spleen is always enlarged; in health it weighs in 
mature animals from one pound to a pound and a 
half, while in cattle that die of Texas fever it some- 
times weighs as much as eight pounds. The kidneys 
are congested and their secretion in the bladder is 
bloody or blood-stained. 

The organs principally affected are the fourth stom- 
ach, the spleen, and the bowels, and the period cf in- 
cubation varies from four to six weeks. There is 
slight fever, dullness, drooping of the head, glassy 
and wateiy eyes, arched back, loss of appetite, cough, 
trembling, increased heat of the system, the urine 
liecomes highly colored, and then very dark, the 
mouth and rectum become a dark red or copper color, 
the dung is hard, and sometimes coated with blood. 
The animal continues to get worse and worse, and at 
lergth dies in a stupor or convulsions. Treatment 
has not been found effectual. If taken early, and the 
animal removed to a clean pasture, it is recom- 
mended to give them two or three times a day one- 
half ounce chlorate of potash, one ounce tincture of 
chloride of iron, in a quart of water, and if there is 



^ 



254 



THE If^RMIERS' STOCK BOOK. 



iniicli weakness, to stimulate the system freely with 
whisky. As soon as the animal begins to mend, light 
and nourishing food should be allowed, and the fol- 
lowing tonic twice a day : One-half ounce of sulj)hate 
of iron and one ounce of tincture of ginger, in a quart 
of water. 

Prof. Gamgee, who made an exhaustive examina- 
tion of Texas fever for the United States government, 
upon the outbreak of the disease in the West in 
18G8, advises shelter, friction of the limbs, the bow- 
els to be moved by injections and ounce doses of 
laudanum during the first few days, to be followed by 
stimulants of one-half ounce of sulphuric ether, four 
ounces of solution of acetate of ammonia, given in a 
quart of linseed tea or water, three times a day. But 
the disease, where introduced by Texas cattle, is so 
deadly that little can be done, once it makes its ap- 
pearance, except to prevent its spread. 

SECTION V. ABORTION IN COWS, 

Abortion in cows, once it occurs, is often thereaf- 
ter to be looked for at about the same period of gesta- 
tion. It is caused by a number of natural causes, as 
smutty hay or grain; hot, confined stables; violent 
usage and especially violent blows by brutal stable- 
men; by slipping on ice or falling on frozen ground; 
by purging, by the use of stimulating condimental 
food, by teasing of the bull and especially from sym- 
pathetic action from one cow to another. 

THE SYMPTOMS. 

Watch for loss of appetite, partial or totally ceasing 
to chew their cud, listlessness, an inclination to lie 
down, unwillingness to move, weakness, and dimi- 
nution in the flow of milk. Later the animal will 
moan, and give other signs of distress, until the diffi- 
culty is removed. If the cow is restless, refuses food, 
jDaws the floor, rests her head with a tired action on 
the manger, and especially if there be a glairy 
discharge from the vagina remove her at once from 
all other cows. 

The foetus and attachments being expelled sprin- 
kle all with carbolic acid or cover with quick lime, and 
bury deeply. Keep the vagina of the cow cleansed 
with dilute chloride of lime water and give nourish- 
ing food as soon as the animal will eat. 

Every part of the stable must be thoroughly fumi- 
gated, and every part that has come in contact with 
the excretions of the cow must be washed with pure 
carbolic acid, one part, to fifty of water; and after- 
ward whitewash. A cow once having aborted it is 



better to fatten her for the butcher unless she be 
more than ordinarily valuable. 

THE RULE IN CONTAGIOUS DISEASES. 

If a disease is suspected to be contagious isolate 
the animal and communicate with a veterinary sur- 
geon at once. Abortion may be successfully treated 
by any farmer. The other contagious diseases named 
are not successfully treated by the best veterinary 
surgeons, hence the advice is to kill, bury deeply and 
thoroughly fumigate, and disinfect otherwise, every 
place that may have been contaminated. 

SECTION VI. OTHER CONTAGIOaS DISEASES. 

The other contagious diseases of cattle specially 
worthy of mention here are rinderpest and foot 
and mouth disease. Einderpest is a most dreaded 
disease, known from time immemorial on the conti- 
nents of Europe and Asia, but never yet in America. 
(The late so-called outbreak in Kansas was not foot 
and mouth disease, but ergotism, deadly, but not 
true foot and mouth disease.) It is one of the most 
virulently contagious diseases that has ever de- 
vastated cattle. 

RINDERPEST. 

Einderpest is a contagious typhoid fever, the germs 
of which remain vital for some time in the clothes 
of persons, any offal manure or litter of any kind, 
the clothes of persons connected with the cattle, 
and even the dogs of the farm, rats, mice, and 
even game animals. Fortunately we have never had 
this disease introduced into the United States, state- 
ments to the contrary notwithstanding. The death 
rate in herds attacked is from sixty even up to 
ninety-five, and no remedies nave been found avail- 
ing. The fact that we have never imported this dis- 
ease is probably duo to the fact that it has never ap- 
peared in Great Britain of late years. Since we have 
imported cattle largely from Europe the various 
countries have used the most stringent means to pre- 
vent its being re-established. 

EPIZOOTIC APHTHA, OR FOOT AND MOUTH DISEASE. 

This is another disease that, although introduced 
not long since on our seaboard, was eradicated. It 
may be as easily introduced again, and if it becomes 
once disseminated it wUl be difficult to eradicate, 
since it attacks sheep and swine as well as cattle. 
For this reason a pretty full dcscriiition of the symp- 
toms as well as the curative measures will be nec- 
essarv. In this and other cattle diseases treated of 



TECK F^naiERS' STOCIv. UOOK. 



255 




Appearance in the Foot and Mouth 
Disease. 



we follow Clater's Euglish work as au autbovity on 
the suhject of diseases of cattle. 

SYIIPTOIIS OF VESICULAR APHTHA OR FOOT AND MOUTH 

mSEASE. 

The early signs are a shivering fit, succeeded by 
shgbt dullness, staring coat, husky cough, elevated 
temperature, with increased frequency and hardness 
of pulse. If the animal is in the pasture it will, 

in all probability, 
be found away 
from the compan- 
ions. The appe- 
tite is capricious, 
tenderness is 
evinced U2)on pres- 
sure over the back 
and loins; febrile 
signs are present, and an increased flow of saliva 
takes place, whicli becomes ropy from an admix- 
ture with mucous; and an uneasiness is evinced 
by frequent movemeut of the jaws. If the mouth be 
examined vesicles wiU be observed on the tongue 
and membrane generally. These vary in size from a 
pea to half a crown, and in a few hours burst their 
contents with an admixture of blood, giving color 
and consistence to an aggravated flow of saliva, 
while the raw and sensitive surfaces cause great pain 
and smacking of the lips. In some instances the 
feet are attacked, and this may occur before any 
signs of disorder appear in the mouth, or not be ob- 
served except in conjunction with or until that pe- 
riod has passed. When vesicles form on the coronets 
and between the digits, great pain and swelling ac- 
company the disorder; the animal kicks or shakes 
the feet when made to walk, or lies persistently and 
suffers for a time from acute fever. The vesicles 
soon burst and discharge their contents, and the 
various sui'faces are possessed of an increased sensi- 
tiveness, while severe lameness adds greatly to the 
embarrassment. 

In ordinary cases the raw surfaces are speedily 
covered by epithelium, their sensitiveness rapidly de- 
creases, the lameness and flov\r of saliva gradually 
disa^jpears, the pulse becomes slower, fuller, and 
softer, breathing regidar, temperature gi-adually falls 
to the standard of health, the appetite returns, and 
general functions restored, except, perhaps, the milk, 
which frequently suffers permanent diminution ; and 
from the tenth to the fifteenth day after the attack 



the animal is convalescent. This is the course of 
common cases : now to notice the aggravated forms. 

Milch cows frequently suffer violently. In addi- 
tion to the ordiiuiry signs already observed, the sur- 
faces of the teats and udder are involved in the vesic- 
ular eruption ; the gland within is also affected by 
the animal poison, and is hot, tender, and swollen. 
In the process ot milking, or through the sucking of 
the calf, the vesicles are burst, raw surfaces are ex- 
posed, and the operations prove a som'ce of irritation 
which the animal resolutely endeavors to avoid. 
This leads to a retention of milk within the udder, 
and it becomes an additional cause of irritation, and 
even inflammation. In common with the ordinary 
febrile signs, pain and agony, consequent upon the 
disease, located in the mouth and feet, the lungs are 
apt to become congested, breath foetid, eyes blood- 
shot; sloughing of parts within the mouth, and even 
on the lij^s and within the nasal passages, occurs, 
and blood is mixed with the discharges; abscesses 
form in the udder, sloughing occurs also there, or 
poi"tions of the secreting parts are destroyed by the 
deposition of lymph, becoming what is termed " a 
bhud quarter." In other instances mortification 
takes place, and the part comes away. The feet 
suffer no less: swelling, inflammation, sloughing, 
etc., proceed, and expose the bones, etc., beneath, 
while all attempts at reparation are slow and abort- 
ive. During the development of these states the 
animal loses condition rapidly; the assimilative 
organs are more or less involved, and nutritive 
material is no longer passed into the blood; it there- 
fore becomes thin and watery, and, in consequence, 
the heart-beats are heard as unusual sounds at some 
distance from the side of the sufferer. The pulse is 
rapid, small and feeble ; it at length grows indistinct 
and imperceptible, and a condition of hectic is estab- 
lished, the animal suffering from diarrhoea, and often 
suddenly dies at periods varying from one to two or 
three weeks from the attack. 

Yoiiug animals drawing their nourishment from 
the teat suffer acutely fr"om the disease attacking the 
mouth, fauces, gullet, and digestive canal throughout. 
They then can take no food, and weakness becomes 
excessive. Colicky pains with dian-hoea and violent 
straining are the prominent signs, in addition to the 
er-uption in the mouth and upon the feet, from which 
the little creature succirmbs in a few hours. Under 
these circumstances milk supplied to other animals 



< > 



25G 



THE IPA-RlVlERS' STOCK. BOOK. 



should, if jjossible, be l)oiIcd, by which its pernicious 
in'operties will be destroyed. 

TREATMENT. 

Li the simjile eruptive form, as soon as the vesi- 
cles are observed, let each receive a di'cuch composed 
as follows : 

Take of Epsom Salts, 8 oz. 

Giuger and Gcutiau powdered, of each, 2 oz. 

Mix these with one-half pound of treacle and a 
quart of strong ale, and give to a large cow, etc. ; 
three-fourths or one-half may be given to lesser ani- 
mals and year-olds ; one-third for calves up to eight 
or ten months ; and one-fourth for sheep. This is 
of great consequence: large doses must be avoided, 
as purgation cannot be endured. 

The mouth is to be washed twice daily with the 
mixture thus arranged : 

Take of Alum in fine powder, 1 oz. 
Tinctiure of Myrrli, 1 fluid oz. 

Water, 1 qt. 

It is a good plan to open the vesicles as soon as 
possible with the knife or lancet, by which the heal- 
ing action is more actively promoted, and greater 
benefit derived from the application. 

If matter forms in the neighborhood of the hoof, 
all detached portions should bs carefully removed, 
and the parts dressed daily with a mixture com- 
pounded after the following arrangement : 

Take of Tincture of Myrrh, 2 oz. 

Butter of Antimony, 1 oz. 

Mix, and apply to each sore by means of a feather, 
or piece of tow placed upon a stick. In the hands of 
the practitioner various compounds are improvised 
with the mineral acids, metallic astringent salts, etc. 

If weakness supervenes, diffusible stimulants, as 
ammonia, brandy, etc., must be given, in which a 
little ginger and gentian should be placed. When 
febrile symptoms prevail, smill doses of the sul- 
phato or nitrate of potash are usefully combined with 
tonics, in the following proportions : 

Take of Sulphate or Nitrate of Potash, J oz. 
Sulphate of Iron, 2 drs. 

Ginger, J oz. 

Gentian, i oz. 

Mix, and give daily, or morning and evening, ac- 
cording to circumstances, in porter or ale. 

Promote the maturing of abscesses by hot water, 
lioultices, blisters, etc. ; keep all suppurating surfaces 
clean, and apply such dressings as are here given: 



Take of Chloride of Zinc, 


2 drs. 


Tincture of Myrrh, 


1 oz. 


Water, 


1 pt. 


or. 




Take of Crystallized Carbolic Acid, 


A oz. 


Glycerine, 


(5 oz. 


Dissolve, and add 




Tincture of Myrrh, 


1 oz. 


Water, 


1 pt. 



or. 

Take of Solution of Permanganate 

of Potash or Condy's Fluid, a teacupful. 
Water, 1 qt. 

This must be compounded as required, and is i;se- 
ful for destroying the smell, as well as promoting the 
healing action of wounds. Either of the other for- 
mulas may be kept in bottles for use. 

As soon as the animal is able to take nourish- 
ment, hay-tea should be liberally provided ; mashes 
of barley, malt, oats, with a little linseed to pro- 
mote the proper action of the bowels, are also of ab- 
solute necessity. When they can be had, gi'cen 
clover, grass, carrots, swedes, etc., are also valu- 
able ; in fact, whatever can be taken to furnish sup- 
port should be allowed, having due regard to nutri- 
tion, easy digestion, avoidance of constipation, or 
overloading the stomach, etc. 

The cleanliness and ventilation of buildings, with 
good beds, should especially be 
provided, and, in order to protect 
the spaces between the digits fi'om 
irritation, as frequently occurs by 
the insinuation of straws, dirt, et3., 
the feet may be bound up after 
being dressed by rags, etc., as 
shown in the accompanying 
drawing. 

When the udder is affected and 
the abstraction of milk difficult, 
insert the teat-syphon in order to 
empty the gland without aggravat- 
ing the pain and inflammation by 
the motion consequent upon em- 
ploying the hands only. After- 
ward inject by means of a glass 
syringe a weak alkaline solution, 
such as is given below, in order to 
neutralize the acidity consequent upon the morbid 
action within; 




Mode of Applying 
Dressings Between 
the Hoofs. 



t 



liili: X'^^KMlKIiSJ' STOCIi UOOIi. 



ii>l 



Tako of Carbonate of Soda or Potash, J dr. 
Water, 8 oz. 

Mix, iind wlicu dissolved the solution may be used. 
It is not ueeessary to inject a large quantity, the 
syringe discharged once or twice be- 
ing sufficient for eacli teat. A little 
pr.ictice is nccessaiy f or the operation, 
as the movements must be delicate, 
otherwise total failure results. The 
syringe being filled, the teat is care- 
fully held between the first and second 
fingers of the left hand, so as to turn 
the point and orifice toward the ope- 
rator. The syringe is held in the 
right hand between the first and 
second fingers, while the thumb rests 
upon the piston-rod in order to push 
it downward. The jjoiut of the syr- 
inge is then placed lightly upon tlie 
orifice of the teat, and by pressure 
emptied, the fluid jiassing readily into 

the gland- ducts. 

If the udder is much inflamed, com- 
mon elder ointment with camphor may 
be rubbed in upon the outside. The 
extract of belladonna also is an effi- 
Te£t Syphon. cient remedy. It should be thus com- 
pounded : 

Take of extract of Belladonna, 1 oz. 
Hog's Lard, 6 oz. 

Mix by means of a spatula on a marble slab, and 
anoint the parts daily, with as much friction as can 
be borne. 

Indurations may be treated afterward by iodine or 
mercurial ointment, as preferred. 

SECTION VII. EPmEMIC DISEASES. 

The principal epidemic diseases to which cattle are 
subject, are catarrhs, colds, and other diseases of a 
like nature. Malarial diseases sometimes become so 
rife that they are called epidemic, but they are really 
confined to narrow localities, and when found, stock 
should be at once removed to higher and dry past- 
ures. 

INFLUENZA OR CATARRH. 

Catarrh is an inflammation of the lining membrane 
of the nostrils and sinuses of the head, and in severe 
cases extending to the eyes, throat and air passages. 
Its causes are principally atmospheric, but the dis- 
ease is intensified by badly ventilated and dirty sta- 




^g^Xj^ 



Simple Catarrh. 



bles, deficient drainage, or exposure in unsheltered 
situations. 

SYMPTOMS OF CATARRH OR INFLUENZA. 

The mucous membranes of the eyes and nose are 
at first dry and reddened, but in a few hours they be- 
come moist and discharge a thin watery secretion, 
which is eventually dense, opaque, and copious. The 
eyelids are tumefied, and increased heat is manifest 
in the bones of the 
forcheid. The an- 
imal sneezes, and 
not unfrequently 
there is cough. 
FebiUe symptoms 
sometimes run 
high, and a repe- 
tition of such at- 
tacks terminates 
in pleuro-pneumo- 
nia of the spo- 
radic form. A 

simple state of diarrhcea sometimes occurs. The 
progress of the disease is accurately betokened 
l)y the nature and rapidity by which the discharge 
is promoted. If it is scanty and tardy, the fever 
is generally severe, consisting of difficult breath- 
ing, loss of appetite, suspension of rumination, rapid 
and hard pulse, constipation, deficient urine, etc., all 
of which are doubtless preceded by sliivering-fits and 
a staring coat. If in a day or two the discharge in- 
creases, becomes purulent and copious, fever is dimin- 
ished, and recovery speedily follows; but if the sys- 
tem is still exposed to the causes that induced the 
disease, the terminations may be chronic nasal gleet, 
malignant catarrh, or sporadic (non-contagious) 
pleuro-pneu m onia , 

TREATMENT. 

If diarrhoea is present, administer at once the fol- 
owing: 

Infusion of Quassia, 1 iit. 

Tincture of Opium, 1 oz. 

Aromatic Spirits of Ammonia, 1 " 
Mix. 

When the bowels are constipated, a gentle laxative 
will be required. This may be composed of the sub- 
joined ingredients. 

Epsom Salts, 1 2 to 1 G oz. 

Ginger and Gentian, powdered, of each, 1 oz. 



T 



258 



THK F^riMlKriS' STOCIi BOOIi. 



Mix, aud administer in one quart of warm ale. 

The animal should be removed to comfortable 
quarters, or at least from all exposure to the influ- 
ences that have caused the affection. The skin 
should bo stimulated by smart friction and even 
clothing when necessary. The food should consist 
of bran-mashes, roots and green food when they can 
be obtained; and with such a diet daily doses of some 
neutral salts are of great service in reducing the 
fever. 



Sulpliata of Potash, 
Water, 



2 oz. 
i pt. to 1 pt. 



Mix, and administer morning aud evening during 
the existence of the fever. When the signs indicate 
a reduction of that state, the dose may be grad- 
ually decreased, and finally discontinued on their 
disappearance. 

If matter (pus) is thrown out, it should be assisted 
by all means. This may be done by allowing the 
animal to inhale steam from chaff or cut hay saturated 
with boUing water, or better, a jet introduced under a 
bottomless bag fastened to the head of the animal. 
If great depression follows the first attack, especially 
if diarrhoea is present, stimulants will be indicated, 
aul the action of the heart must be controlled. The 
following will be found useful: 

Aromatic Spirits of Ammonia, 2 oz. 
Extract of Belladonna, I2 drachm. 

Eub the belladonna down with water imtil it form 3 
a thick emulsion, then add the ammonia, mix in a 
pint of ale and administer two or three times a day. 

SORE THROAT. 

Whether this exists independently or in connection 
with catarrh it must be attended to. Move the 
bowels by injections, but give no medicines by the 
mouth. Some of the following laid well back on the 
tongue several times a day will be excellent. 



Min-iate of Ammonia, 


2 oz 


Camphor, 


1 oz 


Gum Kino, 


1 oz 



Eeduce each of the ingredients separately to powder, 
mix intimately and incorporate with one pound of 
molasses or enough to make a thick mass. If the 
catarrh or sore throat assume the mahgnant form a 
veterinary surgeon should be sent for since the symp- 
toms are various and often quickly fatal. In both 
cases it is a specific blood disease. 



CHAPTER XI. 

PARTUKITIOX AND MAMMARY DISEASES. 

SECTION I. PARTURITION 

The act of parturition if natural is usually per- 
formed with little difficulty in domestic animals. If 
regular exercise and proper feeding have been given, 
assistance will seldom be needed, except in those 
cases where accident has intervened to make a false 
presentation. The natural presentation alone is that 
in which the head and fore feet are presented, and 
with the back of the calf toward the back of the 
mother. Any other presentation presupposes danger 
to the cow, and the first effort is to present the calf 
properly. 

THE VARIOUS FALSE PRESENTATIONS. 

The first wrong presentation is where the calf lies 
naturally except that only one fore-leg is presented 
with the nose and the other turned back. Any per- 
son with small hands can easily rectify any false pre- 
sentation by the use of care and judgment. Do 
nothing hastily. Whatever the presentation do 
nothing hurriedly. The danger is not in delay so much 
as in undue haste. In any false presentation wait 
until the efforts at expulsion have passed, then with a 
well oiled hand push the head back, find the missing 
leg, and bring it to its proper place as gently as possible, 
when, unless the calf is abnormally large, the cow 
will deliver herself. If assistance is necessary in- 
troduce the two hands well oiled, and with the tips 
of the fingers grasp the calf just back of the ears. 
Wait for the effort of the cow at expulsion, and as- 
sist it by pulling, and at the same time withdrawing 
the hands. This plan, carefully and persistently fol- 
lowed up, will generally accomplish the desired result, 
and without injury to cow or calf. The writer has 
never failed thus to deliver the calf except in one in- 
stance when the calf was so large that it had to be 
dissected as to its shoulders before delivery. There 
is no special objection, however, to attachmg a cord to 
the fore-legs that an assistant may assist by moderate 
pulling under the direction of the operator. 

SECOND MAL-PRESENTATION. 

The second mal-presentation is when the head 
only is visible. Push the head back, find first one 
leg, bring it into position, then the other and deliver 
as heretofore stated. 

THIRD MAL-PRESENTATION. 

Here one leg will be presented, or both, but the 
head will be turned under or to the side backward. 



the: i'^KM: Kits' s'rocii nooji. 



'2r,'.} 



First, place tlio fore-legs in proper position, attach a 
cord to each, push them back, bring the head to its 
proper position between them, when the delivery is 
made as previously stated. 

FOURTH MAL-PRESENTATION. 

The calf lies upside down ; that is with the belly 
and feet toward the cow's back. It is difficult to 
operate. Eaise the hind parts of tlie cow with large, 
soft bags of straw or chaff. Introduce the baud 
with a cord having a loop in one end, pass it around 
the fostus just back of the shoulders, pass the end 
through the loop, draw it tight, and while an assist- 
ant holds the end of the cord, use the cord around 
the body to assist in getting a leverage in turning the 
calf by the hand and arm introduced as far as may 
be necessary into the womb. 

REVERSE PRESENTATIONS. 

Presentation of the hind-quarters is the most diffi- 
cult to handle. The foetus is difficult to turn, and 
the best way is to bring it into a position by which 
the calf will lie as in the natural presentation, ex- 
cept that the hind feet are first. Then deliver by dis- 
ending the pelvis as much as possible with the 
hands, and drawing them back gradually when the 
cow strains, an attendant nulling meanwhile on the 
cord. 

There are a number of backward false presenta- 
tions, as given in the forward false presentations. 
Before delivery is attempted, the presentation must 
be made to correspond to that given in the paragraph 
preceding this. In every case of difficult labor 
from false presentation, water in the head (hydro- 
cephalus), or water in the abdomen (acites), the ser- 
vices of a competent vetennarian should be secured if 
possible. In the first case the head of the calf must 
he pierced to let out the -water, and in the other case 
the abdomen must be pierced. 

RETENTION OF THE PLACENTA. 

In healthy parturition the placenta (called after- 
birth) comes away naturally. It may be more or less 
delayed, and if so the parting may be assisted ; with a 
dry cloth hold the umbilical cord, and at eveiy throe 
pull gently, and hold what you have gained, until 
the whole comes away. To assist this let the cow be 
littered down with her fore feet considerably higher 
than the hind feet. 

The proj)er way to remove the placenta, when it 
is retained from abortion, weakness, or other un- 
natural causes, is to pass the well oiled right hand 



and arm into and through the passage into the uterus, 
keeping the ends of the fingers well together, the back 
of the hand up, covering the membranes. Then, 
holding the placenta in the left hand, with gentle 
pulling, pass the right hand to the several centers of 
attachment (called cotyledons) of the placenta to the 
womb, which should be gently pressed with a rolling 
motion of the fingers to disengage them successively, 
but violence must be guarded against. If the coty- 
ledons are torn from the womb, fatal bleeding 
may result. 

FLOODING. 

This is called uterine hemorrhage, and is entirely 
distinct from the vaginal hemorrhage, occasioned by 
injury to the passage in parturition. In vagina 
hemorrhage the stream is small and trickling, and if 
it continues unduly after the removal of the placenta, 
cold -water injections will generally suppress it. 

In flooding, however, the blood is discharged with 
force and in large quantities. The animal strains, 
standing -with arched back and feet drawn together 
with moaning and grinding of her teeth. The 
blood, when expelled, is in a semi-coagulated state 
from lying in the womb. The first means to be used 
is to hold the hand in ice water until quite cold, and 
then, upon being passed up the orifice, contraction 
will follow and the bleeding cease. If not, try in- 
jections of cold water and apply ice to the loins, or 
pour cold water slowly over the loins and inject cold 
water into the womb. 

SECTION IX. DISEASES FOLLO-WING PARTURITION. :nVER- 

SION OF THE WOMB. 

Sometimes, from various causes, the womb is in- 
verted or turned inside out and protruding. Place 
the animal in a stall with the hind feet much higher 
than the fore feet. Then, by the exercise of gentle 
pressure, the fingers surrounding the mass as much 
as possible, press the whole back. If it has become 
dirty it must be fully cleaned with warm water and 
with care before putting back. A truss or compress 
should be placed over the parts (with an orifice to al- 
low the escape of fluids), to hold all in place. This 
compress may be prevented from slipping by side lines 
and a band along the back running to a surcingle and 
breast strap. Unless the cow is very valuable, she 
had better be fattened rather than kept for further 
breeding. 

SECTION X. PUERPERAL EEVER. 

This and parturient apoplexy are difficult to dis- 



i 



2C0 



THK JT^^rtMLEItS' STOCK XJOOK. 



tinguish ouc from the other, excejit by a professional 
veterinarian. If there has been difficiilt calving, ex- 
tremes of temperature, retention of the placenta, or 
over-exertion before calving, j)uerperal fevor may be 
suspected, especially so if the cow has been given 
extra food before calving. The disease is an erysi- 
pelatous inflammation of the uterus and abdominal 
organs, and occurs from twelve hours to four days 
after calving. 

The early symptoms are suspension of rumination, 
restlessness from fever, pulse full, hard and rapid, 
the temperature high and urine and faeces checked. 
Later there will be colicky pains, kicking of the 
beUy, frequent lying down and rising up, with rest- 
ing on the knees, and when down the limbs will be 
frequently drawn up and again thrust out. The 
head wiU be turned to the flank, respiration quick and 



nervous force excited by hypodermic injections ; but 
this must be done by a professional veterinarian. In 
two hours after giving the purgative drench, give 

Acetate of ammonia, 4 ounces. 

Tincture of aconite, 20 drops. 

Mix, and give in a pint of warm gruel. At the end 
of four hours repeat the dose, and every four hoiirs 
thereafter until the pulse is improved. If there is 
coma (stupor) and a very quick pulse the cow will 
probably die. 

SECTION VII. PAETUEIENT APOPLEXY. 

This is a blood disease often mistaken for puerpe- 
ral fever. It is common in deep milkers and heavy 
fleshed cows. If immediately after calving the cow 
is disinclined to move, if there is a staring look out 
of the eyes, if the milk secretion is checked, if there 
is quickened pulse and respiration, with increased 




Pcsiure of the Cow in Parturient Apoplexy. 



the pulse small and wiry. If the cow is of fuU 
habit take away some blood, if the disease is known 
in its earher stage, but do not reduce the pulse. 
Put a mustard plaster over the belly, and give the 
following drench: 



Epsom salts, 
Calomel, 
Croton oil, 
Pulverized gmger, 
Molasses, 
G.-uel, 



24 ounces. 
2 draclims. 
20 drops. 
2 ounces. 

1 pint. 

2 quarts. 

Mix, and give by letting it trickle down the throat 
slowly. Follow the drench with copious injections 
of weak soapy water. Keep warmly clothed, and 
rouse the action of the skin with rubbing. Induce 
purgation by every possible means. If no operation 
of medicine is had in ten hours, from a pint to a 
quart of water may be injected into the veins and 



heat generally, lose no time. It is the first stage of 
the disease. The second stage, except to experts, is 
the one first noticed. The cow shakes her head, 
totters and staggers in walking, and shortly drops to 
the ground unable to rise. The eyes are bloodshot, 
fixed, and glassy, and almost insensible to the touch 
— she is nearly blind — the pupils are dilated, and 
the eyelids twitch violently; the pulse is full but 
soft, with a frequency considerably below that found 
in the first stages. Animal heat is not above 102 
or 103° F. 

The third stage rapidly succeeds. The mucous 
membranes assume a dark pui-ple hue, and the ani- 
mal is totally bhnd. The head is probably turned 
backward on the shoulder, or is dashed from side to 
side, in great danger of breaking the horns or of 
hui-ting those in attendance. The jDulse becomes 



( > 



f 



XHIi; F.A.RMKKsa' aTOCK BOOIi. 



2(il 



slow, tardy, and iufrequeut, scarcely luimbering 
more tliau twenty-five or thirty beats, and then 
gradually rapid, feeble, smaller, and at the end im- 
percejitible. The breathing is slow and roaring 
(stertorous) and even difficult, and the pupils are 
now contracted. Animal heat rapidly declines, 
reaching as low as 95° F., and the horns, ears, and 
extremities are cold as clay. The udder is no longer 
soft and flaccid, but hard, tiu-gid, and unyielding; 
convulsions set in and death ensues. 

In this disease prevention is better than curative 
means. Cows predisposed should not be stimulated 
before calving, neither should they be allowed to be 
costive, and the udder should be kept drawn when 
it fills. At the first symptom bleed, but not if the 
secondary or real symptoms are really pronounced. 



Attend carefully to the nursing and comfort of the 
cow. About two and a half hours after giving the 
cathartic give the following, and repeat it at the 
same intervals until a change for the better is indi- 
cated : 

Aromatic Spirits of Ainmouia, 4 oz. 

Gentian, i)ulvcrizod, 1 oz. 

Giuger, pulverized., 1 drachm. 

Ale or cold Gruel, 1 iiint. 

We have the same advice to give in this as in the 
preceding. Cows, once recovered, fatten for the 
butcher. 

SECTION van. NEEVOUS DEBttlXY. 

This is often confoimded with parturient ap- 
oplexy. As a rule it is not fatal. It does not nec- 
essarily follow protracted labor in calving, and is 
quite as often se-ju in le-xu, but good milkers, as in 




Milk Fever and Nervous Debility. 



Tho bowels must be acted upon at once. Give the 
following dose for a cow of the largest size, and be 
sm-e it reaches the foiu'th stomach by letting it 
trickle slowly down. If the animal is insensible, it 
must be given, if at all, with a stomach pump: 

Epsom Salts, 24 oz. 

Calomel, 2 drachms. 

Croton Oil, 30 drops. 

Powdered Ginger, 2 oz. 

Syrnii, 2 pounds. 

Mix in two quarts of gruel. 

If gas forms after the medicine has been taken, a 
probang should be passed down the throat to allow 
its escape. Give injections of warm soapsuds every 
fifteen minutes to induce the operation of the ca- 
thartic; draw off the urine by means of a catheter; 
apply i3e to the head, and keep the milk dra-\vn from 
the udder. 



animals of high condition. There is neither high 
fever, stupor, nor any tendency thereto. Although 
the jralse may be somewhat accelerated, it is com- 
pressible and frequently weak. The udder is soft, 
milk readily drawn from it, and the quantity plenti- 
ful. Constij^ation is more or less present ; stomach 
full, but the appetite and spirits continue unimpaired. 
The animal remains in a uatm-al jiosition of rest 
(see cut), the ears -are active, held and carried 
properly, and the utmost anxiety is manifested if the 
calf is taken from her sight. There is a tendency 
to coldness of the surface, and sometimes also of the 
extremities, which denotes a want of proper tone in 
the capillary circulation. Large cows, those having 
unusual visceral capacity, and others breeding fi'om 
large bulls, are commonly affected. In such ani- 
mals the great demand for blood for the support of 



-3» 



^ 



262 



Tiilfl B^^RMIBRS' STOCH BOOK. 



the foetus, and change of structure wliicli the womb 
undergoes in pregnancy, proves a j^owerful exciting 
cause. 

The bowels must be attended to. Prepare the fol- 
lowing 

Epsom Salts, 1 poiincl. 

Powdered Aloes, 4 drachms. 

Powdered Ginger, 2 drachms. 

Dissolve in hot water, and Avheu cool euough to 
administer, mix with enough warm linseed tea or 
gruel to mike two quarts. Keep the animal warm 
with blankets; apply along the sj^ine from the 
withers to the hips the following embrocation : 

Soft Soap, 2 oz. 

Extract of Belladonna, 2 drachms. 

Eub together in a mortar and add, 

Alcoliol, i pint. 

Apply this as directed, well rubbed in along the 
spine twice a day; or better, heated in by passing 
hot fiat-irons over the back when covered with a 
blanket. The drinking water should be tepid, and 
sir p2)y but nutritious food should be allowed. Hay 
tfa is excellent in place of water if the cow will 
drink it. 

SECTION IX. MAMMITIS OR GAEGET. 

Garget if t iken early yields generally to treatment 
— such as fomentations, and relieving the system by 
action on the bowels. The first stage is simply in- 
flammation of the udder, but it may be comj)licated 
Avith other diseases, especially rheumatism, even in 
cows giving no milk. 

THE SYMPTOMS. 

A shivering fit is usually observed in the first in- 
stance, Avhich is soon followed by considerable fever 
and dullness. The bag becomes hot, swollen, and 
tender ; milk decreased, bowels constipated ; and the 
animal is averse to having the operation of milking 
performed. 

These signs subside somewhat, but the udder be- 
comes painfully hard in one or more parts, resembl- 
ing internal tumours, and continues swollen. The 
milk extracted is curdled, and frequently blood is 
found in it. 

Shortly these hardened jsarts become soft and 
fluctuate; pus is present, and probably discharged 
with the scanty portions of milk. At other times 
the abscesses suppurate externally; or, the disease 
stopping short of suppuration, the bag or quarter re- 
mains hardened or indurated, and no longer capable 
of giving milk. 



TREATMENT. 

Simple mammitis in the first stage is amenable to 
treatment; after that, much trouble is involved and 
disai)pointment contracted. Let the animal be at- 
tended to at once. Supply a good bed, and shelter 
from cold p«nd wet. Give the following: 

Take of Ei^som Salts, 1 pound. 

Ginger, 1 oz. 

Molasses, 1 pound. 

Warm Water, 1 quart. 

Mix. 

Next institute fomentations ; hot water should bs 
applied incessantly 
for three or four 
hours, and at the 
close let a large hot 
bread and milk poul- 
tice (110°to 115° F.) 
be ready for applica- 
tion to cover the 
whole udder, and sujiport it by means of a broad 
bandage over the back, as shown in the annexed 
figure, 
take: 




Support for the Udder. 



If the constitutional disturbance continues 



Solution of Acetate of Ammonia, 4 ounces. 
Fleming's Tincture of Aconite, 20 droj^s. 
Water, J pint. 

Mix, and give immediately. 

At the end of four hours the draught is repeated, 
and at the lapse of each succeeding j^eriod of four 
hours ten drops are to be given, with the same quan- 
tity of ammonia as prescribed. The aconite must be 
withdrawn as soon as the pulse is reduced and symp- 
toms denote greater quiescence, and half a drachm of 
the extract of belladonna substituted; the draught 
being administered twice a day only. 

Open any abscesses, when formed, immediateljs and 
dress the Avounds with lotions, as enumerated below. 

Chloride of Zinc, . 1 drachm. 

Water, 4 pints. 
Dissolve. 

Solution of Perchloride of Iron, 2 drachms. 

Water, 2 pints. 
Dissolve. 

Draw away the milk by means of the teat syphon, 
page 257, and use injections of weak solutions of 
carbonate of soda or potash, by means of a small 
glass syringe. 

The addition of two or three drachms of e\tract 
of belladonna to the poultice is frequently conducive 



t 



'rHK l<->^ RBI Kits' STOCIC XJOOli. 



2ua 



to a favorable termination in the early stages. When 
portions become hanlencJ, the following ointments 
may be used witli a good deal of friction : 

Soft Soap, i poimd. 

Mcrciiiiiil Ointment, 1 oz. 

Cimiphor Ointment, 4 oz. 

Extrat't of Belladonna, 4 ilraclims. 

Mix, and apply once a day; or, in lieu of this: 

Tincture of Iodine, ' 6 oz. 

Tincture of OiJium, 2 oz. 

Soap Liniment, 4 oz. 

Mix, and apply with hand rubbing two or three 
times a day. It may be also advisable to give the 
following iutenially morning and evening: 

Take of Iodide of Potassium, 2 drachms. 

Gruel, 1 pint. 

Dissolve. 

lu all cases the milk should be drawn regularly 
and eflfectually, and where practicable and the in- 
flammation is not great, the calf may be jnit to suck. 
Sometimes, when the udder is hardened in one or 
more quarters, dry friction will cause it to become 
softer; but care must be exercised in order not to ex- 
cite a fiTsh inflammation. 

The milk during this disease is not fit for hixmau 
use, and in advanced stages not so for animals. A 
cow once affected had better be fattened as soon as 
possible. 

CHAPTEE Xn. 

PAK^lSITES OF CATTLE. 

SECTION I. SKIN PAEASITES. 

There are a number of species of cattle lice. The 
calf louse is also distinct. One species of cattle lice 
inhabit the regions about the root of the tail and 
thighs, and another the shoulders. They seldom 
give trouble to those who properly care for their ani- 
mals. Maggots also sometimes infest ill cared for 
wounds and injuries. 

Cattle, from their habit of licking themselves, 
should never be rubbed with poisonous substances. 
One of the best preparations for lice is a strong solu- 
tion of tobacco, with as much salt added as it will 
dissolve. If the skin is fuUy moistened with this 
three times, at intervals of three days each, it will kill 
not cnly lice, but the nits as they hatch. 

Eqiial parts of linseed oil and kerosene are also 
effectual in the generality of cases. 

For putrid wounds infested with maggots, a weak 
solution of carbolic acid is proper. Ticks should be 
killed, not by pulling them away, but by snii)ping 



them in two and touching the head part with the 
point of a feather dipped in turpentine. 

SECTION II. BURROWING PARASITES — WA15BLES. 

The ox gad fly {(Cfstrus buoia) deposits its eggs 
along the backs of cattle, which, in time, form 
tumors called warbles, sometimes as large as a 
hickory nut. Cattle instinctively fly from them and 
seek a dark wood. Dark shelter should be provided 
where the gad fly abounds. When the warbles are 
found they may be forced out through the skin by 
squeezing upon each side with the thumbs. A little 
tincture of aloes and myrrh may or may not be 
injected into the orifice. 

SECTION m. INTESTINAL WORMS. 

Sometimes cattle are troubled with intestinal 
worms. This may be known by the general un- 
thrifty a]3pearance of the cattle, principally under- 
aged cattle. Often they will be found in the excre- 
ment. 

Salt should be given such animals liberally, for 
a week or ten days. Then give the following, and 
repe.it in a week: 

Linseed Oil, 1 pint. 

Oil of Turpentine, 2 ounces. 

Infusion of Qiiassia, i pint. 

Mix, and give in tlie morning, before feeding. 

This is a dose for a full grown animal. Yearhngs 
will require half the quantities, and six-months' 
calves one-third. 

SECTION IV. RINGWORM IN CATTLE. 

This IS rarely found in cattle, but is communicable 
from one to another. 

It is generally found S^^^^^^^^^^'^^^ 

on the head and neck, 
especially on the 
forehead, face and 
eyelids. It shows an 
irregularly circular 
form, having broken 
or stumpy hairs, 
scales and imperfect- 
ly formed scales. 
The cut shows the 
ajjpearance correctly. 
pes tonsurans. 

The cure is to separate all afflicted animals from 
the well ones, to cleanse the sores with carbohc soap 
and water, and apply chloride of zinc, or oxide of 




RingAvorm in Cattle. 



It is caused by a fungus. In 



204 



THK F^RMIICRS' STOCIi BOOK, 




Steer Prei:)are(i for Bleeding. 



zinc ointment; or wash the ringworm with solution 
of nitrate of silver. 

CHAPTER Xin. 

THE COMMON DISEASES OF CATTLE. 

SECTION I. ABOUT BLEEDING. 

It used to be the rule years ago to use the fleam 
in aU cases where inflammation was suspected, or 
plethora, and in the spring it was not unusual for 
the farmer to make a general practice of bleeding 
the farm stock generally. It is not now used, ex- 
cept in cases where 
it is necessary to 
reduce the action of 
the heart. Formerly 
cattle men bled where 
a vein could be found. 
Now only the jugii- 
lar vein is used for 
bleeding, and a large 
fleam is used to pro- 
mote a rapid flow, 
and thus get rapid depression of the action of the 
heart. Since bleeding is only be to used in a very 
few cases, it should, if possible, be done under the 
advice of a veterinary surgeon or the family pliy- 
sician. 

Since the jugular vein in cattle is loosely situated 
under the skin and large, it is not easy to secure it 
with the fingers for bleeding. Hence a cord is used, 
tied next the shoulder to raise the vein, and so that 
it may be instantly freed when desired. The figure 
shows the preparation of the animal for bleeding. 

The horns are held by an assistant, and as soon 
as tlie requisite conditions are established, the blade 
of the fleam is placed in line with the vein upon the 
skin at the spot indicated in the drawing, and being 
struck smartly, enters the vessel, and blood flows at 
once. A large fleam should always be employed, 
that the essential rapidity and abundance of flow may 
be secured, which, when accomplished, is arrested by 
removing the cord. The next step is to close the 
wound by the common twisted suture. This is done 
by passing a piu through the lips of the orifice, in 
the skin only, and at the center, and winding round 
it soft twine or tow in the form of a figure 8, as 
shown on page 138. 

SECTION II. CANCEROJS ULCERS. 

There are various cancerous ulcers and tumors of 




Cancerous TJlcer or Big Head. 



the head — some movable, some fixed, and others 
implicating the bone. These generally all go under 
the name of big head. The true big head, however, 
is where the bone is involved. These complications 
are known under the various names of o.stea sarcoma, 
spina ventiisd and fibro-plastic degeneration of the 
bone. These are long in forming, and often a simple 
tumor may become can-, 
cerous by bad usage. 
Any tumor of the head 
or jaw, if it do not yield 
to simple poulticing, as 
in the case of boils, 
and shows signs of per- 
manency, the animal 
had better be fattened 
at once. Cancer can- 
jiot be cured ; and once 

the horns are involved, speedy worthlessness follows. 
Breeding animals especially should be fattened, for 
there is good ground for supposing that the taint 
may extend to the offspring. The cut shows the 
formation of the tumor wherein the superior max- 
illary l)oue is implicated. 

As a means of bettering the condition of the ani- 
mal until it is fattened, cleanliness, ventilation and 
attention to the food is necessary. An iron tonic 
will also be indicated. 

Take. 

Saccliarized Carbonate of Iron, 
Powdered Columbo, 

Mix, and give twice a day in the early stages of the 

disease for ten days or two weeks; omit for a week 
and then recommence. If there is an abscess it 
should be opened. 
Then take : 



2 draclimb. 
2 draclims. 



Butter of Antimony, 
Tincture of Myrrli, 



1 oz. 

2 oz. 



Mix, and inject from a glass syringe once daily. It 
should be unnecessary to state that in true cancer, or 
big head, the flesh is unfit for human food. 

SECTION lU. ANTHRAX OR CARBUNCULAR FEVER. 

This disease, known as charbon by the French, and 
by the many common English names of murrain, 
black leg, quarter ail, inflammatory fever, black 
quarter, and many others, is common to sheep as 
well as cattle. Upon the first observance of the 
symptoms, given further on from Clater, the animals 
affected should be removed to high, dry, fresh past- 



THE F-A-KMlKIiS' STOCK HOOIv. 



205 



ures, and all young cattle, as being particularly 
liable to attack, should be put on clean pasture. The 
fullest fleshed animals are most likely to be attacked. 
We give the symptoms and remedies in detail as 
stated by Clater, for the reason that the disease as- 
sumes various forms. Hence similarity in symptoms 
demand looking after with suspicion. 

SYMPTOMS. 

All the forms of anthrax are remarkable for the 
paucity of premonitory signs, except as far as the 
condition of plethora is concerned. Usually the first 
intimation is the discovery of one or more dead car- 
casses in early morning. When opportunities for 
observation occur, the signs are as follows : Costive- 
ness, frequently attended with bloody stools {proctor- 
rli(ca), deficient and highly colored-urine, slight ex- 
citement, protruding eyes, and injected visible mem- 
branes; hot mouth, slight frequency and fuUness of 
the pulse, and accelerated respiration. These con- 
stitute the first stage, and are seldom noticed. 

SECOND STAGE. 

Lameness or stiffness is now added to the previous 
signs. Kespii-ation and circuJation are notably dis- 




ps^^ 



Black Le; 



turbed, the pulse being full and rapid. The head 
and neck are protruded, eyes bloodshot, appetite lost, 
intense thirst, urine darker in color, and the creature 
stands gloomily away from all its companions. 
Lameness increases every hour; other signs also 
rapidly suffer aggravation, and the animal utters 
low moans, particularly when disturbed. Diffused 
emphysematous swellings (containing air) appear 
upon the sides, quarters, or extremities, which crepi- 
tate, or crackle hke tissue paper, when the hands are 
passed over them. 

THIED STAGE. 

The power of standing is lost, breathing difficult, 
pulse small, feeble or imperceptible; sweUings have 
increased, and the sufferer Lies upon one side with 
outstretched neck, stomach painfully distended with 
gas {hoven), tongue protnided, eyeballs retracted and 



covered by the haw {membrana 7nctitanx). Tlic ears, 
horns, and extremities are cold, and insensibility 
(coma) and death speedily follow, the whole train 
of symptoms frequently terminating within twelve 
hours. 

In protracted cases the animal continues for sev- 
eral days, when opportunity is thus given for the 
swollen parts to slough extensively, and smaller spots 
to appear on the tongue , buccal and other membranes 
which at first form apparent blisters, and afterward 
slough, exhibiting very tardy healing powers. 

As soon as the animals are discovered ailing, two 
or three quarts of blood may be taken from the neck 
vein. Prepare the following : 

Crude Antimony in powder, h oz. 

Brown Sugar Candy, and Nitre in powder, 

of each, 1 oz. 

Myrrh, in powder, ^ oz. 

Flower.s of Sulphur, 2 oz. 

Mix for one dose. This must be given fasting in 
the morning, in a quart of warm gruel; two hours 
after the- animals may be turned into the pasture. 

Setons in the dewlap are of great service while 
they cause a discharge of pus. Young, thriving 
stock should receive occasional laxatives, or nitre in 
half or one ounce doses each week while the disease 
is rife. One of the great causes is uudrained land, 
which is evident in the disaj)pearance of the disease 
when improvement is made in that direction. Young 
stock should receive additions of oil-cake to their 
food at much earlier periods of their youth than is 
usually practiced in many districts, and sudden 
change from poor food or pasture to rich aliment 
of any kind is to be severely condemned. 

When the mouth is sore or blisters form, the latter 
may be opened by a lancet, and the parts should be 
dressed, washing them two or three times a day with 
the following mixture : 



Alum in fine powder. 


2 oz. 


Sulphuric Acid, 


2 drachms. 


Tincture of Myrrh, 


2oz. 


Water, 


Iqt. 



Mix the powder and water together, and add the 
acid when dissolved; then put in the tincture, when 
it is ready for use. 

Abscesses require opening as soon as pointing ap- 
pears, and the resulting wound, together vnth all ul- 
cers, must be kept scrupulously clean. Use the fol- 
lowing dressing: 



26G 



THiC B^^A-RMCERS' STOCK BOOK. 



Tako of pure Carbolic Acid, 2 draclims. 
Pure Glycerine, 1 oz. 

Mix and dissolve, then add 



Carbonate of Soda. 
Water, 

The mixture is then ready for use 



i oz. 

10 fluid oz. 



SECTION IV. GLOSS ANTHRAX OR BLAIN. 

This is another blood disease of the nature of an- 
thrax. The first indication of serious trouble is the 
copious dropping of limpid sahva from the mouth, 
succeeded by a purulent and bloody foam, from the 
formation and breaking of pustules upon the upper 
and wider part of the tongue and sides of the mouth. 
These are ulcerous and difficult to heal. There is 




Early Stages of Blain. 

rapid congestion and swelling of the nose, face, neck 
and contiguous parts, involving difficulty of breath- 
ing and the animal often dies within twenty-four 
hours. Diseased animals should be separated from 
others, and the same general rule followed as in an- 
thrax. In the earliest stages bleed and give the fol- 
lowing: 

Epsom salts, 1 pound. 

Ginger, 2 ounces. 

Gentian, 2 ounces. 

Mix with a quart of highly sweetened warm ale, or 
with the same quantity of warm gruel and give at 
once. 

Since the animal cannot eat the strength must be 
kept up by liquid food, as gruel of linseed, oatmeal, 
etc. Hay tea, with a little nitre dissolved therein, 
should be given for drink. 

The pustules in the mouth should be opened. 
The mouth should be washed three times a day at 



least with some cleansing wash. The following is 
good: 

Powdered Alum, 2 ounces. 

Oil of Vitriol, 2 drachms. 

Honey, 4 ounces. 

Mix these three together in a glazed earthen vessel 
and then add the water. 

To wash the mouth raise the head well up, pour 
in a teacupful of the preparation and release the 
head. The working of the jaws will carry the wash 
over the mouth. Very bad ulcers may be touched 
with a weak solution of carbolic acid in addition. 
As the animal recovers feed well and keep secluded 
until fully well. 

SECTION V. PLEURO-PNEUMONIA, OR LUNG FEVER. 

Tlie contagious form of malignant pleuro-pneu- 
monia has already been treated of. No remedial 
means avail, and it is sometimes difficult for the 
veterinary surgeon to distinguish between simple and 
contagious lung disease, unless he knows something 
of the previous history of the cattle. 

As an assistance in determining between the sim- 
ple (sporadic) and the contagious form of pleuro- 
pneumonia, we have placed the traits of the two af- 
fections side by side, showing the dissimilarities be- 
tween the two diseases, to contrast their points of 
identification : 



SPORADIC PLETJRO - PNEU- 
MONIA. 

Common to man and all 
animals. 

Sudden and acute in its 
attack and progress. 

Has no incubative or la- 
tent stage. 



First signs visible in a 
few hours from the opera- 
tion of known causes. 

Greatly influenced and 
even induced by climate, 
temperature, exposure, ill 
ventilation, bad drainage, 
bad management, etc. 



Eemoval of these is at- 
tended with a reduction of 
disease and mortality. 

Affects the same animal 
more than once in a life- 
time. 



EPIZOOTIC PIiEUBO-PNEU- 

MONIA. 

Hitherto confined to bo- 
vine animals — cattle. 

Insidious in its attacks 
and tardy in progress. 

Ha3 an incubative stage 
of forty-two days gener- 
ally, sometimes much long- 
er. 

First signs not visible 
until th3 termination of the 
jjeriod of incubation, ^dz., 
forty-two days generally. 

None of these produce 
epizootic i^leuro-pneumo- 
nia; by debilitating the sys- 
tem they may cause its 
progress to be modified, 
but in no case to hasten its 
attack. 

The same effects no re- 
duction of either disease or 
mortaUty. 

Never affects the same 
animal t\^lce in a lifetime. 



4 



THE F-A-RMERS' STOCK BOOK. 



2G7 



Seldom more than one. 
two or throe out of a num- 
ber iiro aftocted; tlit rest 
suffer from other catarrhal 
atf.'ctioufs. 

The attjieks are simulta- 
neous. 

Is gonoi-ally suppressed 
by mitigation of causes. 



Is marketUy amenable to 
medical treatment. 
Not usually fatal. 



Prevails in localities ac- 
cording to season, and is 
found in disti'icts where 
cattle are bred and no other 
allowed to enter. 

Not propagated by con- 
tagion. 

Not produced by the dis- 
eased products of the body, 
as saliva, excrement, urine, 
etc.; nor conveyed to other 
animals occupying the 
place of those dying or 
diseased. 



Is unaffected by move- 
ment to and from fairs and 
markets, as far as propaga- 
tion is concerned. 

Not confined to large 
lierds or dairies of cattle. 



Terminates in about a 
week or ten days. 

Animal regains its former 
health in most cases. 

Portions of the lungs are 
usually capable of resolu- 
tion. 

Hydrothorax not com- 
mon. 

Death in four to eight 
days. 



Frequently more than 
two or throe are seized — 
gouoraUy the whole at va- 
riable periods. 

Tlie attacks are in suc- 
cession. 

No effect occurs hero 
from the adojition of the 
same, but continues to pre- 
vail for weeks and even 
months. 

Is affected by no kind of 
treatment. 

Generally fatal, even to 
the extent of fifty per cent 
and upwards. 

Confined to none where 
cattle are conveyed, and 
prevails mthout respect to 
season; where cattle are 
bred and none are taken it 
is never witnessed. 

Is propagated by con- 
tagion . 

Cattle occupying the 
stalls or stables where ani- 
mals diseased or dying have 
been standing become af- 
fected with the disease. 
The conveyance of fodder, 
portions of excrement, or 
diseased prodiicts usually 
generate the disease in oth- 
ers, and an animal allowed 
to smell at one diseased be- 
comes affected. 

Is greatly augmented by 
cattle traffic. 



Always prevails most in 
the dairies of towns and of 
those proprietors who use 
the markets. 

Progress lingering, fre- 
quently extending over 
some weeks. 

After recovery the ani- 
mal is frequently worthless. 

One or both lungs are 
generally destroyed or un- 
able to take on the process 
of resolution. 

Hydrothorax very com- 
mon. 

Death frequently delayed 
to the fifteenth day. 



The symptoms commou to simple or sporadic 
pleuro-pueumonia are as follows: A shivering fit 
may be observed, and shortly afterward the secre- 
tion of milk is arrested. Acute symptoms now 
quickly succeed, consisting of rapid pulse, which is 
firmer, harder, and not so full as the pulse of simple 
pneumonia. We therefore observe at first a loud 
murmur through the lungs, quickly succeeded by a 
crackling sound, which rapidly disappears as the 
lungs are invaded. The friction sound of pleurisy 
also is heard, and percussion gives a dull tone in the 
affected parts; pressure in the intercostal spaces, or 
on the spine, gives pain. The bowels are consti- 
pated, urine deficient and highly colored; catarrhal 
signs, as discharge from the nose and eyes, are pres- 
ent; membranes injected; legs, horns and ears 
cold; coat stares, and skin becomes harsh and dry. 




Position in Pleuro-Pneumonia. 

The animal in many cases never entirely loses the 
appetite, nor is rumination suspended, and the signs 
enumerated gradually disappear, the pulse acqmres 
fullness and becomes softer, breathing is regular, se- 
cretions natural, general warmth is estabhshed, and 
the animal becomes convalescent before the exten- 
sive wasting occurs that characterizes epizootic 
pleuro-pneumonia. Throughout there is not ob- 
served that soreness of the windpipe and dilatation, 
and flapping of the nostrils, as in the contagious 
form; and, lastly, these signs are usually absent 
about the tenth day. 

The appearance of the animal in pleuro-pneumo- 
nia, and it applies to the contagious form as well, is 
shown in the cut. 

SECTION VI SPECIFIC SYMPTOMS OF THE CONTAGIOUS FORM. 

We have, in chapter X, given the specific char- 
acteristics of contagious pleuro-pneumonia, a better 
name for which would be, deadly lung plague. 

We have in the article Pleuro-pneumonia (generally 
called lung fever), given a comparison of the specific 
differences in the two diseases, followed by detailed 



l 



268 



THE in^RMIBRS' STOCK BOOK. 



symptoms. For the reason that there is fear that, 
for many years, deadly lung plague will decimate tiie 
herds of the United States, v/e give the specific symp- 
toms as detailed to us by Dr. Hughes, of Chicago, a 
gentleman who has had large experience in this and 
other contagious diseases under the British govern- 
ment, as stated by his observation of a late case at 
Elmhurst, 111., and from a post-mortem. These 
are: 

"It is a contagious febrile disease producing char- 
acteristic changes in the lung tissue and pleura. 
The incubatory period commences when the poison 
enters the lungs. The disease may attack a single 
lung, or both, or only a single portion of the lung. 
Symptoms were : dry cough, increased temperature, 
hair erect, refusal of food, labored breathing, struct- 
ural changes in lungs, pulse quick and weak, nostrils 
dilated, fore-legs wide apart, head low, grunt emitted, 
soreness of chest wall on pressure, and, on ausculta- 
tion (listening), sounds are lieard with which the 
practitioner should be familiar in order to make 
a diagnosis. All symptoms more aggravated as dis- 
ease approaches a fatal termination. Death ensues 
from blood poisoning, from suffocation, or failure of 
heart's action, due to non-aeration of blood. Some 
animals recover after presenting acute symptoms for 
one or two weeks; others are so slightly affected that 
only the closest observation can detect any indisposi- 
tion, while others resist all attempts at infection. 

"Post-mortem shows lesions almost entirely con- 
fined to thoracic organs. Diseased lung adheres to 
chest wall or diaphragm. On cutting lung, various 
stages of disease manifested; some portions con- 
gested, some in stage of red hepatization and some 
in stage of grey hepatization, showing the disease to 
be a slow, progressive one. Pulmonary pleura^ ad- 
herent to costal pleura over all patches of inflamma- 
tion ; abrupt Hne between diseased and healthy lob- 
ules; Avide, marbled bands between lobules due to 
thickening of interlobular connective tissue; non- ad- 
herent pleura over diseased part, rough, thickened 
and covered with dirty, yellowish colored lymph; 
quantity of effusion in chest cavity; sometimes great, 
sometimes little. Animals that get mild attacks and 
apparently recover carry about with tbem a consoli- 
dated portion of lung. In a few weeks a well marked 
line of demarcation is visible between the diseased 
and healthy portion, the hepatized part acting as a 
foreign body, owing to the vascular and nervous sup- 



ply being cut off. A weU-marked capsule or cyst 
forms around it, and it gradually shrinks, becoming 
smaller and harder with age. Frequently lime salts 
are deposited in the mass. 

"Eecovered, or apparently recovered, animals re- 
main a source of infection for an indefinite period. 
When all the inflammation has subsided, and the 
disrased portion thoroughly encysted, they may be 
considered safe, but when this occurs it is not easy 
to say. The fact of the disappearance of the cough 
and febrile symptoms, and the resumption of aU the 
normal functions and secretions is no evidence that 
the animal is incapable of communicating the infec- 
tion. When the disease breaks out on a farm where 
it has not before visited, it is hard to make a diag- 
nosis. Learn the history of the affected animals, 
and slaughter one before giving a decided opinion. 
Isolate suspicious animals. When exposure has 
taken place no medicines will prevent it manifesting 
itself. The administration of preventive medicines 
may modify the effect, but a highly nourished con- 
dition of the system will do more to resist its inroads 
and make it assume the. benign form. 

"Attend to general hygienic conditions. Pursue a 
course of thorough disinfection, and isolate all sus- 
pected animals. Wben fully developed, especially if 
both lungs are involved, the animal dies. An ani- 
mal will hve and thrive with one lung consohdated, 
but such an animal is by no means desirable." 

We may add that, as a rule, the attack being con- 
sidered sudden, and if the disease yields kindly to 
treatment, or if the animal gets worse and soon dies the 
presumption is that it is common lung fever. Any 
animal, however, dying, ought to be examined by the 
state veterinarian, if there be one iua state appointed 
to that office. 

SECTION Vn. TREATMENT OP NON-CONTAGIOUS PLEUKO- 

PNEUMONIA. 

In the treatment of this disease, the most the 
stock breeder can do is to watch symptoms aud pal- 
liate them. The advice of a jprofessional veterina- 
rian should be sought when possible. 

The bowels should be kept regular by injections, 
but if diarrhoea is present it may be checked, if 
severe, by 

Alum, powdered, J oz. 

Milk, 1 quart. 

Mix for a dose. 



•4 



THJK FuA-ItiytKrtS' STOCK. BOOK. 



2G9 



If tlic diarrhoea is slight, however, do not intoifcrc 
witli it. 

For the pleuritic symptoms, if the chest fills -with 
water, apply mustard plasters back of the fore-legs 
and on each side. Every six hours give the follow- 
ing: 

Camphor, fmcly powdered, 2 draclims. 
Nitric Ether, 1 to 2 oz. 

Dissolve the camphor in the ether and add a pint 
of gruel; then add the saltpetre finely powdered. 
Shake until dissolved and give immediately. 

For the inflammatory symptoms, or pneumonia, if 
constipation is present give a laxative as follows: 

Epsom Salts, 8 to 12 oz. 

Ginger, powdered, 1 oz. 

Gentian, jjowdered, 1 oz. 

Mix in a quart of gruel. 

Do not forget injections as previously stated in 
connection with the medicines if the bowels are cos- 
tive. 

Blistering will be indicated as soon as the acute 
symptoms are passed, as indicated for the pleuritic 
symptoms, and if violent, a strong blister may be 
used. 

Croton Oil, 1 part. 

Sulphuric Ether, 10 parts. 

Alcohol, 10 parts. 

Shake all thoroughly together, and rub strongly on 
each side of the chest, and also upon the breast. 
The effect will be soon observed, and when the 
swelling is considered enough, wash off. 

For bronchical symptoms, cough, high, full pulse, 
the following will be indicated : 

Solution of Acetate of Aromonia, 4 oz. 
Tincture of Aconite, 20 drops. 

Water, J pint. 

Mix, and give at once. 

At the end of four hours give the same dose, ex- 
cept that only ten drops of aconite are to be used; re- 
peat every four hours, but as soon as. the pulse is 
quieted, cease at once, and give 

Solution of Acetate of Ammonia, 4 oz. 
Extract of Belladonna, ^ drachm. 

Water, ^ pint. 

Administer twice a day. 

Thus we have included in the remedies, those in- 
dicated in pleurisy, bronchitis and pneumonia, 
since often all the symptoms are present, the bron- 
chial tubes, the pleura and the lungs being all 



affected. Simple pneumonia is rare in ca*,tlo, and 
when it is simply inllannuation of the luugs, the ani- 
mal will generally do well with good nursing, warm 
shelter, soft, nutritious food, and a mustard plaster, 
perhaps, when the acute symptoms have subsided. 

CHAPTEE XIV. 

DISEASES OF TUB 1)IGESTI\'E ORGANS. 

SECTION I. TYMPANITIS, HOVEN OR BLOWN. 

On page 246, we have given an engraving of the 
several stomachs of the ox with explanations and 
comparison with that of the calf. The disease 
known as hoove, hoven, bloat, blown, etc. {tympani- 
tis) explains itself. It is distention of the stomach 
by eating too much green food or other fermentable 
food, causing distention of the parts and often rupt- 
ure. Never allowing cattle to remain long in a flush 
pasture when hungry, and care in feeding is the pre- 
ventive. If tympanitis does occur, at the first in- 
timation give something to stimulate nerve action, 
restore secretion and the action of the stomach: 
Take, 

Liquor Ammonia, § oz. 

Essence of Ginger, ^ oz. 

Cold 'Water, 1 quart. 

Mix, and give without delay. 

It is necessaiy in all cases of impaction of the 
rumen that the bowels 
be freely moved upon the 
subsidence of the most 
dangerous symptoms. 

Give, 

Epsom Salts, J poimd. 
Croton Oil, 20 drops 
Linseed Oil, 1 part. 

Mix. 

Injections of warm wat- 
er, temperature 96 to 100 
degrees, will assist in re- 
lieving the bowels. 

In every case of severe 
impaction no time must 
be lost. If the animal be 
not discovered until the 
difficulty has considerably 
progressed, there will be 

great swelling of the abdomen, moaning, and prom- 
inence and wildness of the eye. The gas may often 




Fig. 1.— Wooden Gafr, Applied 
when UsiuK Probanff. 



i 



€• 



270 



THE F.A.R]VtKE,S' STOCK BOOK. 



be relieved by passing tbe probang through the 
mouth aud into the stomach. The tube' of a stom- 
ach pump would of course be better. Any firm 
gutta-percha tube will do. 

The annexed cuts show, Fig. 1, a gag for prevent- 
ing the animal from ob- 
structing the tube with the 
teeth, and Fig. 2, the gag 
in position. 

In case the disease has 
progressed so far that rem- 
edies do not give relief, or 
there is no time to use 
them, the paunch must be 
punctured. A trochar and 
canula is the proper instrument, but even if one of 
these is owned, it is perhaps not at hand. Then 




Fig. 2.— The Gag Fixed. 



the animal by the nose, and with the right side 
against a wall of the barn or shed, plunge a sharp 
knife (see cut) into the j)aunch (rumen) starting mid- 
way between the last rib and the haunch bone, and 
five or six inches from the loin bones, as the 
case may be. Without withdrawing the knife, con- 
tinue the cut downward, forming an opening large 
enough to admit the hand. (Make the cut large 
enough.) Then, by means of a stitch, fasten tlie 
inner part of the stomach to the lower part of the 
cut. Take out the contents of the stomach fully; 
cleanse the edges of the wound with warm water; 
sew up the coats of the stomach with strong white 
silk, uniting the edges nicely — that is, turn the lips 
together. Sew up the outer edges of the wound, 
and put on a strong pitch plaster over aU. Food only 
of a sloppy nature should be given for the first few 




Place for Puncturing the Paunch for Hoven. 



use the knife without hesitation, and if the escape of 
gas carry with it the contents of the stomach to ob- 
struct, keep the passage clear with a smooth stick or 
wire. In puncturing, care must be taken not to in- 
jure the kidney. The place for puncture is midway 
between the last rib and the haunch bone about a 
hand's breadth below the lumbar processes (bones of 
the loin). The annexed cut is given to illustrate 
the proper place as marked. 

SECTION II. IMPACTION OF THE KUMEN. 

Sometimes the impaction is so groat that tbe con- 
tents of the rumen must be removed by hand. This 
should be done by a veterinary surgeon, but in a case 
of life or death, the stock owner may operate. Fasten 



days — thick gruel, pulped roots, strong hay tea, etc. 
— and only in small quantities. After this the 
quantity may be increased gradually until, the heal- 
ing being perfect, the animal may again have solid 
food. 

SECTION rn. IMPACTION OF THE THIRD STOilACH. 

Sometimes the third stomach (omasum or many- 
plies) becomes impacted — especially animals com- 
ing suddenly to full feed after being kept low, as is 
often the case in winter, often from moldy hay or 
other bad food. The symptoms may bo developed 
gradually. The appetite may be impaired ; the ani- 
mal is dull; the head and ears heavy; rumination, as 
well as lactation in cows, are suspended; respiration 



t i 



'X'liK F^rtiVlERS' STOCK BOOK. 



271 




Inpaction of the Stomach. 



is interfered -with by pressure on the diaphragm; 
the tongue protrudes; eyes staring and bloodshot; 
the animal giiiuts and moans and grinds the teeth 
in proijortion to the distress imposed; abdominal 
pains arise, and the nose is repeatedly carried to the 
right flank, while the hind legs are moved or twitched 
up frequently, and the tail lashed from tide to side ; 

the rumen is often 
much swollen, whii.h 
adds to the distress; 
vision is impaired ; 
the eyes are amaur- 
otic, and will bear 
the touch of the fin- 
ger without evincing 
pain or closing the 
lids; imperfect movement is e\ident; the animal 
staggers, and, if tied, falls forward and rolls on the 
side, where it lies with limbs rigid and convulsed 
throughout the attack, until death ensues. If in past- 
ure, it runs about wild and furioits. 

When vertigo and delirium are delayed, obstinate 
constipation will be apparent. The fceces are dis- 
charged at first with some straining, and in small 
and frequent quantities. They are also more or less 
fluid. Injections fail to move anything away, the 
straining grows more severe, and blood passes with 
mucous at each attempt; the urine is highly colored, 
deficient and hot; the small intestines are irritable, 
and cohc increases. The piUse, at first tolerably full 
and of natural frequency, becomes rapid during the 
spasms; and, as the brain is influenced, it is slow 
and oppressed, eventually small, feeble, indistinct, 
and at last imperceptible. Apart from affections of 
the nevous system, it becomes frequent, hard, wiry, 
small, feeble, and with dissolution indistinct and at 
last imperceptible. The disease may have a duration 
of only two hours, or it may extend to several days. 
Favorable states are indicated by a delay of brain 
aft'ections, the pulse retaining a degree of strength 
and volume, solid flakes of ingesta being discharged 
Avith other foecal matter by the rectum, rehef from 
pain, etc. 

A declining pulse, contintiance of constipation, 
vertigo, and pain, are signs which are highly unfa- 
vorable 

Treatment should be prompt and persistent. A 
full cathartic must be given at once : 



Epsom Salts, 
rowdcrcd Aloes, 
Powdered Ginger, 
Hot Water, 



1 jiound. 
4 drachms. 

2 drachms. 
1 quart. 

Mix with warm linseed tea, say two quarts, and 
give at once, when cool enough to be taken. Give, 
every half hour, copious injections of warm water, 
say two quarts every half hour, until the medicine 
acts. 

TO Gr\-E INJECTIONS. 

In lieu of a proper pump, attach a gutta percha 
tube section of small hose to any vessel having a 
faucet, and holding a gallon. This must be raised 
about three feet above animal. Introduce the tube 
well into the rectum not less than six inches ; turn 
the faucet, and the liquid will be forced into the 
bowels. The second day, if the medicines have not 
acted fully enough, give: 

Carbonate of Ammonia, -J drachm. 
Linseed Tea, 1 quart. 

Mix, and give by the mouth two or three times a 
day. When the appetite returns, give noitrishing 
succulent diet until the appetite fully returns. 

In ligliter cases the following will be found good : 

Tincture of Aconite Eoot, 20 droits. 

Lime Water, 4 ounces. 

Sweet Oil, or Cotton Seed OH, 4 ounces. 

Mix in a (^uart of warm milk, and give three times a 
day. 

SECTION IV. ERGOTISM. 

This is produced by eating the smut of grain or 
smutty hay, but generally by cattle running in stalk- 
fields infected with smutty ears of Indian com. The 
treatment may be like that for impaction, since re- 
lieving the stomach and bowels is the jjrime neces- 
sity. Stock seldom suffer from ergotism, if plenty of 
water is always near where they may drink. Fields 
knowTi to be infected with smutty coi-n should never 
be fed off. 

SECTION V. RED WATER OR HEMATURIA. 

This is usually considered a blood disease, arising 
from imperfect digestion and assimilation, causing 
degeneration of the plastic materials and corpuscles 
of the blood, discharged through the kidneys in an 
altered condition. It is peculiar to both cattle and 
sheep and the treatment is identical, except in the 
adiTiinistering of medicines the sheep should not re- 
ceive more than one-tenth to one-twelfth the dose 



272 



THE FARMIERS' STOCK BOOK. 



for an ox, according to size. It has a mimber of 
names, as red water, black water, bloody water, etc., 
and is analogous to Bright' s disease in the human 
species. The disease is characterized by the passage 




Appearance of Cow with Eed "Water. 

of a bloody, chocolate-colored, or of very dark, even 
black m-iue, containing albumen, and without inflam- 
mation of the kidneys. The symptoms are great 
prostration, palpitation of the heart, rapid, trembhng 
jnilse, with diarrhoea, followed by most obstinate con- 
stipation. There will also be loss of milk, in cows, 
and iinusual frothing in the j^ail, and upon standing 
a red sediment wiU be dej^osited. 

TKEATMENT. 

Give the animal good quarters and abundance of 
nourishing food. Do not check the diarrhoea, but 
avoid strong purgatives. 

Give every two or three days, until three or four 
doses have been administered: 

Castor Oil, 2 oz. 

Linseed Oil, 1 pt. 

Mix, and give at one dose, and if constipation fol- 
lows relieve it with the same remedy and injections. 
Give also twice a day: 

Chlorate of Potash, | oz. 

Tincture of Chlc>ricle of Iron, J oz. 

Mix in a pint of thin gruel and give the dose twice a 
day. As soon as the m-ine is changed give the fol- 
lowing tonic morning and evening: 

Solution of Perchloride of Iron, J dr. 

Infusion of Quassia, J pt. 

Essence of Ginger, J oz. 

Attend scrupulously to cleanliness and ventilation 
of the stable. Keep the skin healthy with careful 
grooming, and allow for drink largely of linseed tea, 

CHAPTEE XV. 

rNJUKDES, SPKAINS AND DIStOCATIONS. 

SECTION I. njJURIES FROM WOUNDS. 

The same general directions given in relation to 
wounds, of varioiis kinds, in the treatment of horses. 



will suffice for cattle. The cut shows the applica- 
tion of the many-tailed bandage ready for drawing 
together and tying in the case of open womids. For 
foul in the feet see page 256. Aptha — ordinary 
cases may be cured with a strong solution of copperas. 




Many Tailed Bandage for Use in Open Wounds. 

As a ride, fractures of the bones will not pay for 
treatment, unless in the case of very valuable breed- 
ing animals, and then a veterinarian must be em- 
ployed. 



SECTION n. 



-SPRAINS. 



In case of bruises, sprains, etc., the inflammation 
must be first reduced with embrocations of warm 
water applied constantly for three or four hom-s, or 
either of the linaments given below may be used, 
especially in the case of sprains of the tendons : 



Alcohol, 
Water, 



Mix. 



2 


oz. 


1 


pt. 


2 


oz. 


4 


li 


1 qt. 


2 


oz. 


16 


.< 


2 


te 



Alcohol, 

Acetate of Ammonia, 

Water, 

Mix. 

Sal Ammoniac, 
Dilute Acetic Acid, 
Alcohol, 
Mix. 



In such cases a linen bandage is to be applied to 
the part and kej)t constantly wet with the mixtures, 
or they may be applied with moderate friction. 

The use of these lotions should be persistent, or 
no good will result, and in case any difficulty attends 
this mode of treatment, hot fomentations may be 
substituted, if, as heretofore stated, applied with 
diligence. 

As soon as the high vascular action is reduced 



THE F^RMlIDrtS' STOCK BOOK. 



273 



and coolness is noticeable iu the parts, a stimulant 
mav bo applied, as the following: 

Soap Liniment, 8 oz. 



Solution of Ammonia, 
Tincture of Opium, 



1 
3 



Mix. 



To be applied once or twice a day with smart fric- 
tion. 

SECTION III. — DISLOCATIOXS. 

Dislocation of the joints must be reduced. In 
case there is no veterinarian within reach, apply to 
your family physician for assistance. The most 
usual difficulty is the dislocation of the patella, 
the ]0int above tlie hock, called stifled, iu the horse. 
The evidence of this is apparent. The limb is thrown 
back and useless from the dislocation, and a depres- 
sion is seen at the front of the joint. The animal 
goes on three legs, while the affected hmb is dragged 
afterward, the foot and even the fetlock touching the 
groimd. Pain and heat, with some amount of 
swelhng, is present at first, but as time passes these 
disajipear, the ligaments elongate, and the outer lip 
of the trochlea is worn by the false position of the 
patella. When this has fully taken place disloca- 
tion is constant, and accompanied by a sharp crack- 
ing sound iu progression, caused by the bone under 
pressm-e of the muscles and ligaments repeatedly 
flying back into ios proper position, but from the 
deformity alluded to unable to remain. 

Eecent cases only are reducible and recoverable. 
Animals thus affected require prompt measures, 
great care, level floors, and perfect rest. 



TREATMENT. 



Pass the loop end of a halter round the fetlock of 
the allccted limb, and direct assistants to draw it 
forcibly upward and forward toward the abdomen, 
the rope being passed between the fore extremities. 




To Prevent Dislocation of the Patella 

Grasp firmly the muscular part of the leg with one 
hand — pulling outward — and with the other placed 
securely upon the patella, push inward. Eeduction 
is seldom difficult. A collar should now be impro- 
vised, either an old horse-collar cut open at the top 
so as to admit of being put on, and afterward tied 
"wdth rope round the place where the hames rest, or 
one of flat webbing, rcpe, etc. ; and to this secure 
the rope from the foot, which should be so short as 
to cause the affected limb to be considerably in ad- 
vance of the sound one, and this hopple should be 
worn until the animal is again sound. 



e» 



271 



TUJi; i^^j^iim:bk.s' stociv dooic. 




04 



O 

s 

6 



o 

P 
o 

9 



t 



Sheep and Slieep Hnsbandry, 



CHAPTER I. 

SO>IE HISTOKV OF BREEDS. 

SECTION I. ORIGINAL COUNTRY OF SHEEP. 

The native country from whence was derived our 
native sheep is lost in obscurity. It is, however, 
probable that they were the first animal domesti- 
cated, when man emerged from the savage state; 
the dog, probably, having been his helj)er, as a sav- 
age, as we see imiversally in all pm-ely savage tribes. 
There are, however, wild races of sheep in both the 
old and new world. The true sheep in its domesti- 
cated state, however, have so little in common either 
with the Mufflon, the supposed original of our do- 
mesticated sheep, (Oris Mii.vnov,) of Africa and 
Southern Em-ope, or the Ai-gale, (Oris Ammon,) of 
Siberia, or the Big Horn or Eocky Mountain sheep, 
[Oi-is Montana,) that they are mteresting to the 
natiuraUst alone. 

SECTION n. BREAKING UP INTO BREEDS. 

The breaking up of sheep into distinct breeds, and 
which preserve their characteristics perfectly, is of 
quite modem date, though Spain has had a breed 
celebrated for their fine wool, since before the Chris- 
tian era. Yet, even these sheep remained compara- 
tively unknown over the world until the breaking up 
of these celebrated flocks in the beginning of the 
present centiuy. 

England sent wool to southern Euroj)e, especially 
to the Florentines, as early as tlie fifteenth centmy. 
Eveiy countiy of Eiu'oi^e has long since had its 
special breeds, but they have not been, until within 
the last hundred years, exceptin England and Spain, 
bred with special reference to jnuity of blood and 
distinctiveness of wool and flesh. America profited 
most largely by the breaking up of the Royal Span- 
ish flocks, and from this resulted what is now known 
distinctively as the American Merino, which coufess- 



eJly combine extraordinary fineness of wool witli 
length of staple. 

SECTION ni. VALUE OF THE SHEEP INDUSTRY. 

In 1870 a German estimate placed the annual 
wool product of the world apin-oximately as follows : 

"Recent German estimates (approximate) give to 
Great Britain an annual production of 200,000,000 
pounds of wool; Germany, 200,000,000; France, 
123,000,000; Spain, Italy and Portugal, 119,000,000; 
European Russia, 12.5,000,000; making a total esti- 
mate for Europe of 827,000,000 pounds; in Austra- 
ha, South America, and South Africa, 157,000,000; 
the United States, 95,000,000 (too low;) the British 
Korih American provinces, 12,000,000; Asia, at a 
very general estimate, 470,000,000; northern Africa, 
•19,000,000; the aggi-egate annual production of the 
world being put at 1,610,000,000, 

In 1880 the number of sheep of the world was es- 
timated in round numbers at 600,000,000 and the 
fleeces at 2,000,000,000 pounds of wool. The aver- 
age of wool to the sheep in the United States, is 
higher than that of any other country on the 
globe, averaging over five pounds per head of 
clipped wool. England is credited with an average 
of four and three-quarter pounds of wool i)er fleece, 
with 52,000,000 pounds for wool of slieep butchered 
during the year. The number thus disiiosed of is 
usually reckoned at three-eighths of the standing 
numbers of the flocks. In the German Empire tlio 
average is placed at three and two-thirds pounds, 
with 6,000,000 , fleeces of three pounds fi-om 
slaughtered sheep. Hungarian fleeces are lighter, 
and in Austria-Hungary the extra fleeces are as- 
sumed to bring the average nearly to three pounds 
for each sheep. France produces heavier sheep and 
fleeces than the German states, more mutton-sheep, 
with a larger proportion annually slaughtered, mak- 



276 



a'HIG in^A-RMlERS' STOCK. BOOK. 



ing 124,000,000 pounds for standing flocks of 2G,- 
000,000 sheep a reasonable estimate. The South 
Amerisan fleeces are variable, but the average is 
much lower than in south Africa or Aiistralia, and 
the sheep of Asia cannot be safely estimated to yield 
more than two jjounds each. 

The last census (1884) gives the number of sheep 
iu the United States at 35,192,074 head, and the 
number of pounds of wool at 1G5,G81,751. The ag- 
gregate value of these sheep may be stated at about 
^30,000,000. The value of the wool crops, at 25 
cents per pound, would be nearly $39,000,000. If 
to this is added the value of the lambs and mutton 
consumed, the wool and mutton will probably aggre- 
gate an amount annually not less than the total es- 
timated value of the breeding sheep of the country. 
It will therefore be seen that the sheej) industry of 
the country is really a very important one, the an- 
nual money value resulting from them standing 
next to that of swine. 

SECTION IV. IMPROVEMENT OF SHEEP. 

The improvement of sheep consists in carefully 
adapting the breed or breeds to the special require- 
ments of a country or district. In another portion 
of this work we give the general principles relating 
not only to science and art in breeding, but we also 
present sheep as showing results in improvement, 
since it may be more quickly seen than in either 
cattle or horses. 

The heavier mutton sheep as a rule are adapted 
to lower lying lands than the smaller mutton breeds ; 
the fine wooled sheep are especially adapted to high, 
rolling lands and dry plains. The improvement of 
the flock may soon reach a high grade simply by 
employing pure males of the breed required. Ewes 
often produce two at a birth. The best should al- 
ways be selected in breeding up a flock. Ewes breed 
at one year old. Hence the shepherd in a very few 
years of carefid breeding, produces animals in every 
respect as good, j)ractically, as pure blooded sheep, 
except in this : The wool "will not be so even in its 
texture, nor will they be so valuable for breeding as 
a pure bred; but, they will be strong constitutioned, 
comparatively even in quality of flesh and wool, and 
the breeder will have acquired his flock at compara- 
tively little cost. 

SECTION V. RANGE OF CLIMATE OF SHEEP. 

The range of climate for sheep extends fi-om those 
intertropical, north and south, throughout the en- 



tire temperate zone. In the tropics, however, sheep 
thrive only at high altitude. The best flocks and 
fleeces are found upon upland pastures of the 
temperate zone. The evenness of fleece in sheep 
depends upon the condition in which the animals are 
kept during the season of principal growth of wool, 
which is from September until shearing time. If 
sheep are allowed to get thin in winter, the fleeces 
will be weak in quality. If subjected to storms of 
rain, snow, sleet and fi-eezing winds, by which they 
lose flesh at such times, and then again take on 
flesh in mild weather, each one of these periods will 
be marked by weak places iu the wool. In fact, the 
profits of sheep husbandry depend almost entirely 
upon the care given to keep the flock from being 
worried by dogs, to keep them in good growing con- 
dition, in keeping them from disease incident to all 
stock kept running in large munbers together. 
Hence, unless the flock-master can give careful at- 
tention, especially iu the winter and in lambing 
time, he had better devote his attention to other 
stock. 

CHAPTER n. 

FINK AVOOLED SHEEP. 

SECTION I. MERINO SHEEP. 

Some observations on the introduction of Spanish 
Merino sheep into the United States, and the means 
used in adapting them to the requii-ements of the 
country, is contained in the latter portion of this 
work, "Principles in Stock Breeding," Chapter H. 
Our fine wooled sheep are now styled, distinctively, 
American Merinos. There are many varieties of 
Merinos in various parts of the world. The En- 
glish Merino is a mixed breed, and inferior. The 
Saxony and Silesian have exceedingly fine wool, 
but are not at all adapted to our climate. "Where 
the French Merino, a modified Spanish, have been 
crossed on our Merinos, it has always degraded 
the quahty of the wool. The Merinos of Austraha 
are also a composite breed of English, Saxony and 
Spanish origin. The wool is fine, close, and infer- 
ior only to the American Merino iu weight of fleece ; 
but it is not equal in any respect except in fineness. 
Of late years, American rams have been exported to 
Australia via San Francisco, and with great benefit 
to the flocks. 

FINE-WOOLED SHEEP OF EUROPE. 

Notwithstanding the fact that none but the true 



4- 



TfECIO r^'^VItlMICIiS' STOCK BOOK. 



277 




EJLECTAIUX ESCUKIAX SAXONT RAM, MODIFIED SPANISH. 




KAMBOULLLET-NEGKETTl KA3I, (French) OK MODIFIED SPANISH. 



t 



278 



'X'lIIO F^RDVIERS' STOCK BOOIC. 



Spanish sheep have j)rovcd vahiable among the fine- 
wooled sheep introduced into the United States, we 
give a short compiled account of some European 
breeds, all of them easily traced to the Spanish as 
the foundation stock. . 

SPANISH SHEEP. 

The fine-wooled sheep of Sjiain have been famous 
for centuries. Those of Castile and Leon, the 
" Traushumantes," or traveling flocks, bear the 
largest and finest fleeces. Those of Soria have very 
fine wool upon an inferior carcass, while those of 
Valencia have a fine wool of short staple; in both of 
these districts the flocks are stationary. Jorvellanes, 
a Spanish writer, estimating the migratory sheep at 
5,000,000, has deplored the injury to husbandry by 
the monopoly (under royal protection) of all the 
best pastures in the kingdom, the enjoyment of 
special privileges in traveling to and from these 
summer mountain pastures, and the consequent ban- 
ishment of stationary flocks and the depojnxlation of 
the covmtry; and all for the advantage of a few aris- 
tocratic proprietors. This sui^erior breed of traveled 
sheep is divided into several families; the Escurial, 
with wool of excelling fineness ; the Guadaloupe, noted 
for symmetry of form, fine quality and good quantity 
of Avool, Avith an awkward enlargement of the throat 
and a hairy ajppearance in the Iambs ; the Negretti, 
the largest and strongest of the migratory sheej); 
the Infantados, Aqueirres, Paulars, Montarcos, and 
others. 

The Merinos vary greatly, not only in Spain, as 
might be expected with so many different families, 
but in the different countries into which they have 
been introduced. Still they retain, in a remarkable 
degree, the prominent- peculiarities of the breed — 
fineness of wool, comparatively small size, short 
legs, a fine eye, a bold stej), hardiness, and lon- 
gevity. Compared with recent improvements in mut- 
ton-breeds, the legs, it is true, might seem long, but 
they are shorter than the unimproved sheep. 

The cut shows the Spanish Negretti, as modified 
in France. 

FRENCH MEEINOS. 

Coming now to the French Merinos, a family 
est^ibhshed frcm the Spanish, under imperial pro- 
tection and Avitli peculiar management, were larger 
than their progenitors, with good but not the best 
wool, a loose skin disposed in jjendulous folds, and 



a very heavy fleece, very yolky, with little external 
gum. In 179G the average weight of fleece was G 
lbs. 9 oz. ; in 1797, 8 lbs. ; 1798, 7 lbs. ; 1799, 8 His. ; 
1800, 8 as.; 1801, 9 lbs. 1 oz. In later years 
rams have sheared from eighteen to twenty-four 
pounds. These fleeces would shrink one-half in 
washing. Mr. Livingston made the shrinkage sixty 
per cent. High feeding, and a general forcing pro- 
cess in their subsequent develoj^ment, while it gave 
larger animals and more wool, resulted in diminished 
hardiness, poorer quality of wool, and uneveuness of 
fleece. French Merinos are impopular and are very 
generally discarded, so that traces of their blood 
yet remaining in the countiy are rapidly disappearing. 
On page 279 we present two cuts, showing the im- 
provement in this French breed in the last 100 years. 

SAXON MEEINOS. 

The sheep of Saxony, originally introduced by the 
elector of Saxony from Spain, are regarded as a dis- 
tinct breed, yet are properly a branch of the ]\Ierino 
family. They are remarkable for the exceeding fine- 
ness of their wool; but their fleeces are so light and 
thin, and their constitution so fragile from extreme 
tenderness of treatment, that they are not generally 
regarded as a reliable or j)rofitable breed for the 
rough sheep husbandry and rougher climate of this 
country. Their fleeces average little more than two 
pounds. See page 277. 

They were first introduced into this countrj' by 
Samuel Henshaw, of Boston, in 1823. In 182J: the 
Messrs. Searle, of Boston, imported seventy-seven; 
and in the same' year, in connexion with Mr. Heniy 
D. Grove, nearly 200 more. In the following years, 
up to 1828, numerous imj^ortations were made, when 
their poprdarity began to decline, and to-day they 
are nowhere found, excei)t in amateur breeding. 

SILESIAN MEEINOS. 

This offshoot from the Spanish stock, originating 
some fifty years ago fi-om a flock of Inf antado ewes 
and Negretti bucks imported into Silesia, has become 
a breed of considerable note, bearing wool of an 
exquisite fineness. Mr. Eandall, in his most valu- 
able treatise on fine wool sheep husbandry, deems 
them peculiarly fitted to the office of imin-oving coarse 
families of Merinos in evenness and fineness of 
fleece. They are as large as the American Merinos, 
the fleece yolky and dark-colored, but destitute of 
gum. They are moderately hardy, have been bred 



4 



•riij': i-'.viiMiciis' ts'i'oc'ii. isooic. 



27!) 




KA3IBOUILLET (French) R.iM OF 1787. 




KAMBOUILLET (French) KAM OF TO-DAY, 



280 



THE F^RMIERS' STOCK BOOK. 



with skill and care, not i)ampered in feeding, but are 
not Valuable in the United States. 

SECTION II. AMERICAN MERINOS. 

The American Merinos are, or should be, de- 
scended from pure Spanish sheej) without admixture. 
They are divided into families. Those of the At- 
wood and Hammond strains, from their careful 
breeding, may be regarded as the best, and are the 
direct descendants of the Negretti and Infantado im- 
portations from Spain in the early part of the cent- 
ury. The descendants of the lufantados are the 
true American Merinos, as recognized to-day. The 
Paulars are smaller than the true American Mer- 
inos, but fully as hardy in constitution, and by their 
breeders held in as high estimation as those of the 
Atwood and Hammond stock. 

IMPROVED INFANTADOS. 

Dr. Eandall describes the imj)roved Infautados as 
follows : The improved Inf antados are a fourth if 
not a third larger than their Spanish ancestors, and 
are the largest family of American Merinos. Full- 
grown ewes, in their prime, weigh about 100 pounds, 
and some of them 120 and 130 pounds. They are 
much rounder in the rib, broader, fuller in the quar- 
ters, shorter proportionally in the limbs, and 
stronger in the bone than Avere the Spanish sheeiJ. 
They are indeed models of compactness and of 
beauty when judged by fine-wool standards. Their 
hardiness in respect to locomotion, or, in other 
words, their ability to travel, is not probably as 
great as it was sixty years ago ; for, having no neces- 
sity to drive his sheep 800 miles a year, as did the 
Spaniards, the American breeder, in the place of 
that useless ability to travel, has developed those 
qualities which increase aptitude to take on flesh and 
produce wool. The improved American lufantados 
appear to be quite as hardy in other particulars as 
their ancestors, are more prolific and better nurses, 
and when properly fed, resist other vicissitudes 
equally well, and endure cold even better, but pro- 
bably demand better keej)ing. They will thrive, 
however, where none of the mutton breeds above 
described would find sufficient subsistence. Choice 
Infantado flocks with the usual number of sheep of 
different ages, yield from nine to ten pounds of wool 
per head. The fleece is longer, thicker, and covers 
the diSerent parts of the animal far better than it 
did on the Spanish sheep. 



IMPROVED AMERICAN PAULARS. 

The improved American Paulars are smaller, con- 
sume less food, and perhaps can better endure de- 
privation of it. Accordingly they are the sheep for 
cold, meager soils; for the scanty herbage of mount- 
ain districts, and for j^lains subject to periodical 
droughts. They have about the same general im- 
proved points of form as the lufantados, but are 
shorter-bodied. As breeders and nurses they are 
equal. Their fleeces are of equal quality, but are 
a pound or two lighter to the head. For that 
reason, and on account of the greater size of the 
former, there is, at the present time, a prevailing 
inclination to cross the Paular flocks with Infantado 
rams. This produces an admirable result for the 
wants of many farmers, but it would be very unfor- 
tunate if the present mania for great fleeces should 
lead to the loss, in its essential family purity, of a 
class of sheep so well adapted to extensive regions of 
our country. 

SECTION lU. — OTHER FINE WOOLED BREEDS. 

The other fine wooled breeds are the French Me- 
rinos, not adapted to the climate of the United 
States, being inferior and tender. The Silesians 
and Saxon sheep produce wool of the very finest 
quality, but they are tender and delicate. The fact 
that excessively fine broadcloth lias gone out of 
fashion, probably never to retm-n, has caused tlie 
interest in these breeds to entirely die out in the 
United States. The Merinos of Australia, as here- 
tofore stated, are a composite race of very fine wool, 
and of excellent herding qualities, also special char- 
acteristics of American Merinos. The Australians, 
however, have not been so carefully bred as our 
sheep, and hence the increased inquiry of late years 
for Merinos from our best flocks to breed upon Aus- 
tralian finely bred ewes. 

CHAPTEE HI. 

BREEDS VALUABLE FOR BIUTTON AND AVOOL. 

SECTION I. CHARACTERISTICS OF VARIOUS BREEDS. 

The Down sheep may all of them be classed as 
medium wooled, as distinguished from longer comb- 
ing wooled and fine wooled sheep. The middle 
wooled breeds of Great Britain are the white and 
black-faced Highland, the Cheviots, Dorsets, the 
Welsh Mountain, and the Mountain sheep of Ireland. 
Those that have become noted in the United States 



f 



'l-HK I<-^\.liM.ElliS' STOCli UOOlv. 



281 




TEXEJL, iVIOUTON FLAJ^JDRIH OK FKXESLASD EWE. 







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MODIFIEU COTS WO CD. 



282 



THia *^j?lr,]mceje.s' stock book. 



iiud Canada are the Hampshire, Shropshire, Oxford 
iiud the Southdowus. 

LONG WOOLED SHEEP. 

Of the long wooled hreeds of England, also esti- 
mated both for wool and mutton, may he mentioned : 
The Leicester, Cotswold, Eomney Marsh, Lincoln, 
and the new Oxfordshire, Avhich latter, however, has 
met with little favor in the United States. 

TEXEL SHEEP. 

A Netherlands sheep, the Texel, Moiiton Flan- 
driu or Friesland sheep, has been imported but not 
fomid valuable. They are, however, highly thought 
of in the Netherlands and some portions of France 
and Germany for medium wool and for mutton. 

The cut, an ewe of this breed, will serve to convey 
an idea of the general appearance of the breed. 

These sheep are said to have originated in the 
seventeenth century, through the introduction of tlie 
African or Guinea sheep into the Netherlands, by the 
Dutch, and modified by subsequent crossing on the 
native sheep of the country. Wonderful accounts of 
their excellence and prolific breeding caused their 
importation into the United States in 1823, 1824, 
and again in 1863 to New England; but they were 
not found valuable. The ewes were stated to weigh 
from 145 to 175 pounds, the rams going 200 pounds. 
They are prolific, hardy, and produce rather long and 
medium fine wool, pure white. They are reported to 
bo prolific as breeders of twins, and sometimes as 
having bred twice a year. 

SECTION II. HAMPSHIRE DOWNS. 

The Hampshire Down was originally formed from 
the white-faced, horned Hampshire and Wiltshire 
sheep, crossed with Southdown rams of the darkest 
faces. In time the horns were entirely bred off, the 
faces darkened, and compactness was secured by care- 
ful selection. As we know them now they may bo con- 
- sidered as among the most valuable of the Down va- 
rieties ever introduced into the United States. 

The Hampshire Down of to-day, although classed 
as a middle wooled sheep, bears a fleece longer than 
the Southdown, but slightly coarser. The ewes are 
prolific breeders. Early lambs wUl weigh, dressed, 
sevtnty to eighty pounds in May. Two lambs 
dropped in January, out of a hundred shown in En- 
gland lately, weighed, respectively, 149 and 178 
pounds. 



SECTION in. OXFORD DOWNS. 

The Oxfords are quite a modern breed of sheep. 
Their history is given as follows : 

They were produced by coupling Cotswold rams 
with Hampshire ewes, occasionally using the South- 
down to perfect the cross. 

By such a course of breeding, skilfully and care- 
fully continued, an animal of uniform character has 
been produced, characterized by hardiness of consti- 
tution, good size, heavy fleece, facUity of fattening, 
and excellent mutton. 

CHARACTERISTICS OF OXFORD DOWNS. 

The Oxford Downs have gray faces and legs, not 
quite so dark as the Southdowns; head fine, and well 
set; small bone, deep brisket, round hams; good, flat 
backs; hips wide, and tail set up high; belly straight; 
buttock square; legs rather short and fine, and twist 
full; the loin is very wide and deep, and a wide 
spread between the hind legs for the development of 
the udder. They are exceedingly gentle, quiet, and 
orderly, never jumping and not inclined to ramble; 
they are hearty feeders, and will thrive on anything 
given to them, and bear, better than any other large 
sheep, scanty pasturage. The ewes very commonly 
have twins, and suckle them both ; the lambs thrive 
very fast, often reaching one hundred pounds in five 
months on nothing but milk and grass. 

This breed vields a very desirable quahty of thick 
and heavy wool, weighing about seven pounds to the 
fleece, according to the experience of breeders in 
this country. Mr. Spooner considers it the result 
of the most successfifl attempt at cross-breeding ever 
made in England. ■ He adduces from certain exper- 
iments in feeding of Oxford Downs with Cotswolds, 
Leicesters, Hampshire Downs, and Southdowns, the 
apparent fact that these cross-bred varieties surpassed 
the others in quality and productive value of their 
mutton, compared with, the fleece and flesh of short 
wools. 

The Oxfords may really be classed as between the 
medium and long wooled sheep, but the Southdown 
and Hampshire blood being so marked in their 
make-up, we have placed them among the middle 
wooled sheep. 

SECTION IV. SHROPSHIRE DOWNS. 

This admirable hornless mutton and wool sheep is 
the old, horned sheep of Shropshire, improved and 
modified by crosses of Cotswold and Leicester, and 
later with the Southdown. Careful selection has 



'nu^: i^witiviHiKS' si^ocjc uooic. 



2H3 










284 



THE in.A.K.]M;BE.S' STOCK. HOOK, 



SO improved the breed, that it is universally admired 
■where introduced into the United States. The face 
and legs as now bred, are a peculiar spotted gray. 
The fleece is long, glossy, of medium fineness, and 
will average about seven pounds of clean wool. The 
Leicester and Southdown have both been strong in- 
tegers in the improvement of Shropshires. 

It is noticeable of the Shropshires, that they take 
kindly to a great variety of situations. Hence it is 
not surprising that they have made so many friends 
in the United States, both in respect to fleece and 
wool. 

SECTION V. SOUTHDOWNS. 

From the fact that the Southdown has been the 
strong integer in the make-up of all the modern 
breeds of mutton sheep,, and the added fact that its 
mutton continues to bring the highest price in our 
city markets, it requires that we give a full descrip- 
tion, notwithstanding the fact that Southdowns are 
really being less and less sought by breeders in both 
England and America. This is undoubtedly from the 
fact that now the rage is for size, as it is found to be 
in every other description of live stock. Nevertheless, 
when access may be had to the larger cities. South- 
down mutton will always sell at a price most profita- 
ble to the grower. 

The Southdown is one of the oldest of Enghsh 
breeds. The vast improvement in its make-up over 
those sheep of the last century, in precocity, fecund- 
ity, vigor, high and uniform breeding, and well 
marbled flesh in the valuable parts; this, and the 
fact that their prepotency is always sure to improve 
the mutton of any breed with which they are crossed, 
all goes to account for the constant use of South- 
downs in the improvement of the mutton breeds of 
England. 

THE ORIGINAL SOUTHDOWN. 

The Southdown of the last century, according to 
EUman, was of small size, and far from possessing a 
-good shape, being long and thin in the neck, high 
on the shoulders, low behind, high on the loins, 
down on the rumps, the tail set on very low, perpen- 
dicular from the hip bones, sharp on the back, the 
ribs flat, not bowing, narrow in the forequarters, but 
good in the leg, although having big bones. 

THE IMPROVED FORM. 

As improved, their characteristics are : 
Head small and hornless; the face speckled or 
gray, and neither too long nor too short ; the lips thin 



and the space between the eyes and the nose narrow ; 
the under jaw or chop fine and thin ; the ears tolerably 
wide and covered with wool, and the forehead also, 
and the whole space between the ears well protected 
by it, as a defense against the fly. The eye full and 
bright, but not prominent; the orbits of the eye, the 
eye cap or bone, not too projecting, that it may not 
form a fatal obstacle in lambing. The neck of a 
medium length, thin toward the head, but enlarging 
toward the shoulders, where it should be broad and 
high and straight in its whole course above and be- 
low. The breast should be wide, deep, and project- 
ing forward between the fore-legs, indicating a good 
constitution and a disposition to thrive. Correspond- 
ing with this, the shoulders should be on a level with 
the back, and not too wide above; they should bow 
outward from the top to the breast, indicating a 
springing fib beneath, and leaving room for it. The 
libs coming out horizontally from the spine and ex- 
tending far backward, and the last rib projecting 
more than others; the back flat from the shoulders 
to the setting on of the tail; the loin broad and flat; 
the rump broad, and the tail set on high and nearly 
on a level with the spine ; the hips wide ; the space 
between them and the last rib on either side as nar- 
row as possible, and the ribs generally presenting a 
circular form like a barrel. The belly as straight as 
the back. The legs neither too long nor too short; 
the fore-legs straight from the breast to the foot, not 
bending inward at the knee, and standing far apart 
both before and* behind; the hock having a direction 
rather outward, and the twist or the meeting of 
the thighs behind being pecuhaily full; the bones 
fine, yet having no appearance of weakness, and of a 
speckled or dark color. The belly well defended with 
wool, and the wool coming down before and behind 
to the knee and to the hock; the wool short, close, 
curled and fine, and free from spiry projecting fibers. 

SECTION VI. OTHER MIDDLE WOOLED BREEDS. 

The white-faced Highland sheep of Wales are one 
of the indigenous breeds of Britain, though the 
black-faced Highland sheep of Scotland are credited 
as being ihe oldest of British breeds. The white 
are hardy and good nurses; faces white, rusty brown, 
or speckled with gray; the wool weighing about two 
pounds per fleece, but remarkable for its quality of 
not shrinking in washing. 

BLACK-FACED HIGHLANDS. 

Black-faced Highlands are remarkable principally 



THXO F^Vli MJilliS' STOOIi KOOli. 



285 



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286 



THJE IT'.A.IilViKIiS' STOCK. BOOK. 



for their hardiness, flocking quaUties, docihty and 
fine flavor of the mutton. 

The three followiug breeds we describe from the 
writings of the authors as noted: 

IRISH SHEEP. 

The Irish sheep have been much improved by the 
importation of English rams. Culley describes them 
as ugly and ill-formed. Bodies large; legs long, 
thick, crooked, and of a gray color; faces gray; heads 
long; large, flagging ears; sunken eyes. Neck long, 
and set on below the shoulders. Breast narrow, 
short and hollow; flat-sided. 

SHETLAND SHEEP. 

The Shetland sheep are described by Mr. Wilson 
as small and handsome; hornless; seldom exceeding 
forty pounds in weight; hardy — feeding on even sea- 
weed ; wool soft and cottony. 

HEBRIDEAN SHEEP. 

The Hebridean sheep is described by Mr. Wilson 
as the smallest of its kind. Shape thin and lank ; 
face and legs white; tail short; wool of various colors 
— bluish-gray, brown, or deep russet. Even when 
fat, this sheep weighs only twenty pounds. The 
wool rarely weighs more than one pound. 

DORSET SHEEP. 

Of this breed, a cut of which we give, and for the 
reason that they are stUl regarded as of value in 
England, we must depend upon the description of 
Mr. Youatt, from whom we condense : 

The pure breed is entirely white; the face long and 
broad, with a wool tuft on the forehead ; the shoul- 
ders low and broad; the back straight; the chest 
deep; the loins broad; the legs rather beyond a mod- 
erate length, and the bone small. They are, as their 
form would indicate, a hardy and useful breed. Tliey 
are a good folding sheep ; their mutton well-flavored, 
averaging when three years old, from sixteen to 
thirty pounds a quarter. Their principal distinction 
and value is the forwardness of the ewes, who take 
' the ram ct a much earlier period of the year than 
any other species, and thus supply the market with 
mutton at a time when it fetches the highest price. 

CHAPTEE IV. 

tONG-WOOLED SHEEP. 

SECTION I. — ABOUT COIIBING ' AND OTHER WOOL. 

There are several reasons why the American farmer 
should turn his attention more and more to the pro- 



duction of combing (long) wool and delaine (middle) 
wool. The great plains, Texas, New Mexico, and 
the mountain region of the United States generally, 
all these are especially adapted to the Merino and 
their modifications. All these regions, South Amer- 
ica and Australia, can raise fine wool so much 
cheaper than it can be raised on cultivated farms, 
that competition is a losing business. Fashion has 
also changed in wool for gentlemen's and also for 
ladies' wear. It is probably permanent. The Me- 
rino, and especially the long wools, are being more 
and more used in manufactures of various kinds. 
The mutton of the large breeds is more salable 
than that of the Merino; that of the medium- 
wooled sheep is comparatively fine, and the wool 
brings a higher price than Merino. As especially 
interesting to all wool-growers, and as covering the 
ground most perfectly in relation to the various 
varieties and uses of wool, we present the following 
from an exhaustive account of the quality of wool 
produced on the globe, by M. Eisner, of Gronow, Sile- 
sia, as translated by the late and lamented J. H. 
Klippart: Our authority says: 

In considering the qualities of the wools and the 
manner of its realization, we shall, for the present, 
not refer to the microscopic investigation of the 
wool-hair or fiber in general, for which we have col- 
lected a large amount of material, but which we 
deem it not yet proj)er to jDublish, since our obser- 
vations differ in too many points from the views of 
former observers; and, therefore, we must be con- 
vinced in advance by repeatedly renewed investiga- 
tions, as to whether former observers or we are right. 

FORMS OF HAIR ON SHEEP. 

Four forms of hair cover the sheep : 

1. The smooth, non-transparent hair foimd on 
the face, knees, and lower extremities of aU sheep, 
and sometimes appearing also among the wool, de- 
tracting from its value. This shoi-t hair has no 
sjjecial value for manufacturing purposes, and at best 
is preserved among the other offal in the process of 
tanning, for manuring purposes. This short hair 
forms the cover of the sheep living near the equato- 
rial zone, whose skins are used for clothing material 
only, and for sleeping and praying on them.* This 

* Thaer (Engl. Agric. IV, p. 731) mentions that Sir Joseph Banks 
brought such a smooth-haired sheep from Jamaica to England, 
which was covered with smooth hair two inches in length, and 
among these there was found a very soft and fine down, like on the 
deer. 



'X-H-h: FARMIICR.S' STOCIv UOOIi. 



287 




DORSET KAM. 




COTSWOLD OF THE LAST CENTURY, 



r 



288 



THK F^VIiMUGRS' STOCK BOOTv. 



form of hair, therefore, is excluded when we examine 
the wools. 

2, The Zackclwool. — When the sheep comes into 
more northern regions, esj)ecially into such as have 
considerable watery precipitations in certain seasons, 
a form of hair is formed on the sheep which, with- 
out undulation, has traces of scales, and is tolerably 
transparent — a form of hair which, like the hair of 
goats, especially the Angora goats, and the upper 
hair of camels and Ancheniae, is eminently suitable 
for protecting the body against changes in the tem- 
jierature, and being long and smooth, it promotes a 
rapid escape of the fallen rain water and a speedy 
drying of the skin. Under these Zackelhairs the 
third class is formed. 

3. The down, a much finer hair of greater den- 
sity, regularly covered with scales, spirally curved 
and undulating, grows the more abundantly the 
greater the changes in the temperature to which the 
wool-bearing animal is exposed ; is denser in winter 
than in summer; and on account of its curvature 
and fineness, is eminently fit to keep the animal 
warm. 

Between this and the Zackelhair is developed the 
transitory form of ordinary wool, which, being long, 
presents the character of the Zackelhair in a state of 
transition to the down. 

These various forms are produced, either by cli- 
matic influences alone, or by these and the careful 
keeping of the animals by man, combined. 

VARIETIES AND VARIATION IN WOOL. 

Thus, from the sheejj of the Zackel, or lock form, 
the Merino sheep originated; and, of necessity, had 
to originate, in Spain, because its formation required 
a rainless climate; in this climate the long, smooth 
Zackel hair being destined to keep the rain from the 
down, to cover this like a roof and let the rain run 
off, became necessary; nature let it grow weaker, 
and finally gave it only to new-born lambs, and pro- 
duced in the Merino sheep a sheep bearing a mere 
down rather than hair. When the Merino sheep is 
transfen-ed into regions having a more copious rain- 
fall than Spain, and is not completely protected from 
rain, nature tries to reproduce the lost protection 
against rain, not by causing new Zackel hairs to 
grow, but by making the Merino down hair larger, so 
that it hangs down on both sides of the body, and 
lapping over each other causes the rain to run off. 

Therefore, Merino wool has attained an extraor- 



dinary length in the wet climate of England; there- 
fore the English Merino wool grows stUl larger in 
the still wetter and warmer climate of New Zealand; 
therefore it grows always longer when sheei^, which 
never were exposed to rain, come into districts 
where they are less carefully kept, and frequently ex- 
posed to the fall of water; therefore, finally, the 
Merino wool remains short and retains its downy 
character when the Merino sheei) is taken into rain- 
less regions, even if ib there is kept and tended with 
less care than before — as, for instance, to the Cape 
of Good Hope, to the interior of Austraha, and into 
the dry regions of South America. 

What is true in regard to the Merino wool, holds 
good also for all do\vny wools, for the down wools 
of East Dorset are shorter than those of Middle, 
South and West Dorset, simply because those por- 
tions of Dorset have more rain than the eastern por- 
tion ; but this is shown in the most striking manner 
by the Southdown wools from rauiy Ii-eland, when 
compared with the Southdown wools of England. 
On the back and sides they grow six to eight inches 
long, Avhile the belly wool remains unchanged, be- 
cause no rain falls on it, and therefore it need not 
grow longer to facilitate the running off of the water. 
But in the sheep races having pure down, nature al- 
ways shows a tendency to produce below the longer 
down a shorter one, finer than the larger one; there- 
fore, in any sample of wool, the shortest hairs are 
always finer than the longer ones; therefore, the 
wool taken out by the comb is finer than that going 
through the comb. 

CLASSES OF WOOLS. 

The wool fibers of different qualities are divided 
into five different classes for manufacturing pur- 
poses. 

1. Such as being long and smooth may be spun 
like flax, and give a lustrous, smooth thread- — ccmb- 
wools proper; the length, fineness and luster of the 
hair are the conditions of its value. 

2. Such as have a long, but no smooth hair — 
feeble comb-wools. 

3. Such as consist of a mixture of smooth and- 
curly hairs of various dimensions — improper comb- 
wools. 

4. Such as give but a rough thread and require 
the process of felting to obtain the necessary den- 
sity of the texture — cloth wools, card wools. 

5. Such as may properly be used only for felting. 



'X'ilK F-tVK.IVIICRS' STOCK HOOIC. 



2^9 



Aiikh 




r 



1, 



290. 



Tim: K'T^XtJVLERS' STOCK. BOOK. 



■without being spun previously, which generally form 
a mixture of short upper hairs and downs. 

The value of the wool for the manufacturer is con- 
ditioned : 

1. Chiefly by the quantity of char wool fiber con- 
tained in a given quantity of raw wool. 2. By the 
nature of the dirt in it. 3. By the length of the 
hair. 4. By the luster of the same. 5. By the fine- 
ness of the wool. 6. By the softness of the same. 
7. By the power of the hair. 8. By the regular 
structure of the fleece. 9. By the color. 10. By 
the manufacturing purpose. 

It is needless to show to what extent the value of 
wool is conditioned by its quantity of clear wool-fiber 
contained in a given quantity of raw wool. The 
manufacturer and the wool dealer have, through 
long experience, acquired so great a skiU in judging 
this property, that the price of wool of the same 
quality as to the wool-fiber varies but little, whatever 
may be the dirt contained in it. 

SECTION n. LINCOLN SHEEP. 

The Lincoln is essentially a fat sheep, but has 
also plenty of meat. This breed is also the largest 
of the various English breeds, weighing up to 160 
pounds at two years old, and occasionally dressing to 
Aveigh ninety pounds per quarter. The wool is often 
nine inches long, exceedingly lustrous, and weigh- 
ing sometimes twelve to fifteen pounds per fleece. 
Lincolns are hardy, prolific, but great feeders, and 
hence they require the best pastures ; and, also, high 
feeding in winter. They have been known in the 
United States for fifty yeai-s, but have not become 
widely disseminated, the Cotswolds being generally 
preferred. It is more than probable, however, in 
consequence of very long wool being more and more 
called for, that, when the necessary care and atten- 
tion can be given them, or when high farming is 
practiced, they may be found valuable. As mutton 
sheep their great size will, however, be against them 
in American markets. The fat of the Lincoln is 
more internal, however, than either that of the Lei- 
cester or the Cotswold. Hence, as mutton sheep, 
they are superior to either of these breeds, but on 
the other hand the Cotswold and Leicester breeds 
combine the essentials of Lincoln wool. The cut 
will show the type of this Lincoln sheep. 

The west, with its dry summer and autumn cli- 
mate, and its dry but cold winters should prove ad- 
mirably adapted to these sheep, as indeed it has 



proved to be to sheep generally, and certainly in no 
other part of the v/orld may be found so luxuriant 
and cheaj) food. 

SECTION m. LEICESTEB SHEEP. 

The old Leicester sheep, before the experiments 
made to improve them by BakeweU, of Dishley, com- 
menced in 1755, and continued until they became 
the most famous sheep in England, was an animal 
of large frame, with heavy bone and coarse-grained 
meat, a flat-sided carcass, and legs large and rough. 
It was a slow feeder and necessarily late in reaching 
maturity, weighing at two or three years old, 100 to 
120 pounds. 

Let us compare this description with that of You- 
att, who knew them after they had been brought to 
their high state of excellence. This accurate writer 
gives their points as known in his day as follows: 

"The head should be hornless, long, small, taper- 
ing toward the muzzle, and projecting horizontally 
forward. The eyes prominent, but with a quiet ex- 
pression. The ears thin, rather long, and directed 
backward. The neck full and broad at its base, 
where it proceeds from the chest, so that there is, 
with the slightest possible elevation, one continued 
horizontal line from the rump to the poll. The 
breast broad and round, and no uneven or angular 
formation where the shoulders join either neck or the 
back; particularly no rising of the withers or hollow 
behind the situation of these bones. The arm fleshy 
through its whole extent, and even down to the knee. 
The bones of the leg small, standing wide apart; no 
looseness of skin about them, and comparatively 
bare of wool. The chest and barrel at once deep and 
round, the ribs forming a considerable arch from the 
spine, so as in some cases, and especially when the 
animal is in good condition, to make the apparent 
width of the chest even greater than the depth. The 
barrel ribbed well home; no irregularity of line on 
the back or belly, but on the sides ; the carcass very 
gradually diminishing in width toward the rump. 
The quarters long and full, and, as with the fore- 
legs, the muscles extending down to the hock; the 
thighs also wide and full. The legs of a moderate 
length; the pelt also moderately thin, but soft and 
elastic, and covered with a good quantity of white 
wool." 

From the fact that the Leicesters have been one 
of the most noted of English breeds in the improve- 
ment of the long-wooled modern breeds, we introduce 



4* 



TIIIO I'^uVKjVIIGKS' hi1^0(Iv 3IOOK. 



2!)1 




E^'GLISH SOUTH DOWN, (Winter CoucUtioii.) 







IMPROVED COTS WOLD RAMS. 



•h 



292 



THE F^IiMElRS' STOCK BOOK. 



a condensed history of the breed in the United States 
from the Encyclopedia of American Agriculture: 

"The earliest record of this breed (Leicester) in the 
United States is a mention by Custis of the Bakewell 
ewes on the estate of Washington, from which, through 
a cross by a Persian ram, was derived the somewhat 
famous Arlington long-wooled sheep. The influence 
of this and other long- wool flocks of Virginia gave a 
popularity to the English races which has continued 
to the present day, though the preference at present 
appears to be given to the Merinos, especially since 
the war and it.^ accompanying destitution and lack of 
thrift. Kentucky also gives a preference to the Lei- 
cester, as a fit CDmp;iniou to the Shorthorn bullock 
upon the blue-grass pastures. They are to be found 
in small numbers in the middle and Ohio Valley 
st-ites, generally in a semi-degenerate state, not bred 
up to the moderate standard of the perfect Leicester 
in his English home. The mutton of Leicesters is 
too fat to suit American taste, yet that of grades is 
quite palatable, though coarse-grained, with tco 
much outside fat. Even in England meat of ani- 
mals two years old is less valuable than that of 
lambs or shearings; and the price is always materi- 
ally lower than uiuttou of Southdowns and the 
mountain races. 

BOEDER LEICESTERS. 

"More than a century ago some of the sheep-folds 
of the border were reinforced by Liecestershire sheep 
of established repute. Early in the present century 
representatives of the Dishley stud began a contribu- 
tion to the improvement, which has been continued 
till they have won a distinct position in the show- 
yard and in popular esteem. 

CHAEACTERISTICS. 

"The characteristics of this breed, as given by Mr. 
John Wilson, arc extraordinary aptitude to fatten 
and early matmity. He says : The most marked 
feature in their structure is the smallness of their 
heads aud of their bones generally, as contrasted 
with their weight of carcass. They are clean in the 
jaws, with a full eye, thin ears and placid counte- 
nance. Their backs are straight, broad and flat ; the 
ribs arched, the belly carried very light, so that they 
present nearly as straight a line beloAv as above ; the 
chest is wide, the skin very mellow, and covered 
with a beautiful fleece of long, soft wool, which 
weighs, on the average, from six to seven pounds. 
On good soils, and under careful treatment, these 



Bheej) are currently brought to weigh from f ighteen 
to twenty pounds a quarter at fourteen months old, 
at which age they are now generally slaughtered. 
At this age their flesh is tender and juicy, but when 
carried on until they are older and heavier, fat accu- 
mulates so unduly in proportion to the lean meat as 
to detract from its palatableness and market value." 

SECTION IV. COTSWOLD SHEEP. 

There are no representatives of the long-wooled 
breeds of England that have been received with 
greater favor, cr been more widely disseminated in 
the United States, than the Cotswold, and especially 
so in the west. The reason is they are of great size, 
strong of constitution, fairly prolific, and seem to 
have the quality of adapting themselves to a greater 
diversity of soils and situations than any other of 
the long-wooled breeds introduced. The engraving 
of Cotswold rams are poi-traits of this famous breed 
and shown in ordinary flesh. 

The history of the Cotswold breed has been sum- 
marized as follows : 

The Cotswolds, of the coimty of Gloucester, En- 
gland, are of great antiquity, but have been greatly 
modified aud improved within twenty years. They 
are sometimes called Gloucesters, sometimes New 
Oxfordshires. There has been a variety known 
by the latter name, made by crossing Leicester bucks 
upon the Cotswold ewes; but the distinction between 
them and the Cotswolds is not now recognized in 
England, the original stock being nearly extinct, and 
t :ie new breed being known as improved Cotswolds. 
They are greatly superior to the Leicester in weight 
of wool, size, hardiness, vitality; are much more pro- 
lific, many of them habitually bearing twins, and ex- 
cellent as nurses. Their fleeces are somewhat heav- 
ier than the Leicester, usually averaging seven or 
eight pounds. They are possessed of a good figure 
and have a portly gait. The rams sometimes attain 
the weight of 300 pounds, and one is known to have 
weighed 374 pounds. The wool is of moderate fine- 
ness, long, white and strong. They have a long, 
thin head, well set on, broad chest, well rounded 
barrel, and straight back. For rapidity of growth 
they vie with the Leicester, can scarcely be excelled 
for docility, and are unsurpassed in size and weight. 
Their mutton is coarse-grained and very fat, but 
better intermixed than the Leicester, which has three 
or four and sometimes fiVe or six inches of fat upon 
the outside, as fed in England. They are now ex- 



4- 



THE F^VKMiKKS' STOCIi BOOK. 



2!J8 



tcusively used for crossing with other sheep, to 
obtiiin early lambs for niiukct, both iu this and iu 
the mother couutry, and are rising rapidly iu pubhc 
estimation. For rich pastures, in regions where 
grain is abundant and cheap, they are invaluable, 
and especially to be preferred in view of the rough- 
ness and negligence characterizing the American 
system, or rather want of system, of sheep hus- 
bandry, to the pampered and delicate Leicesters. 
Thcj' have been iu the country for fifty years or more, 
and are now largely imported from Canada. 

The history of the improvement of the Cotswolds 
we have condensed as being valuable: 

As a breed it is of the greatest antiquity, and one 
of the largest of the Eughsh breeds. The improved 
Cotswold is smaller than the origiual race on account 
of the influence of the Leicester element in its ameli- 
oration. It has gained in fleece and form, and 
comes to maturity earher; is more prolific than the 
Leicester, and has greater strength of constitutiou ; 
is often fattened at fourteen months, yielding fifteen 
to twenty pounds per quarter, and twenty, to thirty 
if kept till two years old. The fleece is six to eight 
inches iu length, and sometimes much longer; is 
strong, somewhat coarse, of good color, and yields a 
heavy fleece. The mutton is suj)erior to that of the 
Leicester, with a smaller proportion of fat, and the 
sheep are also superior to that popular breed in 
weight of wool, size, hardiness, and vitality. They 
are possessed of good figure, liave a large head, well 
set on, a broad chest, a well-rounded barrel, and a 
straight back. They are often used for crossing upon 
oth;r breeds, and for obtaining earlier market lambs, 
both in this country and in Europe. They are more 
widely disseminated in this country than any other 
long-wool, and preserve well the popularity which 
they have attained here. 

The fleeces are heavy, reaching eighteen pounds, 
and the wool, from the absence of grease or gum, 
loses comparatively little in scouring. The wool is 
well adapted to combing from its great length, and 
the mutton, although very fat when the animal is 
mature, is nevertheless of good quahty. 

THREE MAEKED GRADES OF LONG-WOOL. 

To sum up the whole matter of loug-wooled sheej) 
it is regarded in England, where the humid climate 
is favorable to the production of fleeces of great 
length of wool, that the best representation of nice 
combing wool is the Lincolnshire sheep, and it is one 



of the largest sheep races in England. The next in 
rank for a long-wooled sheep, in England, is the Lei- 
cester, which is the most generally distributed comb- 
ing wool race of that country. It is also the most 
tender of the largo English races, and its early ma- 
turity and great fattening propensity are its chief 
qualities. The third in rank of combing wools are 
the Cotswolds, which are a vigorou.s and hardy race. 

SECTION v. OTHER LONG-WOOLED BREEDS. 

A breed of sheep called Improved Kentucky sheep, 
is locahzed in some portions of that state and Tennes- 
see, said originally to have been found by breeding a 
large Merino ram upon thirty selected sheep of the com- 
mon mixed blood of the country. The ewe progeny 
were then bred to an imported Bakewell (Leicester) ; 
the ew6s of this cross to an imported Southdown; the 
next cross used being a three-fourths Cotswold and 
one-fourth Southdown ram. In 1855 a mixed ram 
was used, said to contain Cotswold, Oxfordshire, 
Teeswater and Southdown blood. In 1856 a Cots- 
AvoM was bred to this mixed race, and since that 
time, or from 1860 to 1865, the date when the ac- 
count was written, Cotswold and Leicester blood was 
used. 

These sheep look much like Cotswolds, but of 
course with such incongruous breeding, little uniform- 
ity could be attained. "We make the statement of 
the breeding to warn others not to attempt to produce 
a valuable breed by such means. There is, iu fact, 
no chance of making a better than existing breeds 
by commencing with common mixed ewes. Their 
true place is to breed half and three-quarter bred 
sheep from any of the improved breeds selected. In 
the meanwhile the farmer should be breeding to one, 
two, or more pure ewes, that in time he may have 
pure sheep of whatever race may be selected. Had 
the origiuator of the Improved Kentucky sheep pur- 
sued this plan, while he would have secured most 
valuable animals for wool and mutton, at a day when 
good animals were scarce, he would also have bred 
up a pure race, at the same time the descendants of 
a pure race that would to-day have stood foremost 
with those in his state. The average farmer, how- 
ever, wants to breed up his common sheep. It is 
easy and simple enough, and the ru^e will apply to 
all live stock. 

HOW TO BREED GRADES. 

Many persons hesitate to buy superior male ani- 
mals for two principal reasons. One is, they imag- 



29i 



'riii^: ii'^vitMiEits' S'l'oc'iv xjooiv. 



iue that the improvement is not marked; and the 
second is, they iiuaghic that their stock will always 
be something far below the pure or tlioroughbrcd 
stock. Both of these propositions are grave mis- 
takes. The improvement is marked in the first 
cross, really more so than in the succeeding ones, and 
the fourth cross will give animals that none but the 
most critical judges can distinguish from pedigreed 
ones of high caste. Let us examine tiiis question, 
the facts of which are well-known to all experienced 
breeders, and, as an object lesson, place it in tabu- 
lated form ■ 



SIKE. DAM. 

First generation, 1 

Second generation. . . 1 ^ 



Third generation . 



liESULT, 
PUKE BLOOD. 



15-16 



Fourth generation ... 1 g 

In all these generations the sire is of pure blood. 
In the first generation the result is a half-blood. 
This, if a female, is bred to a pure animal, and the 
result is a three-fourths blood, etc. 

HOW LONG WILL IT TAKE ? 

Suppose you begin with your flock this fall, next 
spring you have your half-bloods as the progeny. 
The next autumn the ewe lambs may be bred, though 
it is not altogether good practice to be followed up, 
but you want a flock. In 1885 you have three- 
quarters bred lambs. In 1886, seven-eighths; and in 
1887 fifteen-sixteenths bred sheep. If you allow the 
ewes to be cighieen months old before breeding 
them, then the second cross will be had in 1886, the 
third in 1888, and the fourth in 1890. Seven years 
is not a long time to wait for a flock of sheep that 
will grade handsomely with the average of a given 
pure breed. But you want good mutton and good 
wool that will sell quickly? The first Cotswold cross 
will give you fair combing wool, so will the Leices- 
ters, the Lincolns, the Oxfords, or the Eomney Marsh 
sheep. 

If mutton is to be a distinctive product, select as 
sires any of the Downs that may seem best adapted 
to your locality. 

ROMNEY MARSH SHEEP. 

The only other breed of long-wooled sheep that 
seems necessary to notice here is the Romney Marsh. 
They are little known in the United States, and will 
probably never be particularly sought after. 

It is described as a large sheep, not very symmet- 
rical in form, having narrow fore-quarters and flat 



sides, and coarse bone and muscle. It has a white 
face, a long and thick head, and a tuft of wool on the 
forehead. The wool is of more value than the mut- 
ton, perhaps, (but would notbcprofitable without it,) 
being long, fine and lustrous. The ewes are pro- 
lific, about thirty per cent of doubles being expected 
in reproduction. The lambs come late, after the 
severity of the winter is over. 

With good feeding after the first wintering they 
can be brought to seventeen pounds, sometimes to 
eighteen pounds per quarter; yet they are more fre- 
quently kept a second winter. They are not very 
early in maturing, and grass is the main reliance for 
growth, if not for fattening. 

CHAPTER V. 

CARE ANI> MANAGEaiEKT OF .SHEEP. 

SECTION I, A WOOL AND MUTTON PROBLEM. 

The preceding chapters have given a detailed ac- 
count of the derivation of breeds, classification by 
texture of wool, and including the characteristics of 
sheep both as wool and mutton producers. The 
space devoted thereto was considered absolutely 
necessary in connection with the important matter 
following, relating to the management of sheep and 
lambs, flocking, shearing, marketing, shelter, feed- 
ing, treating and breeding. The study of wool and 
its proper classification is of the first importance to 
breeders, since whatever the breed of sheep, whether 
they be distinctively mutton or distinctively wool 
breeds, the wool is always the second important in- 
teger in profits, and in all fine wooled breeds the 
most important. 

GUIDING PRINCIPLES. 

The breeder of sheep and wool must be guided by 
many considerations in the selection of breeds. Fine 
wooled sheep, especially the American Merino, may 
be kept in large flocks. In the United States no 
other valuable breeds have been found that would do 
well in immense flocks, such as must be kejit in all 
the great plains region of the United States. They 
are also the most valuable of the fine wooled sheep 
for the farm in thickly settled regions adapted to the 
growth of wool. Near cities, or contiguous to mar- 
kets where fine mutton is sought, the breeder must 
carefully study the relative difference in price as be- 
tween fleece and carcass in connection with the cost 
of keeping, of the relatively inferior mutton of the 



U'HP: F^VIiMKIlS" STOCK BOOIv. 



295 



uicriuo as compared with the best muttou breeds, 
aud this in connection with the vahic of the Heece, 
and rice rersa. It is simply a question of study aud 
figuring, aud this each one must do for himself. 



SECTION II. 



-SMALL FLOCKS. 



The management of small flocka of sheep on aver- 
age farms is exceedingly simple. They are not sub- 
ject to diseases, especially contagious diseases, as in 
the case of large flocks. They eat much herbage 
that other animals refuse, are great exterminators of 
■weeds, their manure is especially valuable, and for 
the reason it is easily absorbed where it is dropped. 

SOME FACTS IN SHEEP HUSBANDKY. 

Sheep may nm with cattle if both drove and flock 
are small. Flocks are not so subject to the depreda- 
tions of dogs in thickly settled neighborhoods, and 
for this reason ; so many half- starved curs are not 
kept. If a bell to each ten sheep is worn, the ring- 
ing will caution the average dog. When kept with 
cattle and used to them, sheep instinctively seek 
their company when frightened. 

EXAMINATION FOR DISABILITY. 

AVhether the flock be large or small, whoever has 
charge of the flock should examine them daily, espe- 
cially for lameness. If a sheep is found lame from 
any cause, the time to assist it — even from an- econom- 
ical standpoint — • is as early as possible. Catch it. It 
may be gravel in the cleft of the hoof. It is easily 
removed. If it be foul, or incipient rot, the time to 
give rehef is immediately. 

SUMMEK AND WINTEK MANAGEMENT. 

Any pasture dry enough for cattle will do for 
sheep ; that is, dry pastures. Sheep should never be 
kept du Avet land. When the ordinaiy pastures are 
soft, remove them to the dryest on the farm. If the 
pasture contains both wet aud dry laud, sheep will 
naturally seek the highest and firmest portions. In 
winter sheep must be sheltered from storms and 
severe wind, yet they must have plenty of air. They 
do best iu open, low, well-littered sheds where they 
may be secure from wind aud wet. Thje shed must 
be provided with a suitable rack for hay, and with a 
trough underneath to catch the waste. In this the 
grain aud roots allowed may also be fed. Sheep 
must be kept uniformly w'ell. They must not be 
allowed to fall away. It injures the wool. Sheep 
thnt arc kept uniformly tliriAing have no weak places 



iu the wool. They should not be too much crowded, 
and the wethers should be separated from the ewes, 
aud the weak from the strong. If only fifty arc 
kept, divide them in the winter into two flocks. 

MANAGEMENT OF KAJIS. 

Never allow rams to run with the ewes except in 
tupping time. They are among the most brutal of 
the animal creation. The proper plan is to keep 
rams always by themselves and allow them with the 
ewes but a short period morning and night. As 
soon as one ewe is served mark it and turn it out 
from the rest, and mark the date in the register. If 
served again, re-mark, and note the last service iu the 
register. It will assist very much, not only as refer- 
ence from time to time, but especially when the ewes 
are nearly ready to yeau. It is absolutely necessary 
in all large flocks, aud especially so in those of 
purely bred flocks, Avhatever the number. The rams 
here are too valuable to be allowed their liberty, aud 
the ewes aud their progeny certainly should not be 
teased by their brutal pertinacity. Hence no good 
flock-master allows such rams their liberty. There 
is no practical reason why auy ram should not be 
kept separate from the flock. 

RATIONS FOR SHEEP. 

If roots are fed daily, oue bushel, chopped fine, 
fifteen pounds of grain, one hundred pounds of good 
hay and what straw they will eat will keep fifty meri- 
nos in good condition if they come to the sheds iu good 
flesh in winter. It will be most economical to feed 
the roots in the morning. If there are no roots, 
ensilage may be substituted aud the grain fed at 
night. Hay should be fed three times a day. 

SECTION m. — MANAGEMENT OF LARGE FLOCKS. 

The master of large flocks Avill of course be guided 
by circumstances. There is no j)rofit in keeping 
sheep as the exclusive stock on fenced farms. The 
great value of sheep iu Avell-settlcd districts is in 
their economy as a part of the farm stock. In this 
day of strong demand for fine mutton there is 
more profit iu the muttou breeds than in the 
fine wooled breeds, aud the wool brings about as 
good a price as that of the fine wools. The sheep 
industry of the plains has grown into such great pro- 
portions that the small farmer can compete less and 
less with the growers of fine wool on large ranches. 
There is money, however, iu such a number of sheei) 
as a farm may carry in connection with other stock . 



296 



•JIIP: l^'^VIiMlBllS' STOCK UOOIv. 



t 



The profits from muttou sheep will increase from 
year to year as population and the wealth of cities 
increase. 

riNK WOOLED FLOCKS. 

Keeping of sheep on an open range is a very dif- 
ferent industry from the keeping of sheep on farms. 
Letns sec what the experience of the Lest flock-mas- 
ters of the world says. One of the best of tiie large 
llock-masteis of the West, the late S. P. Boardman, 
one cf the early large flock -masters of central Illi- 
nois, at a period when great tracts of territory were 
uncultivated, testified that, sheep brought West, from 
the East, would increase considerably in the weight 
of their wool. This is our own observation in north- 
ern Illinois, thirty years ago, where flocks of 1,000 
to 5,000 " in a bunch " were kept. The reason was 
the summer pasture was ample and unrestricted, and 
the winter feeding and shelter the very best. 

SUMMER MANAGEMENT OF A LAKGE FLOCK. 

Mr. Boardman was a most experienced and prac- 
tically educated sheepmastei. His methods were 
adapted to a prairie region, and a modification will 
easily be suggested to the practical man, to suit his 
particular circumstances. 

RANGE. 

As to range, it may be high, rolling prairie or dry 
plains, v/ith never-failing water running through it. 
The same territory, with the Avild grasses destroyed 
and S3t with blaa and othsx nutritious grasses nat- 
ural to arable land, is a better range, of course. 

TURNING OUT IN THE SPRING. 

Our authority says : In the East the first thing 
which properly comes under the head of summer 
management is the operation of tagging, which is 
performed on the entire flock before they j)ass out of 
winter quarters on to grass. In pasturing sheep on 
prairie grass, this is unnecessary except with a few 
sheep. The reason is, that the prairie grasses arc 
inorc binding in their nature, so .that relatively but a 
few sheep scour. In the West, as soon as the prairie 
grass ctarts, the sheep are put on it, no matter how 
short it may be; for, if the range is wide enough, the 
sheep will, by traveling over a large territory, and by 
dint of busy feeding become filled by night. By rea- 
son of the wide scope of ground, they can be put on 
the grass some days before one unused to it would 
think there was even a sheep bite. In herding, the 
shepherd turns the sheep out of the fold as soon as 



light in hot weather, aud J'oIIoivh them till dark, when 
they are brought into the fold. Folding is necessary 
only where wolves and their cousins, curs, are trouble- 
some. 

HERDING. 

All that is necessary in herding a " dry flock " is to 
have a trusty hand who will get his flock out early 
enough in the morning, keep them out late enough 
in the evening,, and who Avill not " bunch " the sheen 
with his dog too long while he is idling. Before 
turning out of the fold in the morning, if the shep- 
herd discovers sheep which are scouring, he catches 
and tags them. The flock is to be salted at the rate 
of about forty pounds of salt to the thousand, onco a 
week, choosing a particular day, to which day ihcy 
soon learn to caU the shepherd's attention by unusual 
bleating. If one has many sheep, it is better, if 
compelled to raise lambs on the prairie, to herd breed- 
ing ewes by themselves. 

LAMBING. 

Eaising lambs is the most important, and requires 
the most skill, care and attention of anything con- 
nected with keeping sheep. When we are compelled 
to raise lambs on the range, we prefer not to have 
them commence dropping before the first of May, or 
until the worst cold storms are past, and there is a 
good' bite of grass. It requires much labor to raise 
lambs on the prairie, especially when all must be 
folded every night. When from twenty to sixty 
lambs are coming every twenty-four hours, the shep- 
herd needs assistance in getting the flock to the fold 
in the evening, and it is necessary, also, that he 
should be up with them occasionally through the night. 
It is a good plan where one is compelled to raise 
lambs under such circumstances to have some panels 
of portable picket fence, the pickets to be five or six 
feet high (which will turn any dog or wolf), with 
which to make pens, into which may be driven those 
ewes which have dropped lambs through the day. 
This avoids the necessity of driving or carrying such 
lambs up to the fold. If there are twenty or more 
young lambs dropped during the day, it is better to 
put them in four or five pens, for ewes having lambs 
dropped about the same time, if put in the same pen, 
are frequently puzzled to tell their own ; and some- 
times two ewes get to owning the same lamb, and by 
morning the cast-off lamb is dead for want of milk. 
Ewes, as shepherds know, tell their lambs by the 



'i'llli: F^ItlvlIGIiS' STOCIC BOOlC. 



297 



scent till they are two or three weeks old, after which 
thoy Icaru their bleat. Ewes which drop lambs 
through the night in the fold are left in it the next 
day. Raising lambs on the range requires the best 
kind of a shepherd— one who is never at fault to 
tell which lamb belongs to which ewe ; who can catch 
any sheep or lamb without yarding the flock; who 
can go with but httlc sleep, and who never gets tired. 
Flock-masters should be prepared with pastures, 
sheds, yards, and other conveniences, which make 
" lambing-time " less to be dreaded than formerly, 
although one of no less labor and watchfulness than 
in past time. Where prepared with sheds and pastures 
do not send the ewe flock off to the range till the 
lambs are dropped, and all able to travel. Have a 
large shed into which to put the lambing flock in bad 
nights, and other sheds into which to put the ewes 
having lambed. Those ewes which lamb at night 
are put with their lambs in a yard or pasture by them- 
selves; those lambing through the day are put by 
themselves, and so from night to day, and from day 
to night, as long as there are fields enough to keep 
them separate. 

SECTION IV. THE SHEPHERd's AKT. 

The great art of raising large flocks of lambs con- 
sists in keeping them separated as much as possible 
while the lambs are young. When all the fields have 
got a bunch of ewes and lambs in them, the oldest 
bunches are doubled to make room for yoimger lots. 
This arrangement makes it easier for the shepherd to 
keep the run of them. It is his business to visit 
these different bunches two or three times a day, to 
see that all is going right; that all the ewes own their 
Limbs; that none are claiming others' lambs; that 
all the lambs suck, and if any of them are becoming 
"pinned," to clean and rub some dry dirt about the 
anus. The greater part of the shepherd's time is 
spent at the large shed in which the lambing takes 
place. On turning the flock out in the morning he 
finds (depending on the number of his ewes) from 
fifteen to fifty lambs, which have dropped through the 
night. He has now to slip them out of the flock and 
see that each ewe owns her lamb, and must also 
watch till he sees every lamb suck. Frequently a 
ewe's teats are so stopped that a weak lamb cannot 
draw the milk, in which case the shepherd catches 
her and starts it, suckling the lamb at the same time. 
A lamb which gets up when dropped and suckles it- 



self is half raised if proper watchfulness is observed 
afterward. 

FOSTER MOTHERS. 

In the "factory" are a number of small pens into 
which to put ewes which will not own their lambs, 
or to put ewes having lost lambs, to make them take 
a twin lamb. This is done by skinning the dead 
lamb and putting the skin on the live one. As soon 
as the ewe can be made to own her lamb she is put 
out with one of the small buncbes, first having 
been marked on some part of the body with red keel, 
the lamb receiving a corresponding mark. When a 
ewe owns a "jacketed" lamb she is put out, the 
jacket hung up over her pen, and, if on trial she proves 
refractory, the jacket is again put on the lamb, when 
a second penning for two or three days will gener- 
ally break her in. With a flock of one thousand or 
more breeding ewes, it is customaiy for the shepherd 
and his assistant to be up by turns a great share of 
the night. In pleasant weather the lambs are al- 
lowed to drop in the feed lot or pasture ; but even 
then the shepherd should be with the flock con- 
stantly. 

WATCHFULNESS NECESSARY. 

When there is not pasture on the farm sufficient to 
keep the ewes till after shearing, they are sent off to 
the range under the care of a trusty shepherd. A 
ewe-flock requires constant watching to see that no 
lambs lie down behind a stool of grass, get asleep, 
and so get left by the flock. A good many lambs 
may be lost by a careless shepherd from this cause ; 
for a lamb, on awaking and finding itself lost, starts 
and runs in whatever direction it may happen to 
take. 

DOCKING AND CASTRATING. 

We generally make one job of docking and cas- 
trating, although, where a large number of lambs 
are raised, it might be better to make two of it, pro- 
vided the ewes have been kept in two or more flocks, 
so there need be no danger of mixing ewes and 
lambs. The lambs are first caught out from the ewes 
and put by themselves. The shepherd performs the 
castration, another band doing the docking. Three 
or four hands catch the lambs and bring them up. 
It is best to commence early in the morning, and 
have help enough so aU may be attended to in the 
forenoon, as they bleed less when it is cool. With one 
hand to dock, and help enough to catch, an active 



+ 



298 



rule inA.I?.IV[ERS' STOCK BOOK. 



shepherd cau alter fcur or five hundred in a long 
half day. 

WASHING. 

It is not often that we can get a running brook with 
fall sufficient to enable us to wash in a tank, as is 
practical in many places East. Where one has such 
a branch on his own farm, and can thus have perma- 
nent yards and fixtures for washing, he is very fortu- 
tuuate, as frequently in the West a flock has to be 
driven five or ten miles to a creek. The most gen- 
eral practice is to drive to some creek, make a yard 
on the bank, and wash after the old manner. One 
thousand are commonly washed in a day; and those 
who have flocks from two to five thousand, generally 
make from two to four washings, from a week to ten 
days apart, depending on their shearing force. This 
is in order that the wool need not get dirty, as shear- 
ing lasts from two to six weeks. It is best to wash 
the ewe flock first, in order that it may be sheared 
first, since carrying a fleece late in June is particu- 
larly severe on ewes suckling lambs. If the ewes can 
all be washed in half a day, it is best to leave the 
lambs at home, either shut up in a shed or small 
field, so they may be found by the ewes readily when 
they return; but if it will take all day to wash the 
ewes, it is best to take the lambs along. The flock 
is driven into a yard which has a catching-pen on the 
brink of the stream, into which fifty to one hundred 
are driven, then caught and tossed in by two men as 
fast as six to ten can wash. 

WASHING VERSUS UNWASHED WOOL. 

In relation to washing wool, when Mr. Boardman 
wrote washing was almost universal, now it is not so. 
The cheapest place to scour wool, unless in the case 
of long and expensive transportation, we believe to be 
at the factory. It saves much discomfort and dis- 
ability to sheep. Flock-masters are finding that they 
really get more per fleece for unwashed wool, if hon- 
estly sorted and packed, than if washed. The price 
per pound is less; per fleece it is not. Washing in 
clear water never does away with scouring. 

SECTION V. WINTERING THE FLOCK. 

There should be some provision for winter feeding 
of sheep, even in those plains regions where food is 
plenty ( ?) the year round. Northers, blizzards and 
other storms must at least be provided against. 
There should also be some provision of succulent 
food for weaned lambs, until they take to dry food 



t 



readily, as the season advances. The Hon. T. B. 
Grinnell, of Iowa, who has had large experience 
with sheep, gives common sense advice on wintering. 
We use it for the reason that we had rather give the 
experience of good practical experts, condensed, than 
what we have learned ourselves. One thing, however, 
should be kept in mind, let the flocks be well prepared 
for winter. It certainly is half the wintering, for it has 
come under our constant observation that the man 
who allows his flock to suffer in autumn, seldom 
feeds well in the winter. He generally shears bad 
fleeces in the spring. But to return to our au- 
thority. 

MR. GRINNELL's ADVICE. 

The early frosts will destroy our native grass, and 
then oats in the sheaf may be fed, and the stubble- 
land may be pastured, but to make it certain that 
the fat taken on in the summer is kept there at the 
latest day possible, cultivated grasses should be laid 
down, and be reserved for the flock after the prairie 
grass is frosted. Eye, too, may be sown as a substi- 
tute for grass. For lambs it is most admirably 
adapted. It may be sown among the corn, and on 
the approach of Winter it will be -found that the 
lambs have learned by degrees to eat the corn and to 
have attained an astonishing growth at late autumn. 

Winter being upon us, it is the time for sorting. 
Lambs should always be folded separate. Yearlings 
having weak teeth should, if there is a flock of over 
one hundred, be fed by themselves. Large wethers 
should be sorted out from the ewes, and the breed- 
ing-ewes put in a pen of such dimensions, with 
gates, that they may be handled with ease, and when 
in season, served with promptness and marked, that 
the time of their lambing may be known, and the 
sire of their ofi'spring. Once in two weeks the 
teasers may be tu}'ned in, to find such as may have 
escaped impregnation. It is never a good practice 
to let the buck run at large with the ewes, but where 
there are no more than thirty or forty ewes, after the 
first week, it will do. If economy and care are used, 
a full-grown buck will serve from fifty to one hundred 
ewes. 

Every good shepherd will have a hospital flock, on 
which he will bestow extra attention, and to which 
he will add from time to time such as are drooping, 
or are pushed aside from their grain, or are doing 
poorly from any cause. 



t 



rx£K F ^VR m: e: R s • stocic ijooi^ 



21)'J 



WINTER SUELTER. 

Bheds which will keep out the wind aud rain arc 
essential. When boards are not to be bad, poles 
and a good covering of straw will be a substitute for 
one or two winters. I am not partial to close con- 
fiuement in tight sheds, except it is a necessity to 
keep tlie flocks from wolves or dogs, or to keep the 
ewes from exposure in lambing time. Let the sheds 
be low and open on the south side, and if the ex- 
treme cold for a long period pinches and impoverishes 
the Hock, increase the feed of grain and you restore 
the warmth and arrest the decline. Cold is favorable 
to a good growth of wool, but to economize food and 
insure the health of the flock the more even the 
temperature the better. 

A good feeder will have hay-boxes and grain- 
troughs. The flocks may hve if fed on the ground, 
but nothing less than keen hunger will force so deli- 
cate an animal to take its food from the wet and 
filth of the yard. The racks will more than pay 
their cost by a saving of hay in one winter, and if 
grain not in the sheaf or ear is fed for more than 
one-half the season, troughs will be an imperative 
necessity. 

VARY THE FOOD. 

It is a part of good management to indulge the 
tastes of the flock. Why should the sheep be confined 
to the same variety of food from mouth to month, a 
treatment which we would deem a hardship? Every 
pioneer farmer can cut prairie grass, which is a suit- 
able, well-rclislied food, and Hungarian hay cut 
early is very nutritioits ; then he may make up a 
variety by feeding oats in the sheaf, timothy hay, 
and corn cut before frosts and fed in the bulk. 
Many well- wintered flocks have subsisted on cut-up 
corn mainly, which has increased the weight of the 
fleece above that attained by ordinary keeping full 
twenty per cent. There is no excuse for having poor 
stock, if they are fed three times a day, and furnished 
with salt and good water and such varieties of food 
as our country readily furnishes. 

DO NOT TURN OUT TOO EAELY. 

So soon as the snow has passed off in the Spring, 
there is a strong temptation to let the flock out on 
the ground and effect a saving of expense in feeding. 
This is a ruinous practice. Fasting becomes a neces- 
sity, if there is not grass, and the flock is returned to 
diy hay, wasted in flesh, and with a loss of appetite, 
when the breeding ewes especially should have re- 



ceived extra attentions by a daily feeding of roots or 
bran, that there might be an abundance of milk for 
the lambs. 

If the lambing season does not begin before there 
is a good bite of grass, the shepherd will be spared 
much of vexatious care, but under the most favor- 
able circumstances it will be found the poorest econ- 
omy to forego personal attentions for a single day. 
Occasionally a ewe will sink under the labor of par- 
turition, and must be relieved. Often the best sheep 
will refuse to let the lamb suck because of the dis- 
tension and inflammation of the udder, and for sev- 
eral days the milk must be drawn away by hand. 
In the case of abortions, malformations and the 
birth of tv/ins or the loss of a mother, there will be 
found enough of nursing and mating to give a 
profitable employment. 

SECTION VI. SHEARING AND MARKETING WOOL. 

Boys should learn to shear. It is not common for 
a man advanced even to middle hfe to take up the 
business successfully. The learner must be patient, 
and content to clip a small amount of wool for the 
first few days. Neither violence nor a great amount 
of strength will be required if the sheep is kept " on 
end," and practice will soon show that the position 
is the natural one, preventing successful struggles on 
the part of the sheep, and the only sure protection 
against torn fleeces. The barn floor, in preparation 
for shearing, should be as clean as the house floor, 
and a platform made of planed plank should set 
about eighteen inches high, so that the neck of the 
sheep may rest on the thigh of the shearer, having 
one foot on the platform. Sheep, to shear well, 
must have a full stomach, and have a good covering 
of flesh on their bones. It is no object to take the 
last ounce of wool, for in the process clips of hide 
are usually taken, and the animal is exposed to being 
sunburnt, and will more readily take cold on ex- 
posure. 

A second platform, built as high as the waist of the 
folder, is necessary, and this should be smooth, that 
the wool may be put up neatly and in compact form, 
exposing the shoulder, the best part of the fleece, 
"of course." A folding box on which the twine is 
laid is preferable; by bringing up the sides and ends 
fastened by hinges, you have compressed fleeces of 
uniform shape. Prairie wool has a dark color, given 
to it by the soil and burnt sod, but this does not de- 
tract from its value; and if it is a long staple, grown 



I 



800 



thp:: lo^KMiKits' stock book, 



on a healthy sheep, yielding to the touch and corky, 
it has a real value which will hring eager purchasers 
the distance of a long journey. 

SECTION vn. — A shepherd's rules. 

Von Thaer, the great German authority on fine 
wooled sheep, lays down the following rules for 
shepherds. Bo many are exactly applicable to the 
interests of flock-masters everywhere, that we repro- 
duce them entire, both as a capital study for all 
flock-masters, and for the added reason that they 
have not been incorporated into the trade hooks on 
sheep. 

First. Take good care that your sheep are never 
brought upon low, wet ground or morasses. 

Second. When the localities permit it, there 
should be a regular change in the pasture lands. 
For instance, bring your sheep — 

(a) In a wet, rainy season or day, upon mountain- 
ous or hilly ground. 

(b) When the weather is dry and clear, feed them 
upon flat lands or valleys. 

(r) In cold, stormy weather lead them under the 
cover of fdrests or bush wood. 

((?) In winter, when there is a dry frost, and when 
the ground is free from snow, you may lead your 
flocks upon wheat or rye fields. 

Third. The pasture lands which are considered 
the best and nearest ought to be used — 

{a) For the ewes with lambs and yearlings, and 
for such lambs which have been separated from 
their mothers. 

(b) The farthest from the sheep yard for wethers. 

(c) The sheep intended to be sold to the butcher 
upon the lowest pasture lands. 

Fourth. Every shepherd must have a good dog to 
keep the sheep from injuriug the crops when they 
are brought to them. 

Fifth. When the sheep are pastured in valleys 
where there is a heavy dew, and the grass covered 
v:ith spider-webs and other impurities, they must be 
driven first over the ground upon which they are 
pastured. The dog is used to drive them over it in 
all directions. This is done for the following 
reasons : 

{a) The rain carries down from the mountains or 
hills sand, which is deposited upon the grass. In 
passing the sheep over such pasture lauds the sand 
is thrown ofl: and the grass is rendered more suitable 
to feed sheep upon. 



If clay has been deposited upon the grass, the 
shepherd must not allow his flock to stop at all and 
feed upon such grass, which would be exceedingly 
unhealthy for them. He must avoid such places 
until the clay has become perfectly dry upon the 
grass, when the sheep are driven over first before 
they are permitted to touch it. 

Great injury may be done to the flocks in such val- 
leys or flats, even if there has been no clay deposited 
upon the grass. When the sheep are fed uf)on 
the luxuriant grass after they have received salt but 
no water they overload their stomachs and are hable 
to disease. 

(b) A certain species of spiders is to be found 
among the grass, and sometimes in such quantities 
that they are eaten by the sheep with the grass. 
This has not, however, a very bad resiflt, but causes 
a slight purgation. When the sheep are driven over 
the ground first the spiders fly to their retreat. 

The cobwebs with which the stubbJe-tields and 
grass are covered in the autumn seem to have an in- 
jurious effect upon the sheep. When a sheep is 
opened after having fed upon such lands as are cov- 
ered with cobwebs, there is not a trace of them to be 
found in their stomachs. Where the sheep are 
passed over such fields or grass land the cobwebs are 
taken off by the legs of the sheep. 

Sixth. During the mid-day sun the sheep ought 
to be brought under a shade or shady trees. When 
the pasture lands are too far from the sheep yard, 
there ought to be proper shades erected where trees 
are not in sufficient number to give shelter from the 
sun, rain and hail. 

Seventh. The healthiest pastures should be re- 
served for the lambs, that the dehcate animals, 
after they have been separated from their dams, may 
find a substitute for the nourishing milk and not be 
too much retarded in their growth. 

Eighth. In the spring avoid all pastures where 
there are briars, bushes and woods with short under- 
growth, because the sheep will lose their wool in 
such places. Avoid, also, j)ine woods, because the 
pine needles which fall continually from these trees 
will become entangled in the wool and depreciate its 
value. After the shearing, such pastures can be 
used without injury to the sheep and wool. 

Ninth. Nothing is so injurious to sheep and wool 
as a sudden fright. In the night, when they are 
penned in the open field and there is a storm ap- 



- — 3- 



<*> 



4- 



THIG ir-ARMiKRS' STOCK BOOK. 



801 



proacbing, with heavy thunder, the shepherd must 
walk arouud the pen aud talk to them, in order to 
quiet them. When they get much frightened they 
rush to one side of the hurdles, upset it and break 
loose. 

Tenth. In the hot season the shepherd should 
lead his flock in such directions as to keep the sun 
behind it, in order that their bodies may give shade 
to their heads; and he should keep them as far apart 
as possible, to allow the air a free circulation among 
them. 

Eleventh. Guide your flocks always slowly, espe- 
ciixlly on rising grounds. Should the shepherd 
neglect the precaution, particularly in hot weather, 
the sheep become overheated and are Uable to dan- 
gerous attacks. 

Twelfth. When the sheep are brought upon the 
stubble-fields observe the following rules : 

(a) Bring first the lambs upon it. (h) The ewes, 
and then (c) The rams and wethers. 

Thirteenth. As it is the rule not to bring the 
flocks upon the pasture in the morning before the 
air has dried up the dew and frost, it is also a rule 
to bring them in the stable or pen when the dew be- 
gins to appear. 

Fourteenth. A shepherd should always carry 
with him — 

(a) A lancet, (b) A sharp knife, (c) A small tin 
box filled with tar. (d) Another with sulphate of 
copper. 

That in case an accident should happen, he may 
bleed the animal; or when he observes a sheep to 
walk lame, and finds the foot heated, indicating a 
disposition to foot-rot, he may remove the hoof with 
the knife and apply copperas, over which he has to 
pi;t a layer of tar. 

CHAPTEE VI. 

SHEAKIXG AISD MARKETING WOOI-. 

SECTION I. WASHED VS. UNWASHED WOOL. 

The question as to the economy of washing wool, 
or shearing without washing, has for years been 
widely discussed, but it has generally now been ac- 
cepted as correct, that it is more profitable to sell the 
wool unwashed. This will hold good in all those 
sections not so distant from market that, on account 
of the increased cost of transporting unwashed wool, 
it is cheaper to wash. It is generally accepted that 
the faiTQer receives more money for his fleeces un- 



washed than washed. The reason is, however well 
the wool is washed, it must be scoured at the mill to 
fit it for spinning, and it costs no more to scour the 
wool as it comes naturally from the sheep's back, 
than after it has been washed by the ordinary proc- 
esses at home. 

In all the great plains region — in Texas, New 
Mexico and California, where washing is necessary 
on account of transportation charges, the wool should 
be most thoroughly washed, and probably if the 
wool were scoured at some central point, before 
shipping as is practiced at the mills, it would prove 
the most advantageous. The question is an im- 
portant one, but one that must be decided by each 
flock-master for himself. The washing of wool is 
explained in the preceding chapter. 

The manner of washing must depend on the facil- 
ities. If there is a head, so the water may be brought 
in a pipe or hose, this is the best possible manner of 
washing, since the flow tends to separate the dirt. 
The washing in any case, consists in squeezing the 
wool until aU the impurities soluble in water are 
carried away. , 

If the sheep are to be washed in a running stream, 
a gravelly bottom must be selected. The sheep are 
forced into the water from a pen as wanted, and 
when free of dirt, are let out on a firm sward, 
and kept thereafter on clean pasture until quite dry, 
and until the secretions again appear — say from ten 
days to three weeks, as the case may warrant. 

SECTION n. SHEAEING. 

Shearing is an art that must be learned — the 
manner of holding the sheep so the shears may be 
used with the best effect. The position of the shears 
upon the skin to enable the operator to shear fast, 
evenly, and without injuring the skin is also of im- 
portance. 

In shearing, the sheep is placed upon the rump, 
and the shearer, beginning at the neck, clips in a 
circular direction down the belly toward the back. 
The animal is then laid on his side, and kept down 
by the leg of the shearer, who clips the fleece all 
round to the back. Turning the animal on the other 
side, he clips in hke manner, round to the back ; then 
raising the sheep, he clips the part of the fleece not 
yet cut away, and so lets the animal go, taking care 
that it shall not entangle itself with the fleece. It 
is impossible to state inteUigently just how the 
shearing is performed. A little instruction from a 



302 



THE FJ^TUViERS' STOCK BOOK. 



competent person as to the manner of holding the 
sheep, the manner of making the strokes with the 
shears, and of keeping the fleece from tangling in 
the operation, will soon be acquired. Thencefor- 
ward, practice alone will make a fast shearer. 

SECTION HI. SORTING AND TYING WOOL. 

In the sorting of wool, when each kind is to be 
placed separately, much judgment is required. In 
the United States this is only done at the mills, and 
by an expert. 

In Spain, it is the custom to sweat the sheep the 
the night before shearing, by keej)ing as large a 
number as can be crowded together in a hut. The 
wool is removed the next day without being washed, 
that operation being conducted afterward. The wool 
is first sorted into three parcels; in some places these 
parcels contain the different quahties. 

1st, superfine picklock (refina), taken from the 
back, flanks, and sides of the neck. 

2d, fine (fina), from the breast, belly, sides of the 
haunches, and upper part of the neck. 

3d, third kind (tercera),irom. the cheeks, upper part 
of the throat, the fore-legs above the knee, the hams, 
and back of the haunches. 

4th, fourth quality, or carjda, is refuse, and is from 
the tail, rump, lower parts of the legs, and between 
the legs. 

The assorted parcels are thence treated separately; 
first, they are beaten on hurdles; then placed in vats 
containing water heated to 120 degrees Fahrenheit, 
where they are stirred with sticks; then removed to 
drain, and transferred to a running stream; here the 
wool is pressed by the feet of the workmen, and 
finally thrown out on the grass to dry. In a few 
days of hot, dry weather it becomes sufficiently dry 
to pack. 

We give this plan for the reason that on the plains 
and in other territory far from market it may prove 
advantageous, where large flocks are kept. 

TYING THE FLEECES. 

The ordinary manner of tying the fleeces is as fol- 
lows, when frames for tying are not prepared : 

With each fleece the loose locks are taken, but the 
hair of the legs separated and placed in a bag or else- 
where. The fleece is carefully spread out on the 
the table; the ragged portions on the edges are sep- 
arated, and, with all the loose wool, thrown into the 
middle. The workman next presses the sides in- 
ward, so as to condense the wool; the sides and ends 



are then turned over, so that the folded fleece forms 
an oblong two or three feet long and one and a half 
feet wide ; tliis is drawn to the front edge of the table 
and rolled, during which the assistance of a boy is 
necessary to press the wool together and condense 
it. The roll is finally tied with a stout twine. 



SECTION IV. 



-STORING AND BALING. 



In storing, the fleeces should be piled regularly in 
a loft, and as compactly as possible, binding the 
whole together as in laying bricks. When ready to 
be packed, the sacks may be made of burlaps, a piece 
a yard wide and three yards long making a bale. 
The top of the bag is kept extended by a hoop even 
with the floor, the sack being let down below. A 
man enters the sack and packs the bales regularly as 
they are handed to him, tramping the whole as solid 
as possible as he proceeds, until the sack is fnU, 
when the top edges are brought together and strongly 
sewed. 

SECTION V. MARKETING WOOL. 

In this connection there are so many things to 
consider that we advise the wool to be sold at the 
wool barn, if possible, the buyer attending to the 
packing. Wool certainly looks better carefully 
ricked than after being packed in sacks. There is a 
far better chance for a thorough examination. 
Another advantage is, if the price offered is not sat- 
isfactory, the wool remains intact. Hence, if you 
have not a proper place to keep wool, make one. A 
tight apartment in which water or dust cannot en- 
ter, is absolutely necessary for the preservation cf 
the fleeces. 

Wool is a safe property to keep, if insiu-ed. It gets 
better rather than poorer. The only thing to bo con- 
sidered is that the holder must keep posted on prices, 
and whenever sold, the owner should be a sufficiently 
good judge of a fleece to be able to combat any spe- 
cial plea of the buyer, as to quality, evenness of 
fiber and cleanliness. 

CHAPTEE Vni. 

ANATOMY AND PHYSIOLOGY OF SHEEP. 

SECTION I. THE BONY STRUCTURE. 

The anatomy and physiology cf sheep is not es- 
pecially necessary to be entered into here, since the 
general rules as applied to cattle will suffice. The 
bony structure is identical, including the parted 
hoof and the arrangement of the teeth. One of the 



4^ 



THE i<^-a.rm:kks' stock book. 



i;ii;5 



peculiarities of sheep, however, is that their horns 
are various, curved, spiral, and even there are sheep 
of more than two horns. Like the ox, the sheep has 
horns springing from the frontal bone; the frontal 
sinuses are large and oiieu; the skull bones wide and 
extended, the orbits are more lateral than central, 
and the facial angle is about thirty degrees. 

SECTION II. PHYSIOLOGY OF THE SHEEP. 

The sheep, like the ox, is a ruminant, and is pro- 
vided with four stomachs. The whole visceral and 
soft parts are but little dissimilar, except in propor- 
tions. The economy of rumination is identical. 
The covering of the animal, however, is different. 
The ox has hair, the sheep has wool. What consti- 
tutes this difference is, that it is crimped, and has 
serrated edges, causing it to possess the valuable 
quality of felting, and, as a nde, those qualities of 
wool most closely crimped i)ossess the best felting 
qualities. Notwithstanding that sheep are clothed 
with wool, some breeds, and all wild sheep, possess 
hair also, but in the better breeds it has been bred al- 
most completely away. 

THE SKIN OF SHEEP. 

The skin of sheep is composed of three textures : 
The cuticle, outer skin. This is thin, tough, insen- 
sible, and pierced with numerous orifices for the pas- 
sage of the insensible perspiration and the wool 
fibers. This cuticle appears to be of a scaly texture. 
Below the cutis is another structure, the rete mucn- 
sum, of but little consistency, and with difficulty 
separated from the under, or true skin. This true 
skin is composed of innumerable minute fibers, cross- 
ing each other in every direction, is exceeding elas- 
tic, fitting closely to the body, and perfectly 
yielding to every motion of the body. Above 
the outer skin is a layer of what is termed the 
yolk, a substance which will saponify with water. 
In fact, it is a kind of soap. It differs in 
quality m different breeds, but is found most 
abundant about the breast and shoulders, but in 
Spanish and American Merinos pervades the whole 
body, and in proportion to the abundance of this 
yolk, are merinos held in repute by their breeders. 
The fiber of the wool having penetrated the skin and 
escaped from the yolk, is of a circular form, gener- 
ally larger toward the extremity and also toward the 
root, and in some instances very considerably so. 
When the animal is in good condition, and the fleece 
healthy, the appearance of the fiber is brilliant, but 



when tlic state of the constitution is bad the fiber 
has a dull appearance, and either a wan, pale liglit, 
or sometimes scarcely any, is reflected. 

SECTION III. THE TEETH OF SHEEP. 

The dentition of sheep is as follows : There are 
eight incisors in the lower jaw, and none in the up- 
per. The molars, or grinders, are six on a side, 
making twelve grinders in the lower jaw, and twelve 
in the upper jaws making in all thirty- two teeth. 

THE AGE OF SHEEP AND THE TEETH. 

At birth, the lamb should have the two central in- 
cisors just pushing througli. At a month old all the 
incisors should be visible. When they are about 
one year and a half old, they shed the two center 
teeth of the incisors, and two wide ones take their 
place. The next year the next tw"o are shed, and 
when the sheep is tliree years old, the four central 
teeth are fully grown. At four years they have six 
teeth, and at five years the teeth are perfectly devel- 
oped. This is one year before the horse or ox can 
be properly said to be fully mouthed. This rule 
for the age of sheep will hardly ever fail in ewes, but 
sometimes will in the case of rams. If not too old, 
the age may be determined by the growth of their 
horns each year. The difference caused in the shed- 
ding of their teeth may be by the manner in which 
the sheep are cared for. If well fed and kej)t in a 
thriving condition, they will shed them sooner, if 
illy-kept, later. Some sheep with the permanent 
teeth will hold them much longer than others. The 
natural age of sheep is about ten years, to which 
time they will thrive and breed well if in good 
health. 

CHAPTEE Vni. 

PARASITES AND DISEASES OF SHEEP. 

SECTION I. EXTERNAL PARASITES. 

There are many parasites of sheep, but the most 
serious is scab, mange or itch, as it is variously 
called. Not that it is difficult to cure ; it is not ; but 
so persistent of life is the insect that causes the dis- 
ease that once it infests a flock, pastures and every 
surface that the sheep has rubbed against carries the 
contagion, and its vitality is so great that it may re- 
main for months. 

SCAB OR MANGE. 

There are three different forms of scab infecting 
sheep caused by parasitic mites, which infest the 



<A> 



4~ 



301 



THK FA-RMiaffiRS' STOCK BOOK, 



skin, causing great itching, the discharge of watery 
Ihiid, and the formation of scabs, and loss of wool 
which carries the infection. The scab insect most 
prevalent in the United States is called Dcmiatodectcs 
oris. 

If tlie skin of a sheep affected witli scabs is exam- 
ined with a lens, the insect may be found. Upon 




Appearance of Sheep with Scab. 

the skin will be small, reddish pimples, upon the sur- 
face of which will be a blister. The wool becomes 
ragged, and if allowed to continue the wool falls out, 
leaving bare patches, and the sheep becomes a most 
loathsome object. 

EEMEDIES. 

There are many remedies. A preparation, prob- 
ably the most effective, but j)oisonous, and one, 
which if used, the sheep must not be turned on a 
pasture, since if the infected grass be eaten, the ani- 
mals will be poisoned, is made as follows; 

ARSENIC SHEEP DIP. 

Take of arsenic, sulphur, soda ash and soft soap, 
of each three pounds. Mix in ten gallons of boiling 
water, and when stiiTed imtil quite dissolved, add 
ninety gallons of cold water for use. 

TOBACCO DIP. 

Tobacco, however, is effectual and not" poisonous 
to pastures. To prepare a tobacco dip, take ten 
pounds of tobacco, also soft soap, sulphur and soda 
ash, of each three pounds. Steep the tobacco in 
thirty gallons of boiling water, until the strength is 
exhausted. Skim out the tobacco, squeeze dry, and 
add the other ingredients, stirring until thoroughly 
mixed. Then add eighty gallons of cold water to 
form the dip 

SULPHURIZED TOBACCO DIP. 

The usual dip, however, is made by boiling one 
pound of tobacco leaves to each five gallons of water 
used, until the strength is exhausted. Then, when 
strained, add one pound of sulphur to each five gal- 
lons of Avater. 



This solution is used as hot as may borne by the 
sheep. About four or five minutes is the time re- 
quired for the sheep to be immersed, the idea be- 
ing to fully saturate the skin and wool. The head 
is also to be occasionally thrust into the dip, but 
care must be taken not to cause strangulation. 

COLORLESS SHEEP DIP. 

A dip that will not stain the wool is made by mix- 
ing ten pounds of sulphate of zinc, and two pounds 
of arsenic in sixty gallons of water, boiling down to 
fifty gallons, and then adding ten gallons of cold 
water to bring it up again to sixty gallons. We, 
however, advise the use of either of the tobacco 
dips; they may make the sheep sick for a time, but 
it is not poisonous to pastures. 

TICKS, LICE, ETC. 

Many good shepherds make a practice of dijDpiug 
the lambs when about four weeks old in the tobacco 
dip, when infested with ticks. The ticks are usually 
found on the sheep, but in suckling they leave the 
old sheep and the lambs are infested. The sheep 
are also dipped after shearing. 



SECTION n. 



-INTERNAL PARASITIC DISEASES. 



Internal parasites are common to sheep, and some 
of them, especially those of the brain and liver, may 
prove fatal. The most common of parasites, how- 
ever, is the grub of the sinuses of the nostiils, usu- 
ally denominated 

GRUB IN THE HEAD. 

This is the larvae of the sheep gad fly {.^strus 
ovis), the eggs of the fly being deposited in the nos- 
tril of the sheep in July and August. The maggots, 
when hatched, make their way to the sinuses, where 
they attach themselves by their hooks, causing much 
distress. The cure is difficult except by a surgical 
operation. Injecting equal parts of sweet oil and 
turpentine well up the nostrils will sometimes make 
the grubs let go from the sneezing of the sheep, but 
care must be taken against strangulation. 

The preventive is in plowing fm-rows in the past- 
ure and thoroughly pulverizing them with the har- 
row. The sheep will lie along these with their noses 
in the dust during the season of the fly. Smearing 
their noses Avith tar is also good. 

Hydatids, or blabs, are parasitic, generally pear- 
shaped, like a bladder full of Avater, and cause dis- 
eases of the brain, such as sturdy, dizzy or staggers. 



THE FA-RMERS' STOCIi BC^OK. 



805 




Brain of the Sheep with Tape 
Worm Cysts, n, a, a. Cysts. 



Tiie symptoms of diseased liver are plain in these 
affections, an.l tlioy run round and round, eventually 
becoming blind, emaciated, exhausted; and we do 

not believe it worth 
while to attempt to 
cure such a sheep, hut 
trcpann'ng, by a sur- 
gecn, and removing the 
hydatids might save i'. 

ERYSTPZL.XS. 

Erysipelas has been 
termed a " skin diseasj" 
by veterinary surgeons, 
but we believe it to be 
a blood disease — that 
the blood is very much 
vitiated, often, before any external manifestations, 
which is by biting and rubbing the affected part 
when a watery humor exudes and causes the disease 
to spread rapidly. A strong solution of sal ammo- 
niac, applied externally, and using sulphur and 
cream of tartar plentifully in the sheep's food, is the 
best remedy, so far as I know. 

LIA'ER-EOT. 

Liver-rot is a constitutional disease, and is mani- 
fested, as described above, imder the head of "dis- 
eased Uver," with the additional symptom of pres- 
ence of fluke-worms (Distoiiia Itcpatictiui) in great 
numbers, in the liver especially. We believe this 
disease is sometimes induced by keeping sheep on 
wet or marshy pastures, and that the lambs or ewes 
so affected will have this diathetic taint. But 
whether the fluke-worm has been found in the 
stomach of the sheep, or on the grass, or water, or 
herbage, where such animals had not been previously 
grazing, with us is a question of importance. We 
think that the diseased liver is not caused by the 
fluke-worm, yet we do believe that the fluke- 
worm is propagated in the diseased liver, but how 
they got into the liver to commence propagation is 
as far beyond our comprehension as are the facts 
that worms have been found in the kidneys, liver, 
eye, lungs, brain, etc., of the human animal; or that 
live different kinds of worms are frequently found in 
the human stomach and bowels. We think that 
similar worms are found in swine, and Ave know that 
hogs which had been used to drinking soap-suds were 
entirely free from worms of any kind. We know 
that the tape-worm has been found in many other 




Cyst from Brain of 
Sheep. 



than the human animal. And the (trirorcjiliahis 
ili.'iji.ir) or long thread-worm, the {O.ri/iirics verml- 
calaris) maw, or thread-worm, usually called asca- 
riilex), andtho (Asraris lumhii- 
r. i Ics) or large, round worm, are 
so ne.u'ly like some of those de- 
scribed by ethers, and thosQ we 
ourselves have seen in both 
sheep and hogs, that we are in- 
clined to the opinion that they 
are propagated in a similar way 
in the different animals, but to tell 
how- it is done we fully confess 
we can not. 

We believe that strong wood ashes used freely in 
the food Avill not only prevent their propagation, but 
also tend to destroy those already propagated. 
Common salt with the ashes has been regarded as a 
cure for liver-rot. 

THE SCREW WORM. 

Although not troubling the sheep in this region to 
our knowlelge, having received information in re- 
gard to this pest from a gentleman who has had ex- 
perience with it in Texas, it may not be amiss to 
publish his statement as corroborated by the press : 
"This worm is a great pest toman and beast in 
Texas, and especially to sheep. It, like the maggot 
and grub in the sheep's head, is the offspring of a 
fly, which deposits the larvie, or eggs, on any part of 
the body, or thing, where they can find blood, of 
Avhich they seem to be very fond, and as soon as the 
chrysalis or shell is bursted, or the worm is hatched, 
it begins its work of destruction by boring into the 
skin or body; that if in shearing the sheep any clip 
of the shears brought blood, the blood had to be cov- 
ered Avith tar, or the sheep Avould be killed in a few 
days by these worms. Hogs, cattle, mules, and 
horses are all treated to a dose of good pine tar as 
soon as possible after blood be drawn by any means. 
The trouble is gradually becoming worse and worse 
every year, and most likely that fine grazing region 
will necessarily be abandoned as a herding place for 
either cattle or sheep, yet it is possible that both cat- 
tle and sheep may be kept in small flocks, so that 
each animal in the flock may be closely obseiwed 
each day during the season in Avhich there is greatest 
danger." 

Man is sometimes attacked. In one case in man 
the only known remedy Avas applied — calomel and 



--3« 



30G 



THE f.a.rme:rs' stock book. 



carbolic acid by injection into the nostrils. At first 
a few would drop their hold and force themselves 
out. Application after application was made until 
152 was the number passed. The fly is much dreaded 
by stockmen, and is represented as a dark-colored 
and fuzzy insect, which attacks cattle or any other 
animal that is unfortunate enough to have blood 
upon which they can alight. Doubtless this fly be- 
longs to the same genus as the G^estrus bovis, or gad 
fly, which deposits its larvae on the backs of cattle, 
from which what are commonly called warbles are 
hatched, and, also, the fly from which the common 
maggot, the grub in the sheep's head, and the bot in 
the horse's stomach, are each the progeny of differ- 
ent species of the same genus. Application of pine 
tar to the nose of the sheep is a preventive of destruc- 
tion by the grub by keeping the fly away. 

PAPER SKIN. 

The disease called paper skin, says Mr. Hogg 
(" Ettrick Shepherd "), is a strange one, it may affect 
a whole flock at once. The first symptom to the 
practiced eye is lassitude of motion and a heaviness 
about the eye indicating feeble action, and when 
dead there is found but little blood in the carcass, 
and even the ventricles of the heart become as diy 
and as pale as its skin. As the disease proceeds the 
hair of the animal's face becomes dry, the wool as- 
sumes a bluish cast, and if the shepherd has not the 
means of changing the pasture, all those affected 
will fall in the course of a month. 

WORMS. 

Mr. Spooner, under the heading of "Worms," 
says: "Mr. Copman, of Suffolk (England), found 
fifty lambs laboring under diarrhcea. On examining 
some which died, he found large patches of inflam- 
mation on the villous membrane of the fourth 
stomach. The small intestines contained thousands 
of tape-worms {Tccnia lylicata), and about twenty- 
five of the large roundworms (Ascarus lumbricouks), 
With a large quantity of sand." A practical writer 
holds the opinion that the afflictions of the flocks 
thus described, and that modern disease called 
piper skin, is one and the same, in different degrees 
of virulence, and the remedy is change to high, dry 
pasture, with plenty of good, clear water, and a 
X)leutiful use of wood or cob ashes, with salt in oats 
and bran, and we regard this prescription as a pre- 
ventive of paper skin caused by worms, yet anemia 



or a lack of blood may result from other causes than 
worms, which we will not attempt to describe here. 

SECTION ni. CONTAGIOUS DISEASES — FOOT-ROT. 

Scald, as it is called, is only the first visible symp- 
tom of foot-rot. This disease is regarded by some 
persons as being hereditary; but this theory is con- 
troverted by the fact that a cure can be effected by 
ai)plication of remedies to the feet alone. Others 
think it contagious ; that if a sound sheep should in- 
hale the breath of one that has the foot -rot, the 
sound sheep would be instantly tainted, and its feet 
would become sore from that cause. It is conta- 
gious by means of the virus, or poisonous matter 
from sore feet, coming in contact with others, and 
yet we know that some sheep have rem.aiued sound 
for years while kej)t in the same flock with others, 
some of which at times were very sore. Sheep are 
not predisposed to foot-rot. We believe the disease 
is usually confined to the feet, except when maggots, 
hatched in the feet, crawl from them to the body 
while the sheep is lying down. 

Although we regard it as contagious, yet we also 
regard it as a production from tall grass on marshy 
or wet pasturage, when the sheep's feet are almost 
constantly wet, having no diy or dusty stamping 
ground; -while they are perhaps fed on corn, which, 
with the other causes, tends to produce the disease; 
which is manifested by a scalded-like appearance of 
feet, when the sheep begins to limp or move stiffly. 
The foot is feverish, having a watery exudation from 
the junction of the flesh and hoof in the cleft (what 
some designate as scald). Then the heels are apt to 
become still more feverish, and the watery exuda- 
tion increases in quantity as well as in virulence, 
until it results in a discharge of pussy matter from 
cracks between the horn of the hoof and the fleshy 
part of the foot. This discharge continues, and the 
process of sej)aration continues in its natural course 
until the entire hoof is ready to drop off. And often 
when sheep have been affected with it for a long 
time, the heels will become much enlarged by mat- 
tery humors. In all the various stages of this dis- 
ease, from the scald to the dropping off of the hoof, 
during the summer season the maggots are liable to 
assist the disease in the destruction of the sheep, and 
yet a cure is most easily effected just after they have 
cleaned oiit the purulent matter and decayed hoof. 

TREATMENT. 

To cure, the part of the hoof separated from the 



'the; f^rihsrs' stock, book. 



307 



fleshy part of the foot should be cut away, drawing 
as little blood as possible; cleanse the sore, and apply 
to it a small quantity of a mixture of red lead (due- 
toxide of lead) and blue vitriol (sulphate of copper) , 
pulverized, in equal quantities by weight, adding 
enough nitric acid to the powders to make the con- 
sistency of thick paint when mixed; and ordinarily 
three applications within two weeks will banish the 
disease without even changing the sheep to-new j)ast- 
ure. The sheep should be kept dry — from rain or 
dew — for at least twenty-four hours after being doc- 
tored. 

SHEEP ROT. 

Sheep rot is caused by a liver fluke, or rather two 
species of them. Tlie loins will be tender, the body 
swollen, the eyes yellow from inaction of the liver, 
and if the skin be taken up between the thumb and 
fingers and nibbed, it will be found soft and flabby. 
Remove the sheep at once to a high and dry pasture 

— the disease is con- 
tracted on low, wet 
lands. The first thing 
to do is to regulate the 
bowels, and alter the 
secretions. The follow- 
ing may be given : 
Sulphate of magne- 
Sheep Eot. sia, two ounces ; water, 

one half pint; mis 
these together in a bottle, and then add oil of tur- 
pentine, two drachms; shake until well mixed, and 
give this dose every other day until two doses are 
given, always shaking well before administering. 

Dr. Clater says he has had great success with the 
following, and we append his prescription in full. 
If used, the foregoing should not be administered. 
The prescription and directions are as follows : 
Take of Nitre, in powder, 6 oz. 

Ginger, fresh powdered, 4 " 

Colcotliar of Vitriol, in fijie powder, 2 " 
Common salt, 3J lbs. 

Boiling water, 3 gals. 

Pour the water hot upon the ingredients; stir 
them, and when new-milk-warm, add to every quart 
of the mixture three ounces of spirit of tui-pentine, 
and bottle it for use. 

If this medicine be put into bottles holding from 
one to two quarts of the mixture, it will be much the 
better, as the bottles wiU be more convenient for 
shaking at the time of giving, which ^^-ill be found 




necessary in order to keep the turpentine in a more 
divided state. 

The following directions must be strirth/ icr/arded- 
Keep the infected sheep from food all. niijht: on the fol- 
lowitKj inorniuf) give to each sheep two ounces or four 
tablespoonfuls of the above mixture. ( Reniewhcrto 
shake the buttle well at the motiient of poiirinij it out. J 
To those which are ivealc and much reduced by the disease, 
one-half, or three parts out of four, may be sufficient for 
a dose. Keep them from food three hours after fliriiiii 
the medicine, and then turn them, into a dry pasture. 

It will be necessary to repeat the medicine every 
fourth day for three times, observing the above rules. 
But where only half the quantity has been adminis- 
tered it will be proper to repeat it every second or 
third day for six times. Every shepherd should be pro- 
vided with a small horn, containing just the proper 
quantity; this will save considerable time and 
trouble, when it is necessary to give the above drink 
to a number at the same time. 

SHEEP DISTEMPER. EPIZOOTIC CATARRH. 

The chief reliance in this disease is good nursing; 
keep the [sheep waiTQ. Probably a good treatment 
is that recommended by Col. Eandall, repeated doses 
in which corrosive sublimate is combined with stimu- 
lants and tonics. Take 

Corrosive Sublimate, 8 grains. 

Ehubarb, 1 ounce. 

Ginger, 2 ounces. 

Gentian, 2 

Simmer the gentian, ginger and rhubarb, in a 
quart of water for a quarter of an hour, strain, and 
add the sublimate. Give as a dose two tablespoon- 
fuls tmce a day. 

SECTION rV. COMMON DISEASES OF SHEEP. 

If milk fever attacks the ewe, separate her from 

the flock and give the following : 

Sulphate of Magnesia, 2 ounces. 

Saltpetre, 1 drachm. 

Molasses, 3 ounces. 

Give this in a pint of linseed tea, and if it does not 
move the bowels in ten hours, repeat. Then con- 
tinue the use of the saltpeter and molasses, without 
the use of the magnesia, so long as fever lasts. 

GARGET IN EWES. 

The symptoms of garget, or enlargement of the 
udder with heat and tenderness, must be promptly 
met. The udder must be thoroughly fomented with 
hot water, and a sheepskin dipped in hot water ap- 



808 



THK ir-^vrtMlElRS' STOCK BOOK. 



plied. If the case is milcl give iotorally, as a laxa- 
tive, mixed in gruel — 

Sulphate of Magnesia, 3 ouuccs. 

Flowers of Sulphur, 1 ounce. 

Mix in a pint of linseed tea. Keep the teats 
drawn as often as possible. If the trouble is more 
severe, give the following- 

Sulphate of Magnesia, 4 ounces. 

Powdered Ginger, 1 ounce. 

Oil of Turpentine, h " 

CONSTIPATION IN LAMBS. 

Inject the following, three tablespoonfnls of 
melted lard; or, as a substitute, one tablespoonfi;l 
of castor oil. This may be given with a common 
syringe, holding the lamb up so that its fore feet 
just touch the ground during the operation. If the 
lamb ' continues drooping after an operation of the 
bowels, give three or four spoonfuls of strong bone- 
set tea. 

DIAERHCEA. 

This is sometimes very fatal, since it often takes 
an epidemic form. It is due chiefly to exposure and 
improper diet. Prevention is better than cure, by 
removing the predisposing cause. At all events once 
diarrhoea is fairly established, it is often difficult to 
cure. The lambs should have a warm, well-venti- 
lated stable. If the attack is slight, give — 

Prepared Chalk, 2 ounces. 

Ginger, J ounce. 

Opium, iDowdered, 1 drachm. 

Mix this in a pint of peppermint tea, and give a 
tablespoonful night and morning until the bowels 
are regular. If the case is very severe, add to the 
above one ounce of powdered catechu, and adminis- 
ter as directed. 

RHEUMATISM OR PALSY. 

This is not a common disease, but yet is some- 
times found, and especially in weak lambs. The 
preventive is good quarters and good feeding for the 
ewes. 

As a laxative and stimulant, take of 

2 ounces, 
i ounce. 

Mix in half a pint of thin, warm gruel, and give 
a wine-glassful until the bowels are regular. In or- 
dinary cases, a strong decoction of willow bark, 



Sulphate of Magnesia, 
Powdered Ginger, 



sweetened with molasses, and given in tablespoonf ul 
doses, and often repeated, has been found effective. 
If the limbs and joints are swollen, apply only 
soothing liniments, never stimulating ones. A lini- 
ment of oil and laudanum would be indicated. Take 

Sweet Oil, 1 pint. 

Laudanum, 2 ounces. 

Mix and apply. 

Attention must be given to comfort, and the ani- 
mals must not be exposed to cold or storms of rain. 

BRAXY. 

This is a blood disease of sheep. The animal will 
be excited and staggering in the gait ; the eyes vv ill 
be bloodshot, pulse rapid and full; resjnration quick, 
mouth, limbs and body hot, and the urine scanty 
and high colored. 

There are two forms, one with diarrhoea, and one 
with constipated 
bowels. These must 
be met with astrin- 
gent or laxative 
remedies as the case 
may be. If consti- 
pation be present, 
give four to sis 
ounces of Epsom 
salts, to which is 
added one-fourth oimces er.ch of powdered gentian 
and ginger. Administer in half-a-pint of warm 
gruel. 

Bleed at once from the facial vein. This may be 
raised by pressing the vein at the lower jaw, unless 
the jugular vein in the neck can easily be found. 

APOPLEXY AND INFLAMMATION OF THE BRAIN. 

Fat and plethoric sheep are often subject to apo- 
plexy, and, as a secondary result, inflammation of the 
brain. The sheep will leap suddenly into the air 
and then fall. Death will ensue in a few minutes 
unless relief is given ; sudden and copious bleeding 
from the jugular vein is the first means. Then give 
two ounces of Epsom salts in a gill of water, and 
follow every six hours with half the quantity, until 
thorough evacuation of the bowels takes place. Sheep 
subject to apoplexy should be immediately sold, when 
in good condition, 




The Facial Vein in Sheep. 



Swine and Swine Breeding. 



CHAPTER I. 



OKIGIN, mSTOKY A]VI) CHAKACTEKISTICS OF IBl- 
rKOVEU ISKEEDS. 



SECTION I. 



-NAXrV^E COUNTSY OF bWINE. 



The period of the first domeslicatiou of swiun is 
not known. Their native country is not known ; yet 
they have been known from the time of the remotest 
antiquity, wUd, in Europe, Asia, and Africa. In 
America, in xiustraha, and in the Pacific islands, 
swine were unknown until introduced by Europeans. 
The fact that swine, in a wild state, are able to cope 
with the carnivorous beasts of the forests less in size 
than the leopard; their great fecundity, and their 
means of providing food in forest regions, even iu 
very high latitudes, accounts for their wide distribu- 
tion. In the United States, they soon escaped into 
wilduess after their first introduction. Even now in 
some portions of the South, they run wild and are 
dangerous to intruders. Even in Cook County, 111., 
and within twenty miles of Chicago, the writer has 
hunted wild hogs, a legacy of the Indians. Their 
beds in the timber skirting the Calumet river were 
not seldom seen, and the alluvial bottoms of that 
river furnished their rooting grounds, and the mast 
their winter food. The hard winter and deep snow 
of 1844 destroyed the last vestige of them, they being 
found dead the succeeding spring in their breeding 
places. 

ALL SWINE PROLIFIC WITH EACH OTHER. 

AH our domestic breeds of swine have a common 
origin in the wild hog of Europe, Asia and Africa, 
and aU wild hogs must have had a common origin. 
Domestic breeds, which must have been made up on 
foundations of the domestic hog of Europe, Asia and 
Africa, are markedly distinct, but belonging to the 
same species, (sus scrofa) ; yet they are prolific with 
the wild hog of the three continents; not only 



this, their descendants continue so from generation 
to generation, which is not the case with hybrids. 

While all swine of the great continents named have 
contributed to the improvement of modern breeds of 
swine, the greatest improvement has come from the 
Chinese hog, giving aptitude to fatten and a quiet 
disposition; and from the Neapolitan, itself originally, 
in all probabihty, an African race, imported in an 
early age and bred to perfection in the genial clime 
of Italy. Later came the Indian or Siamese hog, 
holding the same relation to the Neapolitan hog, the 
improver of all the black breeds, that the Chinese 
hog does to the breeds of swine generally. 

The Siamese hog is the modern representative of 
the old Indian blood. Our favorite breeds are mostly 
of English or Irish origin, although the Poland (Rus- 
sian?) hog is said to be an integer in one of the most 
favorite of "Western breeds. Here again, however, 
the Neapohtan or modified Indian hog is the improver 
of the Polish swine. The crosses, selections and care- 
ful breeding, for nearly a century, in Great Britain, 
and for nearly the same length of time since the care- 
ful breeding of swine was established in America, has 
resulted in breeds that have no superiors on earth. 
Ap-itude to fatten has been imparted by crosses of 
the Chinese, and style, beauty and delicacy of flesh 
by the Neapolitan or modified Siamese, or, as it may 
be more properly called, hog of India. 

SECTION n. ENGLISH BREEDS. 

The principal breeds of Enghsh swine as originally 
established, were in Berkshire, Essex, Hampshire 
and Yorkshire, according to the authority of Martin, 
and to which on the authority of Youatt may be 
added the swine of Wiltshire. None of these breeds, 
except perhaps in some possible crosses, are valuable 
now except the Berkshire and Essex among the black 
breeds, and the three classes of the Yorkshire, the 
small, the medium and the large Yorkshire; and the 
short-faced Lancashire, and the large Lancashire. 



M 



810 



'riip: ii^^viiM:E:KS' stock book. 




e 

K 

n 
o 

o 



Till-: I'.V li M Ii:iiS ' S'X'CX'IC liUOIC. 



;ui 



These bold tlie same relative position among the 
while breeds of England for high breeding, that the 
Berkshire and Essex do to the black breeds. 

BLACK DOKSET. 

Among the large black hogs of England, the Black 
Dorset are celebrated for strong constitutions, kindly 
fattening qualities and heavy weights. They are Ut- 
tle if at all known pure in America. It is not im- 
probable that they may have been used as a modifier 
in some of our large black breed, and perhaps owe 
their origin to the integer kno-wn as Poland, in one 
of our favorite Western breeds, now often bred black, 
except occasional body marks, as is the Berkshire, 
except as shown in the regularly marked white face 
and white fetlocks. The Berkshire is the highest 
representative of the medium sized black breeds, 
the Essex holding similar rank as the highest rep- 
resentative of the small black swine. 

SECTION in. ENGLISH ANT) AMERICAN MODIFICATIONS. 

The Enghsh Suffolk is simply a modification or 
variety of the Yorkshire. The Calehill, the Manches- 
ter, Middlesex, Suffolk and Windsor art undoubtedly 
modifications of the Yorkshire breed, built up on 
Y'orksbire-Cumberland stock, and really without 
marked distinctions. Our Cheshire are finely 
bred and modified Y'orkshire swine, and given to 
heavy weights. The Victoria hog of New Y^ork is a 
modified Y'orkshire, of the middle breed. They take 
fat easily, assimilate promptly and their flesh is del- 
icate like their constitutions. The Western Victoria, 
however, is a hog of medium weight going up to 400 
or 500 pounds, and stronger in constitution than the 
Victoria of New York State. 



SECTION TV. 



-DISTINCTIVE AMEEICAN BREEDS. 



Of the valuable breeds distinctively of American 
origin, the Poland China among the black, and the 
Chester White among the white breeds, have been most 
widely disseminated in the great corn zone and stock- 
feeding region of the West, embracing all that portion 
of the Mississippi Valley lying between latitude forty- 
four degrees north, down to latitude thirty-five 'de- 
grees, and extending from the Allegheny slope west- 
ward until the arid region of the great plains is 
reached. 

The -Jersey Eed and Duroc, now united under the 
name of the Duroc-Jersey, a large, red breed, has 
lately grown into favor, displacing in some measure 
the coarser variety of the Chester White in the more 



northern districts. The origin of the Duroc lies, 
undoubtedly, in the Berkshire of forty-five years ago, 
as we then knew them — a sandy hog, with more or 
less black. The Jeisey Eed originated in New .Jer- 
sey, the Duroc in New York, the Poland China in 
Ohio, and tiie Chester White in Pennsylvania. The 
Cheshire and the Victoria of New Y'ork originated 
in that State, and the Victoria of the West originated 
in Indiana. 



SECTION V. 



-CLASSLFICATION AND JUDGMENT OF SWINE. 



The National Swine Breeders' Convention at its 
Indianapolis session, November 20, 1870, appointed 
a select committee to determine a scale of points, 
perfection representing 100 points, reported the fol- 
lowing scale : 

1. Back, 10; 2. Long-ribs, 8; 3. Short-ribs, 7; 4. 
Shoulders, 8; 5. Ham, 12; 6. Length of body, 6; 7. 
Flank, G; 8. Twist, 6; 9. Snout, 4; 10. Jowl, 3; 11. 
Face, 3; 12. Ear, 2; 13. Neck, 4; 14. Belly, 4; 15. 
Skin, 5; 16. Hair, 3; 17. Bone, 3; 18. Legs, 3; 19. 
Feet, 2: 20. Tail, 1. 

THOROUGHBRED SWINE. 

On the subject of thoroughbred swine the commit- 
tee report that only such breeds as are recognized in 
authentic history as of sufficiently remote origin, 
when bred in a direct line, to result in the estabhsh- 
ment of a fixed type, capable of reproducing them, 
selves with uniformity, should be regarded as thor- 
oughbreds. 

CLASSIFICATION AT FAIRS. 

On the classification of breeds of swine at county 
and State fairs, the committee recommend the 
adoption of the following: Class 1; Berkshires; 
Class 2, Poland China; Class 3, large white breeds, 
to include Chester White, Large Yorkshire, Large 
Lancashire, Cheshire, or Jefferson County, and other 
similar breeds; Class 4, small, white breeds, to in- 
clude Suffolks, small Lancashire, small Yorkshire, 
and other similar swine; Class 5, small, black breeds, 
Essex and Neapolitan; Class 6, cross breeds, and all 
not eligible in other classes. 

SECTION VI. CHARACTERISTICS OF OLTJ ENGLISH BREEDS. 

From elaborate reports of the several special com- 
mittees appointed in reference to these breeds, we 
give the following condensation as authoritative : 

BERKSHIRES. 

Color, black, with white on feet, face, tip of tail, 
and an occasional splash of white on the ai-m ; while 



^ 



312 



T li 10 1^^ J^ li, M l^: li s ' s '1 O C IC BOO K 



a small spot of white ou some other part of the body 
dojs not argue au impurity of blood, yet it is to bo 
discouraged to the eud that uniformity of color may 
by attained by breeders ; white upon one ear, or a 
bronze or copper spot on some part of the body ar- 
gues no impurity, but rather a re-appearance of orig- 
inal colors. Markings of white other than those 
named above are suspicious, and a pig so marked 
should be rejected. 

Face, short, fine, and well dished; broad between 
the eyes. Ears generally almost erect, but some- 
times inclining forward with advancing age ; small, 
thin, soft, and showing veins. Jowl full. Neck short 
and thick. Shoulders short from neck to middling 
deep from back down. Back broad and straight, or a 
very little arched. Eibs — long ribs well sprung, giving 
rotundity of body; short ribs of good length, giving 
breadth and levelness of loins. Hips, good length 
from point of hip to rump. Hams, thick, round, and 
deep, holding their thickness well back and down to 
the hocks. Tail, fine and small, set on high up. 
Legs, short and fine, but straight and very strong, 
with hoofs erect, legs set wide apart. Size, medium. 
Length, medium; extremes are to be avoided. Bone, 
fine and compact. Offal, very light. Hair, fine and 
soft; no bristles. Skin, pliable. The Berkshires are 
hardy, prolific, and excellent nurses ; their meat is of 
a superior quahty, with fat and lean vv^ell mixed. 

NEAPOLITAN SWINE. 

Head, small ; front head, bony and flat; face, shghtly 
dishing; snout, rather long and very slender; ears, 
small, thin, standing outward and forward, nearly 
horizontally, and quite lively; jowls, very full but not 
large ; neck, short, broad, and heavy above, with 
small dewlap; trunk, long, cylindrical, well-ribbed 
back; back, flat, and ribs well arching even in very 
low flesh; belly, horizontal on lower line; hind-quar- 
ters higher than fore, but not very much so; legs, 
very fine, the bones and joints being smaller than 
those of any other breed; hams and shoulders, well 
developed and meaty; tail fine, curled, flat at ex- 
tremity, with hairs ou each side; general color, slaty 
or bluish plum color; that is, dark blue, with a cast 
of coppery red; skin, scft and fine, nearly free from 
hair, which, when found upon the sides of the head 
and behind the fore-legs, is black and soft and rather 
long; flesh, to the feel, fine and elastic. 

DISQUALIFICATIONS. 

1. — Any color except uniform black, slate color. 



plum color, or coppery slate, more or less dark. 2. 
A coat of coarse hair. 3. Any evidence of impurity 
of blood or a cross. 4. Any deformity or malfor- 
mation. 

SUFFOLK BREED. 

Head, small, very short; cheeks, prominent and 
full; face, dished; snout, small and very short; jowl, 
fine; ears, short, small, thin, upright, soft and silky; 
neck,very short and thick,the head appearing almost as 
if set on front of shoulders; no arching of crest; chest, 
wide and deep — elbows standing out; brisket, wide, 
but not deep; shoulders, thick, rather upright, round- 
ing outward from top to elbow; crops, wide and full; 
sides and flanks — -long ribs, well-arched out from 
back, good length between; shoulders and hams, 
flank well-filled out, and coming well down at ham ; 
back, broad, level and straight from crest to tail; no 
falling off or down at tail; hams, wide, and full all 
the way down; legs, small and veiy short, standing 
wide apart, in sows just keeping belly from the 
ground ; bone, tine ; feet, small, hoofs rather spreading ; 
tail, small, long and tapering; skin, thin, of a pink- 
ish shade, free from color; hair, fine and silky, not 
too thick; color of hair, pale yePowish white, per- 
fectly free from any spots or other color; size, small 
to medium. 

ESSEX BREED. 

Color, black; face, short and dishing; ears, small, 
soft, and stand erect while young, but coming down 
somewhat as they get age; carcass, long, broad, 
straight and deep; ham, heavy, and well let down; 
bone, fine; carcass, when fat, composed mostly of 
lard; hair, ordinarily rather thin. The fattening 
qualities are very superior; as breeders they are very 
prolific, a,nd are fair nurses. 

SECTION VI. HISTORY AND CHARACTERISTICS OF AMr.EICAN 

BREEDS POLAND CHINA. 

The Poland China swine were originated many 
years ago in the Miami Valley, Ohio, by crossing 
the Eussian hog and the Byfield upon the native 
breed of the country. The Bedford is also stated as 
one of the crosses. As early as 1816 China sows 
were introduced there by the Shakers of Union Vil- 
lage, Wairen County. They were designated "big- 
boned China." Subsequently others were used. In 
1835 or 1836 the Berkshires were introduced. In 
1838 or 1839 the Irish Grazier was introduced and 
liberally used in crosses in connection Avith the 
Berkshire. 



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From these beginnings the original stock, by judi- 
cious selection and feeding, were brought to high per- 
fection. The swine were distinctively white and 
black. Later, although not so stated, infusions of 
Berkshire blood were probably used, and the best rep- 
resentatives are now quite black except small, dis- 
tinct markings of white. 

CHAEACTLKISTICS OF THE POLAND CHINA. 

The best specimens have good length, short legs, 
broad, deep back, deep sides, flanking well down to 
the legs, broad, full, square hams and shoulders, 
moderately drooping ears, short head, wide between 
the eyes; the whole animal black, except more or 
less spotted white, as the fancy of the breeder seems 
to direct. As model hogs, when fat, avc have seen 
few superiors. As heavy weight, with constitutional 
vigor, they will compare with any of the modern 
breeds. 

SECTION VII. CHESTER WHITE 

The Chester White are said to have originated 
through the importation of swine from Bedfordshire, 
England. These were crossed with the best native 
swine. Later the ISuffolk and Berkshire were used 
in crossing in individual cases, but some discarded 
this progeny. Selection, and perhaps a Suffolk 
cross, has much refined the original Chester Whites, 
which were inclined to be coarse. 

CHAEACTEEISTICS . 

Their characteristics are: Head short and broad 
between the eyes; ears thin, projecting forward and 
lopping at the point; neck short and thick; jowl 
large; body lengthy and deep; back broad; hams full 
' and deep; legs short and well set under the body; 
hair thin, white and straight; if a little waved it is 
not objectionable; tail should be small and without 
bristles. 

SECTION VIII. DUEOC-JER'SEY. 

The positive origin of this now fashionable breed, 
as improved within the last twenty years, is un- 
known. The distinctively red hog of England is the 
Tamworth. There is, however, no recoid of the 
importation of specimens of this old breed, but it is 
more than likely that individuals were brought over 
by settlers from England to New Jersey. As a 
boy, more than fifty yeais ago, we remember that red 
hogs were common in New Jersey and thought 
highly of. Yet the Tamworth Eeds were not highly 
prized in England and were localized there. The 



most probable solution is that the Durocs wiore the 
early value to the Berkshire, which even now wiU 
show its original sandy color iu rare cases, even in 
the purest bred. 

The oi-iginal Jersey Eed, however, was a coarse 
hog, as we now understand the term, rather high on 
legs, coarse hair, inclining to bristles on the back, 
and with hairy tail and brush. They were valued 
especially for their strong constitution, capacity for 
making heavy weights and freedom from mange and 
other constitutional swine diseases. 

CHARACTERISTICS. 

The Durocs as bred in New York for years com- 
bine fineness of bone with large size, quietude, apti- 
tude to fatten, freedom from constitutional diseases 
and capacity for growth. 

SECTION IX. CHESHIRE SWINE. 

There is some obscurity as to this breed having 
originated, as claimed, from a pair of swine brought 
to Albany, N. Y., from Cheshire, England. There 
is no breed distinctively known as Cheshires in En- 
gland. Neither is there a record of the importation. 
The Yorkshires have, however, been long known iu 
New York and Canada, and the breed is undoubt- 
edly made up of such crosses on the best white hogs 
of the Empire State, early famous for superior 
swine. 

CHARACTERISTICS. 

The Cheshire should be pure white in color, skin 
thin and with a pink tinge. They should have but 
little hair, though pigs of the same litter may differ 
much in this respect. Snout long but slender aud 
fine, with jowls plump aud ears erect. The shoul- 
ders are wide, the hams full, the flesh fine-grained 
and remarkable for the amount of mess pork to the 
offal. Like the finest-bred Suffolks, they cannot 
stand exposure to the sun, and like the Suffolks, 
tails of the young pigs are inclined to drop off. For 
the pen, however, they are admirable swine. 



SECTION X. 



-VICTORIAS. 



The Victoria swine, of New York, are represented 
to have descended from a sow called "Queen Vic- 
toria," and to have been originated by crossing a 
strain of Lish Graziers with Byfield, and by subse- 
quent crosses with Yorkshire and Suffolk. They are 
medium in size, good feeders, fatten readily at any 
age, and they carry a fair coat of hair. 

CHARACTERISTICS. 

The color is pure white ; hair fine and soft ; head 



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tliiu, fine and closely set to the shoulders (that is, 
the neck is short); the face slightly dishing; the 
snont short; ears erect, small and thin; shoulders 
bulging and deep; legs short and fine-boned; back 
broad, level and straight; body long, hams round 
imd swelling, high at base of tail, -with folds between 
the thighs; tail fine and free from wrinkles or rolls; 
skin thin, soft and elastic. 

SECTION XI.— THE PERFECT HOG. 

A committee of the American Swine Breeders' 
Association, appointed to determine the essentials of 
a fiist-class hog, reported, and from which we repro- 
duce the salient points : 

A FIRST-CLASS HOG 

Must have a small, short head, heavy jowl and thick, 
short neck; ears small, thin and tolerably erect; not 
objectionable if they droop slightly forward ; must be 
straight from the neck back to flank ; must be let 
well down to the knees in brisket ; of good length 
from head to tail; broad on the back; ribs rather 
barrel- shaped; must be slightly curved or arched in 
the back from shoulder to the setting on -of tail; tail 
small ; long in the liam from hock to setting on of 
the loins ; shoulder not too large, to give symmetry 
to the animal; ham broad and full; hair smooth and 
evenly set on; skin soft and elastic to the touch; legs 
short, small and well set under; broad between the 
legs ; good depth between bottom and top of the hog ; 
with pleasant, quiet disposition ; should not weigh 
more than three or four hundred pounds gross at 
twelve to eighteen months old, according to keej) ; 
color may be black or white, or a mixture of the two. 
The above described hog will measure as many feet 
from the tojj of the head to setting on of tail as he 
does around the body, and will measure as many 
inches around the leg below the knee as he does feet 
in length around the body; depth of body will be 
four-fifths of his height. 

CHAPTER II. 

BKEEDING AKD FEEDING OF SWINE. 

SECTION I. PKINCIPIES OP ST«NE BREEDING. 

Tlie principles involved in the breeding of swine, 
generally, are those applicable to the breeding of 
other farm animals. Swine, however, are bred with 
a view as much tc their fat as their flesh. In com- 
parison with other animals, but little is eaten in a 



fresh state. The great bulk is eaten salted, or cured 
in some other way. Next in importance to the flesh, 
and nearly equal in value, is the lard, as a commer- 
cial production. Hence, those breeds tliat will pro- 
duce the greatest proportion of lean meat in the hams 
and shoulders, with large development of fat about 
the kidneys, back and sides^ and with well-streaked 
lean with the fat of the flanks, is what the breeder 
seeks in connection with a moderate-sized head, fine 
boce and light offal generally. 

Another departure from the principles of high 
breeding as now established, is that in -breeding of 
swine must be followed with great care. The hog is 
naturally inclined to scrofula, tubercles, and also, 
from bis omnivorous feeding, to parasites of the 
flesh. The taint of scrofula is quickly intensified by 
close in-and-in-breeding. Hence while purely-bred 
hogs are the foundation of usefulness, and require to 
be kept intact, the best success, so far as meat is con- 
cerned, is found in the half and three-quarters bred 
swine, using strong, roomy, healthy sows of mixed 
blood for the foundation stock, or else cross-bred ani- 
mals between two pure breeds. The bulk of the best 
swine in o.ur market are, and will always be, probably, 
from thoroughbred sires upon the mixed stock of the 
country. There are now so many pure and compos- 
ite breeds, as noticed in Chapter I, that the practi- 
cal market breeder need not err. 

SECTION II. CROSS-BRED AND GRADE SWINE. 

The breeder for pork, bacon, hams and lard, where 
the highest quality is desired, will, of course, seek 
pure-bred or cross-bred swine. Cross-bred swine are 
the product of two distinct breeds. Pure bred swine 
arc the produce of two animals of a distinct breed, 
as the Berkshire, Poland-China, Duroc, etc. Grades, 
like those of any other animal, are the produce of any 
two animals of a species, one of pure and the other 
of mixed blood; the grade also being estimated as 
in other breeding by the amount of pure blood con- 
tained; as first cross, one-half; second cross, three- 
quarter blood, etc. 

SECTION lU. SHELTER FOR SWINE. 

There is no one of the farm animals so susceptible 
to cold and also to heat as swine. They are essen- 
tially without covering, since the hair on all well-bred 
swine is thin, and in no breed is it well adapted as a 
protection. In a state of nature swine seek the 
densest thickets, where a bed is made, which a num- 
ber of individuals occupy in common. In the sum- 



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THK F^VRMKiRS' STOCK BOOK. 



817 




DITROO-JEFSKY RED BOAR. 




DCROC-JEKSEY RED SOW. 



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'riip: i-i-'^vKiMEris' s'rocii book. 



mer water is sought for its cooling ( il'ccts, aud as a 
protection against insects, and skin and other scrof- 
ulous diseases. The animals wallow in or encrust 
themselves with mud, as a in-otection against heat, 
parasites and skin diseases. Hence the sagacious 
man will be al^lc to meet these necessities intelli- 
gently. 

RANGE FOR SWINE. 

If swine cannot have sufficient range in summer 
where they may find mud and pure water, they must 
be washed often. In winter the shelter must be — 
however it is made— of such a nature that the ani- 
mals can be made comfortable without too many of 
them crowding together. Four hogs are as many as 
ought to lie together. When swine are kept in hog 
barns, they should be so arranged that the cleaning, 
feeding and other required necessities may be accom- 
plished in the most economical manner. 

HOG BARNS. 

On a large scale we have found a two story build- 
ing, twenty-one feet square, with wings to contain 
the feeding pens, the upper story of the centml 
building to be devoted to grain, ground feed, 
etc., to be delivered below by appropriate chutes, 
to be the most economical. The first story con- 
tains the boiler or steamer, feed car and other 
necessary arrangements. The swine are kept in 
pens contained in wings (as previously stated) 
twenty one feet wide and as long as necessary. This 
will allow for a passage-way five feet wide between 
the rows of pens, and four such wings may be ex- 
tended from the central building with yards attached 
to each pen. 

SUMMER FEEDING. 

The summer feeding of hogs is a question upon 
which many practical feeders disagree. A very large 
number believe that pigs may be put immediately 
upon meal at the time they are weaned, and thus 
fed until they are turned off fat. Others again follow 
an entirely opposite course. They allow-the pigs to 
shirk for themselves, on sometimes indifferent past- 
ures, perhaps grudging them a little corn when the 
grass is dried up in July and August. They winter 
them on just what corn will serve to keep them alive 
during the winter, pasture the succeeding summer, 
and turn them off some time during the succeeding 
winter, corn-fed, or else sell them in the autumn to 
feeders who fatten them. 



TO RAISE HEALTHY SWINE. 

Neither of these classes ever made any money off 
of pork, and unless the pigs bought of the latter 
class came at a very low price, the feeder who buys 
them makes little or no profit. The middle course is 
the correct one ; there is no class of farm stock that 
pays so illy for wintering as swine, unless the owner 
have so much timbered range that the animals can 
pretty much get their living summer and winter. 
Such cases are very few. The proper system of sum- 
mer feeding is when the pigs have been fairly weaned, 
to put them on pasture where they iiiay have plenty 
of young clover, and to feed them in addition, what 
mixed food or grain they will eat. 

Mill feed and corn meal in equal proportion, will 
form the bone and muscle necessary to make the 
growing frame what it should be. Whatever milk 
and refuse there is from the dairy should, of course, 
be fed, but this really goes but a little way in feeding 
a drove of hogs. 

After harvest the swine should be turned into the 
stubble to consume the gleanings. Here they should 
be allowed io root. We believe that much of the loss 
in swine from that large class of diseases, mis-named 
"hog cholera," arise from disordered digestion, from 
ringing swine, in connection with the exclusive feed- 
ing of corn. The weakened system also renders the 
stock liable to lung diseases, scrofula, and the attacks 
of internal parasites, to which swine are predisposed. 

THE GROUND-WORK OF BONE AND MUSCLE. 

If the pigs are fed liberally upon food of mixed 
grain, ground together, or if peas, where this crop 
may be grown, or some rough grain should be sown 
in which the pigs could be turned to "hog it down," 
it would be better. But the most economical feeding 
in the prairie region of the West, at least, is to sow 
oats or rye, to be ground with corn, or to use the 
light grain of these crops together with the light 
grain of wheat, and such barley as may not grade in 
the market for malting. 

Where raills are near, or in districts convenient to 
railroads, mill feed is the cheapest food that can be 
bought to mix with corn meal. By mill feed, wc 
mean all the ground refuse of merchant mills except 
bran. 

SUMMER FEEDING. 

When pasture becomes dry, a field of clover should 
be reserved for cutting and feeding. As soon as corn 
begins to glaze, or as soon as it gets too hard for 



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lioiliiig, it makes excellent feed to keep pigs thriving, 
lu fact, the summer feeding must be so managed 
tint the pigs, iu September, may be put on coru, and 
turned oif the same winter, weighing to average, 200 
pounds and upward. 

ECONOMY OF COOKED FOOD. 

If the pigs have been kept growing througli the 
summer on grass and grain, and if facilities are had 
for cooking — and no farm where hogs are kept 
is complete without it — pumpkins and windfalls 
of fruit, parsnips, beets, small potatoes and other 
roots may be economically boiled with corn meal, or 
other ground food used. All these not only serve to 
keep the digestive system in good condition, but they 
also furnish the organic and inorganic matter neces- 
sary to the full development of the animal system. 
Among garden vegetables, none are more valuable 
th:m cabbages, and the entire head may be used, in- 
cluding the outside leaves. 

SECTION V. WINTER FEEDING. 

The winter feeding of swiue should only be em- 
ployed to carry through the breeding hogs, the 
fattening pigs to be turned off in the spring, and 
such late pigs as will not make sufficient weight to be 
fattened during the winter, biit must be reserved 
for the clover field the^ next summer, and to be fat- 
tened all the way from June until September. Some 
succulent food is necessary. Pumpkins may be kept 
until January with little trouble, if piled in a dry 
place and covered with litter sufficient to keep them 
from freezing. Eutabagas may be fed after this 
time; jDarsnips arc also excellent food, and cost less to 
raise than most people suppose. They may be har- 
vested by plowing deeply close to the rows, going 
around the entire patch, and then follcv/ing with a 
sub soil plow deeply underneath, going the reverse 
way from the turning-plow. This cuts or loosens 
the roots so deeply, that what little tap root is left in 
the ground matters little. 

ECONOMY 0? ARTICHOKES. 

An ample field of artichokes should be raised each 
year by every hog grower. Small pieces may be 
dropped at any time iu the spring, at distances of 
one foot, in pretty deep furrows, three and a half 
feet apart, or they may be dropped in every third fur- 
row in plowing and covered by the next furrow. 
Cultivate the same as corn, one way, until the stems 
are three feet high, and thereafter they -will take care 
of themselves. The hogs should be allowed to root 



out the crop as they will, at any time after the first 
of October, and during the winter when the ground 
is not frozen, and also in the spring, until the plants 
again start into growth. Thus artichokes will remain 
in the ground and produce a crop each year. But the 
most economical way is to replant the same patch 
each year, and cultivate down such as are not in the 
line of rows. 

BOILING FEED. 

Many persons suppose that the boiling of feed is 
expensive. It is not so. "Where boiling is followed, 
the mistake is iu using too small a kettle. Nothing 
smaller than a four-barrel kettle should be used, and 
it should have a tight-fitting covering of boards to 
keep in the steam. This is made by clinch-nailing 
or screwing three-quarter inch boards across each 
other securely, and sawing to a true bevel to fit the 
flange of the kettle. If such a kettle is filled with 
ear corn, three-quarters full, with water enough to 
fill quite full, the cover fitted close, and brought to a 
full boil, and left to cool, the corn will be found en- 
tirely soft, and much of it cracked open. 

Hogs thrive wonderfully upon corn so boiled, and 
fed warm. If a steamer is used, the barrels or tanks 
must be closed tight, and with water enough so the 
feed is cooked by moist steam. Cooking by dry, su- 
per-heated steam should never be allowed. It does 
not moisten the food sufficiently, unless it has been 
previously soaked, and then it is apt to become caked. 
"We like better than any other plan, sufficient tank 
room so ear corn can be cooked, using one set for 
one day's feeding, and another for the next. 

CHAPTER III. 

CAKE AND MANAGE JI£NT OF SWINE. 

SECTION I. THE FARROWING OF SOWS. 

The general management of swine is a matter that 
requires careful consideration. The time for farrow- 
ing of sows must depend upon the facilities for car- 
ing for the pigs. If a proper hog barn, with a warm 
fire-heated apartment containing farrowing pens, has 
been provided, February or the first days of March 
is not too early for young pigs; but if some place 
where pigs may be kept warm has not been provided, 
mild, settled weather must have arrived before the 
time of farrowing comes. Young pigs are more 
tender, if possible, than young lambs, and if in the 
least chilled will not attempt to suck; and, unlike 
ewes, the sow will not allow interference with the 



T 



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rECK F^RMlKriS' STOCIv BOOK. 



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pigs. The cost, of a proper farrowing place and fire, 
however, is so little, that it should form a part of 
every hog barn as well as of every sheep barn. 

This being provided, pigs may come at any time 
during the winter, safely, and Avill be ready for 
clover in the spring, early feeding in the fall and 
make heavy weights early the succeeding winter or 
wlien eleven or twelve months old. 

SECTION II. CARE OF SOWS. 

Sows should be placed in the farrowing place at 
least a Aveek before their time is up. It is an instinct 
with them always to seek one particular place of rest. 
It is an instinct with them, also, to provide a suit- 
able nest for sleeping, and especially so for farrowing. 
They should have such food as will conduce to allow 
free expansion of tlie parts necessary to the expulsion 
of the foetus. Vegetables, especially cabbage and 
potatoes, cooked with their food do this. At farrow- 
ing time, and, indeed, a month before, it is well to 
feed them some animal food. Any refuse flesh food, 
cooked ; greaves from the rendering tanks, or even a 
little fat pork in lieu of other flesh should be given. 
The refuse of fat trying establishments is probably 
best, and may form a portion of their food once or 
twice a week. After farrowing, they should be fed 
liberally with rich and varied sloppy food, beginning 
the third day after farrowing, and increasing the feed- 
ing as the pigs begin to grow. You cannot expect 
good pigs without good feeding; and after danger of 
inflammation and puerperal fever is over, the food 
should be constantly, but slowly increased until full 
feeding is given, when the pigs are about two weeks 
old. 

SECTION III. CARE OF PIGS. 

When the pigs are two weeks old they should be 
tempted to eat by giving them a separate trough 
where the sow cannot get to it. The best food is 
fine oatmeal, boiled long enough so it will mix in- 
timately with milk. It should be made so that 
when cold it will be thin enough to be easily stirred 
with a spoon — in fact, a very thick gruel, then it will 
mix nicely with the milk. It should be seasoned 
slightly with salt, and it is better if very slightly 
sweetened with molasses or sorghum. If oatmeal 
cannot be had, coarse middlings stands next, and in 
lieu of this, corn meal ground very fine. In any 
event the food must be very thoroughly cooked. 

If the sows give but one litter of pigs a year, and 
we favor the plan — unless exceptional facilities are 



had for caring for the young pigs and feeding them 
— it is better to let the pigs follow tiie sow as long as 
she will allow. Until they go on to pasture, a good, 
dry yard should be allowed for exercise, and to in- 
duce this, somt grain, not usually given, and which 
the sow likes, should be scattered thinly on the 
ground. Buckwheat, barley, and ripe sorghum seed 
will be indicated. 

SECTION IV. WEANING PIGS. 

The proper weaning of pigs is important. Th's 
should never be done until they are fully accustomed 
to solid food. This does not take place until they 
are two months old, and not fully until they are. 
three months old. In fact, swine do not come to 
their full digestive powers until the age of six or eight 
mouths, and until this age they should not be given 
an exclusive grain diet. All the milk and butter- 
milk that can be spared should be allowed the suckl- 
ing sows and the pigs, botb before and after wean- 
ing. If they do not go on clover, green food must be 
given — clover, alfalfa, pig-weed, amaranth and piirs- 
ley are all greedily eaten. At the age of three 
months the pigs should be fully able to take care of 
themselves, on grain and what clover they will eat. 
The change, however, should have gradually been 
made from weaning time, [f henceforward, the only 
question will be to so feed as to keep the pigs thriv- 
ing and growing as fast as possible, and to lay a 
strong and f.rm bony and muscular foundation for 
the final fattening process. 

SECTION v. FEEDING FOR PORK. 

The degree of fatness to which swine may be 
brought depends entirely upon the health and con- 
stitutional abihty of the animals to consume food. It 
is for that reason we have urged the necessity of a 
diversity of food to quickly develoj) bone and muscle. 
Hogs, like all other animals, take on flesh and fat 
faster when young than when fully grown. That is, 
the daily gain is a constantly decreasing integer as 
the animal grows older. (See tables of gains in the 
department devoted to cattle.) The same effect has 
been shown with hogs. The longer an animal is fat- 
tened the smaller the daily gain. One principal 
reason is, that as fat increases the stomach decreases 
in size. Another is, that the animal does not hold 
the same appetite as when lean. Hence in the fat- 
tening of all animals, and especially in swine, the 
quality and diversity of food must be increased as the 
fattening proceeds. Grass will fatten to a certain 



THIC FA-RMKRS" STOCXi JiOOIi, 



321 



■ir 



(logrco, wliile grain will fatten to a still farther de- 
gree; ground food will still farther coutiuue the jiroc- 
ess, and the ultimate assistance is reached, so far as 
food is concerned, when the materials are cooked. 

WARJiTH ABSOLUTELY NECESSARY TO SWINE. 

There is, however, another integer in fattening, 
previously noticed in connection with cattle; this is 
warmth. No man ever made money on hogs who 
allowed them to sleep cold. No man ever made 
money in fattening swine in cold pens in winter. 
The little room required by hogs in the feeding and 
sleeping ap:utmeuts, would fully justify fire heat in 
cold climites, when fattening is carried on in winter, 
throughout all that region where coal is cheap. 

CHAPTER IV. 

DISKA.SES OF SWINK. 

SECTION I. PREVENTION OF DISEASE. 

The prevention of disease in swine is of far more 
importance than the cure. No animal is so difficult 
to manage in the forcible administration of medi- 
cines. Swine are subject to but few diseases ; of these 
those of an inflammatory nature are most prevalent, 
and these are chiefl/ confined to the vital organs and 
the viscera. If contagious or malignant epidemic 
disease attack hogs, the cheapest way to get rid of 
-the difficulty is to send the affected animals at once 
to the remlering tanks. This, and perfect isolation 
of all the healthy hogs, including a complete change 
in high, dry, airy pastures or yards, with pure well 
water for drink, a thorough disinfection of yards, 
builtling3, sleeping quarters, and burning of all ma- 
terial of which nests were made, with some alterative 
that swine will take in their fooJ, will constitute the 
best general directions to be used. 

SECTION II. BREEDING INFECTION. 

Nine-tenths of all the diseases of swine are pro- 
duced from filth and other bad sanitary conditions, 
and until these are removed will go on decimating 
the drove until none are left. The hog is not a 
filthy animal, whatever may be said to the contrary. 
They wallow in tilth and drink puddle water simply 
because they are forced to. They eat decayed food 
only when they can get no other, unless, indeed, tjiey 
have been raised on such; then the taste is a "second 
nature." They root in the earth to procure roots 
and insects, which with fruits and herbage constitute 
their natural food. They wallow in the mud of 



ponds in summer, incrustitg their skin to ward olT 
the attacks of insects and to preserve their skin 
from burning by the sun. But when the mud is 
dry if they can find a suitable post they will rul) 
them clean. If clean, cool water is allowed thtm 
for bathing, they constantly seek it in summer and 
are seldom found wallowing in mud. Nuts, a com- 
paratively few succulent plants, roots and grain con- 
stitute their food, and eo delicate is their taste, that 
they disciiminate far more nicely than cattle in their 
choice of food. If the coarser and the finer varieties 
of potatoes are given them, they first select the more 
delicate varieties used for the table and discard the 
strong and coarser vaiieties. They carefully make 
over their beds and air the material if allowed. 
Fjom this the breeder and feeder may learn a lesson 
in their care both in sickness and health. 



CHAPTER V. 

CONTAGIOUS DISEASES OF SWINE. 

SECTION I. ON CONTAGION. 

Any violent disease that attacks hogs epidemi- 
cally and fatally, is usually denominated hog cholera. 
The most of these are the direct outcome of bad 
feeding, bad quarters, and bad sanitary conditions 
generally. The only prevention is cleanliness in 
feeding places and yards, variety of food and abso- 
lutely pure water for drinking and bathing. Well 
water, if not contaminated Avith drainage of yards, 
or other surface water, is best. Next, running 
water not affected with wash from a higher source. 
Once swine are infected with any deadly contagion, 
remedies are, in the main, not available, from the 
difficulty in administering remedies and the usually 
fatal symptoms before the disease is to be combated. 
The only safe plan is to remove all animals not 
infected to a clean yard, or field, where they may 
get pure water, and, if possible, in summer pure mud 
(not filth) to wallow in. This, and bathing in 
water, always grateful to swine, constitute, with pre- 
ventive remedies, the most common sense treatment. 
When actual disease exists, constant disinfection of 
premises should be followed. 

HOG HOLDER. 

Hogs are among the most difficult of animals to 
manage when they are required to be securely held 
for ringing, snouting, applying liniments, giving 



*t 



322 



XHJB F^RMIERS* STOCK. BOOK 



medicine, etc. TIic cut shows one of the best de- 
vices we have yet seen, the invention of Mr. Charles 
B. Wcelvs, but tlio patent on wliicli will expire 
duriuf^ 1B85. Two sections of parallel fence may be 




A Hog Holder. 

used for the sides. The engraving fullj' explains 
itself. The brake is shown open. As the hog tries 
to force his way through the brake is raised as 
shown in the dotted lines and the animal is securely 
held. 

PREVENTIVE MEDICINES. 

Among preventive medicines combining alterative 
or tonic qualities, the following are simple and have 
proved satisfactory. It is the formula of Prof. J. B. 
Turner, of Illinois, himself an extensive farmer, and 
may be used as a preventive in all that class of dis- 
eases known as malignant epizootic catarrh, conta- 
gious fever of swine, contagious pneumo-enteritis, 
all of which are often denominated hog cholera. 
Once these diseases are fairly seated, good nursing, 
care and sanitation are about all that can be done, 
unless under the direction of a competent veterinary 
surgeon. The formula, as recommended by Prof. 
Turner, for 100 swine, to be given in twelve gallons 
of gruel, or in pint doses to each swine, is as fol- 
lows: 



Flowers of Sulphur, 

Sulphate of Iron, 

Madder, 

Black Antimony, 

Nitrate of Potash, 

•Arsenic, 



2 pounds. 
2 pounds. 
2 poimd.'-. 
J pound. 
4 pound. 
2 ounces. 



Powder the hard substances, and when mixed with 



twelve gallons of gruel, one pint may be allowed 
each full-grown hog daily for a week. For smaller 
herds half the quantities as given may be prepared 
and given as needed. 

If the sanitary care as recommended is used, and 
this preventive be given when an attack first appears 
in a neighborhood, but little loss will occur except in 
years when swine plague i-s especially general and 
malignant. 

SECTION II. HOG CHOLERA. 

Contagious swine fever is that which most gener- 
ally prevails under the various diseases heretofore 
denominated as hog cholera. The incubatory stage 
lasts from three to fifteen days. There will be shiv- 
ering, prostration, the nose hot and dry; later, the 
animal more or less refuses food, lies under the lit- 
ter, the eyes are sunken and the gait is unsteady. 
The temperature of the animal, as shown by insert- 
ing the bulb of a thermometer into the rectum, will 
be 103 to 105 degrees. There will be heat and sore- 
ness of the skin, with red patches and black spots, 
the pulse weak and rapid, the tongue highly fm-red, 
breathing quick, a hard, dry cough and soreness of 
the belly. There will be costiveness, followed by 
diarrhoea, and when this latter is foetid, shmy, and 
especially if bloody, the animal pretty surely dies. 

If the symptoms are marked it is cheaper to kill 
and bury all such animals deeply. Get a clinical 
thermometer and inserting the bulb well into the 
rectum allow it to remain there half a minute and 
remove all hogs that show a temperature of 100 
degrees or more. If there is constipation give two 
ounces of castor oil, with injections of warm water 
to assist the operation. Give also, two or three 
times a day, the folloAving: 

Nitrate of Potassa, 20 grains. 

Bi-suli3hate of Soda, 20 grains. 

Mix in one pint of gruel. ■ 

If improvement commences give ten grams of 
quinine a day in two doses, with nourishing food 
and good care. Ail the animals of the herd should 
receive the prescription given under Section I. 

CONTAGIOUS PNEUMO-ENTERITIS, OR PURPLES. 

This form of so-called hog-cholera is occasioned 
by a minute organism {hacillNs) foimd in the serous 
fluids and tissues of the body, and has its origin im- 
mediately in filthy quarters, low and wet feeding 
grounds during Avet hot seasons, and is a conta- 
gious inflammation of the lungs and bowels, and is 



*t 



XHE ir-^A-RM. Kits' SXOC'li BOOK. 



y28 



accompanied with rod and purple blotches on the 
skin, whence its popidar name. It assumes, often, 
the eiysipetalous form, and is accompanied with 
malignant sore throat. In such cases the b.tter 
way is to kill at once and bury deei>ly. Sometimes 
when this form is assumed the anim.tl will die in an 
liour. 

TUEATMENT. 

One of the best means of procedure in all malig- 
nant cases of disease, where the lungs and bowels 
are implicated, is that prescribed l)y Prof. N. S. 
Townshend, who says 

In the first stage of hog cholera, while there are 
copious and dark discharges from the bowels, two 
things are desirable : First, to give some absorbent, 
or alkaline substance, to correct the irritating char- 
acter of the contents of the bowels. For this pur- 
pose one or two drachms of bicarbonate of soda, dis- 
solved in mUk or mixed with a warm mash of wlieat- 
bran, will be usefiU. Some secure the same object 
by putting cinders and ashes within reach of their 
swine, which they will often eat greedily. Ears of 
corn burnt almost to a charcoal are also a popular 
remedy in some locahties. Charcoal and the small 
of stone-coal are also said to be useful. 

The other indication at this stage is to give some 
cathartic that will excite the liver to activity. For 
this purpose twenty grains of powdered mandrake 
root may be given to a hog weighing from 100 to 150 
poimds, or from ten to twenty grains of calomel may 
be used instead, and repeated if necessary. 

If the disease has passed to the stage of constipa- 
tion, the suli)hates of soda or magnesia, in doses of 
half an ounce for hogs of the size above mentioned, 
may be dissolved in half a pint of water, and given 
once or twice a day until their effect is secured; or 
castor oil in doses of an ounce, mixed with a drachm 
of spirits of tui-pentine, may be substituted. Some- 
times it may be more convenient to give sulphur 
with milk, in doses of an ounce or more. 

When difficult breathing and cough have come on, 
the sides of the chest and throat should be rubbed 
with spirits of turpentine or some other strong lini- 
ment, and half a drachm of saltpetre, with a grain or 
two of tartar emetic, may be given two or three times 
a day, either with bran mash or dissolved in w^ater, 
and poured doTvn the throat, the snout being first 
elevated by a noose in a small rope. It should not 
be expected that one or two doses of any remedy will 



cITect a cure, or that any article, however valuable, 
will be equally suitable in all stages of the disease. 

CUAKIiON, OR iMALIONANT ANTHKAX. 

This fatal disease is often confounded with the 
foregoing. They are both occasioned by hudlli. 
In anthrax the bacillus antlrracin are found in tlic 
blood, and this disease is easily transmissiljle to 
various animals. " PuiijIos " is not transmissible to 
other species. 

The apoplectic or splenic form of anthrax is wlmt 
is known as bloody nmrrain in cattle and is a malig- 
nant intiammatiou of the internal organs. 

Once it fairly attacks, the swine are better killed 
and buried. Then fully disinfect all lodging places 
and burn all litter, as in other contagious diseases. 
The prevention maybe found under Section I, includ- 
ing the prescription. 

MALIGNANT EPIZOOTIC CATARRH. 

This disease may be knowii by difficulty of breath- 
ing, pawing with a lifting of the flanks, and a short 
hoarse cough. The head wuU be stretched oixt but 
can-ied low. There will be fever generally with 
constipation, but sometimes with diarrhoea, and the 
hog will be stiff and tottering in the movement. 

Another form will sliow less coughing, but with 
decided paralysis. Constipation is followed by 
profuse foetid diaiThoea. The back will be arched, 
the glands enlarged and with scrofulous ulcers, and 
partial or total blindness will be exhibited. 

At the first symptoms give twenty grains, to a full- 
grown hog, of poAvdered white hellebore in half a 
pint of inilk, to induce vomiting. When this has 
operated give two to three grains of tartar emetic if 
the lungs seem principally affected, but if the bowels 
are the principal seat of disease, give, instead, two 
or three grains of calomel. 

Give either of these in the half of a roasted but 
cold potato, if the animal will eat; if not, envelop 
in a little butter and place well back on the tongue, 
near the root. 

Wlierever the soreness exists, whether lungs or 
bowels, apply one ounce of powdered cantharides, 
mixed with four ounces of olive or cotton-seed oil. 
This is to be mixed for half an hour over a very slow 
fire, with constant stirring and well rubbed. If 
it does not blister in an hour, repeat. 

When the hog gets relief, if the trouble has been 
in the bowels, give, every day for a W'eek, twenty 
grains of sulphate of iron. If the lungs have been 



324 



THE FA-RMIERS' STOCK BOOK. 



the scat of disease, add tliirty grains of carbonate of 
potasli. 

If there is constipation give one ounce of castor 
oil ami a drachm of oil of turpentine in a pint of 
milk, but if there is diarrhoea, copious and dark, 
give twenty grains of podophyllin and two drachms 
of bicarbonate of soda. 

In this disease, as in all other malignant diseases, 
it is altogether better to kill and bury than to doc- 
tor. In fact if every fat hog is killed whenever he 
refuses his first meal during the prevaleiice of epi- 
demics, it will be money in the pocket of the owner. 

SECTION ni. — COMMON DISEASES OF SWINE. 

The common diseases of swine are best met with 
good shelter, cleanliness and good nursing. Hogs 
are the most difficult of any of the farm animals to 
administer medicine to, from their stubbornness, and 
awkwardness generally. If they will not take the 
medicine in their food in all ordinary diseases, it is 
better to starve them until they will. When medi- 
cine must be poured down it is usual to pass a cord, 
with a slipnoose at the end, around the upper jaw, 
and twitch the hog up. A better way, however, is 
the pen and trap, figured, and which may be used 
for a variety of purposes. 

INTERNAL PARASITES, MEASLES, ETC. 

Measles is occasioned by the encystmeut of one 
of th'^ immature stages of the tape-worm in hogs. 
By examination of the skin, small watery pimples 
will be found of a pink or red color. There is no 
remedy for the disease, and unless the pork of such 
animals is most thoroughly (completely) cooked 
the meat is dangerous as food. For this reason and 
the fear of eating pork infested with trlchinfr, it should 
never be eaten unless fully cooked. 

LARD WORM. 

A worm about three-quarters of an inch long 
sometimes infests the leaf lard, the kidneys, liver, 
and the fat of the ribs of the hog. Another worm 
inhabits the kidneys especially. When present the 
hog will show signs of weakness in the back. There is 
no cure for these except in medicines that will be taken 
up by the blood and thus enter the general system of 
circulation. If a hog is especially valuable as a 
breeder, one-eighth grain doses of arsenic may be ad- 
ministered daily for several weeks, the hog being 
during this time allowed access to the soil, where 
be may root. 



•S»- 



MANGE OR SCAB. 

If hogs are infested with mange, use the prescrij)- 
tion as given for the horse 

Lice are seldom found on hogs, except they are 
confined in illy-cleaned pens. If so, sponge freely 
with equal parts of petroleum and skimmed milk, 
shaken together in a bottle, until well incorporated. 
Shake also always before pouring on the sponge or 
soft cloth witli which the hog is rubbed. 

QUINSY, OR fcTRAXGLES. 

This is an inflammation of the glands (tonsils) of 
the throat, and is often quickly fatal from siiiToca- 
tion. It may be known by slavering, protrusion of 
the tongue, difficulty of swallowing, and by swelling 
under the neck and lower jaw. When found, cast 
and tie the pig firmly, and with a lancet or the point 
of a keen knife, scarify the skin of the throat so as 
to draw blood somewhat freely. Foment the parts 
\, ith cloths wrung out of hot water. In the mean- 
time the following injection should have been pre- 
pared : 

Sulphate of Magnesia, 4 ounces. 

Oil of Turpentine, 2 drachms. 

Soap Suds, h pint. 

Mix and inject at once. Swab the tonsils of the hog 
with equal parts of olive oil and oil of turpentine, 
and if the hog will eat give, mixed in a little gruel, 
tablespoonful doses of equal parts of the oil and of 
turpentine, until relief is had. 

SNUFFLES. 

This disease is catarrh in the head. If the ani- 
mal be given warm quarters and soft food, it will be 
all that will be needed. 

COMMON COLD. 

This is sometimes called rising of the lights. Eub 
the throat and chest with mustard moistened wi h 
viuegaT, and it will be a good plan to give it tar 
water to drink, or smear a little common tar on the 
back of the tongue daily. 

INFLAMMATION OF THE LUNGS. 

In the case of an attack of simple pneumonia, 

there will be quick and labored breathing, shivering 

of the body and limbs, loss of appetite, and more or 

less cough. The treatment is to rub the chest with 

mustard moistened with strong vinegar, and repeat 

if necessary. Internally give : 

Nitrate of Potasli, 2 drachms. 

Bisnlphate of Soda, 2 drachms. 

Mix in a pint of gruel and tm-n down if the hog will 



¥ 



f 



U^HK F^RMKIiS' STOCK. BOOIv. 



32i 



not eat. The animal must have warm, clean quar- 



ters and a good hed. 

DIARRHCEA. 

Young pigs often are subject to dian-liffa, gener- 
ally when they are very young. It is generally due 
to diseased milk of the sow. Upon the first indica • 
tion change the food of the sow, place charcoal and 
salt where it may be freely taken, and give a table- 



spoonful of the following prescription in the food of 
the sow every time she is fed : 

FonugToc'k. ixjwdored, 
Anise Seoil, powileretl, 
Chalk, powdered, 
Gentian, powdered. 
Carbonate of Soda, 

Mix thoroughly and keep in a bottle 
directed. 



1 pound. 
1 i)onnd. 
1 pound. 
h pound. 
1 ounce. 

be used as 



to 



Poultry. 



CHAPTER I. 

DISTINCTIVE IJIJKKUS. 

SECTION I. BKEEDS FOB EGGS. 

Witliont going into the origin of barn-yard fow's, 
which would be uninteresting except to the amateur, 
we enter at once upon the practical points of breeds 

for eggs, meat, and those 
kept purely for some spe- 
cial quality outside of the 
special production of food. 
The fowls that are called 
distinctive layers are all 
that class of fowls who 
show little orno inclination 
to sit. These are the Ham- 
burg, the Leghorn, the 
Spanish and the Polish 
fowls. 

HAMBURGS. 

The Hamburgs are di- 
vided into two classes, the 
Self-colored and Spangled. 
The Spangled Hamburgs are of two varieties, the 
Silver and the Golden Spangled. The Black Ham- 
burgs are deep black, with a metallic luster, alert, 
noble fowls, hardy, and the hens constant layers. 

In the Silvered Hamburgs the ground color is 
silvery-white, sometimes with a slight yellow tinge, 
but each feather is distinctly margined with glossy 
black. The Golden variety have the same margina- 
tions,butthe ground color is a golden, yellowish color. 
They are particularly upright in carriage. Both 
cocks and hens exhibit the pencihngs, but are white 
or brown, according to the variety. 

In either variety the hens must have the body 
clearly and definitely pencUed, and both cocks and 
hens must be quite free from dark marks. They are 




Hea-l of the Wild or Jungle 
Fowl. 



both far less robust than the Black breed, and really 
are more fowls for the fancier than the farmer. 
They have nil double combs ending iu a" point be- 
hind, and behind the wattles they have peculiar 
white or ashen ear-lobes. 

THE LEGHORNS. 

The Leghorns are among the most widely dissem- 
inated fowls in the United States, and are bred by 
fanciers from pure white to black, and various in- 
termediate colors. Their beauty and strong laying 
propensity has made them general favorites, but it 
must be admitted that they are less hardy than the 
ordinary breeds of the farm-yard. Yet from their 
habit of laying in winter, when kept warm, they 
cannot well be gotten along without. 

They have single serrated combs, and in the best 
specimens of hens these fall over on one side. The 
wattles are full and large. The ear-lobes, sometimes 
extending tip on the face, white or cream-colc«:ed. 
In the white variety the legs are yellow, and the skin 
also. The chief difficulty with these fowls is that 
their immense combs are apt to freeze in winter. 
They are especially alert and elegant iu carriage, 
the tails standing upright and handsomely set off 
with the sickle feathers. 

SPANISH FOWLS. 

This is another widely disseminated breed, and 
much liked on account of their laying propensities, 
notwithstanding the fact that they are rather tender 
in winter. But witli thoroughly warm shelter they 
wiU lay an abundance of eggs, large and excellent. 
This race is especially badly off iu wet weather, 
when they soon droop. Besides the pure white and 
the pure black, there are a number of other varieties 
catalogued, the gray or mottled, the blue or Anda- 
lusiau, a^d the red-faced black or Minorca. 
The comb is very large in all the varieties, single. 



4- 



328 



'riiji: jb^^it jvijiixts ' wa'ocii. jjooiv. 



serratccl, and the carriage is upright. In the hens 
the comb should fall to cue side. That of the cock 
perfectly upright and without twist. The plumage of 
the black variety must be jet black, Avithoui; other 
color, and that of the white variety pure white. 
Tlie ear-lobes are large, pendulous and white. The 
tail is most handsome and erect, with very long sickle 
feathers, and the legs blue or dark lead color. 

POLISH FOWLS. 

The Polish fowls are chiefly remarkable for their 
immense crests or top-knots. In the hen it is glob- 
ular, in the cock it falls down on every side. They 
are delicate and do not withstand our winter climate 
well, and their crests so cover their eyes that they 
are neither good foragers nor able to protect them- 
selves from the depredations of hawks. Hence they 
arc now not found except in the collections of fan- 
ciers, and seldom there. 

SECTION II. DISTINCTIVE AMERICAN BREEDS. 

All fowls, of course, unite the two qualities of egg 
production and flesh. The breeds wo have men- 
tioned are remarkable for their egg production. 
Those we now mention are noted for fine flesh and 
at the same time are prolific in eggs. Those just 
noticed are remarkable as winter layers. Those to 
be mentioned now commence laying late in winter 
or early in the spring, according to the warmth of 
their quarters, and if their eggs are removed from the 
nest, will continue to lay until sometimes fifty or 
sixty will be depos'ted before they become broody. 

THE DOMINIQUE. 

Among the distinctively American breeds there is 
none superior to the Dominique when found pure. 
On the page showing points of fowls we illustrate 
this breed as the model for showing points. They 
are among the handsomest, as they are the most 
hardy of our barn-yard fjwls, and without doubt are 
of the strong integers in the make-up of that other 
distinctively, though composite, American breed, the 
Plymouth Rock fowl. The Dominique, when purr, 
has an undulated penciling of slaty blue, on light 
ground, forming bands of color all over the body. 
The plumage of the cock is most distinct, often with 
golden hackles and bronzed wings. The comb 
should be single, though a double comb is admis- 
sible. The iris of the eye is bright orange, and 
the bill and legs yellow or buff. Their eggs arc 
meaty, the flesh of the highest quality. They are 



hardy, prolific, healthy, short-legged, active fowls, 
with light offal for their weight. 

PLYMOUTH EOCK FOWLS. 

This breed has many admirers, and of late years 
they have gained in the general estimation of the 
public, since their breeding has come to be quite uni- 
form and excellent. Nevertheless, unless care is 
taken in mating, they will soon deteriorate in plum • 
age, as must arise from their mixed breeding. 

OSTRICH OR BUCKS COUNTY FOWLS. 

This is another distinctive American breed, that 
originated in Bucks County, Pennsylvania. Hence 
one of iheir names. They have, not, however, been 
widely disseminated, although they are the largest of 
American breeds. The cocks sometimes weigh nine 
poujids. 

The cocks are described as being dark blue black, 
the ends of the feathers tipped with white, the 
wings yellow or golden tinge, hackles dark glossy 
blue. The comb is double, of the kind denominated 
a rose comb, and the wattles are large.- The hen is 
more sober in color and with a single serrate comb, 
but both are upright in statuie, with short legs. 

These fowls are good foragers. The hens lay 
large eggs, of good flavor, sometimes forty to fifty 
before becoming broody, and the flesh of the fowls 
when killed is white, firm and of excellent quality. 

GEORGL\N GAMES. 

Another distinctive American breed, although orig- 
inally bivd in Europe, have so long been b:ed in the 
south, and especially in Georgia, Avhcre they are 
highly prized, may now be called a distinctively 
American breed. They are not only game fighters, 
but they arc also good layers, healthy, hardy, and 
well able to take care of themselves anywhere. 
Their flesh is of the first quality and for beauty of 
plumage, lofty carriage, elegance of shape and stout 
courage they have no superiors. 

The color should be pure white, without shade in 
any part whatever, neck, breast, hackle or tail. The 
legs should be yellow, since this indicates constitu- 
tion, but white legs are much prized. The comb, 
ear-lobes and wattles are of the brightest crimson, 
and the beak must linrmonize with the legs in color. 
For the reason that they are an American breed, wo 
have introduced them into this section; and m the 
ue\t wiU give characteristics of some other of the 
more notable breeds. 



■*-- 



t 



TllK l<'-rVItM JOliSJ' tS'lHJllv 1:00 Jv. 



■ii'IU 



■^i. 



SECTION- III. GAMK FOWLS. 

The Game fowl is uot a farmer's fowl. They can- 
not he kept ill coiifiiiemeiit without pining, and they 
require a wide r.iuge to eiiahle them to retain their 
characteristics of courage, hardiness, and dehcacy of 
flesh and eggs. Yet we Lnow some farmers who 
prefer this hreed to any other, and it is certain thiit 
Games cannot be kept wich any other breed and 
have the males of the latter survive. It must 
be admitted, ho\vever, that near large cities the 
farmer who breeds Games of high qualicy, and no 
other, reaps large profits from the sale of the male 
birds. Hence they must have a place here. They 
are distinctively of English breads but remotely, 
original, probably, m Asia. Says auEnglith writer: 




Black Breasted Red Games. 

"The Game cock is the undisputed king of all 
poultry, and is unsurpassed for courage. The Ma- 
lay is more cruel and ferocious, but has less real 
courage. Game fowls are in every respect fighting 
birds, and although cock fighting is now very prop- 
erly prohibited by law, Game fowls are always 
judged mainly in reference to fighting qualities. But 
their pugnacious disposition renders them very 
troublesome, especially if they have not ample range, 
although it does not disqualify them for small runs 
to the extent generally supposed. A blow with his 
spur is dangerous, and instances have been recorded 
of very severe injuries inflicted upon children, even 
causing death. High-bred hens are quite as pugna- 
cious as the cocks. The chickens are very quarrel- 
some, and both cocks and liens fight so furiously, 
that frequently one-half of a brood is destroyoil, and 
the other half have to be killed. 



"Game fowls are hardy when they can have liberty, 
but cannot bo well kept in a confined space. They 
oat little, and arc excellent lor an unprotected place, 
because by their activity they avoid danger them- 
selves, and by their courage defend their chickens 
from enemies. Tlio hen is a prolific layer, and, if 
slio has a good' run, equal to any breed. The cggp, 
though of moderate size only, are remarkable for 
delicacy of flavor. She is an excellent sitter, and 
still more excellent "mother. The chickens are easily 
reared, require little food, and are more robust in 
constitution than almost any other variety. 

"The flesh of the game fowl is beautifully white, 
and superior to that of all other breeds for richness 
and delicacy of flavor. They should never be put up 
to fat, as they are impatient of confinement. Mr. 




Duck-Wing Games. 

Baily claims : 'They are in no way fit for the fatten- 
ing-coop. They cannot bear the extra food without 
excitement, and tlut is not favorable to obesity. 
Nevertheless, they have their merits. If they are 
allowed to run semi-wild in ^the woods, to frequent 
sunny banks and dry ditches, they wdll grow up like 
them; they will have little fat, but they will be full 
of meat. They must be eaten young: and a Game 
pullet four or five months old, caught up wild in this 
way, and killed one or two days before she is eaten, 
is, perhaps, the most delicious chicken there is in 
j)oint of flavor.' 

"The cock's head should be long, but fine; beak 
long, curved, and strong; comb single, small, up- 
right, and bright red; wattles and face bright red; 
eyes large and brilliant; neck long, arched and 
strong; breast well developed; back short, and 



•630 



THE ir-A-ItMEPiS' STOCK. BOOK. 



broad between the shoulders, but tai^erhig to the 
tail; thighs muscular, but short compared to the 
shanks; spur low; foot flat, with povverful claws, 
and his carriage erect. The form of the hen should 
resemble the above on a smaller scale, with small, 
fine comb and face, and wattles of a less intense red. 
Tlie feathers of both should be very hard, firm and 
close, very strong intlie quills, and seem so united that 
it should be almost impossible to ruffle them, each 
feather, if lifted up, falling readily into its original 
place. Size is not a point of merit, from four to six 
pounds being considered sufficient, and better than 
heavier weights. Among the list of imperfections in 
Game cocks, Skctchley enumerates 'flat sides, short 
legs, thin thighs, crooked or indented breast, short, 
thin neck, imperfect eye, and duck or short feet.' 




Sebright Bantams. 

"The colors are various, and they are classed into 
numerous varieties and sub-varieties, of which the 
chief are — Black-breasted Eed; Brown-Eed; Silver 
Duck-wing Grays, so called from the feathers resem- 
bling those of a duck; Grays; Blues; Duns; Piles, or 
Pieds; Black; White; and Brassy- winged, which is 
Black witli yellow on the lesser wing coverts. Colors 
and markings must be allowed a somewhat wide 
range in this breed; and figure, with courage, may 
- be held to prove purity of blood though the color be 
doubtful. Mr. Douglas considers the Black-breasted 
Eed the finest feathered Game, and states that he 
never found any come so true to color as a brood of 
that variety. White in the tail feathers is highly 
objectionable, though not an absolute disqualification. 
White fowls should be entirely white, with white 
legs. The rules for the colored legs are very unde- 
cided. Light legs match light colored birds best. 
No particular color is imperative, but it should 



harmonize with the plumage, and all in a pen must 
agree. 

"The best layers are the Black-breasted Eeds with 
willow legs, and the worst the Grays." 

SECTION IV. FANCY BKEEDS. — BANTAMS. 

There are few who do not admire Bantams. 
Their diminutive stature and varied forms, often 
grotesque, make them admirable ornaments to the 
poultry yard or the lawn, and none are finer than the 
game Bantams. Although they will drive the large 
Asiatic and other breeds we have never known them 
to mix with the large breeds when they had hens of 
their own kind. In our description of the various 
Bantams we have condensed from the best author- 
itifs on the several breeds. 

GAME BANTAMS. 

Game Bantams are exact miniatures of real Game 
fowls, in Black- breasted red. Duck-wing, and other 
varieties. The cocks must not have the strut of the 
Bantam, but the bold, martial bearing of the Game 
cock. Their wings should be carried closely, and 
their feathers be hard and close. The Duck- wing 
cock's lower wing-coverts should be marked with 
blue, forming a bar across each wing. 

SEBRIGHT BANTAMS. 

The Sebright, or Gold and Silver-laced Bantam, 
is a breed with clean legs, and of most elegantly 
spangled plumage, which was bred and has been 
brought to great perfection by Sir John Sebright, 
after whom they are named. The attitude of the 
cock is singularly bold and proud, the head being 
often thrown so much back as to meet the tail 
feathers, which are simple like those of a hen, the 
ordinaiy sickle-like feathers being abbreviated and 
Ijioad. The Gold-laced Sebright Bantams should 
have golden brownish-yellow plumage, each feather 
being bordered with a lacing of black; the tail 
square like that of the hen, without sickle feathers, 
and carried well over the back, each feather being 
tipped with black, a rose-comb pointed at the back, 
the wings drooping to the ground, neither saddle nor 
neck hackles, clean lead-colored legs and feet, and 
white car-lobes; and the hen should correspond 
exactly with him, but be much smaller. The Silver- 
laced birds have exactly the same points, except in 
the ground feathering, which should be silvery, and 
the nearer the shade approaches to white the more 
beautiful will be the bird. Their carriage should 
resemble that of a good Fantail pigeon. 



■t- 



XHl!: I^ARlVIKItS' STOCK BOOK. 



yai 



OTHEH BANTAMS. 

The Black Bantams should be uniform in color, 
with well-clevelo2)ecl -white ear-lobes, rose-combs, full 
hackles, sicklcci and flowing tail, and deep, slate- 
colored legs. The Wliite Bantams should have 
white legs and beak. Both should be of tiny size. 

The Nankin, or Common Yellow Bantam, is prob- 
ably the nearest approach to the original type of the 
family— the "Baukiva fowl." The cock "has a large 
proportion of red and dark chestnut on the body, 
with a full black tail; while the hen is a pale orange 
yellow, with a tail tipped with black, and the hackle 
lightly penciled with the same color, and clean legs. 
Combs vary, but the rose is decidedly preferable. 
True-bred specimens of these birds being by no 
means common, considerable deviations from the 
above description may consequently be expected in 
birds passing under this appellation." 

The Booted Bantams have their legs plumed to 
the toes, not on one side only like Cochin-Chiuas, 
but completely on both, with stiff, long feathers, 
which brush the ground. The most beautiful speci- 
mens are of a pure white. "Feather-legged Ban- 
tams," says Mr. Baily, "may be of any color; the 
old-fashioned birds were very small, falcon -hocked 
and feathered, with long quill feathers to the extrem- 
ity of the toe. Many of them were bearded. They 
are now very scarce; indeed, till exhibitions brought 
them again into notice, these beautiful specimens of 
their tribe were all neglected and fast passing away. 
Nothing but the Sebright was cultivated; but now 
we bid fair to revive the ])ets of our ancestors in all 
their beauty." 

The Pekiu, or Cochin Bantams, were taken from 
the Summer Palace at Pekiu during the Chinese 
war, and brought thence to England. They exactly 
resemble the Buff Cochins in all respects except 
size. They are very tame. 

The Japanese Bantam differs from most of the 
other varieties in having a very large single comb. 
It has very short, well -feathered legs, and the color 
varies. Some are quite white, some have pure 
white bodies, with glossy, jet-black tails, others are 
mottled and buff. They throw the tail up and the 
head back till they nearly meet, as in the Fantailed 
pigeon. They are said to be tlie constant compan- 
ions of man in their native country, and have a droll 
and good-natured exjjression. 

All the Bantam cocks are very pugnacious, and 



though the hens are good mothers to their own 
chickens, they will attack any stranger with fury. 
They are good layers of small, but exquisitely- 
flavored eggs. But no breed produces so great a 
proportion of unfertile eggs. June is the best month 
for hatching, as the chickens are delicate. They 
feather more quickly than most breeds, and are apt 
to die at that period through the great drain upon the 
system in producing feathers. When fully feathered 
they are quite hardy. The hens are excellent moth- 
ers. The chickens require a little more animal food 
than other fowls, and extra attention for a week or 
two in keeping them dry. Bantams are very useful 
in a garden, eating many slugs and insects, and 
doing little damage. 

SECTION V. MANAGEMENT OF POULTRY. 

Some years since an article contributed to the 
National Agricultural Department, "Raising Poultry 




Penciled Hambuigs. 

and Eggs for Market — By a New Englander," a gen- 
tleman known for his success not only in the pro- 
duction of poultry and eggs, but as a breeder of high 
caste fowls of pure breeds, contains correct ideas on 
the practical management of poultry. From this 
we condense some essential points as follows : 

As to stock for breeding purposes, a selection is 
best made from the short-legged China [Brahma or 
Cochin — Ed.] male birds, to be introduced to the 
common native female stock. From their chickens 
selected birds only shoiUd be kept for future breed- 
ing, and the cross thus obtained are best bred back 
to the China male again, reserving from season to 
season only the short-limbed and well-shaped pullets 
from this crossing for subsequent use. In this way 
the better characteristics of the foreign blood are 
more uniformly retained, though it will be necessary 
constantlv, as above recommended, each year to 



332 



'I'iii^: ii^.Aii]viE:iis' STOCK, book. 



select the most promising fowls in shape, size, etc., 
for breeding purposes; for it is a well-known fact 
that all crosses deteriorate after the first one. 

For obtaining the greatest amount of eggs, or for 
the production of the best average quantity of flesh, 
fowls should never be kept beyond the full age of 
two years. It is well settled that during the first 
year of her life a well-fed hen will lay more eggs 
than ever afterwards. From the end of her second 
year she begins to fail as a breeder, and chickens 
usually raised from old hen's eggs are never so vig- 
orous, so healthy, or otherwise so promising as are 
those hatched from the eggs of young birds ; that is 
to say, those from one to two years of age. 

Male birds arc in their prime only down to the end 
of the second year, and should not be kept for prop- 
agation beyond that period of life. For ordinary 
breeding purposes a vigorous young male bird will 
serve advantageously twelve or fifteen hens, the 
former number being preferable, as a rule. 




White Laghorns. 

The males should be changed every season from 
one flock of females to another, and no male bird 
should be permitted to run with the same hens dur- 
ing more than a single season under any circum- 
stances. 

For the producing of eggs only, no male bird is 
necessary to be kept with the laying hens ; and dur- 
ing the season of moulting it will be found of advan- 
tage, decidedly, to separate the cocks from the pul- 
lets altogether. These hints are offered for the con- 
sideration of those who desire to breed fowls system- 
atically and to the best advantage in moderate quan- 
tities. Where large numbers of birds arc kept, it is 
not absolutely necessary that these recommendations 
shouM be altogether observed; but for the purposes 



of comparatively "good breeding," making no pre- 
tension to simply keeping up a purity of race, 
but rather for cvery-day purposes of the farmer, 
who is satisfied with fair profits, and who breeds for 
ordinary market, the hints proposed will be found 
generally advantageous. 

"If it suits the fancy or object of the owner, his 
fowls may be of several breeds, without any risk of 
intermingling, the select breeding stocks being kept 
up by merely changing the cocks every second year; 
and not more than one cock to thirty hens need be 
kept for the general stock, as it is of no consequence 
whether all the eggs are impregnated or not." This has 
reference not to high breeding for the show rooms, 
but to the production only of poultry meat and eggs. 
The cost of fowl-keeping, first an I last, if all the 
necessary food is purchased at ordinary market 
prices, will average not far from ten cents a head per 
month. With the run of the farm-yard, however, 
and only a moderate number of fowls, the cost is 
riuch less. In large numbers, say hundreds or 
thousands, the expense of keeping will reach the 
first-named estimate fully, if tlie birds are confined 
to limited quarters. This sum is fixed for the food 
dealt out only, the additional expense of care and 
interest upon investments for cost of buildings and 
fixtures, land occupied, etc., is not included, and 
must depend, of course, upon the extent of the 
establishment, the taste and means of the poultry- 
keeper, etc. 

Where fowls are kept for profit, and especially 
when large numbers are present, attention should be 
directed to saving the feathers taken from tbcm (if 
dressed for market), and also the manure from the 
houses — no inconsiderable item of value in eacli 
year. Wilson, in his "British Farming," says that 
"where a hundred common fowls and a dozen geese 
or ducks are kept, the quantity and value of the 
manure produced by them (but little inferior to 
guano), if kept by itself and secured from the 
weather, will surprise those who have not made trial 
of the plan." Where five hundred or a thousand 
fowls or more are kept, the importance of this item 
will be worth remembering. 

In raising poultry, whether the object be to pro- 
duce chickens for the market, or to obtain a supply 
of eggs, the first principle to be observed is absolute 
cleanliness in and around the houses they occupy. 

During the brief fattening process, if tliis plan be 



i 



THK FARMKKss' STOCK BOOK. 



•663 



ailopteil at all, a range for the binls iiitemle.l to bo 
slauglitcred is not necessary. On the coutrary, for 
two or three weeks devoted to finally fitting fowls for 
the spit the more quiet they remain in their confiue- 
mcnt (iilways supposing them to be kept cleanly and 
free from vermin) the better. For the London and 
Paris markets light even is also excluded from the 
fattening coops during the few weeks devoted to put- 
ting fowls in their best condition before killing. 
But this process is of doubtful utility, and the 
"cramming" method in vogue among certain breed- 
ers is generally deemed not only inhuman, but is 
undoubtedly not remunerative. 

Fowls collected together in any number will get 
sick, and the query is often made, "How can they bo 




Black Spanish Fowls. 

cured?" If the fowl houses are kept thoroughly dry 
and clean, and the poiiltry free from vermin, there 
will be but little sickness among the chickens. 
When the case occurs, however, remove the bird that 
droops at once, knock it on the head, and bury it 
beueath the roots of the grape-vines. 

For both laying and breeding fowls a range or 
walk is a necessity to their comfort, health and prof- 
itableness. Without this convenience, to a greater 
or less extent — and the more liberal the range the 
better — it is futile to attempt to grow fowls to profit, 
and idle to expect them to produce eggs regularly. 
Good range, pure water, dry shelter, animal food, 
and entire freedom from fiJth, are all needful to pro- 
mote high health and continuous prosperity in the 
poultry yard, bnt more or less range for laying fowls 
is the first essential to their well-doing. To afford 
this desirable accommodation space is required ; and 



where a considerable number of birds is kept upon a 
single farm, the room assigned to each lot should be 
as liberally accorded as possible, in order to prevent 
immediate sickness among the stodi, for the crowd- 
ing of a large number of fowls into single enclosures 
is certain to generate roup and other diseases. 

CHAPTER II. 

FOREIGN 15KEEDS. 

SECTION I. BRAHMA FOWLS. 

Of the large Asiatic breeds the Brahma fowls and 
the Cochin China, and varieties of these breeds, 
combine the principles of excellence in the heavier 
classes of fowls, so far as hardiness, great weight, 
egg production and nursing mothers are concerned. 

The Brahma-Poolra fowls, as they were originally 
called, were first received in England from the 
United States, but their origin is not wholly known, 
although it is distinctly Asiatic. They are among 
the best winter layers we have. Early hatched pul- 
lets often commence laying at five to six months 
of age, when well cared for, and continue all winter. 
The eggs are more or less buff colored. The chicks 
do not feather early, but they are not deficient in 
hardiness, and at from four to eight months old are 
in their prime as tal)le birds. The weight of the 
mature cock wiU occasionally reach thirteen pounds 
and the hens two pounds lighter, but these weights 
are exceptional, ten pounds being a good weight for 
a cock, and eight pounds for a hen. In the old 
birds the flesh is coarse-grained, oily and often rank 
flavored. Nevertheless, their many merits quickly 
made them sought after, and they have continued to 
hold their own fairly among all competitors. 

There has been much confusion first and last over 
the name of this fowl. They have so many points 
and characteristics in common with the old-time 
Shanghais, that they may be said to have been 
derived from this stock, modified and improved by 
careful breeding. 

The editor of the Canadian PoiiUnj Chronicle, an 
enthusiastic but correct writer on poultry, sums up 
the qualities of the Brahma s ns follows: 

"The great size of the Brahma at once renders it 
an object of attention. In this respect it sui-jiasses 
all other breeds. Hens in their second year, with 
moderate care, will weigh from eight to ten pounds, 
and cockerels from thirteen to fourteen pounds each. 
The quality of the meat is also good; when toler- 



334 



THl^: H .A-RMIERS' STOCK BOOK. 



ably fed it will be found almost, and very often quite 
equal to tbe Dorking. Tbere is probably a little less 
meat on the breast; but this is compensated by the 
extra quantity of that on the thighs; indeed, many 
people think the leg of a Brahma cockerel one of the 
best parts of the bird. If tbe object of the farmer 
is simply to produce chickens for the table or mar- 
ket, then a cross between the Brahma and a Dorking 
cock will produce truly maguihcent fowls; the largest, 
perhaps, that have ever been reared. Chickens thus 
bred have, at the age of six months, attained the 
weight of eighteen pounds the couple, and over — no 
mean matter for the farmer's consideration. 

"As a laying fowl, the Brahma is, in our opinion, 
equal to any other breed. There is no doubt that 
the propensity to sit interferes with the production of 
eggs. Notwithstanding this, the fecundity of the 
hens and pullets is very great. Brahma pullets will 
lay with great regularity at six to seven months old, 
and usually sit within two months after. They may 
thus be made exceedingly useful, where a regular 
supply of early birds for the market is desired. 
Indeed, no breed so eminently possesses the regular- 
ity and certainty in the time of incubation without 
carrying it to a troublesome excess. It is also 
remarked that the hen in her second year lays much 
longer than the pullets, and in this respect makes the 
fowl as a layer far superior to nearly any other. 

"After the second year the tendency to incubate 
becomes greater and increases with age. We ^^ould, 
therefore, recommend that hens, after the third year, 
should be got rid of; nor, indeed, is there any neces- 
sity to keep them any longer, as pullets can always 
be had to supply their places. In connection with 
the production of eggs, we may mention another 
cross with the Brahma well worthy the attention of 
the farmer, that is, between a Brahma hen and a 
Spanish cock. This cross produces a fowl which for 
average fecundity surpasses any and every fowl we 
know." 

The Brahmas are capital foragers where they have 
liberty, delighting in an extensive range, though they 
bear confinement well. They will lay from thirty to 
forty eggs before becoming broody, and are especially 
good winter layers. When the hens become broody 
a week's confinement will usually wean them of the 
habit; and in England, as in America, they are a 
favorite farmers' fowl. Mr. Piper, an English author- 
ity, says: The chickens are hardy, easy to rear, 



varying in color when first hatched, being all shades 
of brown, yellow and gray, and are often streaked on 
the back and spotted about the head ; but this variety 
gives place, as the feathers come, to the mixture of 
black, white and gray, which forms the distinguishing 
color of the Brahma. They reach their full size at 
an early age, and the pullets are in their prime at 
eight months. Miss Watts noticed that Brahmas 
"are more clever in the treatment of themselves 
when they arc ill than other fowls; when they get 
out of order, they will generally fast until eating is 
no longer injurious," which peculiarity is corrobo- 
rated by the experienced " Honwife." The feathers 




Light Brahmas. 

of the Brahma-Pootra are said to be nearly equal to 
goose feathers. 

The head should have a slight fullness over the 
eye, giving breadth to the top; a full, pearl eye is 
much admired, but far from common; comb either a 
small single, or pea-comb — the single resembling 
that of the Cochin; the neck short; the breast wide 
and full; the legs short, yellow, and well-feathered, 
but not so fully as in the finest Cochins ; and the tail 
short but full, and in the cock opening into a fan. 
They should be wide and deep made, large and weighty 
and have a free, noble carriage, equally distinct from 
the waddle of the Cochin and the erect bearing of the 
Malay. Unlike the Cochins, they keep constantly to 
their color, which is a mixture of black, white and 
gray; the lightest being almost white, and the dark- 
est consisting of giay markings on a white ground. 
The color is entirely a matter of taste, but the bottom 
color should always be gray. 



THK F^RMKriS' STOCK BOOK. 



"After breeding Bralimas for many years," says 
Miss Watts, "tbrough many generations and crosses 
(always, however, keeping to families imported 
direct from America), we are quite confirmed in the 
opinion that the pea-comb is tite comb for the 
Jirahma; and this seems now a settled question, for 
single-combed birds never take prizes when passable 
pea-combed birds are present. The leading charac. 
teristic of the peculiar comb named by the Americans 
the pea-comb, is its triple character. It may be 
developed and separated almost hke three combs, or 
nearly united into one; but its triple form is always 
evident. What we think most beautiful is, where 
the center division is a Uttle fluted, shghtly serrated, 
and flanked by two httle side combs. The degree of 




Dark Brahmas. 

the division into three varies, and the peculiarities of 
the comb may be less perceptible in December than 
when the hens are laying; but the triple character of 
the pea-comb is always evident. It shows itself in 
the chick at a few days old, in three tiny paralleled 
lines." It is thick at the base, and Hke three combs 
joined into one, the center comb being higher than 
the other, but the comb altogether must be low, 
rounded at the top, and the indentations must not be 
deep. Whether single or triple, all the combs in a 
pen should be uniform." 

The Brahmas are now divided into two distinct 
varieties, the light and dark, but differing essentially 
only in color. The legs are, in both varieties, 
strongly feathered to the toes, but the color of the 
skin of the legs is yellow. 

SECTION n. COCHIN-CHIXA FOWLS. 

This class of fowls, introduced into England in 
1843, and immediately after into the United States, 
is now broken up into many varieties as exhibition 



birds, and have many admirers. The principal 
varieties of the Cochins are. White, Buff, Cin- 
namon, Grouse or Partiiilge, Lemon, Silver Buff, 
Silver Cinnamon, Black, Cuckoo and Silky-Feathered 
Cochins. The Buff' Cochin and the Partridge Cochivx 
are the most widely disseminated, and in the best 
repute among farmers, although the Wliitc and the 
Black varieties have many admirers. Either of the 
last four named will give good satisfaction for hardi- 
ness, winter layers and as good nursing mothers. 

There is no doubt that Cochins are among the 
most valuable of fowls for a limited space, although 
they are fair foragers when they have liberty. Pul- 
lets have been known to lay at fourteen weeks, and 
want to sit at six months. The eggs are of fair size, 
two and a quarter ounces each, of a pale chocolate 
color, and of good flavor. Tlie chicks rear easily, 
though like the Brahmas they fledge late, but for 
frying, the chickens early acquire size. At the age 
of five to eight months they are fit for roasting 
or boiling, and are juicy and of fine flavor. Old 
birds, like those of other large Asiatic birds, lack 
meat on the breast, and are dry and tough. They 
also, as age increases, accumulate large quantities of 
internal fat, and hence should not be kept longer than 
the age of three years, even for the production of 
eggs. 

A peculiar characteristic, technically called "fluff," 
is a quantity of beautifully soft, long feathers, cover- 
ing the thighs till they project considerably, and 
garnishing all the hinder parts of the bird in the 
same manner, so that the broadest part of the bird is 
behind. Its quality is a good indication of the breed; 
if fine and downy the birds are probaby well-bred, 
but if rank and coarse, they are inferior. The cocks 
are frequently somewhat scanty in "fluff," but should 
be chosen with as much as possible; but vultnre- 
hocks, which often accompany the heaviest feathered 
birds, should be avoided, as they now disqualify at 
the best shows. " The fluff," says a good authority, 
"in the hen especially, should so cover the tail 
feathers as to give the appearance of a very shoit 
back, the line taking an upward direction from 
within an inch or so of the point of junction with the 
hackle." The last joint of the wings folds up, go that 
the ends of the flight feathers are concealed by the 
middle feathers, and their extremities are again cov- 
ered by the copious saddle, which pecuharity has 
caused them to be also called the ostrich-fowl. 



i_ 



38G 



'rmK E-'^RIVLIGriS' STOCIi HOOK. 



A good Cochin cock should be compact, large, and 
square built; broad across the loins and hind- 
quarters; with a deep keel; broad, short back; short 
neck; small, delicately-shaped, well-arched head; 
short, strong, curved beak; rather small, finely and 
evenly serrated, straight, single, erect comb, wholly 
free from reduplications and sprigs; brilliant red 
face, and pendent wattles; long hanging ear-lobe, 
of pure red, white being inadmissible; bright, bold 
eye, approaching the plumage in color; rich, full, 
long hackle; small, closely-folded wings; short tail, 
scarcely any on some fine specimens, not very erect, 
with shghtly twisted glossy feathers falling over it 
like those of the ostrich ; stout legs set widely apart, 
yellow and heavily feathered to the toe ; and erect 
carriage. The chief defect of the breed is narrow- 




Buff Cochins. 

ness of breast, which should therefore be sought for 
as full as possible. 

The hen's body is much deeper in proportion than 
that of the cock. She resembles him upon most 
points, but diif ers in some ; her comb having many 
indentations; the fluff being softer, and of almost 
silky quality; the tail has upright instead of falling 
feathers, and comes to a blunt point; and her car- 
riage is less upright. 

Cochins lose their beauty earlier than any other 
breed, and moult with much more difficulty each time. 
They are in their greatest beauty at from nine to eight- 
een months old. The cocks' tails increase with age. 
In buying Cochins avoid clean legs, fifth toes, which 
show that it has been crossed with the Dorking, 



double combs that betray Malay blood, and long 
taUs, particularly taking care that the cock has not, 
and ascertaining that he never had, sickle feathers. 
The cock oun;ht not to wei"h less than ten or eleven 
pounds, and a very fine bird will reach thirteen ; the 
hens from eight to ten pounds. 

Buff birds may have black in the tails of both 
sexes, but the less there is the better. Black-pencil- 
ing in the hackle is considered objectionable at good 
shows. The cock's neck hackles, wing coverts, back, 
and saddle hackles, are usually of a rich gold color, 
but his breast and the lower parts of his body should 
match with those of his hens. Buff birds generally 
produce chickens lighter than themselves. Most birds 
become rather lighter at each moult. In breeding, 
Grouse and Partridge hens should have a black- 




Partridge Cochins. 

breasted cock. The Cinnamon are of two shades, 
the light Cinnamon and the Silver, which is a pale 
washy tint, that looks very delicate and pretty Avhen 
perfectly clean. Silver Cinnamon hens should not be 
mated with a pale yellow cock, but with one as near 
to their own tint as can be found. 

In Partridge birds the cock's neck and saddle 
hackles should be of a bright red, striped with black, 
his back and wiogs of dark red, the latter crossed 
with a well-defined bar of metallic greenish black, 
and the breast and under parts of his body should 
be black, and not mottled. Tiie hen's neck hackles 
should be of bright gold striped with black, and all 
the other portions of her body of I'ght brown, pen- 
ciled with very dark brown. The Grouse are very 
dark Partridge, have a very rich appearance, and are 
particularly beautiful when laced. They are far from 
common, and are well worth cultivating. The Par- 



dU 



•I' 



'i^iiJi: s^^iijyLH;K.s=' sa^ocii. uooic. 



•637 



tridge are more mossed in their markings, and not 
so rich in color as the Grouse. Cnckoo Cochins arc 
marked hke the Cuckoo Dorkings, and difficult to 
breed free of yellow. 

The Wljite and Black were introduced later than 
the others. Wliite Cochins should have yellow legs, 
and they are prone to green. The origin of the Black 
is disputed. It is s.iid to be a sport from the White, 
or to have been produced by a cross between the 
B.iitf and the White. By careful breeding it has been 
fixed as a decided sub-variety, but it is difficult, if not 
almost impossible, to rear a cock to complete matu- 
rity entirely free from colored feathers. They keep 
perfectly pure in color till six months old, after which 
ago they sometimes show a golden patch or red 
feathers upon the wing, or a few streaks of red upon 
the hackle, of so dark a shade as to be imper- 
ceptible except in a strong light, and are often found 
on close examination to have white under feathers, 
and others barred with white. 

The legs in aU the colors should be yellow. Flesh- 
colored legs are admissible, but green, black, or white 
are defects. In the Partridge and Grouse a slight 
wash, as of indigo, appears to be thrown over them, 
which in the black assumes a still darker shade, 
but in all three yellow should appear partially even 
here beneath the scales, as the pink tinge does in the 
Buff and White birds. 

Cochin-Chinas being much inclined to accumulate 
intornal fat, which frequently results in apoplexy, 
should not be fed on food of a very fattening char- 
acter, such as Indian corn. They are liable to have 
inflamed feet if they are obhged to roost on very 
high, small, or sharp perches, or allowed to run over 
sharp-edged stones. They are also subject to an 
affection called white comb, which is a white moldy 
eruption on the comb and wattles, like powdered 
cLalk, and if not properly treated in time, T^^ill spread 
over the whole body, causing the feathers to fall 
off. It is caused by want of cleanliness, over-stimu- 
lating or bad food, and most frequently by want of 
green food, which must be supplied, and the place 
rubbed with an ointment composed of two parts of 
linseed or cotton seed oil, one of turmeric powder and 
one-half part of sulplur. Six grains of jalap may be 
given to clear the bowels. 

SECTION HT.- — ENGLISH BREEDS. 

Of the distinctive English breeds the Dorkings in 
their varieties stand confessedly first. They combine 



all the essentials of a firit-class table fowl, iuc pro- 
lilic in eggs, and good nurses. They arc divided 
into several varieties, as follows: White, Silver-gray, 
Gray, Fawn-colored or Buff and Black Dorkings. The 
White, the Gray, aud the Black varieties are the best 
of the class for farmers. Full grown cocks of either 
of tlieso will weigh up to nine pounds eacli and hens 
seven pounds each. They all have five toes, a dis- 
tinctive mark, generally single serrated combs, arc 
full wattled and with long, sickle-shaped feathers in 
the tail. Aside from the fact that they are all sen- 
sitive to cold storms they are hardy and in every 
way most valuable fowls for the farmer's yard. The 
Gray Doiking seems to have been the original of the 
varieties, and is undoubtedly the best, though it is 
a dis23uted point. Mi Brent, an English authority, 
claiming that the White is the only true and pure 
Dorking. They are certainly handsome, yet it is 
nevertheless true that white fowls are inclined to 
yellow fat. 

Mr. Piper, an English authority, says of the Dork- 
ings, that: 

"The White Dorking must have the plumage uni- 
formly white, though in the older birds the hatklc 
and saddle may attain a light golden tint. The rose- 
comb is preferable, and the beak and legs should be 
light and clear. 

"The colored Dorking is a large, plump, compact, 
square-made bird, with short white legs, and should 
have a well developed fifth toe. The plumage is 
very varied, and may have a wide range, and might 
almost be termed immaterial, provided a coarse, 
mealy appearance be avoided, and the pen is well 
matched. This latitude in respect of plumage is so 
generally admitted that the assertion, 'You cannot 
breed Dorkings true to color,' has almost acquired 
the authority of a proverb. They may be shown 
with either rose cr single combs, but all ihe birds in 
a pen must match. 

"The Dorking is the perfection of a table bitd, 
combining dehcately flavored white flesh, whicli is 
produced in greatest quantity in the choicest parts — 
the breast, merry-thought, and wings— equal distri- 
bution of fat, and symmetrical shape. Mr. Baily 
prefers th-^ Speckled or Gray to the White, as 'they 
are larger, hai-dier, and fatten more readily; and 
although it may appear anomalous, it is not less 
true that white-feathered poultry has a tendency to 
yellowness in the flesh and fat.' Size is an impor 



r 



338 



the; in^RMlBRS' STOCK BOOK. 



tant point in Dorkings. Colored prize birds weigh 
from eleven to fourteen pounds, and eight months' 
chickens six or seven pounds. The White Dorking 
is smaller. 

"They are not good layers, except when very 
young, and are bad winter layers. The eggs are large, 
averaging 2f ounces, pure white, very much rounded, 
and nearly equal iu size at each end. The hen is an 
excellent sitter and mother. The chickens are very 
delicate, requiring more care when young than most 
breeds, and none show a greater mortality, no more 
than two-thirds of a brood usually surviving the 
fourth week of their life. They should not be 
hatched before March, and must be kept on gravel 
soil, hard clay, or other equally dry ground and 
never on brick, stone, or wooden flooring. 

"This breed will only thrive on a dry soil. They 
are fond of a wide range, and cannot be kept within 
a fence of less than seven feet in height. When 
allowed unlimited range they appear to grow hardy, 
and are as easily reared as any other breed if not 
hatched too early. If kept in confinement they 
should have fresh turf every day, besides other veg- 
etable food. Dorkings degenerate more than any 
breed by inter-breeding, and rapidly decrease in 
size. 

"Dorkings are peculiarly subject to a chronic in- 
flammation or abscess of the foot, known as 'bum- 
blefoot,' which probably originated m heavy fowls 
descending from high perches and walking over 
sharp stones. The additional toe may have rendered 
them more liable to this disease. It may now arise 
from the same cause, and is best prevented by using 
broad, low perches, and keeping their runs clear of 
sharp, rough stones, but it also appears to have be- 
come hereditary in some birds. There is no cure for 
it when matured except its removal, and this opera- 
tion fails oftener than it succeeds; but Mr. Teget- 
meier states, that he has in early cases removed the 
corn-like or wart-like tumors on the ball of the foot 
with which the disease begins, and cauterized the 
part with nitrate of silver successfully." 

GRAY DORKINGS. 

That the Gray Dorking is a strongly fixed original 
variety is sustained from the fact that Columella de- 
scribed it perfectly during the first century of our 
era, as the best fowl of his time, speckled in color, 
dark breasted, of fine plumage and with five toes. 
He also condemns the White as comparatively tender 



well known at the present day. The cocks of the 
Gray Dorkings weigh from ten to twelve pounds 
each when fully grown, and the hens seven to eight 
pounds. 

The true colors of the Gray are . The breast, tail, 
and larger tail feathers pure black. The head, neck, 
hackle, back, saddle and wing-bow clear silvery 
white, and across the wings a well defined black bar. 
The neck of the hen is a silvery white, the breast 
salmon-red, modified to gray near the tliighs. The 
wings a silver or slate gray and with no tinge of red. 
The tail is dark, becoming nearly black on the in- 
side. 

BLACK DOKKINGS. 

Those bred pure are jet black, the cocks tinged 
about the neck with a golden hue. In the hens this 
tinge assumes a silvered hue. The comb may be 
either double or sing'e; the wattles small; the tail 
feathers shorter and broader than those of the White 
variety; the legs short and black; the fourth and 
fifth toe separate and distinct. 

THE BOLTON GRAY OR CREOLE. 

It will only be necessary to give a passing mention 
to this breed, and for the reason that the Bolton 
Gray, once famous in England, and bred with great 
nicety, was, with the Dorking and the Game, the 
original integers that have been constant in all that 
great class of fowls of mixed origin, originally known 
as barn-yard fowls. 

The Bolton Grays were white about the head and 
toward the neck. The neck and body spotted with 
black, and with black bars at the" extremity of the 
tail. They were plump, medium sized, short-legged 
fowls; great layers of rather small eggs, and the hens 
were not inclined to sit. 

SECTION IV. FRENCH BREEDS. 

There is no doubt but where quality of eggs and 
flesh is concerned, combining great weight with light 
offal, and where good care may be taken of them, 
that the rearing of French birds near large cities 
would become very profitable. The same would be 
true where the eggs and poultry were consigned to a 
commission house or dealer who has a specialty trade 
with first-class hotels and wealthy famihes. Never- 
theless, they have made their way very slowly among 
fanciers, and are seldom to be found iu the yards of 
farmers. 

CREVE CCEUR. 

The Creve Cceur is the best known of the French 



THK :F^KMK1^S' S'l^OCIv IIOOIC. 



;ia!) 



fowls ami is exceptionally peculiar in its character- 
istics. The Creve Cumu is large, black, or nearly so, 
but with age some white feathers will appear. The 
legs arc sliort, clean and black, the body square and 
the chest deep. Of their extraordinary crest or 
comb Mr. Jacque, a well known French writer on 
poultry, says- "Various, but always forming two 
horns, sometimes parallel, straight and fleshy; some- 
times joined at the base, slightly notched, pointed 
and separating at their extremities; sometimes add- 
ing to this latter description interior ramifications 
like the horns of a young stag. The comb, shaped 
like horns, gives the Creve Coeur the appearance of 
the devil." The fowl is bearded and has a crest or 
top-knot of feathers behind. They are quiet, scratch 
but little and do not wander. They thrive well in 
confinement or with limited space, w^ith good care, 
are docile and tractable, but, except in a dry climate 
and soil, are subject to roup and allied diseases. 
Hence they must have, if kept confin^^d, sun and ven- 
tilation. They are great layers of large, pure white 
eggs- 

The chickens grow so fast, and are so inclined to 
fatten, that they may be put up at from ten to twelve 
weeks of age, and well fattened in fifteen days. The 
Creve Coeur is a splendid table bird, both for the 
quantity and quality of its flesh. The hen is heavy 
in proportion to the cock, weighing eight and a half 
pounds against his nine and a half, and the pullets 
always outweigh the cockerels. 

LA FLECHE. 

La Fleche is thus described by M. Jacque: »'A 
strong, firm body, well placed on its legs, and long 
muscular feet, appearing less than it really is, 
because the feathers are close; every muscular part 
well developed ; black plumage. The La Fleche is the 
tallest of all French cocks ; it has many points of resem- 
blance with the Spanish, from which I believe it to 
be descended by crossing with the Cieve Coeur. 
Others believe that it is connected with the Breda, 
which it does, in fact, resemble in some particulars. 
It has white, loose and transparent skin; short, 
juicy and delicate flesh, which puts on fat easily." 

"The comb is transversal, double, forming two 
horns bending forward, united at their base, divided 
at their summits, sometimes even and pointed, some- 
times having ramifications on the inner sides. A 
little double 'combling' protrudes from the upper 
part of the nostrils, and although hardly as large as 



a pea, this combling, which surmounts the sort of 
rising formed by the protrnbiou of the nostrils, con- 
tributes to the singular aspect of the head. This 
measured prominence of the comb seems to add to 
the characteristic depression of the beak, and gives 
the bird a' likeness to a rhinoceros." The plumage 
is jet black, with a very rich metallic lustre; large 
ear-lobe of pure white; bright red face, unusually 
free from feathers; and bright lead-colored legs, 
with hard, firm scales. They are very handsome, 
showy, large and lively birds, more inclined to 
wander than the Creve Coeur, and hardier when full 
grown ; but their chickens are even more delicate in 
wet weather, and should not be hatched before May. 
They are easily reared, and grow quickly. They arc 
excellent layers of very large white eggs, but do not 
lay well in winter, unless under very favorable cir- 
cumstances, and resemble the Spanish in the size 
and number of their eggs, and the time and duration 
of laying. Their flesh is excellent, juicy, and resem • 
bles that of the Game fowl, and the skin white 
and transparent, but the legs are dark. This breed 
is larger and has more stylo than the Creve Coeur, 
and is better adapted to our climate; but the fowls 
lack constitution, particularly the cocks, and are 
very liable to leg weakness and disease of the knee- 
joint, and when they get out of condition seldom 
recover. They are found in the north of France 
but are not common even there. 

HOUDANS. 

The Houdan has the size, deep compact body, 
short legs and fifth toe of the Dorking. They are 
generally white, some having black spots as large as 
a shilling, are bearded, and should have good top- 
knots of black and white feathers, falling back- 
wards like a lark's crest; and the remarkable comb 
is thus described by M. Jacque: "Triple, trans- 
versal in the direction of the beak, composed of two 
flattened spikes, of long and rectangular form, open- 
ing from right to left, like two leaves of a book; 
thick, fleshy and variegated at the edges. A third 
spike grows between these two, having somewhat the 
shape of an irregular strawberry, and the size of a 
long nut. Another, quite detached from the others, 
about the size of a pea, should show between the 
nostrils, above the beak." 

Mr. F. H. Schroeder is of the opinion that the 
Houdan surpassed all the French breeds, combining 
the size, shape and quality of flesh of the Dorking 



t 



3i0 



'i'iii^: iiwiiJVLJbciifc;' s'l'oeJv liooii.. 



"witli carKcr luatuiity; prolific laying of gooJ-sized 
eggs, which are nearly always fertile, and ou this 
point the opposite of the Dorking; and early and 
rapid feathering in the chickens, -which are, not- 
withstanding, hardier than any breed except the 
Cochin and Brahma. They are very liardy, never 
rAcli, and Avill thrive in a small space. They arc 
smaller than the Crevc Coear or L i Flcahe, but well 
shaped and plump ; and for combining size and qual- 
ity of flesh with quantity and size of eggs nothing 




Houdans. 

can surpass them. However this may be, either of 
tlie French breeds will give satisfaction, with care, 
where quality is concerned. 

SOME PECULIAR BREEDS. 

There are a number of peculiar breeds of fowls, 
some liaviug roal merit, as the old time short-legged 
breed called Creepers. Others are simply curiosities 
and confined solely to the yards of amateurs ard 
l)reeders of special fowls. We have noticed all the 
breeds of practical value to the farmer, but, as inter- 
esting, we append one breed of value, and those that 
are purely fanciful. 

DUMPIES, OR CREEPERS. 

Scotch Dumpies, or Creepers, are almost extinct; 
fifty years ago they were common and much valued. 
They are profitable fowls and ought to be more com- 
mon, as they arc very Inrdy, productive layers of 
fine lai-ge eggs, and their flesh is white and of excel- 
lent quality. They should have large, heavy bodies; 
short, white, clean legs, not above an inch and a 
half or two inches in length. The plumage is a 
mixture of black or brown, and white. They are 
good Liyers of fine large eggs. They cannot be sur- 
passed as sitters and mothers, and are much valued 



for hatching the eggs of other fowls. The cocks 
should weigh six or seven and the hen live or six 
pounds. 

SILKS, OR SILKIES. 

The silky fowl is bo called from its plumage, which 
is suowy white, being all discomposed and loose and 
of a silky appearance, resembling spun glass. The 
comb and wattles are purple; the bones and the 
periosteum, or membrane covering the bones, black, 
and the skin blue or purple ; but the flesh, however, 
is white and- tender, and superior to that of most 
breeds. It ia a good layer of small, round and 
excellent eggs. The cock generally weighs less than 
three and the hen less than two pounds. It comes 
from Japan and China. 

RUJIPLESS FOWLS. 

The Rumpkin, or Eumpless fowl, a Persian breed, 
not only lacks the tail-feathers but the tail itself. It 
is hardy, of moderate size, and varies in color, but is 
generally black or brown, and from the absence of 
tail appears rounder than other fowls. The hens 
are good layers, but the eggs are often unfertile. 
They are good sitters and mothers, and the flesh is 
of fair quality. 

"FRIZZLED FOWLS." 

The Friesland, so named from confounding the 
term "frizzled" with Friesland, is remarkable from 
having all the feathers, except those of the wings 
and tail, frizzled, or curled up the wrong way. It is 
small, very delicate, and a shower drenches it to the 
skin. 

CONCLUSIONS ON POULTRY. 

It will be seen that the poultiy raiser must be 
careful and watchful to the wants of his poultiy. 
They must be supplied with an abundance and vari- 
ety of food, and pure Avater. They will not bear 
confined quarters in large numbers. Therefore, they 
must be i^rovided with a run where they may scratch 
and satisfy their natural instincts. If eggs are ex- 
pected in winter a Avarm roosting place must be fur- 
nished, and the fowls must be sujiplied with some 
animal food, and also green vegetables. Tlie laying 
boxes must also be placed where there is no danger 
of freezing. Many of the best i^oultry fanciers heat 
their houses and feed warm food. In this way we 
have had early spring chickens begin to lay in Jan- 
uary and February and even earlier, while late lu'oods 
would commence laying about the time the first lay- 
ers became broody. 



•E- ■ 



XHl-: f^VItlVIKKS' STOCJli. XlOOJi. 



Ul 



CHAPTER in. 

THK rOIKTS AND I'LrMAGK OF FOWLS. 

SECTIOX I.— THE POINTS OF FOWLS. 

The cbaractcristics of fowls vary exceedingly. 
They have siugle auil double combs, siuglc ;md 
double wattles, and these again vary largely iu dif- 
ferent breeds. They may be divided into ten groups: 
1, our couunon or mixed baru-yard fowls; 2, Games; 
'd, Enghsh bieeds; 1. French breeds; 5, Diitcli or 
Hamburg fowls; G, Leghorn and Spanish fowls; 7 



POINTS OF TlIK UlCAI). 

Coming now to ths head wc show the hei^d of a cock 
with a single serrate comb. 

Tlic explanation is as follows: 1, the coinl) 
lying over thj skull; 2, the wattles dependciit 
from the lower jaw; 8, tlio car wattles under tlie 
cheek; 4, the tufts of feathers covering the ear pai^s- 
agcs; 5, the checks, commencing at the nostrils, 
covciing the face and re-nii:ting at the back of tlio 
head; G, the nostrils, at the junction of the beak and 








\V«^ _> 



^ \ 






% 1^. ^^ <%i4-:^. 




Dominique Cock, Showiing Points, 



Heal of Cock, Showing Points. 



Pohsh fowls; 8, Silky and Frizzled fowls; 9, Large 
Asiatis fowls; 10, Bantams. Or they may be nat- 
urally divided into four general groups: 1, com- 
mon barn-yard fowls, to include English, Amer 
ican and European breeds; 2, Asiatic fowls; 3, 
Games; 4. Bantams. To illustrate the points of 
fowls we illustrate with the Dominique, a portrait of 
which we give. 

E.rjilanation. — A, neck hackle; B, saddle hackle; 
C, tail; D, breast; E, upper -wing coverts; F, lower 
wing coverts; G, primary quills; H, thighs; I, legs; 
K, comb (rose or double); L, wattles; M, ear lobe. 



face; 7, the beak, consisting of two parts and corre- 
sponding to the jaws of animals, and consisting of 
the upper and lower mandible. 

The comb is single when composed of only one 
piece. It is double when two like parts are unit' d 
along the middle. It is triple when fomid of two 
like parts and one iu the middle or homed as in the 
Cieve Coeur fowls of France. The comb is said to 
be frizzled when it is filled with granulations, and 
excrescences. It is called a crowi when circular, 
hollow or indented, and it is goblet-shaped when 
hollow, vascular and not indented. 



t 



i)J2 



a^HK F^RIvIKlRS' STOCK. BOOK. 



Tlic plumage of fowls is always in layers, one 
covering the other, and it affords a most perfect 
protection against cold, and to shed rain. There 
are three principal divisions of feathers : First, the 
large feathers of the wings and tail. Second, the 
medium sized feathers which cover the large feath- 
ers, and found also upon the wings and rump. 
Third, all those feathers that cover the neck, the 



tufted fowls, when they are elongated into a top-knot 
or crest. 

B — Bristlfi-like feathers covering the space which 
separates the wattles. 

C — The neck hackles, extending from the head 
down between the shoulders, becomi'Jg longer and 
longer until they lap over those of the hack at the Lutt 
of the wing. 




Showing the Plumage of Fowls. 



back, the sides, the throat, the shoulders, and parts 
of the wings. To give a better understanding of the 
l^lumage we have illustrated a (owl, back aud 
front view, correctly lettered to show the position 
of the plumage and feathers of the various portions 
of the body. Alphabetically considered they are as 
follows : 

A — The U2)per feathers of the head surrounding 
the skull. These are small, fxcept in the case of 



D— Saddle feathers. Those of the back foiming 
regular layers, and of a similar character to the 
hackle feathers, extending from the neck to the loin. 

E — The feathers of the back covered from sight 
when the wings are closed. 

F — The breast feathers, covering the entire sur- 
face of what is known as the white meat on each 
side of the breast-bone. These feathers, together 
with those of the loins, overlap those of the sides. 



'i"iii<: ii'^viijviKiiiss' aTocii jjooii. 



313 



G — The side feathers, covering tho loins aud 
exteudiug back to the rump and overlapping beyond, 
covering the base of the feathers of the tail; also 
covering some of the feathers of the flanks, thighs 
and a'ulomcn. 

H — The light, fluffy feathers of the flanks, cover- 
ing tho upper part of the feathers of the thighs aud 
intermiugUug with those of the rear portion of the 
breast. 



on the toes and not on the foot. Bears walk on the 
foot like man. 

M — The so-called leg (shank) feathers, extending 
in booted fowls from the heel to the toes. 

N — The feathers of the toes, found in Asiatic 
fowls. These and the shank feathers are alw.iys 
in rows and on the outside. In vulture hocked 
fowls long feathers; extend from the leg diagonally 
downward behind from the lower part of the thigh ; 




Showing the Plumage of Fowls. 



I — The abdominal feathers, hght, silky, fluffy and 
spreading, and enveloping all from the end of the 
keel or breast-bone to the rump. 

J— The outside thigh feathers, covering a portion 
of the abdomen and leg. 

K — The inside thigh feathers, corresponding to 
the outside, but smaller. 

L — The lower thigh or leg feathers, extending to 
and covering the heel. 

[Note. — The heel is the joint corresponding to the 
hock joint in animals. Most animals and birds walk 



more correctly that which corresponds to the calf 
of the leg in man. 

0— The middle tiil feathers, enveloping the rump 
and covering the bases of the larger feathers of the 
tail. 

P — The larger feathers on each side of the rump, 
forming the tail. 

Q— The outside shoulder feathers, covering a por- 
tion of the wing feathers. 

E —The inside shoulder feathers, thinner and 
more slender than the outside shoulder feathers. 



3U 



XfiK Ii^^KJVIICRa' STOCIi. liOOK. 



S — The larger wing feathers, growing from the 
under side of the pinion. 

T — The outside pinion feathers, smaller and 
extending from the shoulder to the pinion, small at 
the outer edge and increasing to medium size on the 
inside edge. 

U — The inside pinion feathers, covering the bases 
of the large ones. 

V — The large flight feathers of the second joint of 
the wing, being those which most assist in flight 

X — The outside flight feathers, covering the true 
flight feathers stiff and flattened thereon. 

y — The inside flight feathers, covering the bases 
of the flight feathers. 

Z— The pommel of the wing, containing middle- 
sized feathers coveted with smaller ones, and increas- 
iug the spreading surface of the wing. It is in fact 
a fluger-liiie process of the wing, seen in the plucked 
bird. 

By turning to the illustration of the figured Dom- 
inique fowl, page 341, the proper names of the dif- 
ferent classes of feathers will be found. In addition 
we may add that the primaries are the flight feath- 
ers of I lie wings used in flying, but unseen when at 
rest. The secondaries are the quill feathers of the 
wing. The wing coverts are the broad feathers cov- 
ering the bases of the secondaries or quills. The 
wing bow is the shoulder part of the wing, and the 
wing butts the corners or ends of the wings. The 
tail feathers are the straight stiff feathers of the tail ; 
the sickles, the curved feathers and the tail coverts, 
the soft curved feathers at the sides of the bottom of 
the tail. 

CHAPTEE IV. 

TUUKEYS, GEESE AND DUCKS. 

SECTION I. PRINCIPAL BREEDS OP TURKEYS. 

The wild turkey was originally generally distrib- 
uted over the timbered regions of the West, and is 
the parent of the common bronzed turkey of domes- 
tication. But three distinct species are acknowl 
edged, the common wild turkey ( McleagrU gallapavo ), 
the Mexican turkey (M. Mcncanus)., and the Ocel- 
lated turkey (^1. ucellatus), a native of Honduras 
and Central America. 

Audubon states that when he removed to Ken- 
tucky, in the early part of the present century, tur- 
keys were so abundant that the price of one in the 
market was not equal to that of a common barn 



fowl now; and that he has seen them offered for the 
sum of three pence each, the birds weighing from 
ten to twelve pounds. The species are described by 
him as follows, and will readily be recognized by 
those who, as we, have hunted and trupped them: 

The average weight is about fifteen to eighteen 
pounds (for the mature males), and the female from 
nine to ten. Some gobblers have been known to 
weigh much more than this estimate, and instances 
are not wanting where individuals have been ob- 
tained weighing thirty and forty pounds each; bat 
this is rare. When full grown the male will meas- 
ure four feet in length and nearly five feet in the 
stretch of its wings. The naked skin of the head 
and neck is blue, with the wattles red, as are also 
the legs. The feathers of the neck and body gener- 
ally are a coppery bronze, changing in some lights to 
a greenish or purplish shade, and margined with an 
opaque line of velvet black. The back and rump 
are also black, with little reflection, while the sides, 
together with the upper and under tail coverts, are 
dark chestnut, barred with black near the end, and 
having metallic reflections of a rich purplish hue, 
while the extreme tips are opaque purplish chestnut. 
The tail feathers are dark chestnut barred with 
black, and tipped with a light chestnut. Near the 
end is a bind of black, broadest on the outer feath- 
ers, and narrowing as it approaches the central ones. 
Between the bars on the feathers is a confused 
sprinkling of black. Neither upon the tail nor its 
coverts is there any white, and this is one of the 
wajs by which the wild bird can always be distin- 
guished from the domesticated. From the center of 
the breast hangs a long, coarse, hairy tuft, some- 
times not found in the other sex. The female differs 
principally in being smaller in size, less brilliant in 
coloring, absence of the spur, and the small fleshy 
process at the base of the bill. 

SECTION II. MANAGEMENT OF TURKEifS. 

The great weights to which the bronze turkey has 
been brought of late years has been the result of 
careful feeding and selection. Without these the 
breeder cannot succeed in keeping them up to the 
standard. In relation to the care and management 
necessary in the rearing and management of turkeys, 
the Encyclopaedia of American Agriculture brings the 
whole matter into a nutshell, as follow J : 

Experience teaches conclusively that turkeys from 
two to five years of age are much better for breeding 



f 



Xiiii; ii'^VltrvlKIia" tS'lOCJii. iJOOlv. 



315 



than young birds. The person who aims to breed 
good tarkeys should select from two to six of the 
best females that he can procure, from two to three 
years of age; then procure a male turkey, not less 
t'.ian two years of age, and not related to either of his 
hens. Breed from the same birds for three or four 
years. During this time save a few of the finest 
young hens for future breediug, then, when the old 
onej are discarded, procure another male turkey not 
related to the young hens. Afterward it will only bo 
necessary to procure a male bird once in three or 
four years, but never mate him with any of his own 
young. As to color, the breeder must select accord- 
ing to his own taste. Size of the you ng depends a 
much upon the hens as the cock. By following this 
simple rule, with high feeding and good care when 
young, the breeder will most assuredly have the sat- 
isfaction of increasing the hardiness and strength of 
the young chicks and the size of his mature Christ- 
mas roasters. 

The hen turkey possesses fair laying qualities, sits 
very steadily, and hatches in from twenty-eight to 
thirty days. As soon as the young poults are 
hatched confine the turkey mother or hen in a large 
coop in a very diy, sunuy place; never allow the 
young to run till after the dew is off, nor during 
rainy weather. One year old turkeys are found to be 
the best mothers, and gobblers should not be kept 
more than thrtC years. The first day the chicks 
require no food. The second day they may have 
equal parts of egg and milk beaten together and 
baked into a custard, also what cracked wheat they 
will cat. This may be alternated with boiled oat- 
meal and milk. Green food must also be given 
them, such as chopped dandelion, lettuce, etc. They 
should bo fed at least four times a day. 

The greatest care is required during the first two 
weeks of their growth, after which they may be 
allowed to ramble at will with the hen, being careful 
to feed them morning and evening. During the 
grasshopper season they will j)retty well take care of 
themselves. The usual plan in the West is to allow 
the hen turkey to select her nest, hatch her brood, 
and pretty much care for them. In dry, warm, sum- 
mer climates like the West, where there is plenty of 
range, we have found this the best, being careful to 
feed twice a day. In the autumn they may be fat- 
tened on whole corn, or better, be put in a tolerably 
dark place and fed with what cornmeal and oatmeal 



mush they will eat, being careful to supply them 
with clean, pure water. In raising turkeys they 
should be proportioned about ten or twelve hens to 
one cock. [iSix hens to one gobbler would l)e better. 
— Ed. ] To save the trouble of watching them 
while seeking nests, prepare a yard of one-eighth of 
an acre for every fifteen birds, wherein nothing else 
is allowed to go. 

The best arrangement for a nest is small houses, 
about three feet by three, gable-shaped, and three 
feet high in the center. Nests should be scattered 
about the yard, and if convenient, partially hidden 
by brush. Turkeys, North, lay in April, and if two 
or three incline to one nest, set another box at right 
angles and adjoining the one they covet. Take away 
the eggs every night and place them in parcels of 
sixteen or eighteen. Set several turkeys at the 
same time, as half a dozen flocks can be as easily 
cared for as one, and those hatched and taken off 
about the same time usually run together without 
fighting. As soon as they leave the nest they should 
have a yard twelve feet square for every two turkeys, 
by setting up boards, a foot wide, endwise. 

The mother must be washed with tobacco-juice, 
and the young chickens dusted with snuff, to kill the 
hce, or sulphur and snuff, mixed in equal parts, 
sprinkled over the nest soon after the turkey begins 
to sit, and, as opportunity affords, dust the turkey 
herself. The young ones must be fed sparingly, at 
intervals of an hour, with coarse-ground Indian 
meal mixed with scalded sour milk curds, and fine- 
chopped hard-boiled eggs ; in six or eight weeks they 
will be able to master grains of corn. They require 
watching for two or three weeks after being turned 
into the fields, lest they wander into heavy, wet 
grass and perish; and should be driven up every 
night and shut into a stable or barn. They Avill 
soon get accustomed to coming home, and in due 
time will aspire to a roost. 

SECTION ni. PROFITABLE BREEDS OF GEESE. 

Of all the varieties of the domesticated goose, the 
most valuable is undoubtedly the Bremen; or, as 
they are called in England, the Embden goose. 
They are pure white in color and the feathers are the 
most valuable of any breed. Perhaps the reason 
why they are not so generally disseminated as the 
common gray and the Toulouse goose is, that they 
require water for foraging in to reach the best results. 

The Bremen or Embden goose is very large. 



Mii 



TUMI li'^'VlilVtKlli&j' STOCIi I300Ii. 



weighing from twenty-two to twonty-six pouutls, 
live weielit, and occasionally fully thirty pounds 
when in high flesh, and though so large, they are well 
proportioned, hardy, healthful, showy, quiet and 
peaceable, and take on flesh very rap-'dly with extra 
feed. The female lays about the same number of 
eggs as the common goose, but usually commences 
much earlier in the spring. 

Fully equal to the Bremen, except in color, is the 
Toulouse, first brought to the United States from the 



very quiet, fatten readily, and have excellent flosh. 
These, together with the common gray goose, gener- 
ally disseminated, are all supposed to have descended 
from the gray legged goose ( A user fenisj, which is 
still found wild in the north of Europe. 

There are several breeds of Asiatic geese more or 
less disseminated. Of the Ciiinese breeds the Hong 
Koug, a brown goose of the largest size, with a large 
knob or excrescence on the top of the beak next the 
head, which increases in size with age. It is also 




Embden or Bremen Goose. 



south of France. (See Page 347 for Illustration.) 
The Toulouse is distinguished from the common 
gray goose by the uniformity and constancy of 
its color, which is alike in both sexes and darker 
than in the common goose, and by its very 
large size, being as heavy as the best bred 
Bremen. They are rather short-legged, have round, 
compact bodies, and a large development of the 
abdominal pouch, which, in the common goose, is a 
mark of considerable age, but commences its appear- 
ance in this variety when but a few months old. 
Like the Bremen, they lay early in the spring, are 



distinguished by a large fold of loose skin under the 
throat, called the dew-lap. This also increases with 
age. The attitude of the Hong Kong goose on the 
wa.ter is graceful and swan-hke. On land it is erect 
and ungraceful, and its voice is harsh, loud and fre- 
quent. Neither is its flesh so good, we think, as 
either of the others named. 

SECTION IV. MANAGEMENT OF GEESE. 

Gees9 may be kept profitaiily where there is a 
rough pasture or common into which they may be 
turned, and the pasturiige is not rendered bare; but 
even wlien the pasturage is good, a supply of oats. 



'niP: li'^VIiMKliS' STOCIi. HOOK.. 



an 



barley, or other grain should be iillowed every moru- 
iug and eveniug. Where the pasturage is poor or 
bad, the old gccso become thiu and weak, and the 
young broods uevor thrive and often die unless fully 
fed at home. A goose-house for four should uot be less 
than cij^ht feet long by six feet wide aud six or seven 
feet high, with a smooth floor of brick. A little 
clean straw should be spread over it every other day, 



kept to one gander. Their breeding powers continue 
to more than twenty years old. It is often diilicult to 
distinguish the sexes — no one sign being iiifalliblo, 
except close examination. The goose lays early in a 
mild spring, or in an ordinary season, if fed high 
throughout the winter with corn, and on the com- 
mencement of the breeding season on boiled barley, 
malt, fresh grains, and fine pollard mixed up with 




Toulouse Goose, Male. 



after removing that previously used, and washing the 
floor. Each goose should have a compartment two 
feet and a half square for laying and sitting, as she 
will always lay where she has deposited her first egg. 
The liouse must be well ventilated. All damp must 
bo avoided. Although a pond is an advantage, they 
do not require more than a large trough or tank to 
bathe in. 

For breeding not more than four geese should be 



ale, or other stimulants, by which two broods may 
be obtained in a year. The common goose lays 
from nine to seventeen eggs, usually about thirteen, 
and generally carries straws about previous to laying. 
Thirteen eggs are quite enough for the largest goose 
to sit on. Tliey sit from thirty to thirty-five days. 
March or April is tlie best period for hatching, and 
the geese should therefore begin to sit early in March. 
Goslings hatched after April are difficult to rear. 



t 



3-L8 



'niiC i'u^liMlEIliS' STOCK UOOK. 



Food and water should be placed near to her, for she 
sits closely. She ought to leave her nest daily and 
take a bath iu a neighboring pond. The gander is 
very attentive, and sits by her and is vigilant and 
daring in her defense. When her eggs are placed 
under a common hen they should be sprinkled with 
water daily or every other day, for the moisture of 
the goose's breast is beneficial to them. 

She should be cooped for a few days on a dry 
grass-plot or meadow, with grain and water by her, 
of which the goslings will eat; and they should also 
be suppUed with choj)ped cabbage or beet leaves, or 
other green food. They must have a dry bed under 
cover and be protected from rats. Their only dan- 
gers are heavy rains, damp floors, and vermin; and 
they require but little care for the first fortnight; 
while the old birds are singularly free from maladies 
of all kinds common to poultry. When a fortnight 
old they may be allowed to go abroad Avith their 
mother and frequent the pond. For the first range 
a convenient field containing water is to be preferred 
to an extensive common. After harvest the flock 
should have the run of the stubble fields to glean, 
which Avill keep them in fine condition until fatten- 
ing time. In fattening give oats and barley ground 
together, and finish with barley meal, just stiff 
enough so it will crumble. Meal and skimmed milk 
are excellent for fattening geese. If Indian corn is 
used exclusively the geese are apt to be very fat 
inside and the flesh oily. Steamed potatoes, with 
four quarts of ground buckwheat or oats to the 
bushel, mashed up with the potatoes and given 
warm, will render geese, cooped in a dark place, fat 
enough in three weeks. The French method of fat- 
tening consists in plucking the feathers from under 
the belly; in giving them abundance of food and 
drink, and in cooping them up more closely than is 
practiced with common fowls; cleanliness and quiet 
being, above all, indispensable. If killed immedi- 
ately after they have spent some hours in the water 
they pluck more easily, and this should be remem- 
bered when they are plucked alive. 

Our common geese cross freely with the Bremen 
and the Toulouse, the first cross yielding birds nearly 
or quite as large as either parent, but the results of 
the cross rapidly degenerate by breeding among 
themselves. To keep up the size, the cross birds 
should be bred to one of the larger geese. The 
cross between the Bremen and the Toulouse is 



even larger than either parent, but deteriorates by 
breeding-in. The time of incubation of these three 
varieties is from twenty-eight to thirty days. 

DISABILITIES OF GEESE. 

Cold foggy weather is most unfavorable to young 
geese, and they are particularly subject to diarrhoja 
and to giddiness. For the first hot wine, in which 
acorns or oak bark has been steeped, may be given, 
and for the second bleed with a large needle in the 
vein which hes in the separation of the claws. If 
the goslings are found with their wings hanging 
down and shaking their heads it is probably from 
insects in the ears or nostrils. To relieve them fee.l 
in a vessel of water so deep that the goslings must 
completely immerse the head. 

SECTION V. DOMESTIC DUCKS. 

There are many varieties of ducks, but those of 
value to the farmer may be summed up iu three 
varieties — ^the Mallard or common duck, the Eoueu 
a similar duck, but larger, and the Aylesbury, a pure 
white duck. AU the ducks are prolific layers, often 
going to 100 eggs, but they require watching, as 
they are apt to drop their eggs anywhere about the 
run. 

The Eouen duck is the largest of any of the vari- 
eties and among the most hardy, decidedly as hardy 
as our common duck, and much more so than the 
Aylesbury. The Eouen dack closely resembles the 
wild Mallard. These ducks have broad, clumsily- 
built bodies, and when highly fattened they are very 
ungainly in their movements. They are remarkably 
quiet, easily fattened, and are most excellent layers 
of very large eggs, and have no equal for the table in 
the domestic family of dacks. The adult not unfre- 
quently reaches from twelve to fifteen pounds per 
pair. See page 319. 

BLACK CAYUGA DUCK. 

The Black Cayuga duck is black with a white col- 
lar on the neck, or white flecks on the neck and 
breast — rarely black without white, and as the white 
seems inclined to increase, we usually select them 
nearly or quite black for breeding. Tha duck has a 
faint green tint on the head, neck and wings. The 
drakes usually show more white markings than 
ducks, ani the green tint on head and neck is more 
strongly marked. When well fed the duok begins to 
lay about April, and usually gives an egg every day 
until eighty or ninety are laid, when she will make 
her nest and sit, if allowed; if not, she will gener- 



'I'iiJO F^RMKRS' STOCK BOOK. 



;5 li) 



ally lay a litter in September. The Caynga clucks are 
hardy, of good size, aud for the tabic are supe- 
rior to other ducks; the flesh quite dark aud highly 
flavored. If well fed they become very fat ; can be 
readily made so fat that they can not raise them- 
selves from the ground by their wings ; twelve pounds 
to fourteen pounds to the piir would be a good aver- 
age weight. 

AYLESBURY DUCK. 

The Aylesbury is the largest, except the White 
Musk, aud by far the best white duck. It is distin- 
guished by its large size, its cream-white plumage, 



SECTION VI. MAXAGEMKNT OF DUCKS. 

Ducks begin laying very early, and the earlier Ihcy 
are hatched the better; like gccsc, late broods are 
unprofitable. They usually lay fifty or sixty eggs, 
and have been known to produce 250. They require 
constant watching when beginning to lay, for they 
drop their eggs everywhere but in the nest made for 
them, but as they generally lay in the night, or early 
in the morning, when in perfect health, they should 
therefore be kept in every morning iill they have laid. 
One of the surest signs of indisposition among them 
is irregularity in laying. 




Rouen Duck, Male. 



and its characteristic light yellow or cream-colored 
bill and orange legs. When well bred adult Ayles- 
bury ducks weigh from eight to ten pounds per pair, 
while the best specimens wiU reach twelve. This 
duck takes its name from the town of that name, 
where it has long been bred with great care. The 
Aylesbury is a prolific layer, it being not unusual 
for the duck to lay more than one hundred eggs, and 
in some instances more than one hundred aud fifty, 
in a single season. The average weight of their eggs 
is about three ounces. Early-hatched birds some- 
times lay in the fall. It is quiet and easily fattened, 
and fine for the table, its only drawback being that it 
is somewhat tender. (See page 350.) 



A hen is often made to hatch ducklings, being 
considered a better nurse than a duck, which is apt 
to take them while too young to the pond, dragging 
them under banks in search of food, and generally 
leaving half of them in the water unable to get out; 
and if the fly or the gnat is on the water, she will 
stay there until after dark, and lose part of her 
brood. If the duck is a good sitter, it is best to let 
her hatch her own eggs, taking care to keep her and 
them from the water till they are strong. The ne?t 
should be on the ground and in a damp place. 
Choose the freshest eggs, and place from nine to 
eleven under her. Feed her morning and evening 
while sitting, and place food and water within her 



t» 



350 



THiG F^KadLERS' STOCK. BOOK. 



roach. The duck always covers her eggs upon leav- 
ing them, and loose strnw should be placed near the 
house for that purpose. 

They arc hatclicd in thirty days. They may gen- 
erally be lert with their mother upon the nest for her 
own time. Wlien she moves coop her on the short 
grass if fine weather, or under shelter if otherwise, 
for a week or ten days, when they may be allowed to 
swim for half an hour at a time. When hatched 
tliey require constant feeding. A little curd, bread- 
crumbs and meal, mixed with clioppcd green food, is 
the best food when first hatched. Boiled cold oat- 



ground will suffice for the first week or ten days, and 
this rule is more especially to be adhered to when 
they are under the care of a common hen, wliich 
cannot follow them into tlic pond, and tlic calls of 
which when there they pay little or no regard to. 
Eats, weasels, pike and eels are formidable foes to 
ducklings. 

A troop of ducks will do good service to a kitchen 
garden in the summer or autumn, when they can do 
no mischief by devouring delicate snlads and young 
sprouting vegetables. They will search industriously 
for snails, slugs, woodlice, and milhpedes and other 




Aylesbury Ducks. 



meal porridge is the best food for ducklings for the first 
ten days ; afterward barley meal and oats, with plenty 
of green food. Never give them hard water to 
drink, but that from a pond. Ducklings are easily 
reared, soon able to shift for themselves and to pick 
up worms, slugs and insects, and can be cooped 
together in numbers at night if protected from rats. 
Ducklings should not be allowed to go on the 
water till feathers have supplied the plaoe of their 
early down, for the latter will get saturated with the 
water ^'hile the former throws off the wet. Though 
the young ducklings take early to the water, it is bet- 
ter that they should gain a little strength before they 
be allowed to venture into ponds or rivers; a shallow 
vessel of water filled to the brim and sunk in the 



insects, and gobble them up eagerly, getting posi- 
tively fat on slugs and snails. Strawberries, of 
which they are very fond, must be protected from 
them. 

In fattening for market the same food may be 
given as recommended for geese. Boiled potatoes 
and buckwheat meal is excellent, and if plenty of 
gr::en celery le.ivos is mixed with the food the flesh 
will have the flavor of canvas-bask ducks, for this 
flavor is imparted by the wild ducks feeding upon a 
species of wild celery found along the shores of 
Chesapeake Bay and some marshes of the West. 

But, as in the fattening of all othrr fowls, when 
they are fat they must be sold, else they will quickly 
lose condition. 



—P 



'rHI«: l<'^VIiMKliS' STOt'K HOOK 



8r>i 



CHAPTER V. 

DISEASES OF POULTRY. 

As a rule it is more economical to kill at once 
iMtlior t'am attempt to cure common fowls showing 
symptoms of any troublesome disease, and so save 
trouble, loss of their carcasses, and the risk of infec- 
tion. J>ut if the fowls arc favorites, or valuable, it 
may be desirable to use every means of cure. 

See to a sick fowl at once; prompt attention may 
]n-event serious illness and loss of the bird. When 
a fowl's plumage is seen to be bristled up and dis- 
ordered, and its wings hanging or dragging, it should 
be at once removed from the others and looked to. 
Palo and livid combs arc as certain a sign of bad 
Iiealth in f)wls as the paleness or lividncss of the 
lips is in human beings. Every large establishment 
should have a warm, properly ventilated and well- 
lighted house, comfortably littered down with clean 
straw, to be used as a hospital, and every fowl 
should be removed to it upon showing any symptoms 
of illness, even if the disease is not infectious, for 
sick fowls are often pecked at, ill-treated and disliked 
by their heaUliy companions. Bear in mind that pre- 
vention is better than cure, and that proper manage- 
ment and housing, good feeding, pure water and 
plenty of green food, cleanliness and exercise, will 
prevent all, or nearly all, these diseases. 

APOPLEXY. 

Apoplexy arises from over-feeding and can seldom 
be treated in time to be of service. The only rem- 
edy is bleeding, by opening the large vein under tlic 
wing, and pouring cold water on the head for a few 
minutes. Open the vein with a lancet, or if that is 
not at hand, with a sharp-jpointed penknife; make 
the incision lengthways, not across, and press the vein 
v^ith your thumb between the opening and the body, 
when the blood will flow. If the fowl should recover 
feed it on soft, low food for a few days and keep it 
quiet. It occurs most often in laying hens, which 
frequently die on the nest while ejecting the egg; 
and is frequently caused by too much of very stimu- 
lating food, such as hempseed, or improper diet of 
greaves, and also by giving too much of wheat or rye 
meal or "other heavy food. 

CROP BOUND. 

Hard crop, or being crop-bound, is caused by too 
much food, especially of hard grain, being taken 
into the crop, so that it cannot be softened by macer- 
ation, and is therefore unable to be passed into the 



stomach. Although the bird has thus too large a 
supply of food in its crop, the stomach becomes 
empty, and the fowl eats still more food. Some- 
times a fowl swallows a bone that is too large to pass 
into the stomacli, and being kept in the crop forms a 
kernel, around which librous and other hard mate- 
rials collect. Pour plenty of warm water down the 
throat, and loosen tlio food till it is soft. Tiien give 
a t.iblespoonfiil of castor-oil, or about iis much jalap 
as will lie on a sliilling, mixed in butter; make a pill 
of it, and slide it into the crop. The fowl may be 
well in the morning. If the crop still remain hard 
after this, an operation is the only remedy. Tlie 
feathers should be picked off the crop in a straiglit 
line down the middle and the crop opened with a 
knife. Generally speaking, tlie crop will be found 
full of grass or hay that has formed a ball or some 
incouvcniently-sliaped substr^uce. When the offense 
has been removed the crop should be washed out 
with warm water. It should thsn be sewn up with 
coarse thread and the suture rubbed with grease. 
Afterward the outer skin should be served the same. 
The crop and skin must not be sewed together. 
For three or four days the patient should have only 
gruel; no hard food for a fortnight. The slit should 
be made in the upper part of the crop, and just 
large enough to admit a blunt instrument, with 
which you must gently remove the hardened mass. 

DIARRHCEA. 

Diarrhoea is caused by exposure to much cold and 
wet, reaction after constipation from having had too 
little green food, unwholesome food and dirt. Feed 
on warm barleymeal, or oatmeal mashed with a little 
warm ale, and some but not very much green food, 
and give five grains of powdered chalk, one grain of 
opium and one grain of powdered ipecacuanha twice 
a day till the looseness is checked. Boiled rice, 
with a little chalk and cayenne pepper mixed, will 
also check the complaint. When the evacuations 
are colored with blood the diarrhoea has become 
dysentery, and cure is very doubtful. 

GAPES. 

A frequent yawning or gaping is caused by worms 
in the windpipe, which maybe removed by introduc- 
ing a feather, stripped to within an inch of the 
point into the windpipe, turning it round quickly, 
and then drawing it out, when the parasites will be 
found adhering with slime upon it; but if this be not 
quickly and skillfully done, and with some knowl- 



352 



THE inA-RTklERS' STOCIi BOOK. 



edge of the anatomy of tlic parts touclictl, the bird may 
be killed instead of cured. Another remedy is to put the 
fowl into a box, placing in it at the same time a sponge 
dipped iu spirits of turpentine on a metal dish con- 
taining boiling water, and repeating this for three 
or four days. Some persons recommend, as a cer- 
tain cure in a few days, half a teaspoonf ul of spirits 
of turpentine mixed with a handful of grain, giving 
that quantity to two dozen of chickens each day. A 
pinch of salt put as far back into the mouth as pos- 
sible is also said to be effectual. 

LEG WEAKNESS. 

Leg weakness, shown by the bird resting on the 
first joint, is generally caused by the size and 
weight of the body being too great for the strength 
of the legs; and this being entirely the result of 
weakness, the remedy is to give strength by tonics 
and more nourishing food. The quality should be 
improved, but the quantity must not be increased, as 
the disease has been caused by over-feeding having 
produced too much weight for the strength of the 
eggs. Frequent bathing in cold water is very bene- 
ficial. This is best effected by tying a towel round 
the fowl, and suspending it over a pail of water, with 
the legs only immersed. 

LOSS OF FEATHERS. 

Loss of feathers is almost always caused by want 
of green food, or dustheap for cleansing. Let the 
fowls have both, and remove them to a grass run if 
possible. But nothing will restore the feathers till 
the next moult. Fowls, when too closely housed or 
not well supplied with green food and lime, some- 
times eat each other's feathers, destroying the 
plumage till the next moult. In such cases green 
food and mortar rubbish should be supplied, exercise 
allowed, the injured fowl should be removed to a 
separate place, and the pecked parts rubbed over 
with sulphur ointment. Cut or broken feathers 
should be pulled out at once. 

PIP, OR TONGUE SCALE. 

This, a dry scale on the tongue, is not a disease, 
but the symptom of some disease, being only anal- 
ogous to "a foul tongue" in human beings. Do not 
scrape the tongue, nor cut off the tip, but cure the 
roup, diarrhoea, bad digestion, gapes, or whatever the 
disease may be, and the pip will disappear. 

Eoup is caused by exposure to excessive wet or 
vei-y cold winds. It begins with a slight hoarseness 
and catching of the breath as if from cold, and ter- 



minates in an offensive discharge from the nostrils, 
froth in the corners of the eyes, and swollen lids. It 
is very contagious. Separate the fowl from the 
others and keep it warm. Give from half to one 
tablespoonf ul of castor oil, according to the size of the 
fowl; wash its head once or twice daily with tepid 
Avater, feed it with meal, mixed with hot ale instead 
of water, and plenty of green food. Mr. Wright 
advises half a grain of cayenne j)epper with half 
a grain of powdered allspice in a bolus of the meal, 
to be given daily. Mr. Tegetmeier recommends one 
grain of sulphate of copper daily. 

THRUSH. 

This may be cured by washing the tongue and 
mouth with borax dissolved in tincture of myrrh and 
water. 

PARALYSIS. 

Paralysis generally affects the legs and renders 
the fowl unable to move. It is chiefly caused by 
over-stimulating food. There is no known remedy 
for this disease, and the fowl seldom, if ever, 
recovers. Although chiefly affecting the legs of 
fowls, it is quite a different disease from leg weak- 
ness. 

VERTIGO. 

Vertigo results from too great a flow of blood to 
the head, and is generally caused by over-feeding. 
Pouring cold water upon the fowl's head, or holding 
it under a tap for a few minutes, will check this 
complaint, and the bird should then be purged by a 
dose of castor-oil or six grains of jalap. 

MOULTING. 

All birds, but especially old fowls, require more 
warmth and more nourishing diet during this drain 
upon their system, and should roost in a warm, 
sheltered and properly ventilated house, free from all 
draught. Do not let them out early in the morning, 
if the weather is chilly, but feed them under cover, 
and give them every morning warm, soft food, such 
as bread and ale, oatmeal and milk, potatoes mashed 
up in pot-liquor, with a little pepper and a little 
boiled meat, as liver, etc., cut small and a little 
hempseed with their grain at night. Give them in 
their water one ounce of sulphate of iron and one 
drachm of sulphuric acid dissolved in one quart of 
water ; a teaspoonful of the mixture is to be added to 
each pint of drinking water. This chalybeate is an 
excellent tonic for weakly young chickens and young 
birds that are disposed to outgrow their strength. 



Princii3les of Stock Breeding. 



CHAPTER I. 

KNOW WHAT YOU BRKED FOR. 

SECTION I. BREEDING FOR FAST WORK. 

The horse alone, of farm animals, is bred for fast 
work. The miile and ox alone for labor. But the 
horse is bred not only for fast work but also for slow 
draft, or, as it is called, labor. It would seem to 
many persons who had not looked into the question 
carefully, that except in the greater weight of the 
animal the frame might be alike whatever the work 
to be done. It would be impossible, heuce it is 
unnecessary to go into the full detail of why an ani- 
mal should be differently constituted for fast and 
slow work. An outline vnll suffice. 

WEIGHT-BEARING. 

A bridge that is to sustain a heavy weight is 
arched. In pulling a chain straight suspended 
between two points, it is pulled up to a true hori- 
zontal position. Hence it follows that the animal 
intended to cany weight on its back must not be 
hollow or sway-backed. The blood horse, the gi-eatest 
weight-beai-ing animal for its size known, is power- 
fully constituted as to the spinal column. Small 
mules gotten by blood horses are also well known 
for their sure-footed qualities, and great weight-car- 
rying qualities in mountain passes. The slow% lum- 
bering draft horse, instead of having his spine arched 
or level, is more or less hollow-backed. A well- 
formed man is " hollow-backed," but when a great 
weight is to be borne he stoops his shoulders under 
the burthen and thus foi-ms an arch to suijport the 
load. 

The mule has great flexibihty of limb. The blood 
horse has this flexibility of limb iu an eminent de- 
gree. In pulling a load where the entire strength of 
the animal is required, they place themselves in a 
position to bring the belly as close to the ground as 



possible, thus bringing the spine in as direct a line 
with the draft as may be. Thus the oblique shoulder 
is brought into a hne with the collar. The head and 
neck are thrown forward and the hind limbs are 
excessively bent, and the load lies iu the direction 
of draft corresponding with the muscular develop- 
ment of the body, and especially so in relation to the 
sr)ine. The same is true with the mule. For their 
weight both the blood horse and the mule are there- 
fore better adapted for both weight-carrying and 
draft than any other animal. - 

The horse or mule, imless really sway-backed, 
will move a greater load with a proper proportion of 
Aveight on his back than without, and roach-backed 
horses, unless deformed, are notorious carriers of 
weight. Yet no low-withered roach- backed horse 
should be selected for fast work, and certainly no 
sway-backed horse should. High withers, a rather 
light and high crest, with strong loin and muscular 
rump, will give an appearance of " sway-back " to 
those who do not understand the anatomy of the 
horse. 

THE NORMAL SPINE. 

The normal spine is straight, or nearly so, the 
appearance being only from the curves fcrmed by 
the withers and rump. This may be seen from an 
examination of the skeleton of the horse in the first 
part of this work. High withers and a high rump 
with correspondingly low top bones of the spine 
between, will intensify the appearance of a sway- 
back in the horse, when in reality the spine itself 
may be normally straight. 

SECTION II. BREEDING FOR LABOR. 

The draft-horse is not so high in the withers in 
liroportiou to his weight as the blood horse, his 
shoulders are more upright, he stands straighter on 
the fetlocks, the bones are larger and less fine, and 



« a 



i- 



354 



TH-IC HWIilUKIiS' STOCK BOOIv. 



the articulatious of the hones generally are closer. In 
fact takhig the racing horse as the model, the grada- 
tions of excessive fineness in this animal arc modified, 
all the way down throngh the trotter, roadster, Cleve- 
land Bay, Percheron, Clydesdale, and Shire horse, 
until we at last come to the coarse-bred, lumbering 
mongrel, which, although he may have hulk, really 
lacks courage, intelligence, and activity. All these 
breeds are distinctive, and all of them, excejit the 
trotting horse, have l)een bred distinctively for gen- 
erations with a special view to the j^articular iTses 
required of them. 

BREEDING FOB THE ROAD. 

The special breeding of horses with a view to fast 
work in the trotting ring, extends back but a few 
generations, yet the increase of sj^eed, and hered- 
itary instinct to the trotting gait and disinclination 
to break, has been wonderfully developed. Among 
draft horses, great style, compactness, activity in 
trotting and trueness to color, have also been devel- 
oped in a comparatively short space of time. In the 
Percheron, Clydesdale and Shire horse, their special 
qualifications and appearance have become quite as 
fixed as in those of the blood horse, and the color 
lines very much so as to uniformity. Hence the 
practical man in the breeding of animals of draft, 
will find it profitable to employ these as sires, rather 
than to go outside of any distinct breed. 

HORSES FOB FAST WORK. 

In the case of horses for fast work, the nearer the 
animal is thoroughbred the more sure one is to get 
a winner. The nrodifications produced by the use 
of standard-bred sires of any of the draft breeds, 
upon large roomy mares, of mixed blood, will give 
superior horses, but in this, as in all other lines of 
breeding, unless extreme care in selection is constantly 
practiced, the progeny will be more inclined to breed 
back to the imperfections of the sire and dam, than 
to breed to the superior points. 

SECTION III. BREEDING FOE FLESH. 

Coming now to the breeding of animals for their 
flesh, the same principles heretofore enunciated will 
apply. All these it will not be necessary to repeat. 
Whatever you breed for breed to a type. The beef 
animal must be compact, muscular, round-barreled, 
fine-boned, with the development in those parts 
which produce the best flesh as strong as possible 
without compromising the general symmetry of the 
animal. 



The Hereford, Shorthorn, and Polled Angus may 
be accepted as types cf great excellence in beef 
points alone. A more composite animal will be fcund 
in the Sussex, the Ped Poll and the Galloway. 

The Devon is the most bloodlike of the l)ovine 
race, combining great muscular activity with emi- 
nent style, excellent flesh and ability to forage on 
sliort pasture. Accept any of these as the model, 
according to the circumstances in the case, and breed 
as near to the standard as possible by the use of sires 
of pure blood. 

For mutton you cannot go astray either with the 
Southdown, Shropshire or Hampshire. Among 
swine the Berkshire, Poland China, and Duroc are 
excellently adapted to the west, and for an exceed- 
ingly fine liog for special feeding, the Yorkshire 
will be indicated. 

SECTION rv. BREEDING FOR MTLK. 

In breeding for milk special characteristics, of 
which the Ayrshire is a modification, must, again, 
be sought. The time has long since past when 
great excellence is to be sought in many direc- 
tions in a single animal. There never was any 
truth in the assertion that great milking qualities 
and eminent beef points could be combined in a sin- 
gle breed. They are antagonistic to each other, and 
have never really been held as true by intelligent 
breeders. Inasmuch ,as you develop one you de- 
crease the other. Neither can you expect great mus- 
cular activity except at the expense of beef. The 
Devon has style, great muscular power, speed and 
bottom. Since the general introduction of horses 
and mules for farm work, Devons have been less and 
less sought. They have gradually been developed 
of late years in size and early maturity, but they 
have equally de]^,arted fi-om the characteristics of 
fifty years ago, when the labor of cattle was gener- 
ally sought on the farm. 

SELECTING THE TYPE. 

Let us see tlien what we should select as the type 
of a first-class standard for milk. The animal must 
of course be fine. Her head should be long, rather 
than short, and with a large muzzle, clear, placid 
eye, and rather small horns, the neck rather thin, 
and looking at the cow from before she should be 
wedge-shaped. That is, there must be an ajipear- 
ance of a gradual enlargement as we proceed back. 
She must be rather flat-sided, because very deep, and 
for another reason, the hind parts especially must be 



4- 



iiiK ll' -rV It M. Kits' STOt'lv lJt>Oi>.. 



iiiji 



great to support the necessary udder to hold the 
milk she is expected to carry. 

Dr. Loriu!::, the learned commissioner of agricult- 
iirc, who unites a si-ientific and practical knowledge 
of agriculture in an eminent degree, in a discussion 
hefore the Massachusetts Agricultural Society, in 
1875, descril)cs the Ayrshire (than which there arc 
no hotter models for general milking qualilications, 
except capacity to eat) as follows: 

She should have that structure of head wliith 
indicates a contented, placid disposition and a pow- 
erful constitution; a calm and steady eye; a face 
that is as expressive as a cow's face can he; as nmch 
of an intelligent look as an animal of that descrip- 
tion can have; a horn not too large at the haso, 
hut large enough to indicate that there is a good 
constitution there; a head wide hetween the eyes 
and pretty high ahovc the eyes to the root of Iho 
horns. I think a cow that has a broad base to her 
head the best. And if she has a large luxurious 
mouth that looks as if she were made for business, and 
can fill her stomach rapidly, so she can lie down atd 
digest and repose, she will be all the better fitted for 
the business of the dairy. I would have a cow's 
neck small enough to be graceful, but not too small, 
not a ewe neck — that is not necessary — but gi-acc- 
fuUy, delicately and elegantly set on, without a 
waste muscle in it, but with muscle enough to make 
it a strong, vigorous and powerful part of the ani- 
mal's body. ***** Tiie shoulder of a 
good daily cow should be a little loose, with the 
blades not rising above the backbone, with strong, 
powerful muscles, and a good substantial base, with 
a fore-quarter under it as straight as plumb-line. 
Crooked-legged, knock-kneed cattle are never grace- 
ful, and seldom profitable. The legs should be 
strong and well defined, and the cords and muscles 
should stand out clean and prominent. The milk 
veins should indicate a good superficial vascular sys- 
tem, which means simj)ly this : It is an organiza- 
tion in which the superficial circulation of the blood 
indicates that what are called the secretory organs 
are active in the interior. The next sign of a good 
cow is an open, bony structure ; not a coarse or loose- 
fibered, bony structure, but a bony structure that is 
so articulated or hung together that there is elasticity 
and ease of motion about it. Now, where are you 
going to find the indicative point that will tell this 
story ? Put your finger into the point of the shoulder 



and sec if the cow has a cup-like cavity there. If 
she has, ten ch.inccs to one she will be a good 
milker; but if not, if her shoulder is hard and com- 
pact, even if she is milking well to-day, she will be 
likely to fail to-mon-ow. 

You next come to the ribs. Upon a good chest- 
development depends almost everything else in a 
dairy-cow. She must have a finely-shaped chine, 
and the sowing of her ribs, from tlie spine down 
tlirough her heart, must indicate that she has a 
strong circulation; but you do not want her brisket 
as deep as a steer's, or like a Shorthorn bullock; 
you want the shape I speak of, and you want it with 
a certain delicacy of organization which indicates 
that the circulatory system is a strong one and tliat 
neither the heart nor the lungs are impaired. But 
go back to the riljs. You want a ril), not round, 
like your finger, but flat and wide. When you put 
your hand on it, it sJiould feel as flat as a lath; 
and if you can get at the edge, you should find 
the edge shai-p, and not a round bone, like the 
lib of swine. A round rib will answer for a beef 
animal, but not for a good dairy-cow. Pier back- 
bone, moreover, should be open and loose, so that 
if you run your hand along it you will feel those 
little cup-like cavities. Let her hips be strong, not 
too wide, and her hind-quarters upright, substantial, 
vigorous. Let her have a long hind foot. I never 
saw a short-toed cow in my hfe that would perform 
the work of the dairy well. A long hind foot and a 
good, broad, ample forefoot. Then if, in addition to 
all this, you can get a hide that is elastic and soft, 
covered with a warm substantial coat of hair, with a 
good milk-vein and an udder which is packed up 
well between the thighs, and so organized that there 
is no danger of inflammation, there you have got a 
cow that will i)roduce all the milk you ought reason- 
ably to ask, and which, when she has completed her 
dairy- work, can be so fattened as to produce in an 
economical way your 550 pounds of as good beef as 
can be fed on a mountain pasture or in a stall. 

SECTION V. — BREEDING FOE WOOL. 

There is little to say on this subject outside the facts 
already stated in relation to feeding and selection in 
jireserving a fixity of type, in which the rule will fol- 
low in all farm animals. The general farmer will se- 
lect the breed best adapted to his soil and situation. 
A careful inquiry among his friends and neighbors 
will soon enable him to come to a conclusion as to 



35G 



THE F^RMIKRS' STOCIi BOOK. 



what variety of wool, or of wool and mutton com- 
bined, is most profitable for bis climate, soil and 
situation. 

One principle, liov/cver, may be taken as being 
constant. The large mutton breeds and long- wooled 
slic'cp will not give profit in open ranges when the 
flocks are large and obliged to subsist, during drouths 
and in winter, principally on the natural herbs of the 
country. The long wools and the special mutton 
breeds are animals to which constant good feeding is 
necessary, and there is no breed so well adapted to 
great flocks and to forage for themselves, among the 
superior breeds, as the American Merino. Neverthe- 
less, no animal that is subject to a feast at one time 
and famine at another, to plenty in summer and 
semi-starvation in winter, ever produced avooI of a 
uniform quality. 

So, sheep exposed to storms in the winter will 
show a weak place in the wool for every season of 
shrinkage in flesh. Therefore it may be taken as an 
axiom that only liberal feeding, winter and summer, 
will produce wool of a uniform quality, length and 
texture, whatever the breed. The farmer, therefore, 
breeding grades need not hope for success unless he 
make up his mind that success will be in just propor- 
tion to the careful feeding, general attention and 
shelter from storms given. 

CONCLUSIONS. 

It will be seen, therefore, notwithstanding that 
general principles may be given, valuable as a study, 
each and every breeder carefully examines for him- 
self the special requirements of which he wishes to 
avail himself. It will bear repeating, he must 
know what he is breeding for, and breed directly to 
that end and no other.. If for speed in horses, he 
must select staUious of great courage, fine bone and 
high muscirlar development. If for draft, heavy, 
compact, large but strong boned animals, with plenty 
of belly. For carriage, large, stylish, rangy, high 
stepping and rather short gaited animals. For 
beef, large, long, square bodied stock, with thick 
shoulders, broad loins and broad, deep thighs. For 
milk, long heads, somewhat thin necks, fine shoul- 
ders, the body gradually swelling back to the hips, 
and Avith thighs rather thin, but excessively deep, 
great digestive capacity and, of course, ample belly. 
In swine breeding, early maturity, Avith jJenty of 
lean meat on the hams and shoulders, and the belly 
(bacon pieces) well streaked with lean, and to make 



a weight not over three hundred pounds. If wool 
is desired, breeds must be sought giving the desired 
quality, and those especially that flock well, the 
Merinos, for instance, when large flocks .are to be 
kept together. — It is well known that the mutton 
breeds and the long Avooled breeds cannot be success- 
fully kept in large flocks, and for this reason Ave 
have designated the Merinos, for this breed does 
flock Avcll. If both mutton and wool are sought, 
some variety of the DoAvns will be indicated. But 
if great length of combing avooI Avith large size is 
Avantcd, CotsAvolds or Leicesters may be chosen. 

CHAPTEE II. 

SCIENCE AND AKT IN nKEEDING. 

SECTION I. SCIENCE IN BREEDING. 

The preceding chapters have related distinctly to 
the absolute necessity of knowing exactly AA'hat you 
are breeding for, Avhether for milk, labor, flesh, fiber 
or fleece, or for a combination of two of these qual- 
ities. 

Science in breeding must also be carefully consid- 
ered, and this for the reason that, upon the practical 
ap2)lication of scientific effort to the work in hand, 
rests success or failure, in any department of agri- 
culture. 

Thinking men are not afraid of the word science 
nowadays, as they used to be, when the general 
comprehension of it was supposed to be abstruse 
facts, brought together, of but little use to the prac- 
tical man. We now understand the term to mean 
the bringing together of absolute facts Avhich may 
form a law correct and imdeviating. There is not 
anything in nature which relies on chance; natural 
things are governed by fixed immutable laws, and 
people are learning, day by day, that science is 
simply the correct establishment of that Avhich is 
true. Certain knowledge! Hence, science is an as- 
semblage of general principles. Art relates to the prac- 
tice. The theory of agriculture is science; its prac- 
tice is art. This is all there is to it, and hence, again, 
as Playfair wrote, " A principle in science is a rule in 
art." 

SECTION U. PRINCIPLES IN BREEDING. 

The principles of breeding must be a study, more 
or less deep, according to the particular use to which 
it is to be applied. Some knowledge of the laws of 
heredity, variation, early development, fecundity, 
correlation, anatomy, physiology, and the assimila- 



--3- 



TllK l''^Vlt:MlClta' Si'lHJCli IJOCJiv. 



:j.->7 



tiou of foods arc ainoug the importaut things to be 
knowu hy every hreetler. The great breeders of the 
world have known much practiciUly of these things. 
It will simply be our aim to present facts and object 
lessons, by which the breeder may easily make him- 
self acquainted with the principles underlying his 
art, and this without going into an abstruse study of 
the sciences underlying. The practical application 
of science does not make it necessary, for the 
breeders' art lies as much in a study by the eye 
and touch as in the deep study of principles. A life- 
time would be required to got the knowledge, un- 
aided by what others know and have known. With 
this aid, plainly stated and correctly delineated, it is 
easy; for it is but to profit by the experience of a greaf. 
number of persons, laboiiouily brought together, and 
when possible, tabulated for review. This, so far as 
it may go, is science in breeding. 

SECTIOX UI. THE BREEDEe's ART. 

The art of breeding consists in properly applying 
correct rules to practice. As the study of original 
laws allows the scientific man to discover stiJl other 
scientific facts and reduce them to principles, so the 
study of certain rules enables the worker in any 
branch of industry to apply the principles relating to 
his practical branch of industry most economically. 

There never was any great invention discovered by 
chance. There never was an invention, even of the 
most simple character, perfected except through care- 
ful study. Steam had hissed from the spouts of 
kettles from time immemorial; it required the re- 
flective mind of a Watt to connect one scientific 
fact wi.h another and apply the action of steam suc- 
cessfully as a motive power. Chandeliers and lamps 
had swung since the time of the era of Chinese civ- 
ilization, and yet Galileo alone could realize that 
swinging in circles W'ould solve the true economy of 
the motion of worlds. The idea of the rotundity of 
the earth led Columbus to understand that sailing in 
one constant direction would lead him certainly back 
to the starting point, and thus "a new world was dis- 
covered." 

EARLY SCIENTIFIC BREEDERS. 

Bakewell, the Ceilings, Tompkins, Davey, and many 
other eminent breeders, later, but acted upon true 
scientific principles in the improvement of the long 
boms, sheep, short-horns, Herefords and Devons. 
These minds relied upon the law that " like produces 
like," and that the selection of the best will give : 



" survival of the fittest." Yet these were scientific 
truths, and the present noble and useful breeds of 
horses, cattle, sheep, and swine were steadily there- 
after improved. Will the masses of M'orking farmers 
refuse to profit by their labors because a certain 
class of pedantic scoliasts, even to-day, argue that 
science should not be used in the common every day 
affairs of life? It is too late. Scientific endeavor 
— that is, constant principles and correct rules — has 
invaded the domain of practical art everywhere; 
hence the vast impetus in every department of in- 
dustry within the last fifty years, and especially so 
within the last twenty years. 

Shall the farmer alone refuse to profit thereby? 
The few never have. Many now firmly adhere to 
what may fairly be called correct principles in prac- 
tical art. 

SECTION rv. USING MEANS TO AN END. 

The pohcy of working Avithout fixed puiqiose never 
accomphshed any good end. The farmer who 
spreads his labors over all the domain of agriculture 
never succeeds well in any. A diversity of crops is 
necessary, but the farmer must confine his cffoits to 
those which his land ^^all best carry. Climate, soil, 
situation,drauiage, all are important considerations in 
their relation, to be studied. Varieties of the species 
employed, as adapted to the conditions of soil, cli- 
mate, etc., are no less important. 

Thus the man W'lio cultivates the best varieties in 
the best manner, and with a definite idea of what 
the outcome should be, makes tlie most money. He 
does not raise half a dozen varieties of wheat, oats, 
barley and corn, mixed up in inextricable confusion. 
He does not seed his land with the same quality of 
grain designed for general sale. He selects the best, 
and only those varieties of wheat, oats, barley, corn, 
etc., that do best on his soil. 

If he has a market orchard he does not 
fill it indiscriminately with the hundreds of 
varieties of apples, peaches, cherries, plums, 
l)ears and other fruits cf the great commercial 
nurseries. He selects but few. If very practical, 
a very few varieties of a species, and such as will fol- 
low each other in season. In replanting an orchard 
he does so only from those varieties that have pro- 
duced the best out of the few originally planted. In 
the farm crops varieties arc confined very properly to 
a single one of a species — one of wheat, the same of 
oatri, flax, barley, and of other seeds; generally one only 



856 



thk: ii'jvi^m: Kits' stock book. 



DO NOT MULTIPLY BREEDS. 

Ill the breecliug of animals this raie must be au 
imperative one. If the farmer be both a beef and 
milk producer, the rule may be deviated from. A 
breed for milk aud one for butter may be chosen ; 
but on the average farm this will not bring success. 
He must either become a beef producer or a milk 
producer. Above all, he should never allow himself 
to be carried away with the idea that he can com- 
bine great excellence in both directions in the same 
animal. It never has been done, and never will be 
done. An animal can only be miperiur in one direc- 
tion. 

In this day of eminent superiority of breeds in a 
single direction it would be the folly of supreme 
ignorance to step backward into the dark and imagine 
he can produce what never has been done and 
never will be done — produce an animal at the same 
time superior in milk, beef and labor. 

Any cow will of course make beef when fed for 
beef, but aptitude for fattening is as certainly in an- 
tagonism to the production of milk, as the production 
of a large quantity of milk is against the most eco- 
nomical production of beef. It can be demonstra- 
ted physiologically. The two animals must be dif- 
ferently constituted. A high beef -making form is 
distinct from a high milking form, and vice versa. 

SECTION V. — SELECTION OF MALES. 

The breeders' art has brought three breeds of cat- 
tle — two of them horned and one polled — to wonder- 
fid perfection as beef-makers. Four breeds contest 
tiie palm as milk producers. Other horned and 
polled breeds have special excellencies, as, for in- 
stance, the Devons aud Sussex, as working oxen 
and beef-makers combined; and others, again, as the 
Galloway, for combined beef and milking qualities. 

Would it be policy to start to build up a breed from 
the mixed blood of a country? Would it not be bet- 
ter to use as foundation stock the superior animals 
already extant? 

There is no question about it. Neither is there 
any question but that it is the sensible plan in the 
improvement of the native stock of mixed blood 
of the country to use such well-bred sires of pure or 
thoroughbred stock as possess the characteristics in 
the best degree for the purpose intended. And let 
that purpose be definite either for beef or milk, mut- 
ton, wool, pork, poultry or eggs. 



COLLATERAL QUALIFICATIONS. 

Even collateral qualifications must enter. On 
Ijilly or brolien lands of scant pasture, or in cold cli- 
mates, later maturity and constitutional ability to 
withstand climate must be accepted at the expense 
of early maturity. In dairying the question of but- 
ter, cheese, or both, must be considered in the selec- 
tion of a breed. And yet, in all this, the general 
farmer is most interested in this single question. 
Why does the prepotent thoroughbred or pure sire 
exercise so much greater aud constant influence on 
the mixed blood of a country than on the pure blood 
of another breed? That is, why is it better to breed 
grades than to cross two distinct breeds? 

SECTION Yl. (iRADES VS. CROSSES. 

In relation to the breeding of grades from the 
mixed stock of a country by full-bred sires, what re- 
sults? The full measure of pure blood is prepotent 
upon each integer of the mixed blood if it be made 
up of few or many mixed breeds, and they are in- 
dividually lost in the vast j)repouderaiicc of superior 
blood over any one of these integers. The fifty hun- 
dredths of pure blood in the progeny will have mod- 
ified all the other integers prepotently into a harmo- 
nious whole, and the purer the blood on the side of 
the sire the more marked wiU be the influence. 

But by purity of blood we do not mean that rare 
purity containing the greatest amount of the blood 
of some special sub- tribe, or variety of a breed, and 
possessing the constitutional merits of the s^iecific 
breed itself. Certain animals, really worth many 
thousands of dollars as sires to certain other females 
bred in the same direct line, would not be available 
to the market breeder. He can produce the results 
wanted from sires of the same breed ; nay, the same 
special strain, if need be, for an outlay of a few hun- 
dreds, and even as low as two hundred dollars, in 
the case of a bull. 

A CASE IN POINT. 

M. Malingie-Nouel, Director of the Agricultural 
School of La Charmoise, according to a trans- 
lation for the Journal of the Roi/al Aijricnltiire 
Societi/, relates, — aud the one instance may be taken 
as conclusive, both from the care taken in the experi- 
ments, and the perfect authenticity of the relation. 
The fact that the animals were sheep does not de- 
tract from the principle as applied to other animals, 
except that from the greater prolificacy of sheep 



-3- 



X" IX K !«' aV li M: !<} I i ^t' ' 



•I'OC'Jv H()CJ>K, 



850 



the expcrimeut could reach results more quickly. 
The quotation is as follows: 

When an Euglish ram of whatever Lrccd is put to 
a French ewe, in which term I inchule the mongrel 
merinos, the lambs present the following results- 
Most of them resemble the mother more than the 
father; some show no trace of the father; a very few 
represent equally the features of both. Encouraged 
by the beauty of those last, one preserves carefully 
the ewe-lambs among them, and when they are old 
enough puts them to an Enghsh ram. 

The products of the second cross, having seventy- 
five per cent of English blood, are generally more 
like the father than the mother, resembling him in 
shape and features. The fleece also has an English 

character. 

The lambs thrive, wear a beautiful appearance, 

and complete the joy of the breeder. He thinks that 
he has achieved a new cross-breed insuring great im- 
provement, and requiring thenceforth only careful 
selection to pei-petuate by propagation among them- 
selves the qualities which he has in view. But he has 
reckoned without his host. For no sooner are the 
lambs weaned, than their strength, their vigor, and 
their beauty, begin to decay as the heat of our sum- 
mer increases. Instead of growing, they seem to 
dwindle; their square shapes shrink; they become 
stuuted; and, on the threshold of life, put on the 
livery of old age. 

A violent cold in the head completes their exhaus- 
tion. This is accompanied with a copious flow of 
slimy mucus from the nostrils, constant sneezing, 
and sometimes cough. At last the constitution gives 
way, or, if the animal lasts till autumn, the malady 
indeed ceases, but it remains stunted for life. 

The time lost was the. time of growth, and cannot 
be recovered, for Nature never goes backward. 
Henceforth he looks Hke a foreigner esca.ped from 
the mortal influence of an inhospitable climate, and 
remains inferior even to our native sheep, which at 
least have health and hardiness in their favor. The 
experiment has sometimes been tried with English 
rams in a third generation, and the symptoms above 
described have arisen even more strongly in propor- 
tion to the stronger admixture of Euglish blood. 

PKEPOTENCY. 

In relation to prepotency our authority, after point- 
ing out some differences in English breeds of sheep, 
continues: 



If you put a Leicester ram, a mixed New Kent (of 
Romney Marsh origin), or a Southdown that is not 
pure, to a pure ewe of any French race, very little 
English character is impressed on the offspring, 
never less than when the ewe is a pure merino. In 
this last case, it often happens that you can see no 
difference between lambs that are Leicester-merinos, 
Kent-merinos, or Southdown-merinos, and another 
lamb of the same age which is pure merino. In 
compensation, however, for this feeble influence of 
the Euglish sire, the lambs of such first crosses 
have no more difficulty than French lambs in get- 
ting over the first summer. If, on the contrary, the 
same ewes are put to very pure rams of the South- 
down or New Kent breed, the English character is 
more marked than in the former cases. 

In both cases the offspring is reared ; for lambs 
in which the English blood does not exceed one-half 
seem to be reared as easily as pure French lambs. 
But, then, since little improvement is obtained one 
is tempted to give a new dose of English blood — to 
put the Anglo-French ewes to English rams— where- 
upon the disasters described are sure to follow. 

Prof. Malingie-Nouel then proceeds to describe 
some new and final experiments which eventuated in 
the production of the Charmoise breed of sheep, one 
which has retained its value in France, as related 
below, in which our authority states: 

Inasmuch as one could not increase the purity and 
antiquity of the blood of the rams, one must di- 
minish the resisting power, namely, the purity and 
antiquity of the ewes. With a view to this new experi- 
ment, one must procure English rams of the purest 
and most ancient race, and unite with them French 
ewes of modern breeds, or rather of mixed blood 
formmg no distinct breed at all. It is easier 
than one might have supposed to 'combine these 
conditions. 

On the one hand, I selected some of the finest 
rams of the New Kent breed, regenerated by Goord. 
On the other hand, we find in France many border 
countries lying between distinct breeds, in which dis- 
tricts it is easy to find flocks participating in the two 
neighboring races. Thus, on the borders of Berry 
and La Sologne, one meets with flocks originally 
sprung from a mixture of the two distinct races that 
arc established in those two provinces. Among 
these, then, I chose such animals as seemed least 
defective, approaching, in fact, the nearest to, or 



iiUO 



'riTJ<; it'^viiMKity wic^civ uooii. 



rather departing the least from, the form which I 
wished ultimately to i^roduce. These I united with 
animals of another mixed breed, picking out the best 
I could find on the borders of La Beauce and Tou- 
rainc, which blended the Tonrangelle and native 
merino blood of those other two districts. 

From this mixture was obtained an offspring com- 
bining the four races of Berry, Sologne, Touraiue, 
and meiino, without decided character, but possessing 
the advantage of being used to our climate and 
management, and bringing to bear on the new breed 
to be formed an influence almost annihilated by the 
multiijlicity of its component elements. 

Now, what happens when one puts such mixed- 
blood ewes to a pure New Kent ram? 

One obtains a lamb containing fifty-hundredths 
of the purest and most ancient English blood, with 
twelve and a half hundredths of four different French 
races, which are individually lost in the preponder- 
ance of English blood, and disappear almost en- 
tirely, leaving the improving type in the ascendant. 
The influence, in fact, of this type was so decided 
and so predominant that all the lambs produced 
strikingly resembled each other, and even English- 
men took them for animals of their own country. 

But what was still more decisive, when these 
young ewes and rams were put together, they pro- 
duced lambs closely resembling themselves, without 
any marked return to the features of the old French 
races from which the grandmother ewes were derived. 
Some slight traces only might perhaps be detected 
here and there by an experienced eye. Even these, 
however, soon disappeared, such animals as showed 
them being carefully weeded out of the breeding 
flock. 

Cases by scores might be cited, but why supple- 
ment proof , already absolute, by other proof? 

SECTION VII. ADAPTING A PUKE BREED TO A COUNTRY. 

Let us- take sheep again to illustrate the point; and 
for the reason before mentioned, and the breed the 
American merino, now acknowledged as combining 
more excellencies than any other one breed of fine 
wooled sheep. The American merino is the result 
of careful selections from the progeny of five original 
families In-ought to America in the beginning of the 
century. In the two classes of American merinos 
the Paular is the type, in one, and the Lifantado in 
the other family. In 1813 Mr. Atwood commenced 
the breeding of pure merinos from what was then 



known as the Humphrey stock. Careful selection to 
a pre-established type and carefully good feeding and 
shelter were the means used. Mr. David Wadhams, 
of Connecticut, father of Mr. Carlton Wadhams, of 
Indiana, and Mr. Seth Wadhams, of Illinois, was 
early and prominently identified in breeding sheep 
from imported Spanish stock in New England as 
their sons were in the progeny in Illinois as early 
as 1813. To them and to Mr. Eoswell Carter, who 
had large moneyed investments in merinos, is largely 
due the introduction of this valuable breed in the 
West. 

ME. Hammond's breeding. 
About the same time Mr. Edwin Hammond, in 
Vermont, systematically commenced breeding, select- 
ing his stock from the Atwood family of merinos. 
Other breeders later followed in the same careful 
line of breeding, resulting in the now world-famous 
American merinos, combining fineness and evenness 
of fiber, length of staple, thickness of wool, a loose 
skin, lying in "low, rounded, soft ridges over the 
body," offering no obstruction to the shears. These 
are the direct descendants of the incomparable In- 
fantados of Spain. 

THE PAULAR IMPROVEMENT. 

The Paulars, the descendants of the original Pau - 
lar importation, were the strain that came into the 
possession of Mr. Silas Eich, and from him descend- 
ed to his son. They were marked by the same 
careful breeding, and constitute the smaller, or Pau- 
lar, breed of American merinos. This latter branch 
of the American merino Avere built upon the mixed 
Lionese, or Jarvis, merinos. The Paular influence, 
however, largely predominating. 

It is unnecessary to follow the subject farther. It 
should be conclusive as showing in breeding that 
violent depp.rtures from a type are as fatal to the con- 
tinued integrity of a race, as careful selection and 
breeding to a type is conducive to prepotency, as it 
is to the perpetuation of valuable qualities in the 
highest degree. 

But this fac", still remains constant in the im- 
provement of all stock, once the standard is reached 
there must be no idea entertained that the standard 
will I email! intact without still further and constant 
care. If the effort to keej) the standard intact bo 
intermitted deterioration is sure to follow and the 
animals will retrograde. The reason is simple. 
Disabilities have not been entirely bred out. They 



t 



iiii-: I'^vii^iJffiiits' sTociv jjoojc. 



3CA 



still rcmiuii iu a degree but latent. Covered up but 
yet remiiiuiug. Absolute aucl stable perfectiou can 
ouly be approximately readied, aud oiifi good quality 
only at the expense of another. As soon as careful 
selection of sii-es aud dams and high feeding is inter- 
mitted, these inferior qualities begin to shew and 
the fmther it proceeds, the more swiftly and in- 
tensely. Hence a variety once brought to great 
superiority, through a generation of care and atten- 
tion, if succeeded by inattention to breeding points 
and lack of food, deteriorates far more quickly than 
it was bred uj), and this from a constant law of 
nature. This is the law of compensation. In the 
breeding of superior animals the bones become dense 
and line aud the whole constitution partakes of this 
couseiTation. In this warmth, good care and high 
feeding play an important and economical part. 
The digestive organs may remain imimpaired, but 
high feeding naturally reduces the capacity of the 
stomach. Hence, if inferior food and inferior shelter 
follow want of capacity in selection, it will easily be 
seen that quick deterioration must surely follow. 

CHAPTER III. 

FOOD AND AHaiENTATION IN BREEDING. 

SECTION J. FOODS AND FOOD VALUES. 

Only general principles can be touched upon here. 
The science of feeding is to provide such food as the 
animul requires as adapted to its nature, and of such 
diversity as will keep its appetite constant, aud its 
digestion perfect. Hay, straw aud other fodder 
crops are the basis of feeding. Grain is supple- 
mentary, to be used iu such quantity as the price 
may warrant. In some sections it corresponds 
nearly iu price per acre with hay. It wiU here be 
used more freely than in sections where, from long 
transportation, it is costly. 

The breeding animal, however, must be fully fed, 
and with a variety, else in time it will tell in deteri- 
oration upon the progeny. No farm animal should 
be stinted iu fooci. It is not profitable, least of all 
is it profitable in an animal carrying young or giving 
suck. The male will not have vigor if starved; the 
female cannot do justice to the foetus, and all young 
animals must be especially well nourished. 

The season of copulation among wild animals is 
at the season when food is most plentiful, and 
strength of muscle is strong from constant running 
and fighting among males. 



SELECTION OF BREEDING ANIMALS. 

However careful the selection of breeding animals, 
failure will be sure unless exercise is constant enough 
to keep the muscle hard aud the appetite perfect. 
Then a diversity of food will round out every part, 
arid perfect young will be the result. In animals in- 
tended for labor the exercise must be severe enough 
to keep down accumulations of fat. Iu sheep the 
exercise is sufficient in the gathering of the daily 
food. In cattle less exercise is necessary, and in 
swine least of all. Yet exercise approaching 
that of animals in a wild state is neces- 
sary to strength of constitution, and here the 
breeder may take a lesson, to be applied to all 
animals that, through neglect in this respect, have 
had their constitutions impaired. In the horse the 
exercise should far exceed that taken in the wild 
state, and the feeding should be proportionally 
strong, since their work is exhausting. In the other 
animals the exercise is to be less than when wild, un- 
less extra constitutional vigor is desired. 

In the case of bulls this extra exercise may be at 
the end of the leading rope or in the yoke. With 
sheep and swine rather short but mixed pasture, but 
with special feeding at night. Attention to these 
facts will enable any breeder, while breeding his herd 
up, to keep their constitution unimpaired. Neglect 
in this direction is the chief cause of deficiency in 
constitution and general deterioration of the stock. 

SECTION 11. ECONOMY IN FEEDING. 

In the appendix to this volume will be found 
tables worthy of most careful study relating to foods 
and food values. It will, therefore, only be neces- 
sary here to state principles. For fast work the 
food must not only be varied, but concentrated in 
form. All animals of speed have comparatively 
small stomachs. They require food often. In the 
horse digestion is always going on, but fast work 
should never be given within an hour after eating, 
and then the food should not have been in sufficient 
quantity to fully distend the stomach. For breeding, 
it must be varied, rich aud nutritious. The cost here 
is a secondary consideration. Hence, as a rule, 
the best stock, constitutionally and in regard to 
flesh and milk, is found in the districts where food is 
cheap. 

VALUES OF FOOD MATERIALS, 

As to food values they are fairly stated in the fol- 
lowing table, prepared by Professor Tanner, of En- 



8G2 



XHE F^ItlMEIiS' STOCK EOOK. 



gland, representing the comijosition of various ma- 
terials used for food of animals, and their feeding 
value as demonstrated in practice: 





Composition. 


Feeding value. 




r3 












.a 







li 




Materials. 




"a 3 




Pi 


til 


+3 



















S fl 


Sir, 


Is 


11° 


P* 
















z 


^ 




w 




Barley 


5(5 


13 


14.83 


6 


16.7 


Oats 


55. .5 


13.6 


12.8 




14.3 


Beans 


48 5 


23 3 


14 8 


g 


12.5 


Peas 


50 


23.3 


14.1 


8 


12 5 


LlnsGed cake 


13.52 


28.56 


8.6 


5 to 6 


16 7 


Linseed cake and peas, equal 






31 76 


95 03 


11 3 


4I2 


22.2 


Rape cake 


113 


33 7 


6 8 


16.7 




30.4 
40 


42.9 
9.3 


7.9 

14 


G 
12 


16.7 


Clover bay 


8.3 




8.474 
8.19 
10 


1.44 
1.81 
1.5 


89 
86 

85 


150 
150 
160 


0.66 




0.66 




0.66 







In actual application these estimates of value are 
modified by various considerations. Some of these 
are stated by Professor Voelcker as follows: 1st. 
The age of the animal; young animals, especially, 
requiring a large proportion of nitrogeuized matter 
and bone-forming material. 21. The kind of ani- 
mal (the food best suited to horses is not always 
best for cows or sheep). 3d. The natural disposi- 
tion or temper of the animal. 4th. The purpose for 
which the animal is kept— as whether for fattening, 
or for work, or for milk. The digestibility of the 
food, also, demands attention. Professor Voelcker 
states a few of the conditions affecting it: 1st. 
The kind of animal: coavs more readily assimilating 
the nutriment of cut straw than horses. 2d. The 
amount and character of woody fiber contained in 
the food. 3d. The amount of flesh-forming sub- 
stances. 4th. The bulk of the food. 5th. The form 
in which it is presented to the animal; whether cut 
or not cut, cooked or raw, etc. 

SECTION m. PEEFECT FOODS. 

A perfect food is that article, or a combination of 
articles, representing in a proper ratio an approxima- 
tion of all the constituents required for the growth or 
the fattening of animals. These are of less moment 
to the breeder than the fattener, except in locations 
where mucli food must be bought. In the west es- 
pecially, where all grain is cheap, the diet is easily 
varied, so as to insure constitutional vigor in the 



growth of the young animal or the fattening of the 
mature one. Nevertheless, something of this is 
necessary in a work intended for wide circulation. 
Grass, as foimd in pastures of mixed grasses, is a 
perfect food. That is, it contains aU the constitu- 
ents required for strictly herbivorous animals, and 
with a due quantity of moisture for perfect digestion 
in connection with the fluids poured out upon it by 
the secretions of the body. Hay, being of compara- 
tively few varieties, contains the proportional aver- 
age, not only in a less natural degree, but there is 
generally large loss in drying. 

Tables in the appendix will show the approxima- 
tions toward perfect foods in other farm products. 
Oats approach the nearest to a perfect food of any of 
the grains. And in practice it may be stated that 
equal weights of oats and corn ground together and 
given to the animal, in connection with half the 
quantity of hay naturally required, may be consid- 
ered a perfect food for all growing animals in winter. 

HAY AND GRAIN COMPAEED. 

That is, if the animal require thirty pounds of the 
best hay per day, to make an equivalent, furnishing 
aU the elements of nutrition and growth, twenty 
pounds of hay and ten pounds of the meal of oats 
and corn ground together (equal parts) would be a 
feeding ration for perfect growth, and fifteen pounds 
of hay and fifteen pounds of the ground grains 
daily a good fattening mixture. 

SECTION IV. FORCING AND STIMULATION. 

While it is of the first importance that strong and 
regular feeding be practiced in the improvement of 
breeding animals or in retaining the superior qual- 
ities already acquired, undue forcing, and especially 
the use of stimulating foods should be avoided. The 
man who resorts to condimental foods or artificial 
stimulation of any kind or too highly concentrated 
foods with breeding animals will surely find loss in 
the end. 

It is usually resorted to in the male to impart sup- 
posed sexual vigor. The effect upon the fcetus is the 
reverse of what is hoped. When used upon both 
sexes the result is seen in increased debility. In 
particular animals not breeders, to gain some special 
point in development, concentrated foods and con- 
dimental foods to spur the appetite may be admis- 
sible, but never in the line of practical i)rotit. All 
condiments and special foods and stimulants of any 
kind are to be used only as we should give them in 



i* 



Tlii: liVi.It:MiClJS' aXOCIi BOOK. 



■MS 



disease, to tide over an emergency and for a special 
purpose. They should never bo employed ■with 
breeding animals except in case of sickness, and 
then only under the advice of a professional veter- 
inarian. 

SECTION v. NATURAL FOODS. 

The natural food of farm animals are all the 
grasses, including all the cereal grains in their grow- 
ing state, leguminous plants, including peas, beans, 
clover, alfalfa, either in the greeu or dry state, and 
their seeds. Four elements are chiefly concerned in 
the production of the food of animals ; these are car- 
bon, hydrogen, oxygen and nitrogen. Practically the 
first and the last are the important productions in 
food, since hydrogen and oxygen is a constituent in 
all foods. 

Among vegetable substances gluten, inchiding 
vegetable albumen, is the only one abounding in ni- 
trogen — the most costly of agricultural productions. 
Gum, sugar, starch, are constituted of carbon, hy- 
drogen and oxygen only. No animal can subsist for 
any length of time upon food destitute of nitrogen. 
This is one of two facts connected with tlie chemistry 
of food. The other is that a certain mixture of food 
is necessary. 

WATER AND THE ANUIAL ECONOMY. 

Water is simply a dilutaut of food, enabling the 
soluble parts to be taken into the blood and thence 
distributed to the various parts of the body. Hence 
whatever the articles fed, there must be a proper pro- 
portion of carbon and nitrogen contained to supply 
daily waste and promote growth. 

Grass is the natural summer food of breeding 
animals, the different forms of fodder being used in 
winter. But fodder alone will not keep the animal 
growing in winter, hence some grain must be used, 
and if straw is employed the grain must contain a 
larger propoitiou of nitrogen than with hay and 
well-cured fodder of other substances. 

VALUABLE COMPOUNDS OF GRAINS. 

Now, in 1,000 parts, wheat contams of gluten or 
albumen about 225 parts; barley, 66 parts; oats, 87 
parts; rye, 109 parts; the grasses from two to four 
parts, and straw only a trace. It is also deficient in 
every other constituent of animal growth, except 
fiber, this being the only constituent held in excess. 
It is, therefore, certain that straw should only be 
used to distend the stomach where concentrated 
foods are given, as grain, meal, etc. 



SECTION YI. UPON FEEDING IN GENERAL. 

Feeding must be practically carried on in accord- 
ance with the results sought. We have stated the 
necessities required in breeding animals. The same 
general rules will apply to breeding animals, that are 
appended in relation to growing and fattening ani- 
mals. 

There is a very great difference in the quantity of 
food which animals require, and in the time which 
they can j)ass without it. In general, those animals 
which are the most active require most, and those 
which are most indolent require least food. The 
cause of this is obvious; the bodies of animals do 
not remain stationary, they are constantly wasting, 
and the waste is proportioned to the activity of the 
animal; hence the body must receive, from time to 
time, new supplies in place of what has been carried 
off. Almost all the inferior animals have particular 
substances on which they feed exclusively. Some 
are herbivorous, some are granivorous, and others, 
again, are carnivorous. 

From various experiments we have the following 
result: — 
A liorso will constune as mucli food, besides 

grain, as 8 sheep. 

A cow will consume as mucli food, besides 

grain, as 12 " 

A fattening ox will consume as much food, 

besides grain, as 10 " 

A three-year-old heifer will consume as much 

food, besides grain, as - - - - 8 " 
A two-year-old heifer will consume as much 

food, besides grain, as - - - - 6 " 

A one-year-old heifer wiU consume as much 

food, besides grain, as - - - - 4 " 
A calf will consume as much food, besides 

grain, as ..---- 2" 

RULES IN FEEDING. 

There are some rules which may be advantageously 
adopted in feeding animals, which, however obvious 
they may be, are too often neglected. 1. Food should 
be so prepared that its nutritive properties may be 
all made available to the use of the animal ; and not 
only so, but appropriated with the least possible ex- 
penditure of muscular energy. The ox that is 
obliged to wander over an acre to get the food he 
should find in two or three square rods — the horse 
that is two or three hours eating the coarse food he 
should swallow in fifteen minutes if the grain were 
ground or the hay cut as it should be — the sheep 



t 



3G4 



THE in^RjyXERS' STOCK BOOK. 



that spends hours in making its way into a turnip, 
when, if it were sliced, it would eat it in as many 
minutes — the pig that eats raw potatoes or whole 
corn, when either cooked could he eaten in one 
quarter of the time, may indeed fatten, but much 
less rapidly than if their food were given them in a 
proper manner. All food should be given in such a 
state to fattening animals that as little time as pos- 
sible, on the part of the animals, shall be required 
in eating. 

2. From the time the fattening process commences 
until the animal is slaughtered, he should never be 
without food. Health and appetite are best pro- 
moted by change of diet rather than by limiting the 
quantity. The animal that is stuffed and starved by 
turns may have streaked meat, but it will be made 
too slowly for the pleasure or the profit of the good 
farmer, nevertheless no animal should have food 
constantly lying by him. 

3. The food should be given regularly. This is 
one of the most essential points in feeding animals. 
If given irregularly the animal will consume his 
food, but he soon acquires a restless disposition, is 
disturbed at every appearance of his feeder, and is 
never in that quiet state so necessary to take on fat. 
It is surprising how readily any animal acquires hab- 
its of regularity in feeding, and how soon the influ- 
ence of this is felt in the improvement of his condi- 
tion. When at the regular hour the pig has had his 
mixture, or the sheep his rations, they compose 
themselves to rest, their digestion is not unseason- 
ably disturbed, or their quiet broken by unwonted in- 
vitation to eat. 

4. The animal should not be needlessly intruded 
upon during the hours of eating. All animals fat- 
ten much faster in the dark than in the light, a fact 
only to be accounted for by their greater quiet. 
Some of those creatures that are the most irritable 

-and impatient of restraint while feeding, such as 
turkeys and geese, are found to take on fat rapidly 
when confined in dark rooms, and only fed at stated 
hours by hand. There is no surer proof that a pig 
is doing well than to see him eat his meal quickly 
and then retire to his bed till the hour of feeding re- 
turns. Animals, while fattening, should never be 
alarmed, never rapidly driven, never be fed at un- 
seasonable hours, and, above all things, never be al- 
lowed to want for food. 



CHAPTER IV. 

HEKE1»ITY IN BliKKUXNC. 

SECTION 1. HEREDITY OF DISEASE. 

The heredity inclination to certain diseases in the 
progeny, to that of ancestor, requires no argument. 
It is an established fact. Among the most common 
are consumption, scrofula, bone-spavin and other 
diseases of the joints, blindness, grease, and in fact 
all so-called blood diseases. This hereditary predis- 
position to, or actual possession, inay be derived 
from either j)arent, or from both. It may not be 
observed in individuals, or even a generation, but 
its recurrence in a succeeding one, shows that under 
certain conditions it may remain latent, Irom favor- 
able sanitary conditions, and careful feeding or other 
causes. Hereditary disability may even lie latent 
for generations and then break out, and this even in 
collateral branches of a family. Liability to its 
recurrence is esj)ecially noticeable in animals strongly 
bred in and in, which intensifies any hereditary 
defect or peculiarity. 

PREDISPOSITION TO DISABILITY. 

There may be predisposition to disability from 
peculiarities of structure, that may be intensified by 
breeding successively to animals of like conforma- 
tion. Immature and very young animals are quite 
apt to show constitutional deficiency in their young. 
They are delicate, liable to disease, and more subject 
to disability than those of fully mature animals. 

In relation to jjredispositiou to certain disabilities, 
Mr. Finlay Dun, an English veterinary authority, 
says: 

Disproportion in the width and strength of the leg 
below the hock to the width and strength above the 
hock, predisposes to spavin; a straight hock and a 
short OS calcis, inclining forward, gives a tendency 
to curbs; round legs and small knees, to which the 
tendons are tightly bound, are especially subject to 
strains ; Avhile a predis^wsition to navicular disease 
is found "in horses with narrow chests, upright 
pasterns, and out-turned toes." 

Many farm-horses, as well as others without much 
breeding, are remarkable for consuming large quan- 
tities of food, for soft and flabby muscular systems, 
and for round limbs containing an unusual propor- 
tion of cellular tissue. These characters are noto- 
riously hereditary, of which indubitable evidence is 
afforded by their existence in many different indi- 
viduals of the same stock, and their long contin- 



t 



J" 



'rii*: P''^VltM:iG14S' STOCIi l?<)t)IC, 



SC) 



uauce, eveu under the best management and most 
efficient systems of breeding. Such characters indi- 
cate proclivity to certain diseases, as swelled legs, 
weed, and gi-ease. 

SECTION ir. HEREDITY OF ABNORMAL CHARACTERISTICS. 

The cases in ■which abnormal characteristics are 
perpetuated arc too numerous, both in animals and 
man to require elaboration. It is especially seen in 
animals like the dog, that is brought in close social 
relation to man. Dogs of certain breeds carry 
instinct, or reasoning faculty in certain lines to an 
astonishing degree and transmit it to their progeny. 
The fear of man by wild animals, on the other hand, 
is fully as interesting as an abnormal heredity. 

On certain islands, when first visited by man, the 
wild animals have no fear of him. In territories 
where they are hunted, the yoimg at birth instinct- 
ively hide from him. In relation to the fifth toe in 
dogs and in fowls, they are abnormal, but by long 
breeding they are reproduced with only rare excep- 
tions. 

The tendency to lay on fat in particular parts, 
excessive muscular development, extraordinaiy secre- 
tion of milk by certain breeds, and also the quality 
of the milk in regard to butter or cheese-producing 
principles, are all abnormal, but by careful breeding 
rendered measurably constant. Tlie lesson taught by 
all this is, how important that the breeder be care- 
fully schooled in the j^hysiology of animals, and in 
judging them by the touch and outward conforma- 
tion. 

SECTION in. HEREDITY OF NORMAL ATTRIBUTES. 

The heredity of normal attributes or characters, 
are the natural conformation, characteristics, color — 
in fact, the general likeness natm-al to the breed. 
Wild animals are so nearly alike that it takes a criti- 
cal eye to distinguish between animals of the same 
sex and age; yet no two are precisely alike. Domes- 
tic animals of pure breeds have certain characteris- 
tics and pecuharities that are more or less constant, 
according to the length of time that has elapsed since 
the original formation of the breed. These normal 
conditions are not only those of the particiilar spe- 
cies, or the genus, but also peculiarities of color, 
shajie, size, expression, bone and texture of hair 
always more or less i^erfectly defined. These, how- 
ever, are so broken by interbreeding, feeding, selec- 
tion, etc., that it is quite unsettled just where the 
normal and the abnormal begin. 



SECTION rV'. HEREDITY OF FIXED CHARACTERS. 

Fixed character may be said to exist where tlie 
abnormal, as contra- distinguished from the normal, 
become so fixed as to continue measurably permanent. 
They then may be considered normal, so far as 
that particular breed is concerned. Whenever an 
animal acquires form, color, substance or other pecul- 
iarity distinct from its parents, it is called abnormal. 
The continuation or cropping out of this fi-om time 
to time, to a greater or lesser degree, still continues 
abnormal; but, the peculiarity being considered val- 
uable, it is carefully bred to and animals are selected 
bearing the departure in the most marked degree. 
At length a peculiarity of form, disposition to lay on 
fat or secrete milk, fecundity, early maturity, — when 
either of these come fairly constant, it becomes then 
what may be termed fixed, and in time may be termed 
normal to tJie breed or sub family, although abnor- 
mal or monstrous, to the sj^ecies or the genus. 

SECTION V. ATAVISM, OR BREEDING BACK. 

Atavism, or breeding back, is the reproduction, in 
a descendant, of any peculiarity of ancestor, however 
remote. It is also called reversion, a really more 
intelligible word than breeding back. Atavism is 
generally met with in animals as the result of the 
crossing of two breeds. It would undoubtedly be 
more prominently shown as the result of hybridiz- 
ing, were it not for the fact that hybrids are noto- 
riously infertile. That this presumption is correct, 
is borne out by the impression left on female ani- 
mals through the bearing of young by males of a dif- 
ferent species as the ass, quagga, etc. It is more fi-e- 
quently noticed in animals bearing several young at 
a birth, as in swine and dogs, next in sheep, then in 
cattle, and less in horses than in any other animals. 
This IS due, of course, to the more careful selection 
of breeding animals in the more superior races, but 
if the real facts were known it is due probably to the 
fact that it is more easily noticeable in the smaller 
animals from their prolificacy, and the less care 
bestowed in the selection of breeding animals. AU 
this is only interesting to the breeding farmer, as 
sus;£;estive of the value of a close examination of the 
animals selected in the course of breeding grades, 
that the more valuable traits may be pei-petuated, and 
also in the breeding of pure animals, to know that 
family lines are clearly established and transmitted 
in the progeny. 



J: 



3GG 



TliK JT^VIiMlICK.S' HTOCK. BOOK.. 



CHAPTER V. 

VARIATION AND CORKftLATION. 

SECTION I. GENERAL CAUSES OF VARIATION. 

The general cause of variatious iu animals is un- 
doubtedly the changed or artificial conditions under 
which they are kei)t. The changed conditions of 
the animal in the j^rocess of domestication, induce 
the first tendency to variation ; as domestication be- 
comes more and more artificial the tendency to varia- 
tion becomes intensified. Thus three centuries pro- 
duced greater changes iu the turkey, under modern 
artificial conditions, than would probably have 
occurred in thousands of years, man being iu a bar- 
barous state, and the conditions incident to food and 
breeding not unlike that of the wild animal. The 
manner in which all farm animals have been broken 
up into separate and distinct breeds within the last 
150 years, shows that intelligent effort in this direc- 
tion is the principal integer in variation to a fixed 
and desired end. 

SECTION II. SPECIAL CAUSES OF VARIATION. 

The sjjecial causes of variation are those of cli- 
mate, soil, and food; habit has been added, but this 
is simply an outgrowth of conditions of climsite and 
food. As we go north we find all animals growing 
more and more dwarfed, the peculiarity becoming 
more marked in the larger herbivorous animals than 
among the smaller, and for the reason that in a cli- 
mate where the horse and ox could hardly subsist, 
the sheep might find a fair subsistence. The ani- 
mals not only become dwarfed, but altogether 
rougher in their general appearance. The hair 
becomes long, often furry, and sometimes animals 
acquire a taste for plants they would not eat in their 
original country, and for the reason that they are 
not found there. At first they will be refused in 
their new homes, but hunger causes them to be 
eaten at first and the taste at length becomes a 
fixed habit. In rocky and stony countries the form 
and consistence of the hoofs are changed, They be- 
come denser and more upright; while in some plains 
countries the hoofs become flatter and enormously 
spread upon the ground surface. From this it is 
easily seen that high feeding, precise care, good shel- 
ter, and careful selection may soon produce radical 
changes in an animal. The horns may be soon bred 
off. Fecundity, early maturity, propensity to fatten, 
and great secretion of milk, come first. Careful 
feeding and selection may carry these peculiarities 



to such an abnormal degi'ee as to make them ap- 
pear as of another species to the superficial observer, 
yet the art of man has never carried the heredity of 
any characteristic outside the species, much less 
the genus, to which the animal belongs. Were it not 
for this fixed law of nature, the animal kingdom 
would have long ere this become inextricably mixed 
and confused. 

SECTION in. THE LAW OF CORRELATION. 

Correlation is simjily reciprocal relation. It must 
depend for existence upon something else. Dark- 
ness and light are correlatives. The son is correla- 
tive to the father. The law of correlation really 
as recognized by naturalists, is an arrangement of 
dominant characters in an organization, by which a 
principle of development and suppression ajDpear. 
It is, in fact, a law of reciprocity, mutual action and 
reaction. Hence in animals a dcvelojjmeiit of one 
organ or set of organs should be accompanied by a 
corresponding modification or suppression of some 
other organ or organs of the system. Hence the 
naturalist can determine from a portion, or in fact 
from a single bone, the class and order to which an 
animal belongs, its habits and mode of living, and 
its food. Hence the axiom that one particular part 
of the body acquiring a high degree of development, 
some other parts stop short. As a striking instance : 
The elements constituting the human brain are won- 
derfully developed, while the elements constituting 
the face are in a corresponding degree deficient. The 
cases that might be cited as bearing distinctly on 
the subject, are innumerable. Animals showing 
great beef-making powders are correspondingly defi- 
cient in milking qualities, and vice versa. This may 
serve for an elucidation of the subject so far as live 
stock is concerned, for while occasionally an animal 
is found combining milking and fattening qualities 
in an eminent degree, it is rare, and it is not possi- 
ble to find a breed combining milking and beef-mak- 
ing qualities iu the highest degree. But there nre 
breeds, as the Ayrshire, that combine good milking, 
beef-making and early maturing qualities. That they 
are not profitable in the west in this day of special 
breeding, is proved from the fact that although they 
have been known as long as the other improved 
milking breeds, others have superseded them. The 
same is the case with Devons. They combine, 
measurably, qualities of labor, beef and milk. They 
have never held their own in the west, and neither 



< > 



-r 



TKJbJ li^^VltM Kits' «'rOCIi I3001C. 



807 



the Devon or Ayrshire will l)ecome popular in any 
district devoted exclusively to beef or milk. 

SECXrON IV. CORREI^VTED STRUCTURE. 

In fiiiimiils, the structure must be in accordance 
with the service requu-ed. For speed there will be 
an absence of fatty tissue and an abundance of 
nervous energy in combination with muscular devel- 
opment. In the draft horse, a more phlcjjniatic dis- 
position, combined with ability to carry flesh, less 
flexibility of the limbs, but with larger and less dense 
bone. In cattle the beef animal will be developed 
into a square-rounded form, while milking qualities 
will be indicated by a more angular organization. 
In sheep the form will be modified by the ability to 
l^roduce mutton especially or wool especially. In the 
Merino the ability to produce hea\'y fleeces of very 
fine wool is notably at the expense of the best mut- 
ton form, while in swine bred for many generations 
solely for flesh and fat, the departure from the orig- 
inal form is probably more marked in a single direc- 
tion than in any other animal. That is, excessive 
accumulation of fat, incompatible with continued 
life in any wild species. 

SECTION V. CORRELATION BY CHANGED CONDITIONS. 

Changed conditions, as through climate, care, feed- 
ing, and the outline of a country, have already been 
touched upon. Animals adapted to a hill country 
become essentially different from those of a plains 
country. The Devon, for instance, among highly- 
bred animals, and the Texan cattle among half wild 
ones, are notable examples. Natural selection, that 
is, the survival of the fittest, have produced wonder- 
ful adaptation of means to an end in wild animals, 
in various peculiarities of the same genus. Man, 
taking advantage of this by artificial selection 
and special care and feeding, has broken up our 
domestic animals into sub-families, that unite in 
themselves the special characteristics that go to 
make up what we call breeds. They are not only 
adapted to special localities, but also to special 
wants. It is not unlikely that we are more than on 
the threshold of scientific breeding, that shall in 
the near future give results nearly exact in the 
in-ogeuy, as found in the line of ancestors. This is, 
in fact, sure to follow. We do not yet understand 
that nisety of breeding by which the correlation of 
parts shall be so nicely balanced, as to give the 
greatest perfection of digestion, assimilation, circu- 
lation, and such balance of other viscera as to give 



a perfect cori'clation of one part to the others for the 
purposes wanted. It has, however, been measurably 
reached in the Shoithorn, Hereford and Polled 
Angus for beef, and in the Jersey and Holstein as 
milkers. The development of milking powers in 
beef-making animals, or of aptitude to take on fat 
among milking breeds, will surely result in deterio- 
ration, in essential change in tlio really valuable 
direction in which the animal has previously lieon 
bred. 

CHAPTER VI. 

FECUNDITY AND EAKLY DliVELOPMENT, 

SECTION I. CAUSES OF FECUNDITY. 

The power of reproduction in animals is only 
shown in the highest degree under natural condi- 
tions. That is, give an abundance of food, free ex- 
ercise, the absence of exhaustive exertion from 
fright, excessive labor, and exemption from debility 
through excessive cold, will produce the greatest 
number of living, healthy young. Wild animals in 
a state of confinement rarely breed. Among domes- 
ticated animals, it is most noticeable among fowls, 
and for the reason that the natural propensity of all 
birds is that of activity. Mr. Darwin found that an 
animal generally sterile under confinement when 
it happens to breed, the young apparently do not 
inherit this power. For, he says, had this been the 
case, various quadrupeds and birds which are valu- 
able for exhibition would have become more com- 
mon. My observation leads me to think that the 
reason why, of late years, births have been more 
common among wild animals in captivity than for- 
merly, is that they are now more freely exposed to 
the air and receive more exercise, especially so with 
our traveling shows. The lesson here to the breeder 
is the necessity that to induce the greatest fecundity, 
as well as to give constitutional vigor to the young, 
is to be found only in allowing breeding animals as 
much liberty as possible in connection Avith varied 
and wholesome food. 

SECTION U. — CAUSES OF EARLY DEVELOPMENTS. 

The early development of animals is entirely due 
primarily to artificial care — shelter, and regular, 
nutritious and varied foods. The power of heredity 
soon follows. The animal becomes constitutionally 
changed in the course of generations, and the trans- 
mission of qualities leading to early development 
become more or less fixed and capable of sure trans- 



8G8 



THK F^IilVIEiriS' STOCK BOOK. 



mission. But if the care and feeding necessary to 
produce this early development be intermitted, it 
tiikcs far less time to cause the animal to degenerate 
and go back to the original condition than it did to 
bring it up to the acquired condition. A study of 
the laws of correlation will easily show this. Hence 
it is not necessary to cite instances. The general 
law will suffice, as previously stated. In all this tlie 
breeder will see the necessity of careful feeding and 
special care in all superior bred animals. Without 
this the investment is a failure. It pays to give 
common stock good care. With superior stock and 
superior care success is assured. By care we do not 
mean pampering. Good care means exercise suffi- 
cient to keep the appetite good, and the breeding qual- 
ities of the animal perfect, with such variety of 
proper food as will most naturally and quickly de- 
velop the essentials required. 

CHAPTER VII. 

OUT-BREEDING AND IN-BKEEDING. 

SECTION I. CLOSE BREEDING VS. CROSSING. 

Close breeding does not necessarily imply incestu- 
ous breeding; that is, the breeding of a sire to the 
progeny of a dam served by him; the breeding of a 
male to his mother, or the breeding together of male 
and female, the produce of one sire and dam. This 
is, indeed, close breeding. But the breeding to- 
gether, what we understand by close breeding in the 
general acceptation of the term, is the breeding to- 
gether of animals so closely related, as what in the 
human family would be of uncle, aunt, first or second 
cousins. The closer breeding may be more properly 
termed in-and-in- breeding. 

CROSS BREEDING. 

Cross breeding, in its fundamental sense, is the 
mixing of the blood of two distinct breeds, but of the 
same species. That is, the pairing together of ani- 
mals having no blood lines in the pedigree in com- 
mon, except that extending beyond the time when 
the breed was originally formed. Thus tiie breeding 
togetlier of any two animals as Devon with Short- 
liorn, Hereford, Angus, or any combination of these 
would be cross breeding. The use of a sire of any of 
the improved breeds of a country on the common 
stock of a country is cross breeding. All these, 
from a standpoint of a breeder of thoroughbreds 
would be considered as violent crosses, and properly 
as damaging to his particular breed. Yet all exist- 



ing breeds have originally been formed by crossing 
two animals of distinctive characters, improvement 
by selection being the first step in the improvement 
of animals from the wild state. 

SECTION 11.^ IN-AND-IN-BREEDING. 

In-and-in-breeding is the breeding together of ani- 
mals of very close relationship, as parent to its 
young or vice versa, brother to sister, or in fact any 
relationship as close or closer than first cousins. You- 
att defines it as, "the breeding from close affinities;" 
Johnson, "the breeding from close relations;" Ean- 
dall, "breeding between relatives without reference 
to the degree of consanguinity;" Bowley, "it should 
only be applied to animals of precisely the same 
blood, as own brother and sister;" Sinclair, "breed- 
ing from the same f am ly, or putting animals of the 
same relationship together;" Stoneheugc, "the pair- 
ing of relations within the degree of second cousins, 
twice or more in succession." Hence it will Le 
seen that the most eminent men who have written 
within the present century differ widely. The very 
closest in-and-in breeding is the pairing of brother 
and sister; the pairing of a sire to his female prog- 
eny is only half as close as this. That is to say, 
brother and sister would represent 100; sire to prog- 
eny, 50, or 50-A, 50-B; the pairing of cousins 
would represent 25- A, 50-B, 25 C. That is, one-fourth 
of the blood of A, one-half of the blood of B — be- 
cause it would follow in two lines — and one-fourth of 
the blood of C. Hence this would also represent 50 on 
the scale, but not so potent, since it was bred partly 
through the channel C. To show this carried out 
it would be as follows: The sire A, gets progeny 
from dam B, which contains one -half blood of A 
and one-half blood of B. Suppose there are two fe- 
males as progeny. From another line not consan- 
guinous, there are two males. These are coupled 
with the female progeny of A and B, and are there- 
fore first cousins, containing one-fourth of the blood 
of A and |^ -|- ^ B =i B, and also ^ of the blood of C 
= 100. That is, 50 of the blood of B, but broken, or 
scattered, by the blood hues of C and D. Now, if 
these two cousins are bred together the blood hues 
of the progeny would be precisely the same as that 
of their parents. The breeding of the progeny of 
these two, if continued in, would be as fatal in the 
end as the breeding of the progeny of brother and 
sister, but would take longer to produce the intense 
effect as it would in the breeding of the produce of 



rilK l^'^VliMlClis;' r-;'lH)C'lv liOOJv. 



isdi) 



tlic sire to tlam, or the breeding together of brother 
and sister. The effect is to give deUciicy to the con- 
stitution, to intensify the milk, beef, labor or other 
quiUities as the case may be. At the same time the 
animals are more liable to disease and not so well 
calcnlated to stand climatic and other changes. 
Hence persistent breeding in-and-in, except to fix 
certain valuable qualities of two breeds, is not desir- 
able and should not be undertaken imlessthe breeder 
have nice discrimination and the ability to judge 
when this breeding is likely to be carried too far. 

SECTION m. LINE BREEDING. 

Line breeding is defined by some as breeding one 
sub-family up on itself; as, for instance, in Short- 
horns, breeding Duchess ou Duchess or Princess upon 
Princess. By others, the union of sub-families, or 
"sorts," having a common foundation without violent 
out-cross. Breeding-in-lino, as popularly understood, 
is when the selection of males is limited to a particular 
sub-family of a breed but without special reference to 
quality or uniformity of the sires. If there is any- 
thing in the term breeding-in-line, it should mean 
the selection of animals of a common type belonging 
to the same sub-family, and having the characteris- 
tics of the sub-family in an eminent degree. This 
would not necessarily imply incestuous breeding. 
To fix any quality, distinctive in the sub-family, and 
which appeared to be lessening or wandering, close 
breeding, even the incestuous breeding, of animals 
having this markedly, would certainly be allowable. 

SECTION rV. CROSS-BKEEDING. 

Strictly speaking, cross-breeding is the coupling of 
animals of two distinct breeds, and is the direct op- 
posite of in-and-in-breeding. Instead of intensifying 
tlie blood lines of two animals it mixes the blood of 
two distinct animals, and to produce homogeneity 
thereafter, the most scrupulous care must be taken 
to breed together such animals of the descendants as 
most closely resemble the type you have selected. 

la a more general way, the term crossing, cross- 
breeding, making a cross or out-crossing is used in 
contradistinction to the term in-and-in breeding and 
line breeding, as indicating such breeding as would 
produce a mixture of the blood of two subfamilies, 
or varieties, of the same broed, but whose origin runs 
together quite remotely. In the breeding of animals 
when the purity of cert^iin family blood lines are not 
essential, as in animals intended for general uses, 
there is no objection to its use, if the particular breed 



is not departed from. It is also necessary when the 
constitution is impaired from too close in-breeding, 
or from breeding closely in line. In the establish- 
ment of new breeds, cross-breeding is most valuable, 
especially in remedyiog some defc:;t ia the course of 
breeding up subsequent to the first cross in the foun- 
dation stock of a breed. The most notable success 
in cross-breeding is in soma of the English breeds of 
sheep, and also in swine, and for the reason that, 
from their prolificacy, starting back to the original 
hue is comparatively easy. It must, however, i)e re- 
membered that no good can accrue in the crossing of 
two distinct breeds, except it is by the deliberate 
juilgment of one well versed in the physiology of 
animals. 

SECTION v. BREEDING OP GRADES. 

A grade, strictly speaking, is the produce of a cross 
between any pure bred animal and the common cat- 
tle of mixed blood of a region. Generally, however, 
a grade is understood to be the progeny of any two 
animals, one of whom is of improved blood, or of 
two animals of mixei blood, but each containing on 
one side blood of pure lineage, and of the same breed. 
Accepting the term grade in its true sense as the 
progeny of an animal — male — of pure blood bred to 
a female of common or cold blood, the term low 
grade would be used to designate an animal of less 
than one-ha^f blood, and a high grade an animal con- 
taining more than one-half of pure blood. For 
further information the reader is referred to Chapter 
II. 

CHAPTER Vin. 

GESTATION OF ANIMALS. 

SECTION I. VARIATION IN GESTATION. 

While the average gestation of animals is con- 
stant the variation from various causes is quite con- 
siderable. The average period of gestation in mares' 
is eleven months. It may be diminished, according 
to Youatt, five weeks or extended six weeks. In 
cows, according to the tables of Earl Spencer, the 
average period in 746 cows observed was 285 days; 
the least period 220 days; and the greatest period 313 
days. In sheep, according to M. Tessier, a French 
observer, 676 ewes, out of 912 observed, lambed to 
average 152 days in gestation. The shortest average 
and longest period of the whole number was as fol- 
lows: Shortest period, 150 days; longest period, 
155 days; average time of gestation, 152J days. 



( » 



;i70 



'riiJK JH'^KIMERS' aTOC'Ii UOOK. 



1081 



This would give the average period as twenty-ono 
weeks and six days. In sheep, careful observations 
show th:it breeds differ in their period of gestation. 
Darwin, on the authority of Nathusius, states that 
the average period of gestation for Merinos is 150.3 
days; Southdowns, 144.2 days; Merino and South- 
down cross, 14G.3 days; three-quarter grade South- 
down and Merino, 145.5 days; seven-eighths bred 
Southdown and Merino, 144.2 days. We give the 
decimals to show the exact computation. 

In swine, the observations are less full. Dar- 
win records the observations of M. Tessier, as 
varying from 109 to 123 days, average, 116 days. 
Youatt states the variation in well bred pigs observed 
as ranging from 101 to IIG days, average 
days. 

In conclusion we may state that the probability is 
that highly bred animals, and especiahy early matur- 
ing ones, have a shorter period than those of robust 
constitutions, and especially animals that mature 
late, and also that small breeds of a species gestate 
for a shorter period than larger breeds. The table in 
the appendix will show the periods of all domestic 
animals. 

SECTION II. — INFLUENCES REGULATING GESTATION 
OBSCUEE. 

The influences operating on gestation are not well 
known, in fact, of the law that governs gestation 
nothing is known at all. An animal, as a rule, 
carrying male young will cover a longer period of 
gestation than if the young is a female. But of the 
cause why the young is male or female nothing is 
known. Season, that is, particular years, would 
seem to have an effect, and it seems to have an 
influence, not only in determining sex, but the 
period of gestation. Heredity, that is, peculiarities 
incident to families, also appear to influence not only 
the period of gestation but also the sex of the ani- 
mal. An animal not well fed in winter will probably 
have a prolonged gestation; and animals irregularly 
fed, irregular gestation. Digestion, assimilation, 
the general health of the animal, exposure to cold, 
will all operate toward prolonged gestation without 
doubt, since all these tend toward slow and abnor- 
mal nutrition. A decision, approximately, can only 
be arrived at through an extended course of careful 
experiment, when the conditions as to food, general 
health, vigor of the animal, etc., are carefully noted. 



CHAPTER IX. 

PHYSIOLOGY AND FACTS IN BREEDING. 

SECTION I. PRINCIPLES OF BREEDING. 

As embodying many facts collated from various 
sources, I find in an address before the Massachusetts 
Board of Agriculture, much valuable matter, embod- 
ied by Dr. James Law, professor of veterinary 
science, of Cornell University, New York. Those of 
especial interest I have taken the liberty of present- 
ing, and especially because of their physiology, and 
preferably give the facts in Dr. Law's own words: 

At the foundation of all excellence in stock lie the 
principles of breeding. Error here, however vener- 
able or deeply rooted, is especially to be regretted, 
as, like the spores of the cryptogam in the j)lanted 
seed, it will fructify in the growing product and 
blast the haiwest, in spite of the most careful tend- 
ing and culture. He who avails of the rich expe- 
rience of the j)ast hundred years, reaps his substan- 
tial reward in the yearly increasing value of his 
stock, while the man who ignores or despises it soon 
realizes in his barren fields and stunted, unproduct- 
ive herds, that what is not well done is not worth 
doing at all. 

SECTION II. PRINCIPLES OF LIFE. 

The better to illustrate the known facts and prin- 
ciples which enable us to control the breeding of ani- 
mals, let us glance shortly at the organisms through 
W'hich reproduction takes place. In all the higher 
animals this is by the union of the products of the 
two sexes, the ovum or egg of the female and the 
spermatozoon or vitalizing element of the male. In 
the female the two ovaries produce vesicles from 
birth, like those in which the ova afterward grow, 
but until they reach the bearing age these do not 
mature, nor are true ova produced. When the sys- 
tem has sufficiently matured to afford a surplus 
nutrition for the reproduction of its kind, an increased 
supply of blood and nervous energy to the ovary 
hastens the maturity of one or more of these vesi- 
cles ; they burst as a ripened fruit must fall, and the 
liberated ovum, descending the fallopian tubes to 
the womb, finds that the new-born activities of that 
organ have elaborately prepared ai.d fitted it as a 
home for its development in the immediate future. 

In healthy females, from the approach of maturity 
to the decline of life, when many other functions as 
well as the reproductive ones are lost, this develop- 
ment and discharge of ova persists, and with it the 



4 



'riiK JT^KM-KKS' STOCK BOOJi. 



871 



jiower of generation. Heat or rut is the commitment 
of smli rupture and escape. 

]>ut witliout the athhtiou of the male or fertihzing 
eli'uiont to tlic ovum, its escape is but the prehulo to 
its desti'uction, as it no longer retains in itself the 
power of assimilation and increase, but is thrown off, 
together with the exudation in the womb, as a waste 
and useless thing. The male semen is an albumi- 
nous fluid secreted by the two testicles, and in health 
discharged only during strong sexual excitement. It 
contains myriads of minute organisms (spermatozoa), 
bearing a strong resemblance in most animals when 
m:iguified, to tadpoles, and having a similar but 
much more active power of motion. These last ele- 
ments appear to be the true fertilizing agents, as 
Spallanzaui found that the fluid obtained by filtering 
the liquid had no jjower to fecimdate the ovum, 
whereas the material left on the filter proved success- 
ful. Moreover, these are the only elements in the 
male seminal flxiid having the innate power of 
motion, and since in animals killed a day or two 
after coition the ovum is found in the fallopian tube, 
und(!rgoing that segmentation and division of its 
yolk which results from impregnation, and is besides 
suiTOUuded by spermatozoa, there can be no reason- 
able doubt that they alone are the fei-tilizing con- 
stituents. Further, the sj)ermatozoa are found in 
the testicles, the removal of which destroys the 
power of procreation, and have not been found in the 
semen of mules and other barren males. 



SECTION m. 



-FORM OF THE OVUM AND ITS DEVELOP- 



MENT.\L CHANGES. 

As discharged from its ovarian (Graafian) vesicle, 
the unimpregnated ovum is a globular mass, with an 
external granular layer of club-shaped bodies (gran- 
ular layer) ; within this a layer of transparent albu- 
minious matter (toua pellucida) ; still more internally 
the spherical yolk granules, among which lie the 
germinal vesicle with its germinal spot. 

Until fei"tilized it is incapable of change. The 
first indications of development are shown in the 
segmentation of the yolk into two equal masses, of 
these into four, of those into eight, and so on, the 
numbers doubling each time from the binary seg- 
mentation of each cell until the yolk is largely in- 
creased in bulk, and presents a uuifoiin mass of 
uniform granules, and a smooth investing mem- 
brane. At the commencement of this segmentation 
of the yolk, the germinal vesicle and spot disapjiear, 



and in the mammalous ova has liitberto eluded all 
attempts to trace it, thougji it has been pointed to as 
the center of this work of segmentation and increase 
in the yolk. At the same time the spermatozoa can 
be seen in the membranes surrounding the yolk, and 
even in the yolk itself, as may readily be seen in the 
rabbit's ovum, taken sixty hours after connection 
with the buck (male). 

When the segmentation of tlie yolk is completed, 
there appear new developmental changes at one point 
of its surface, and in the membrane (germinnl mem- 
brane) investing it. This consists in a thickening 
of the membrane in the form of an ovoid, in the cen- 
ter of which the rudimentary elements of the young 
animal soon become apparent. 

We have thus glanced at the main points of the 
phenomenon of impregnation. We have traced the 
steps resulting in the union of two living elements, 
derived from different animals, incapable of separate 
existence, but potent when combined not only to lay 
the foundation of a living being, but to insure that 
this being shall develop the quahties of the male and 
female from which it sprung, alike in foi-m, size, 
color, vigor and power of enduring hardships, con- 
stitution, mental powers, and even proclivity to dis- 
ease. This point must never be forgotten in connec- 
tion with subsequent developments, that here, in the 
initial stage of the individual existence, all the char- 
acters of the futm-e animal are determined by the 
unseen but not the less real properties of those two 
simple gemiinal structures — the ovum and sperma- 
tozoon. These have no less individuality and char- 
acter than the animals from which they sprung, and 
as the ovum and sj)ermatozoon of the ra libit and 
horse do not appear to differ materially from each 
other, we are here brought face to face with one of 
the mysteries of creation, a mystery which we can 
no more explain than we can explain why in the 
adult being one cell or particle of living matter 
should always abstract from the blood and elaborate 
into tissue the materials of bone, another those of 
muscle, and another of neiwous tissue. 

SECTION rv. MEMBRANES AND NUTI.ITION OF THE FCETUS. 

Our present purjjose does not demand that we 
should trace the develoiDment of the ovum in all its 
stages into the foetus. But it is imjiortant to note 
the connection of the foetus with the mother, and 
how it is nourished in the latter period of gestation. 

The foetus floats in one water bag (Amnion) en- 



I 



372 



+ 



TliK l<-'^It]VlIGIiW STOC'IC li O O Iv , 



closetl in another (the allantois), which among other 
functions fulfill that of jirotccting the young animal 
from being injured by the movements of the abdomi- 
nal organs, or by external objects coming in contact 
with the abdomen, and that of steadily dilating the 
external generative passages by a soft, equable and 
yielding pressure, preparatory to the expulsion of 
thefirtiis. The amnion likewise receives any dejec- 
tions in case the bowels act before birth, while the 
Allantois is the receptacle for the urine which is con- 
veyed from the anterior extremity of the bladder 
through a special channel (uracus) in the navel 
string. Outside the allantois and lining the womb 
is the vascular coat (the chorion), whose functions 
are the most pertinent to our present purpose. The 
blood of the fcetus is conveyed to this membrane by 
the two umbilical arteries, branches of the internal 
iliacs, and after breaking up into capillaries in its 
substance is returned by the umbilical vein. 
Branches are given off from these vessels for the 
nourishment of the three membranes, but the blood 
is mainly distributed on the villous process of the 
chorion to absorb the nutriment matters from the 
blood of the mother. 

NUTRITION OF THE FCETUS. 

The inner surface of the mucous membrane of the 
womb, even in the unimpregnated state, is j)erf orated 
by numerous orifices leading into two kinds of uter- 
ine follicles, one consisting in simple depressions 
terminating in blind ends, the other consisting of 
elongated tubes, usually spiral, and smaller tubes 
branching off from their sides like the ducts of a 
compound secreting gland. These uterine glands 
are abundantly supplied with blood by a rich net- 
work of capillaries in thin walls, but are functionally 
inactive until conception has taken place. Then 
they undergo a great increase in size, become in- 
creasingly vascular, and secrete the nutrient matter 
for the support of the foetus. The outer foetal mem- 
brane, the chorion, develops villous processes, on 
which the blood-vessels especially ramify, and which 
fit accurately into the uterine follicles. These villi 
may be seen in the afterbirth of the cow to have 
numerous small secondary villi branching off from 
their sides, and corresponding to lesser tubes of the 
uterine follicles. 

In ruminants, the uterine glands are not scattered 
over the entire surface of the womb, but accumulated 
at about fifty points on little rounded elevations. 



connected with the wall of the uterus by a narrow 
neck, and known as cotyledons. These cotyledons 
increase to a diameter of one or two inches after con- 
ception, and the villi of the chorion are aggregated 
into an equal number of cotyledons, which thus lit 
into the uterine ones. 

We have thus brought into the most intimate rela- 
tions, and over the most extended sm-face, the rich 
network of capillary blood-vessels in the uterine 
walls, and the equally rich network on the outer 
membrane of the foetus. The maternal and fcetal 
vessels are only separated by a delicate membrane 
and a single layer of cells, 

SECTION V. CAUSES OF STERILITY. 

One of the troubles of breeding is an occasional 
failure to procreate on the part of the male or fe- 
male, and this section would be incomplete without a 
reference to such an unfortunate occurrence and its 
more common causes. 

In the male sterility sometimes follows a too early 
and excessive use. The calamitous abortions in the 
dairy paits of New York have been shown to be 
slightly more abundant where male and female alike 
have been bred for generations at too early an age- 
Confining our attention to the male, we see that the 
spermatozoa are developed in the secreting cells of 
the testicle, that they require a certain time for de- 
velopment, and that if sexual connection is too often 
repeated, these are no longer discharged, or are emit- 
ted in an immature condition, the fluid being mainly 
or entirely composed of the secretion of the seminal 
vesicles and other glands situated along the course 
of the urethra. This condition is likely sooner to 
occur in young, partially developed animals, in the 
very old, and in those in low condition and weak 
constitutionally, or as a result of overwork, starva- 
tion or other debilitating influence. Such weakness 
is indeed oftentimes associated with an absence of 
spermatozoa in the semen. 

The case is the same if the testicles are but par- 
tially developed, and in all cases in man or animals 
in which the testicles are retained in the abdomen or 
the inguineal ring, in place of descending into the 
scrotum, microscopic examination has failed to show 
the presence of spermatozoa. (Curling, Goubnux.) 
Disease of the testicle or of its excretory duct, 
whether inflammation which permanently impairs 
the structure and functions of the secreting organ, 
or fatty change in pampered animals, which unfits it 



< > 



Tlili; l<'^^liJMKliS' STOCIC liOOJi.. 



iiTd 



for secretion or emission, is an insurmountable bar- 
rier to procreation. Fatty degeneration may some- 
times be overcome in its earlier stages by increased 
exercise and spare diet. But starvation is not to be 
advocated in ordinary cases. Tlie animal, whether 
lUixle or female, that shows the most vigorous health, 
being neither too obese and plethoric nor too thin 
and weak, is likely to be the best stock-getter. I 
have seen two flocks of sheep put to the same ram, 
kept in the same field, and on the same diet, yet the 
flock which was in the best condition from previous 
good feeding produced twins in almost every in- 
stance, and several triplets, whereas the poorer, but 
by no means low-conditioned flock barely reached 
the average of one lamb and a half to each ewe. 
The male, subjected to a severe drain by frequently 
repeated connections, demands a rich, nourishing 
diet, as well as a moderate amount of exercise to 
maintain his vigor, stamina and generative power. 

Local troubles sometimes lead to temporary im- 
potence in the male. Excessive and painful erection 
from a too frequent use or some other cause of irri- 
tation, such as catarrh or ulceration of the sheath of 
the penis or of the urethra, usually contracted from 
the diseased female, or from one served too soon 
after pai-turition, and while the consequent dis- 
charges from the womb or passages continue; paral- 
ysis of the penis from blows or otherwise; sprained 
loins, spavius, or other malidy of the hind parts 
which torture the animal when he mounts. 

The female often conceives with difficulty, if she 
has not been used for breeding in early life, and 
hence many follow the rather questionable policy of 
putting her to the male at as early an age as she 
comes in heat, no matter how young. The New 
York abortion reports show the danger of this, in 
weakening the constitution, and above all the gener- 
ative organs, when jjcrsisted in for a succession of 
generations, and Avhen the young animal is milked 
after the first calf. A celebrat-d Scotch breeder of 
Shorthorns, however, Mr. Douglass, of Athelstane- 
ford, asserts that neither constitution nor stamina 
suffer from breeding at a year old, provided the 
heifer is abundantly nourished during pregnancy, 
and is not milked during the succeeding year. 

A second cause of failure is serving too soon after 
parturition — in the mare, for instance, two or three 
days after foaling. The womb has oftentimes not 
fully contracted at this date, a condition not con- 



ducive to conception; and it too commonly still dis- 
charges a niuco-puruleut matter. Now the presence 
of pus in the womb or passages is found to be fatal 
to vitality and movement of the spermatozoa; su 
that until this has ceased it is folly to put to the male. 
Connection in these circumstances has the additiouiil 
disadvantage, as we have already seen, of frequently 
inducing disease in the male. 

Over excitement of the generative organs, whether 
from excess of highly stimulating food, plethora, or 
disease of the organs, may stand in the way of 
conception. Hence it is found that bleeding before 
putting to the male often calms such irritation and 
secures a successful result. Low feeding before and 
during rut in animals showing this tendency will 
sometimes succeed, and waidng until heat is passing 
off will equally favor conception. A system practiced 
in Arabia of sweating a mare before presenting to 
the horse may have been partly suggested by its in- 
fluence in distracting attention and thus quieting 
sexual excitement, though it may on the other hand 
have been resorted to with the view of calling out 
the full vigor of the dam at the time of conception 
in order to perpetuate it. 

Obesity in the female, as in the male, is a cause of 
sterility. Fatty transformation of the ovaries pre- 
vents the evolution of the ova, and fatty deposit in 
the Fallopian tubes opposes the descent to the womb 
of such as may be formed. This is above all no- 
ticeable among our Shorthorn cattle, and may be 
prevented or even cured in recent cases by changing 
the diet and regimen. Captain Davy succeeded in 
getting such heifer? to breed, by turning them out 
on a bare common with a young bull, or by using 
them in the plough, and Mr. Webb was equally for- 
tunate with two valuable barren cows, after walking 
them over one hundred miles to his farm at Babra- 
ham. In animals disposed to the production of fat, 
any excess of hydrocarbonaceous food (oil, starch, 
sugar,) will endanger the breeding powers, but curi- 
ously enough sugar in man and animals alike has 
been found to be specially productive of sterility. 

Other diseases of the ovaries or womb besides 
fatty degeneration will destroy fertility. Thus cows 
with tuberculous deposit in the ovaries, though in 
continual sexual excitement, and ever ready to receive 
the male, are incapable of procreation. 

The tendency to barrenness is increased by too 
close breeding, but this cause will be noticed later on. 



C i 



87i 



THPQ F^KMERS' STOCK BOOK. 



A female is often sterile because of a rigid closure 
of the neck of the womb, the result of spasmodic 
contractiou or of disease. Mares previously barren 
have been rendered fruitful by dilating the neck of 
the womb by the fingers and thumb drawn into the 
form of a cone, and passed through the opening just 
before putting to the horse. If too rigid to be 
opened in this way it must be incised with a knife 
fitted into a grooved handle (a bistoury), and the 
opening maintained pervious by a sponge tent until 
healing has been completed. -In cases of this kind I 
have experienced the advantage of using the largest 
female speculum prolonged by a tube of sheet tin. 

It is sometimes advised to allow repeated connec- 
tion in order to secure conception, and doubtless in 
the natural state coition is usually repeated a number 
of times. But as we keep animals in an unnatural 
state, and have changed their forms and functions to 
serve our own ends, this is no reason why we should 
not conserve the powers of a valuable male, that we 
may multiply his value in a more numerous progeny, 
if one service is found to be sufficient, rather than 
that we should be wasteful of his powers by squan- 
dering them unduly on a limited number of females. 
The myriads of spermatozoa discharged in a single 
act, amply suffice to render the ovum or ova prolific, 
provided there is no obstruction to Ihe entering the 
womb and being there retained. At the same time, 
during great sexual excitement, such obstruction is 
at times met, or the semen is discharged after hav- 
ing entered the womb, and a second connection 
when the excitement is less intense will prove more 
successful. But as seme females will take the male 
after impregnation, and as connection in these cir- 
cumstances often causes abortion, the female should 
not as a rule be presented to the male more than 
twenty-four hoi;rs after having been first served. 

Ergot, smut, weakened constitution, digestive and 
urinary disorders, resulting from improper feeding of 
breeding animals, fright, mechanical injury and 
other causes of abortion, need only be mentioned 
here as additional causes of sterility. 

SECTION VI. HEREDITAEY TEANSMISSION. 

To turn from the consideration of the mere pro- 
duction of valuable breeds, we find that the founda- 
tion of all success lies in the common aphorism, " Like 
produces like." As the acorn develops into the oak, 
and the wheat into the wheat plant; as the horse, ox, 
sheep and pig reproduce their respective kinds, so 



are the corporeal, constitutional and mental qualities 
of particular animals reproduced in their progeny. 
The rule holds alike as regards good qualities and 
defects — -the bone and sinew, the fire and vigor of 
the race horse; the muscular development and en- 
ergy of the trotter; the weight, strength and activity 
of the Clydesdale; the placid eye, loose-build, heavy 
hind parts and large vascular system of the Ayrshire ; 
the rounded form, early maturity and fattening qual- 
ity of the Shorthorn; the sweet, juicy mutton of the 
Highland breeds of sheep; the fine wool of the 
Southdown, or Merino, or the early maturity and 
fattening qualities of the Leicester. 

Perhaps no better example of the hereditary 
transmission of valuable qualities can be found than 
in the English thoroughbred race-horse and Short- 
horn. The Duke of Newcastle and Mr. Fen wick 
are reported to have said in Cromwell's time that 
'' the meanest hack from Tangiers would produce a 
finer progeny than could be expected from the best 
sire of the native breeds." And since then the 
world-renowned Enghsh racer has been produced 
mainly by crosses from the best types of Arabs and 
Barbs. From the Byerly Turk descended King 
Herod, which got four hundred and ninety-seven 
winners at the various race-courses, computed to 
have gained to their owners £201,505. Echpse, 
from the Daiiey Arabian, got three himdred and 
thirty-four winners, which brought their owners 
£160,000. The basis of excellence was laid by in- 
fusing the blood of the Turk, Barb and Arab, yet by 
a carefi;} selection of animals showing superior 
qualities, the progeny has so far improved that the 
native Arab is now considered no match for the En- 
glish racer, but is allowed a discount of thirty-six 
pounds when contending with the latter in the Good- 
wood races. As showing a smiilar improvement 
over native breeds, it may be mentioned that no 
" cocktail" (seven-eighths or fifteen- sixteenths racing 
blood) has been known to win a race of 2^ miles in 
competition on equal terms with the thoroughbred. 

The Shorthorns equally date their origin from the 
bull Hubback, purchased by CoUiug from a poor 
neighbor. And so well have the qualities of early 
maturity and power of accumulating fat been per- 
petuated and improved, that no grade Durham, how- 
ever excellent hie personal points, is of the same 
value for begetting the same quality in his progeny. 
And yet this excellence has been obtained in the 



THE FARMERS' STOCK BOOIi. 



'dl'> 



case of tlie racer iu about two hundred years, aud in 
that of the Durham in one hundred. 

But the fundamental principle that like produces 
like is not an inviolable rule ; were it so every breed 
would retain the same qualities throughout all time 
a:id no improvement could be effected. Variations 
always take place, sometimes from unknown causes, 
sometimes from causes under our control; and iu 
our ability to solicit, to foster and to perpetuate such 
variations, lie all our powers of improving a breed. 
As these variations may be the cause of deterioration 
as well as of improvement in breeds, an intimate ac- 
quaintance with them and their results is absolutely 
essential, not only to beget new excellence, but to 
maintain and perpetuate the old. I will recount a 
few of the known causes of variations. 

SECTION VII. CAUSES OF V.\EIATI0N. 

Under a more abundant diet the intestinal canal 
of the domesticated cat and swine becomes more 
lengthy aud capacious than those of their wild pro- 
genitors. Hogs allowed to run wild on the bleak 
Falkland Islands have reverted in form aud other 
characters to the type of the wild boar; not so with 
those turned adrift on the rich soil of La Plata or 
Louisiana. A similar result took place in a pig of 
Nathusius, seized at two mouths old with a disease of 
the digestive organs, which permanently interfered 
with digestion and nutrition. Though a highly bred 
Berkshire it assumed the long snout, the coarse 
bristles, ridged back, flat sides and long legs of the 
wild boar or unimproved breeds. 

So with the native cattle and sheep of the bleak 
mountains of Scotland aud Wales, of Kerry and 
Brittany, which have degenerated to the smallest 
types of their kinds. The fat-tailed sheep of Kur- 
distan is said to lose its fatty rump when i-emoved to 
Eussian pastures. The ponies of Norway and 
Sweden, of Iceland, Shetland, Wales, Devon, Brit- 
tany, Corsica and Sardinia illustrate the same point. 
The horses running wild on the Falkland Islands 
have degenerated to ponies within a comparatively 
recent period. 

Conversely, a richer food increases bulk. Ayr- 
shire cows removed at four or five years old to the 
richer land of the Lothiaus increase marvelously on 
the better keeping. The wonderful excellence of the 
Durham cattle was no doubt rendered possible by 
the rich pastures of the Ouse and Tees, and is now 
maintained by the artificial and forcing system of 



feeding so common in such herds. So with the En- 
glish racer; he is grained from tlie very cirlicst age, 
and to an extent which would fail to be rcmuneralive 
in ordinary priced horses. At a month old he gets a 
quarter of a peck daily, and the amount is steadily 
increased with his growth. 

When wc want to develop bone, muscle and vigor, 
this rich and dry feeding is demanded, but where 
rapid growth and early fattening only are desired, as 
in animals for the butcher, then a softer and more 
aqueous but equally nutritive diet is essential. 

CLIMATE AND VARIATION. 

Climate is not without its influence on variation. 
Certain races do not survive in particular climates; 
they must change their characters or die out. The 
Newfoundland dog has lost most of his distinctive 
characteristics in England. He has not hitherto been 
able to survive in India, nor at the Cape of Good 
Hope. Greyhounds, pointers aud bull-dogs rapidly 
lose their distinctive forms and mental qualities iu 
India. The third generation of the bull-dog has ac- 
quired a sharp nose, thin body and hanging ears, 
and his native pluck is equally gone. The Thibet 
mastiff, taken from his native mountains to the 
humid plains of India, speedily dies out. 

Horses, as we have seen, fall off in size in bleak 
islands. The same appears to hold conceniiDg 
very humid countries, as iu the Falkland Islands, and 
to the east of the Bay of Bengal, in Pegu, Ava, Mala- 
bar, Siam, the eastern archipelago and most of 
China. They, on the other hand, attain their 
greatest native excellence in a clear, dry climate, like 
that of northern Africa. 

Shorthorns removed from England to Ireland arc 
found to becotjce more hairy and coarse in their 
coats. A once celebrated breeder of Shorthorns on 
this side the Atlantic, when remonstrated with for 
keeping his cow-houses so warm, tersely remarked 
that he "could better afford to lose one of his herd 
at intervals than to render them hardier at the ex- 
pense of some of the excellences due to the forcing 
system." 

It was attempted to breed high class Leicester 
sheep on the bleak Lammermuir Hills, iu Scotland, 
but they deteriorated so rapidly that the attempt had 
to be abandoned. At Angora not only goats, but 
shepherd's dogs and cats have fine fleecy hair 
(Aiusworth). The sheep of Korakool lose their 
black curled fleeces when removed to any other coun- 



87G 



--» 



tub: iwri]Mici4s' yrocK. book.. 



try (Biirues). The European sheep loses all i's 
wool except on the loins, after the third generation, in 
Antigua and the west of Africa, appearing like a goat 
witli a dirty door-mat on its back (Nicholson). In 
the lower heated valleys of the Cordilleras the wool 
of the sheep becomes thin and hairy, unless fre- 
quently shorn. Changes of a lesser degree take 
place in the wool of sheep kept in different localities 
in England, as well as of those taken to Australia. 

These rapid changes are but indices of the more 
extensive ones to which climate has largely conduced 
in producing the many widely distinguished vajrieties 
of animals native to different localities. 

INFLUENCE OF SOIL. 

The influences of feeding and climate are closely 
allied to those of soil. A rich soil abounding in 
limestone appears essential to the full development 
of the larger and more improved breeds of animals. 
Mr. Thorn, Dutchess county, N. Y., gave up breeding 
Shorthorns because of the deficiency of lime in the 
soil. The same breed has been found to degenerate 
on the poorer sandy soils of Massachusetts unless 
allowed a liberal artificial diet. The good effects, 
however, of soil, climate and diet may be to a large 
extent obtained by careful housing, local drainage, a 
warm southern exposure of buildings and parks, and 
a liberal system of artificial feeding. 

EXCESSIVE USE OF PARTS. 

This, if it does not unduly exhaust the vitality of 
the pait and its power of nutrition, will certainly de- 
termine an increased development. This is indeed a 
wise provision in the animal economy, to strengthen 
an ojgan to perform the work demanded of it. We 
have a familiar instance of its effects in the black- 
smith's arm, or in the professional dancer's leg. 
The extraordinary development of one kidney when 
the other has been destroyed is equally characterisTic. 
A patch of inflamed skin {L e., a pimple on the face) 
afterward grows long hair; a cock's spur trans- 
.plantcd to his comb grows to four or five inches 
long (Hunter). Hard work increases the thickness 
of the scarf-skin on the hands; pads form on the 
knees of the Ceylon sheep, which kneel to browse 
the short herbage, and a new growth of bony 
matter is thrown out on the concave aspect of 
a rickety and bent bone. These may be all re- 
ferred to the stimulus offered to nutrition in a more 
abundant determination of blood and nervous energy 
to the part, and the changes seen in the whole body 



in other cases are equally the results of a more 
general stimulus to nutrition. Thus, in the horse 
we have the utmost exercise of muscle, bone, brain 
and nerve, and have produced animals with an 
extraordinary combination of these elements and of 
their legitimate fruits, speed and endurance. In 
the Leicester sheep, the Berkshire and Essex pigs, 
and the Shorthorn cattle, we have fostered and 
stimulated fat, bulk and early maturity, till we have 
all the energies of the system devoted to their pro- 
duction, and in the Ayrshires (Holsteins, Dutch 
Friesian, Jersey, etc., 7<V/.) we have solicited the 
flow of milk till the udder and accessory organs have 
drawn to themselves all the available powers of the 
being. 

DISUSE OF THE PARTS. 

Conversely, parts thrown out of use, waste, as 
witness the arm carried in a shng, the muscle on the 
outside of the shoulder joint sprained and disused 
in so-called sweeney, and the wasting of paralyzed 
muscles generally. Tame rabbits have the hind 
limbs shorter than wild ones. If Tanner is correct 
in saying that the lungs and liver of high-bred Dur- 
hams are lessened, it would merely indicate a result 
of the general tendency to lay up hydro-carbons and 
fat rather than burn them uj) for animal heat. 

These five influences which I have named are well 
under our control; we can apply them on generation 
after generation, and thus increase or perpetuate 
many of those properties which we most desire. 
Other causes of variation there are which are less 
under our control, but whicn it is none the less 
important that we should study and avail of when 
occasion serves. 

IMAGINATION AND VARIATION. 

Under this head naturally comes up the question 
why the best of Laban's cattle produced a ring- 
streaked and spotted progeny after Jacob had set 
peeled rods in front of their watering troughs, and 
notwithstanding that all the parti-colored cattle had 
been carefully removed from the herd. How much 
was miraculous and how much a natural conse- 
quence, we don't know. That God took this means 
of blessing his servant does not necessarily imply 
that he made use of other than the already existing 
physiological laws, and intensified them as when he 
now cheers the land with an abundant harvest. 

Though it is often attempted to throw discredit 
on the influence exercised over the child by the 



TJEIIi: l-'^liJVlKIiS' STOCK BOOK. 



377 



iiiiiagination of the preguant mother, yet the general 
opiuiou ou this subject has undoubteclly a foundation 
iu truth, and its iuiportuuce is frequently verified by 
occurrences among domestic animals. 

Dr. Trail, Monvmusk, Aberdeen, mentions the 
case of a bay mare which worked, was stabled and 
grazed with a black gelding having white legs and 
face, straight hocks and long pasterns, so that the 
feet seemed to be set at right angles on the legs. 
Covered by a bay horse she produced a foal exactly 
like the gelding in color and shape, and especially iu 
that of the legs. 

Mr. John McGraw, Ithaca, N. Y., had a beauti- 
fully formed trottirg mare covered by a horse of the 
same kind. The mare pastured during pregnancy 
in tlie next park to a mule, and the foal showed an 
unmistakably mulish aspect about the head, ears, 
thighs and gait. 

Mr. Mustard, Forfarshire, had a black polled- 
Angns cow served by a bull of the same breed, but 
tlie calf was black and white, and horned hke an ox 
with which the cow had pastured. 

Mr. McCombie, of Tillyfour, had twenty polled- 
Angus cows served by a polled-Angus bull, and all 
had pure Angus calves except one, which, threatened 
with barrenness, had been sent to starve on another 
farm, where she grazed with a yellow and white ox. 
The calf was yellow and white. 

Mr. Cruikshank, of Littyton, had twelve white 
calves from his roan and brown Durhams after 
whitewashing his steading to ward off pleuro-pneu- 
monia in 1819. He never before had more than two 
in one year and always sent them away. A similar 
occurrence took place in a Yorkshire herd the same 
year. 

Though this impressibility would appear to be 
restricted to a very small minority of breeding ani- 
miilf, yet its occasional existence should make us 
careful how we bring animals of improved breeds 
into intimate or exclusive relationship with stock of 
less desirable qualities. 

This impressible state of the mental faculties in 
the brute may assist iu explaining another phenom- 
enon in breeding. 

THE EFFECT OF THE FIRST SIRE ON SUCCEEEING PROGENY. 

Haussman long ago noticed that mares bred to an 
ass, and subsequen'ly to a horse, had the quahties 
of the ass preserved in the second and third foals. 
Lord Morton put an Arab mare to a quagga, and two 



successive foals thereafter by a black Arab horse had 
striped skin, the dun color, and the short bristly 
mane of the quagga. So with the Hampton Court 
mares served by Colonel, and the following year by 
ActiBon, the colts iu the latter case bore a striking 
resemblance to Colonel. A polled-Angus heifer, 
served by a Durham bull, showed the effect on her 
next succeeding progeny by a polled-Angus buh, the 
calf being evidently a cross iu shape, in color, and 
iu having horns. (McGillivray.) 

Dr. Wells, Grenada, had a flock of white ewes put 
to a chocolate colored, hairy ram, and next year, 
though served by a ram of their own breed, they 
produced lambs allied to the chocolate ram in color 
and texture of fleece. 

Mr. Shaw, Lochell Cushiue, Aberdeen, had part 
of his ewes put to a Leicester and part to a Soutli- 
down ram, and the following year, though served by 
a horned Highland ram, the lambs showed extens- 
ively the stamp of the two poUed rams in their dun 
faces and lack of horns. 

Mr. Giles put a black and white Essex sow to a 
chestnut wild boar, and this sow, breeding afterward 
with an Essex boar, had chestnut pigs. 

Among dogs the same result is notoriously fre- 
quent, though it must be confessed there are usually 
more sources of fallacy with these creatures. 

These remarkable results may be due to mental 
influence alone, though it would be difficult to dis- 
prove the theory that the system of the mother is 
impregnated or inoculated by elements absorbed 
from the offspring she bears. We know nothing, it 
is true, of any fiiuction but secretion in tbe placental 
surface of the womb; but as absorption and secretion 
both take place frcm some other glandular surface, 
and as the organic germs of infectious diseases are 
taken up from the surface of the lungs, we cannot 
consider an animal membrane as an insuperable 
obstacle to the absorption of lutinitesimal particles 
of living animal (germinal) matter. A third explan- 
ation may be sought in the sympathy between the 
functions of the ovary Avhere the germs of the next 
succeeding progeny are then being developed, and 
the special processes going on iu the womb and its 
contents. A striking example of this sympathy we 
have in the ruptured ovarian vesicles which increase 
and remain till after parturition in cases of preg- 
nancy, but rapidly disappear if conception does not 
take place. If pregnancy influences the empty vesi- 



f- 

878 



TJcLH: jH'^IiMlJSKS' STOCK BOOK. 



clc why not the growing one, and with this fact 
before us, it is absurd to suppose that tlie peculiar 
couditious of one pregnancy will affect the ova then 
being developed. 

But whether this theory or that is the correct one, 
it will not change the fact that the earlier offspring 
often stamps its character on the next succeeding. 
This is practically important to us, and knowing it 
we can guard against its possible evil effects. 

SECTION VIU. ATAVISM OK REVERSION. ("BREEDING 

BACK.") 

The tendency to this is seen in all families, human 
and brute. The child often resembles grandparents 
or great grandparents, uncle or aunt, in place of its 
own parents. Polled-Angns, Galloway and Suffolk 
cattle, which are hornless, occasionally produce a 
horned calf. The same is frequently seen among 
the hornless Southdown sheep. Even the purest 
bred Leicesters will sometimes show patches of gray 
on the face, as if they had been crossed with South ■ 
down. Black noses are far from unknown among 
the best bred Durhams. 

Eev. Mr. Cox had a flock of spotted Spanish sheep 
which always bred true among themselves, but al- 
ways got black lambs when crossed with Leicesters 
or Soutndowns. 

Sidney saw, in a litter of Essex pigs, the exact 
counterpart of the Berkshire boar used twenty-eight 
years before to give size and constitution to the 
breed. 

McCombie's Durhams continue to get white calves, 
though none such are ever retained on the farm. 

Every class of animals is liable thus at times to 
revert to its original type, though as shown in the 
case of Mr. Cox's sheep, they are more liable to do 
so when violently crossed than in the ordinary course 
of breeding from one family or from several nearly 
related. A second example of this was afforded in 
Mr. Beasley's cross between the red Highland cows 
and a roan Durham bull. The calves were white, 
with red ears, a close approximation to the aborig- 
inal cattle found in the Chillingham and Hamilton 
parks. 

Every breeder who would retain the special feat- 
ures of a particular breed must thus at times reject 
particular animals, however pure their ])edigrco. 
And his mind must be ever open to the liability of 
his stock to breed back on an extensive scale when 
other breeds are resorted to for fresh blood. Unless 



some very desirable qualities are to be gained by the 
cross, the improvement in constitution and stamina 
will be better and more safely attained by breeding 
from members of the same family, whose characters 
have been modified by the effects of a different soil 
and climate. 

SECTION IX. PREPOTENCY OF RACES AND INDIVmUALS. 

And this caution in resorting to foreign biood is the 
more necessary that certain races and individuals have 
an inherent power of transmitting their own characters 
and fixing them permanently in their progeny to 
the exclusion of more desirable qualities in the 
breed crossed. Orton raised many chickens from 
a silk cock and bantam hens, but only three had 
silky feathers. Darwin bred from a silk hen and 
Spanish cock, but failed to get any fowls with silky 
feathers. In breeding Manx with domestic cats, 
seventeen out of twenty of the kittens had no tails. 
Among horses, Eclipse, King Herod and others have 
transmitted their own characters to a very extraordi- 
nary degree. Among Durhams, Hubback, Favorite, 
etc., have virtually created the breed. But perhaps 
the most striking instance of the prepotency of qual- 
ities in one individual is that reported by Hirsch- 
mann, of the crossing of Merino sheep by a native 
German ram. The ram had but 5,500 fibres of 
wool on the square inch, the third or fourth cross 
with ihe Merino (« or ^^; German) had but 8,000, the 
twentieth cross (iosJotc German) had 27,000, whereas 
the pure Merino had 40,000 to 48,000. In other 
words, though there remained but one part of Ger- 
man blood in the million, the wool was not half 
restored to the true Merino type. 

Violent crossing is thus seen to be beset with nu- 
merous pitfalls no less to be dreaded than those of the 
closest in and in breeding. But as this prepotency 
is especially marked in those breeds whose charac- 
teristics have been long fixed by a careful selection 
or an immemorial transmission, it can often be safely 
availed of for the amelioration of the races. The 
Durham bull which met his match, as regards force 
and fixity of type, in the ancient Highland cow, has 
much more potency of type than the less carefully 
selected breeds, and above all, than our nondescript 
native cows, and will transmit his own qualities to 
their offspring in greater proportion than he has 
shared iu their procreation. The question is merely 
one of relative fixity of character, and while to the 
ignorant or unwary it may offer many pitfalls, to the 



THE F^RIMKRS' STOCK BOOK. 



S79 



intellifrent and observant breeder it becomes an arm 
of power. Crossing a bighly improved breed with 
an inferior one, with the view even of obtaining more 
vigor and stamina is a dangerous practice, but cross- 
iug a poor stocii with a male of select breed, with the 
view of raising the character of the first, is a safe and 
remunerative proceeding. The progeny indeed, if 
afterward bred among the?nselves, rarely maintain 
the excellences of the first cross, but if steadily jnit to 
thorough-bred animals, generation after generation, 
they will soon come up to the standard of that race. 

SECTION X. BREEDING IN AND IN CLOSE BREEDING. 

To perpetuate and establish desirable qualities it 
is usually necessary to breed from close affinities. 
But one animal may be found possessing the property 
desired, and by pairing it with another, a certain 
percentage of the offspring will show the jieculiar- 
ity to the desired extent. To these the original 
parent with the coveted possession must be put, 
and to their progeny, until the character has become 
sufficiently fixed. 

To introduce new blood, however good in other 
respects, is to diminish the fixity of character. To 
breed in close affinities from these selected speci- 
mens is to intensify it. The advantages of such a 
system of breeding are patent to all, but the ques- 
tion arises whether it has not also its serious draw- 
backs if followed too far? And I fear the answer 
must be that it has. I have known certain strains 
of Cotswold sheej) and Durham cattle in which ex- 
treme excellence had been attained by close breed- 
ing, but only at the expense of a troublesome taint 
of consumption, and many of us can recall instances 
of deafness and web fingers or toes among the chil- 
dren of marriages between first cousins. Mr. Druce, 
a successful breeder of Oxford pigs, says: " With- 
out a change of boars of a different tribe but of the 
same breed, constitution cannot be preserved." With 
the enfeebled constitution which results from per- 
sistent breeding from father and daughter, brother 
and sister, uncle and niece, there is also a concen- 
tration of whatever constitutional taint of disease 
may reside in the family. Laf osse mentions a breed 
of small black horses kept by a farmer in L'Aisue, 
and bred in and in. They were subject to specific 
ophthalmia, and soon the morbid taint became so 
concentrated that the whole family, with scarcely a 
single exception, was bhnd. 

The doctrine that close breeding tends to sterihty 



is supported among others by Sebright, Knight, 
Lucas, Nathusius, Youatt, Bates, Darwin, Mague, 
Macknight, Madden, Spooner, Wood and Carr. The 
wild white cattle of Chillingham Park, Northumber- 
land, which have had no cross since the 12th cent- 
ury, " are bad breeders," the annual increase being 
but one to five. The equally ancient race in tlie 
Duke of Hamilton's park produce but one to six. 
Shorthorn cows, proving barren when put to a near 
relation, are often fertile with a bull of another 
breed, or even of a distant strain of their own. 

Among sheep, Jonas Webb found it needful to 
inantain five separate families on his farm that he 
might introduce fresher blood of the same family 
into each at certain intervals. 

But pigs have, above all, shown sterility from 
close breeding. Mr. Fisher Hobbes found it neces- 
sary to keep three separate families to maintain the 
constitution and fruitfulness of his improved Essex 
breed. Lord Western bred from an imported Neap- 
oHtan boar and sow, until the family threatened to 
become extinct, and at once restored the fertility by 
a cross with an Essex boar. Mr. J. Wright bred 
from a boar and its daughter, grand-daughter and 
great-grand-daughter, and so on, through seven gen- 
erations. The oft"spring in many instances failed to 
breed, in others they were mostly too weak to live, 
and those that did survive were imable to walk 
steadily or even to suck without assistance. The 
two last sows obtained in this way produced several 
litters of fine healthy pigs, though one of them at 
least had been previously sei-ved by her own sire 
without success. This sow was the best formed of 
the entire race, but there Avas no other pig in the 
litter. This case is remarkable, as showing a steady 
improvement in form and symmetry, advancing side 
by side with a steadily increasing weakness of the 
constitution, and of the niental and reproductive 
powers. Nathusius imported a jn-egnant Yorkshire 
sow and bred the progeny closely hi and in for three 
generations, with the effect of seriously impairing 
the constitution and fertility. One of the last of the 
pure race, when bred to her own uncle, who was 
quite prohfic with other breeds, had a litter of six, 
and on a second trial, one of five weakly pigs. He 
then had her served by an imported black English 
boar (which got litters of from seven to nine with 
his own breeds), and got a first htter of twenty-one 
and a second of eighteen. 



•E- 



380 



THE F^RMIEriS' STOCIv BOOK. 



The Sebright bantams closely bred were veiy bar- 
ren, and this tendency in fowls is remarked by 
Wright, Clark, Eyton, Hewitt, Ballam, Tegetmeier 
and others. 

But it will be observed that these evil residts ac- 
crue from a persistent breeding from the very closest 
affinities. Experience has shown, in the case of 
our high bred cattle and sheep, that constitution and 
fertihty may be j)reserved without sacrificing the 
breed by introducing inferior blood. The true 
course, in case these evil results are threatened, is to 
select a male of the same general family, but which 
has been bred apart in a sub or branch family for 
several generations, and if attainable, from a differ- 
ent locality, climate and soil. Constitution and 
fecundity may thus be imj)roved without even a tem- 
porary deterioration in other respects. 

SECTION XI. DISEASE, ACCIDENT, AND INHERITANCE. 

That disease, or changes the result of disease or of 
accident, are inherited among domestic animals, 
there cannot be the slightest doubt. Simple changes 
of structure from accidental causes are less fre- 
quently perpetuated than those giving rise to dis- 
ease, and a transient disease is not likely to affect 
any of the progeny, but those in embryo at the time 
of its existence. Diseases with a constitutional taint, 
on the other hand, are transmitted from grandfather 
to grandson, though the intervening generation may 
have escaped. 

As regards accidents and transient diseases, though 
the pitting of small-iDox, the absence of limbs from 
amputation and Ihe like, are not hereditary, yet the 
accidental loss of the tail in the dog, cat and horse, 
has determined an offspring void of tails, or with 
short ones. A cow which lost her horn, with suj)- 
puratiou, afterwards, had three calves hornless on 
the same side of the head (Prosper Lucas). A preg- 
nant mare of Mr. Socrates Scott's, Dryden, N. Y., 
had a severe inflammation of the left eye, supposed 
to have been caused by a burdock in the forelock. 
She remained blind till after the birth of a filly, and 
subsequently entirely recovered. The filly, now a 
nine-year-old mare, has the left eye undeveloped, 
represented by a small black mass about the size of 
a field bean, and quite opaque. The dam, after hav 
ing recovered her sight, bore four colts with perfect 
eyes, and the mare with the undeveloped eye has 
equally given birth to several whose eyes were sound. 
Browu-Sequard found that Guinea pigs, in which he 



had produced epilepsy by an operation, afterward 
brought forth litters subject to the same malady, — 
which is otherwise very rare in this species. Un- 
usual as such cases are, they show the greater tend- 
ency to transmit a defect when accompanied by 
disease. Those diseases that are habitually trans- 
mitted are much more important. 

The specific inflammation of the eyes in horses is 
notoriously hereditary. Its prevalence in England 
is much more limited than it was fifty years ago, 
when less care was taken by breeders to reject ani- 
mals the subjects of this infirmity. In many jmrts 
of Ireland and America blindness seems to doom a 
mare to breed, mainly because she is less fit for any- 
thing else ; and I regret to say that blindness is a 
remarkable f eatm-e of the Irish and American horses 
alike. Stop the stream at its fountain and in ten 
years the land Avould be stocked with a sounder- eyed 
and more serviceable horse. 

I knew a Clydesdale mare with feet preternatu- 
rally small, and kept tender by faulty shoeing, and 
of her four foals two had feet so small and weak that 
they were practically useless, Avhile the remaining 
two, though born with well-formed feet, afterward 
fell victims to founder and were ruined. 

Bony growths on the limbs (sj)lints, sjsavins, ring- 
bones, sidebones) are so frequently hereditary that a 
rule may be laid down to that effect. This is often 
due to faulty conformation, as want of breadth, bulk 
and strength of the joints, upright pasterns causing 
jarring and concussion, or to faulty direction of the 
limbs and feet, natural or acquired, but in some 
cases it appears due to an inherent constitutional 
tendency to bone disease, rheumatic or otherwise. 
Eheumatism in cattle and sheep is notoriously 
hereditary, and it is to be regretted that the taint is 
shown in some of our very best families. 

Heaves (broken wind) tends to be hereditary from 
want of chest capacity or a gluttonous appetite, as 
well as from a transmitted proclivity. Bearing is 
often hereditary from the badly set on head or want 
of breadth between the lower jaw, as well as from a 
constitutional tendency. An instance is on record 
of a stallion which got sound stock, till he contracted 
roaring at ten years old, and nearly all his stock, 
got after this date, became roarers at the same age. 

To recount all the maladies which may be trans- 
mitted would be to enumerate nearly aU the diseases 
which flesh is heir to, but chief among these as most 



--3* 



THE Fy^RMlICrtS' STOCK liOOIv. 



881 



•&-- 



likely to be inherited, are those with a distinct 
though perhaps latent constitutional taint, and to 
this class belong rheumatism, consumption, scrof- 
ula, specific ophtlialmia, and diseases of the bones 
and joints. It is rarely advisable to breed from any 
animal sutToring at tlio time from any active disease, 
but those points would be valuable indeed which 
should persuade ns to breed from an animal in 
whose person or family the tendency to any of the 
class of specific constitutional diseases named has 
been strongly manifested. 

As to the mode of transmission it is perhaps idle 
to offer an opinion. We know that the germs of 
the future being, ovum and spermatozoa, have in 
them the elements capable of developing into elabo- 
rate organisms similar in nearly all points to their 
ancestors, and it is no more nor less difficult to con- 
ceive of the reproduction from these elements of size, 
shape, color, functional powers of secretion, etc., 
than of the disease to which the ancestors were 
subject. Whether, as Darwin supposes, the origi- 
nal genns are composed of myi-iads of infinitesi- 
mal living particles, many of which may remain 
quiescent and inactive during one or two generations 
but be roused into activity and reproduce them- 
selves in the third, or whether all the living germ- 
inal matter of germ and body is tainted with this 
hereditary malady, it boots little to inquire. That 
the germs contain it w^e know, and that it will reap- 
pear in the product of these germs or in his descend- 
ants we equally know. Knowing this we can safely 
strike at the root of the tree and prevent the develop- 
ment of the evil fruit. 

SECTION Xn. RESPECTR'E INFLUENCE OF SIRE AND DAJI 

ON THE PKOGENY. 

While all agree that both parents impress their re- 
spective characters on the progeny, much discussion 
has arisen with regard to the relative influence of the 
male and female on the young organism, and what 
parts and properties each most powerfully controlled. 
Whether the male wields the most potent influence, 
as the common practice of breeding from otherwise 
useless females might imply, may well be questioned. 
We have already seen that that parent, of either sex, 
which has the strongest constitution, enjoys the 
more vigorous health, and belongs to a breed whose 
characters are more permanently fixed, will exercise 
more influence over the progeny than the parent in 
which these characters are deficient or wanting. 



And the customary attention given to the selection 
of a sire usually secures these. But eliminate these 
and we shall see among our domestic animals, as wo 
now see among the families of our friends, that the 
male parent must share pretty equally with the fe- 
male one the credit of the family. Tlie Arabs indeed, 
no mean judges if experience and success alTord any 
criterion, esteem the qualities of the mare as mucli 
more important than those of the horse. Thorough- 
bred Arabian stallions are common, but whoever 
persuaded an Arab to sell his favorite mare? If we 
can obtain tolerable animals by selecting as one of 
the parents an animal of good quality and pedigree, 
how much better must they be if both arc of this 
stamp. 

As regards the parts whose formation is controlled 
by the different parents, the most generally received 
doctrine is that the male has the most potent in- 
fluence on color, skin, hair, head, ears, neck and 
locomotive system generally, while the female tends 
to control the size, the internal organs and the con- 
stitution. 

This idea seems to have been suggested to Buffon 
by the brown hair, short, thin neck, quadruple udder, 
and long legs of his nine hybrids between the he- 
goat and ewe. Also to Flourens by the fur of his 
hybrids between the jackal and bitch. Eichard 
Booth is said to have acted under this idea in pro- 
ducing his unsurpassed breed of Shorthorns. But 
Mr. Orton was the first to truly state the doctrine 
and defend it. He saw that the mule resembled the 
jackass, his father, in his main external characters, 
but approaches the mare in size, stamina and energy; 
conversely, that the hinny is externally like its 
father, the horse, but in size, sluggishness and want 
of vigor more closely allied to the donkey ; that the 
cross between the hemione and she-ass at ,the Jai- 
(lin des Plantes had the external characters of the 
male parent mainly, and that the crosses between 
certain breeds of fowls presented the same characters. 
The exceptions to the rule are neither few nor slight, 
yet results so frequently accord with it in the ordi- 
nary course of breeding, that we cannot, I think, 
afford to look on them as purely accidental. While 
withholding a full assent thus to the broad doctrines 
of Orton, I still think them sufficiently well founded 
to guard us against breeding from mare, cow or 
ewe, with an insufficient development, weakness, or 
unhealthy taint affecting the internal organs; or 



382 



THK IT'^vrijVtEIiS' STOCK BOOK. 



from any male deficient in nervous energy and vigor, 
and above all, faulty or predisposed to disease in bis 
locomotive organs. It does not follow tbat a female 
may be used witb tliese latter failings, nor a male 
witli tbe former. An animal of eitlier sex is likely 
to transmit any fault it may possess, but failings of 
tbe nature I bave indicated sbould l)e specially 
guarded against. 

BREEDING OF MALES AS A SPECIALTY. 

As we bave seen, tbe male of a biglily improved 
breed usually impresses tbe progeny in a bigber ratio 
tban tbe less improved female. Tbe male, too, can 
more quickly cross a wbole flock tban tbe female, 
Avbicb can only yield two or tbree increase yearly. 
Hence tbe importance of raising males specially for 
breeding, and bringing tbem to tbe higbest possible 
state of excellence. And wberever tbis plan is 
adopted we see tbe beneficial eiJect on tbe enbanced 
value of tbe progeny. Examples migbt be cited 
among tborougbbreds and trotters, Durbams, Jerseys, 
Ayrsbires and Devons, but tbey are specially remark- 
able among sbeep. Tbe best Cotswold ram raised 
by Wells, Beale Browne and otbers, on tbeir native 
bills, and tbe finest Leicesters will readily let at 
auction for tbe season for £20 to £40 per bead. And 
tbe successful bidder finds bis profit in paying tbese 
bigh prices ratber tban in perpetuating inferior 
qualities in bis flock. He reaps bis reward, as any 
one wbo will examine bis flock and bis yearly balance 
sbeet will not fail to see. 

SECTION XIII. REGULATING THE SEX OF OFFSPRING. 

Could sucb breeders of males succeed in obtaining 
male and female stock at will, tbeir specialty migbt 
be made more satisfactory and remunerative. It is 
often equally desirable to secure a majority of females 
in tbe offspring. No wonder tben tbat men's minds 
ba7e been in all ages exercised witb tbis question of 
regulating tbe sexes. Many rules bave been laid 
down for tbis purpose, but tbe great majority are 
self-evidently absurd, wbile tbe remainder are but 
of very questionable value. I will mention a few of 
tbe most reasonable of tliese bypotbeses: [None yet 
bave been proved. Ed.] 

1. Tbe desires and ideas of tbe parents at tbe 
time of conception determine tbe sex. 

2. Tbe nature of tbe food of tbe parents, and 
particularl y of tbe motber during pregnancy. 



3. Tbe manner in wbicb the spermatic artery is 
given off from tbe aorta. 

4. Tbe male germ is supplied by tbe right testicle 
or ovary, and tbe female from the left. 

5. Tbe full age and greater strength and vigor in 
one parent, will secure its sex in tbe majority of tbe 
offspring. 

G. The ovum impregnated just after tbe rupture 
of its ovarian vesicle will be a female, wbile that im- 
pregnated later in tbe lower part of the Fallopian 
tube will be a male. 

7. Tbe persistent selection of females, for breed- 
ing pur]3oses, which yield one sex mainly, will finally 
obtain a race producing mainly males or mainly fe- 
males. 

Concerning the influence of the mother's wishes, 
we have some of us known instances of a strong con- 
viction and desire on the part of the motber, during 
pregnancy, being fulfilled and verified in tbe birth of 
a son or daughter. But bow often is the opposite 
also tbe case? 

Girou de Buzareingues alleges that more females 
are horn when the mothers are well nourished and 
left in repose tban when worKed and on spare diet. 
Tbis question ought to be easily settled by some of 
our southern breeders, accustomed to the forcing 
system. 

The supposed effect of the variable origin of tbe 
spermatic arteries and the alleged male and female 
characters of the right and left testicles are unworthy 
of serious remark. Even the authority of the father 
of medicine, and his curious instructions fo?f binding 
up tbe right or left testicle according to tbe sex de- 
sired, will not overrule the fact tbat males and 
females with single testicles and ovaries axe capable 
of producing both sexes. 

Leroy, Girou and Colin agree that the more fully 
developed and vigorous the male as compared with 
tbe female, tbe more males will appear in tbe off- 
spring, and conversely, tbat a strong female served 
by a weak male will have more female offspring. 
This tbey observed on dogs, but much more conclus- 
ively on sheep. Tbe full-grown, strong and vigorous 
ewes with a young or weekly ram, brought forth a 
majority of females, and tbe union of a full-grown, 
robust ram, and old, weak, or diseased ewes, yielded 
a preponderance of males. Hofacker says be has 
noticed tbe same thing in tbe human subject, and 
Saddler's "English Peerage" appears confirmatory of 



THE If^IiMErtS' STOCK BOOK. 



;i8a 



-^ 



the theory. Bunlach has ohscrved a greater propor- 
tion of male progeny than female, from the most 
prolific women, but ■whether from weakness caused 
by child bearing, may be open to question. Presum- 
ing the theor}' to have some basis in truth, it may 
sjTve to explain a predominance of female offspring 
among domesticated gregarious animals, as the fe- 
males are better fed and have less exertion than their 
wild compeers, and the male may be presumed to be, 
in many cases, weakened during the breeding season, 
by excessive use. 

Lastly, Professor Thury, of Geneva, upholds the 
doctrine that the ovum impregnated at an early and 
comparatively undeveloped stage becomes a female, 
whereas if more fully developed before impregnation, 
the product is a male. Huber's observation, that the 
queen bee lays first female eggs, then males, and 
lastly again females, he explains by the theory, the 
first eggs are not fully developed when laid and im- 
pregnated, that the second lot laid later have had 
more time to u::dergo full development, while the 
last laid are but partially developed on account of 
the comparatively exhausted condition of the oviduct. 
Under his instructions, George Coruaz, an intelligent 
agriculturist in Vaud, applied the principle to breed- 
ing cattle. He had twenty- two Swiss cows served 
by a Durham bull on the first signs of heat, and all 
brought forth heifers. He had six Swiss cows 
served in the last stages of heat, by the same bidl, 
with the view of raising work oxen, and all produced 
bull calves. He had an imported Durham cow 
served, the last day of heat, to obtain a pure suc- 
cessor to his valuable Durham bull, and his wishes 
were crowned with success. This looks like solid 
ground, but alas! subsequent experiments made by 
Coste and others, on cattle, rabbits, birds, frogs and 
fishes, have given uncertain and contradictory re- 
sults. It is difficult to set aside altogether the re- 
sults obtained by Comaz, and, on the whole, there is 
probably some truth at the foundation of the theory, 
but even if so, it must be granted that modifying 
circumstances will often, if not usually, set aside the 
mle. 

And lastly, the proposal to breed in and perpetuate 
the tendency to produce young of one sex only, 
though exceedingly plausible in what it offers, will 
probably prove still more worthless. I am not 
aware that the attempt has been made to perpetuate 
such a power in the lower animals, but my own ob- 



servations on human families are altogether unfavor- 
able to its success. One family of six daughters, all 
married and all prolific, had each about an equal 
number of sons and daughters; and another family 
of seven daughters and one son, have so far had 
families equally well balanced as regards the sexes. 

SECTION XTV. SUMMARY OF GENERAL PRINCIPLES. 

To recapitulate, we have seen:^ 

1. That a perfect development and a sound and 
vigorous health, constitutionally, and above all 
locally in the generative organs, are conditions of 
fertility. 

2. That in the maintenance and improvement of 
a breed the truth that like produces like, that the re- 
productive germ, ovum or spermatozoon will stamp 
upon the animal developed from it the characters of 
the parent organism, is the backbone of all success. 

3. That we can, in a great degree, at will, pro- 
duce variations and improvements in breeds, as by 
an abundant feeding, a mild, salubrious climate, a 
rich, healthy soil, a moderate use, education, stimu- 
lation or selection of desirable qualities. A disuse 
or rejection of undesirable characters and properties, 
by soliciting the weight of imagination in our favor, 
by allowing the breeding animals to mix only with 
those of the stamp desired, by crossing less improved 
breeds systematically by males of a better, race, by 
crossing animals faulty or deficient in some particu- 
lar point wit a others in which this point is developed 
in excess. 

4. That the herding together of pregnant high- 
class animals and. low-bred ones, and above ail, at- 
tachments formed between the two races, is to Le 
specially avoided, as occasionally affecting the prog- 
eny injuriously, and that strong mental impressions 
from a new or unusual condition of surrounding 
objects are to be equally avoided. 

5. That if the valuable female is allowed to breed 
to an infeiior male she cannot be relied upon to pro- 
duce pure bred animals for several succeeding preg- 
nancies thereafter. Through a strong and retained 
mental impression, through an absorption into her 
system of living particles (germinal mattei) from the 
foetus, or through some influence during pregnancy 
on those ova then being most actively developed, the 
good or bad features of the first sire are perpetuated 
in the j)rogeny of succeeding ones. 

6. That all breeds show a tendency to breed 



38-i 



'X'HK H^ARMERS' STOCK BOOK, 



back or protlnce au offspring bearing the marks of 
their less improved and comparatively valueless an- 
cestors, so that individuals of this kind must be re- 
jected from the best breeds if we would maintain 
their excellence. 

7. That certain races and individuals have their 
characters more fixed, and will transmit and perpet- 
uate them in greater proportion than others with 
which they may be crossed, so that if their qualities 
are desirable ones, they prove highly valuable in 
raising other stock to higher excellence. If unde- 
sirable, on the other hand, they will, as in the case 
of the coarse-wooled German ram, depreciate the 
value of any stock crossed for many generations. 
That fixity of ty^e, however, is above all a charac- 
teristic of those races which have been carefully 
selected and bred up to a certain standard for many 
generations, so that in our best, longest established 
and most esteemed breeds, we have a legacy of the 
most valuable kind left us by the successful breeders 
of the past, with which we may mold our inferior 
races almost at will. 

8. That while breeding continuously from the 
nearest relations tends to a weakened constitution, 
the aggravation of any taint of disease in the blood 
and sterility, yet that these may be avoided by in- 
fusing at intervals fresh blood of the same family, 
but which has been bred apart from this branch of 
it for several generations. That, moreover, the 
highest excellence is sometimes only attainable by 
breeding very closely for a time. 

9. That diseased or mutilated animals are gen- 
erally to be discarded from breeding. That mutila- 
tions resulting in disease, that disease existing dur- 
ing pregnancy, and disease with a constitutional 
morbid taint, are above all to be dreaded as trans- 
missible. 

10. That there is some foundation for the opin- 
ion that the sire tends to contribute more to the 
locomotion and external organs, nerve and vigor, 
and the dam to the size and internal organs, so that 
if we cannot obtain the greatest excellence in both, 
we should, at least seek to have each unexception- 
able in the parts and qualities attributed to it. 

11. That -with regard to the controlling of the 
production of sexes, while the Creator has made 
them at first male and female, and will probably con- 
tinue to do so irrespective of our meddling, yet 
there is reason to believe that certain conditions of 



the parents influence the sex of the progeny to a 
perceiitil)le degree. If the feminine element in the 
progeny is increased liy rendering the system of the 
mother more soft, lax, and adipose ])y high feeding 
and want of exercise, by the strength and vigor of 
the female as compared with the male, and perhaps 
even by having tlic females put to tlie male on tiie 
earliest symptoms of heat; and if the maie element 
is increased by the greater strength and vigor of the 
sire as compared with the dam, and perhaps even by 
having the female served only as the heat is passing 
off, we need not despair of increasing at will the 
number of females or males in our stock, but ordi- 
nary mortals must not expect the success which at- 
tended the efforts of Thury and Coruaz. 

CHAPTER X. 

THE VALUR OF I'EDIGKEE. 

SECTION I. DEFINITION OF PEDIGREE. 

A well authenticated pedigree is an assurance that 
the animal has been bred in the recorded Hnes. No 
pedigree, however, gives au absolute guarantee either 
of value or fitness for a particular purpose. It is an 
assurance, however, that an animal is desirable as a 
breeder, and just in proportion to the purity of the 
line in which the animal is bred. It is evidence of 
the known reputation of the ancestry, of the known 
honesty of the breeder, under the restrictions of the 
herd book, and hence to the buyer assures safety in 
his breeding, that the lines will continue as hereto- 
fore, so far as human correctness can accomplish. 

Yet pedigrees to be good must produce good ani- 
mals. They will do so if discretion is used. What 
the farmer wants is good feeding animals that will 
mature early, and make heavy, fleshy cattle. He is 
not so much interested in show cattle ; he must have 
constitution. Hence in breeding grades he should 
select a sire with strong constitutional Adgor, even at 
the expense of elegance. Then four or five crosses 
will bring his stock fully up to the standard of the 
ordinary thoroughbred. 

One special value of the pedigree or record is that 
in animals it shows distinctly, or should do, the par- 
ticular line of breeding bask to the two originar ani- 
mals forming the artificial cross in the case of 
animals of mixed original breeding, or in the case of 
pure breeds, as in the Devon, for instance. It 
should descend through animals of well attested 



4 



THK F^rtMIERS' STOCIv IJOOIv. 



885 



juirity of blood. Then the greater nnmhcr of ani- 
inals cuibraced of superior excellence in certain lines 
the better the pedigree. 

PECULIARITIES IN BREEDS AND FANCY POINTS. 

Peculiarities of color or form that do not represent 
value are merely fanciful. Specific breeds have not 
only specific forms but also specific colors. The red 
and white, or roan, of Shorthorns; the white faces of 
Hcrefords; the dark, uniform bay color, and ■white 
switch of the tail of Devons; the solid color and 
black points of Jerseys; the pure white with pure 
black in Holstein or Fricsiaii ; the solid black and 
l)olled characteristic of Aberdeen-Angus; the fine 
bristles of swine — these mark value. Sj)ecial lines 
of color in a breed, and especially wrinlded Merinos ; 
these are mere fancy points, in the latter especially 
injurious, as blending different grades of wool in the 
fleece thus diminishing the value of the fleece to the 
manufacturers. 

Peculiarities, however, that are characteristic of a 
breed are of value as constituting positive excellence. 
It is valuable as indicating excellence through hered- 
ity connected in the breed or family and perpetuated 
constantly through the blood lines of the breed, as 
early maturity, excellence of beef, great milking 
qualities, or excessive richness of milk in cattle. 
Stoutness of bone and muscularity; eminent style 
and action, or great weight in the horse. Aptitude 
to fatten and vigor in swine. And mutton making 
qualities or peculiarities of wool in sheei). All these 
are valuable and strictly hcreditable qualities. 

SECTION II. FORMS OF PEDIGREES. 

Dr. Manly Miles, when professor of agriculture at 
the Michigan Agricultural College, in his work, 
"Stock Breeding," compiled from the various herd 
books and records accurate descriptions, which we 
excerpt as showing various forms of pedigrees, for 
those who have not seen his valuable work. These 
are as follows : 

SHORT-HORN FORM. "(14837) LORD OF THE VALLEY. 

Eed, calved August 30, 1856, bred by Mr. E. 
Booth, Warlaby; got by Crown Prince (10087), dam 
Eed Eose) by Harbinger (10297), g. d. (Medora) by 
Buckingham (3239), gr. g. d. (Monica) by Easpberry 
(4875),— (White Strawberry) by Eockingham (2551), 
—by Young Alexander (2977),— by Pilot (4D6),— by 
the Lame Bull (359),— by Easby (232), by Suwarrow 



(G39)."— ("English Short-Horn Herd-Book," vol. xii, 
p. 137.) 

"9798 DUKE OF AIRDRIE. (12730) 

fTliP original prngenHnr of the American Jhtki's of Airdric 
calti'tl ill Kcutacky ' Tlw Old J>)ih-r.'\ 

Eed and white, bred by E. A. Alexander, Airdrie, 
Scotland, and imported to his farm in Woodford 
county, Ky., calved August 4. 185 1, got by imp. 
Duke of Gloster, 2703 (11382), out of Duchess of 
Athol, by 2d Duke of Oxford (904G),— Duchess 54tb, 
by 2d Cleveland Lad (3408), -Duchess 49th, by 
Short Tail (2621),— Duchess 30th, by 2d Hnbback 
(1423),— Duchess 20th, by 2d Earl (1511),— Duchess 
8th, by Marske (418),— Duchess 2d, by Ketton 1st 
(709),— Duchess 1st, by Comet (155),— by Favorite 
(252),— by Daisy Bull (186),— by Favorite (252),— by 
Hubback (319), — the Stanwick cow, by J. Brown's 
Eed Bull (97)."— (Allen's "American Short-Horn 
Herd-Book," vol. x, p. 107.) 

Numbers in parentheses refer to " English Herd- 
Book," open numbers to the "American Herd- 
Book." There were formerly several Herd-Books 
and Eecords. They have now all been consoli- 
dated in one, The American Short-Horn Herd-Book. 

HEREFORD FORM "376 COTMORE, W. F. 

Calved 1836, bred by the late Mr. T. Jeffries, by 
Old Sovereign (404), dam by Lottery (410). At 
Mrs. Jeffries's sale, 1844, Cotmore was bought in for 
£100; he won, at different times, the prizes for two- 
year-old, three-year-old, and aged bulls at Hereford ; 
and the first prize for Hereford bulls at the meet- 
ing of the Eoyal Agricultural Society at Oxford; 
Cotmore's dam, at the Grove sale, 1844, was sold 
for £33."— ("The Herd-Book of Hereford Cattle," 
vol. i, p. 52. See page 164 for extended pedigree.) 

"(3434) SIR CHARLES. 

Eed with white face, calved February 14, 1867; 
bred by and the property of Mr. F. W. Stone, More- 
ton Lodge, Guelph, Canada; got by Guelph (2023), 
dam (Graceful) by Severn (1382), g. d. (Lady) by 
Albert Edward (859), g. g. d. (Zephyr) by Walford 
(871),— (Friday the Second) by Wonder (420)— (Fri- 
day) by Commerce (354),— (Pretly Maid) by The 
Sheriff (356),— (Sovereign) (404)."— ("Herd-Book of 
Hereford Cattle," vol. vii, p. 125.) 

The cows in all the above cases are identified by 
the name of their sire following their own ; w. f. 
after Cotmore means white face ; in the first volumes 



88G 



THK FARIv^EIItS' STOCIv liOOK. 



of tlie ''Hereford Herd-Book" this abbreviation was 
used, as also m. f. for mottled face, g. for gray, etc. 

DEVON FORM "PRINCE OF WALES (105). 

Ecferrod to as Quartly's Prince of Wales; calved 
in 18J;3, bred by James Quartly, the property of 
Earl Leicepter. He won the 1st prize as l^est yonng 
bull in 1814, and 1st prize as best old bull in 1845 
at Exeter, and 1st prize in class 2 at the E. A. M. 
at ijhrewsbary. Sire, Prince Albert (102); grandsire. 
Hundred Guinea (56); dam Duchess (14G) by Hun- 
dred Guinsa (5G) ; grandam Lilly, by a son of For- 
ester (4G), out of Long-Horned Curly, bred by Mr. 

F. Quartly."— (Davy's "Devon Herd Book," vol. i, 
p. 2G. See page 149 for the same pedigree in tab- 
ular form.) 

"46G EVELEEN 5th. 

Calved March 14, 18G2; bred by the late Edward 

G. Faile, West Farms, N. Y. ; the property of Mich- 
igan State Agricultural College, Lansing, Mich. 

Sire Caijuija (G02) (587 E) ; 2i sire, Tccumseh 
(5G7) (535 E); 3d sire, Frank Quartly (205), 
imported; 4th sire, Earl of Exeter (38); 5th sire, 
Baronet (6). 

Dam, imported Eveleen (G91), bred by Mr. George 
Turner, of Barton, England, by Earl of Exeter (38); 
2d dam. Ruby (1035), by Favorite (43); 3d dam. 
Pink (952), by a sou of Pretty Maid (3G6), and 
Watson (129); 4th dam, bred by Mr. John Halse." 
— ("American Devon Herd-Book, vol. ii, p. 105.) 

In Devon pedigrees "The figures in parentheses 
with the letter E, thus, (00 E), refer to Davy's third 
volume of 'English Devon Herd-Book.' The figures 
in parentheses, thus, (00), refer to Davy's first and 
second volumes, and Howard's third volume;" while 
in references to the "American Devon Herd-Book" 
the figures are not inclosed in parentheses. 

This complication in the numbers designating 
recorded animals arises from the simultaneous pub- 
lication, in England and America, of a third volume 
t)f pedigrees, the numbers in each being a continu- 
ation of the numbers in the fiistand second volumes 
of the "English Herd-Book." There are therefore 
two so-called third volumes of the "Devon Herd- 
Book," one English, a continuation of Davy's orig- 
inal series, and the other American, known as How- 
ard's third volume. 

After the publication of the latter an "Association 
of Breeders" started an American "Devon Herd- 



Book," in which the American pedigrees are now 
recorded. 

AYRSHIRE FORM "GG8 FETTIE. 

Light red with a little white; calved May 13, 18G3; 
bred by Henry H. Peters, Southboro, Mass. ; owned 
by Prof. Manly Miles, Lansing, Mich. 
Sire, Eghnton, 21. Dam, Euth, 103." 
(American "Ayrshire Herd-Book," vol. ii, p. 102.) 
The sire and dam only are given here, and refer- 
ence to the record under their numbers is necessary 
to extend the pedigree. 

There are now three "Ayrshire Herd-Books" pub- 
lished in America; but we need not give examples of 
pedigrees from all of them, as the system of record- 
ing is essentially the same, the cows as well as the 
bulls having a distinguishing number. 

JERSEY FORM. 

The pedigrees in the record of the "American 
Jersey Cattle Club" are published in tabular form; 
the sire and dam, each with a distinguishing num- 
ber, are alone given. The headings are: 

No. — Name — Color and distinguishing marks — By 
whom bred or imported — When dropped or imported 
— From what place, in what vessel — Present or last 
owner — Sire — Dam. 

SECTION III.- -TO READ AND VERIFY A PEDIGREE. 

In the record of the pedigree we first find the 
name of the animal, whom bred by, and when calved 
or by whom imported. Then comes the name of the 
sire and the number. To trace this the herd liook in 
which this is recorded must be taken, and the par- 
entage of the sire traced; then of the dam, and so 
successively through each recorded ancestor back 
and back, to the original sire. The dam is to be 
traced the same way, and all these blood lines tabu- 
lated for inspection and verification if forgery or 
fault is suspected. As a rule the fact that an 
animal is recorded in an authentic herd book is suf- 
ficient. There may be errors. These maybe traced. 

SECTION IV. GOOD AND BAD PEDIGREES. 

A pedigree shows or is intended to show exactly 
the blood lines of an animal. This will give value 
to the animal just in proportion to the value of 
those animals from whom it inherits blood. Some 
animals unite exceeding goodness with the prepotent 
quality of infusing their excellence for generations. 
This is the most essential, and if such lines run in a 
pedigree it adds immensely to the value of the ani- 
mal. If, on the other hand, an inferior animal has 



tup: p'^vrtMKits- 



'i"<)<;iv uooiv 



887 



been nsed whose piopotencc is in the direction of 
irre<TuIar or inferior quality in the progeny, animals 
with this trace should be carefully avoided. These 
points, liowcvi'v, interest the scientific breeder rather 
than the general farmer. 

CHAPTER XIX. 

V.VMT.VISLK TAIJLKS AN1> ITKMS. 

SECTION I. THE STUDY OF TABLES. 

Tabulated matter is considered dry reading. The 
value lies in the manner in wliich condensed infor- 
mation is presented to the eye and the ease with which 
comparisons may be made therefrom. la this light 
they are among the most valuable in their practical 
information in any special department of study to 
which they pertain. Let us take the gestation of 



animals. It has been treated of in the body of the 
work. In this chapter we give a table of the gesta- 
tion of animals. The table given below embraces all 
the animals of the farm of both sexes, and some not 
generally kept. The appropriate columns show — 

1. The kind of animal. 

2. The proper age for reproduction ; the period of 
the power of reproduction. 

8. The proper number of females one male siunild 
serve in one season. 

4. The proper or most favorable season for copu- 
lation. 

5. The period of gestation and incubation, includ- 
ing the shortest, the average and the longesi; period 
observed in a great number of trials. 



TAI5LK OF GEST.VTION, INCUIJATTON, ItEPKOUUCTIAE POWER, ETC. 



KINDS 


OF ANIMALS. 


o a 
< s 


Period of llie 
Power of Re- 
production. 


Number of Fe- 

malsH for one 

Male. 


o o . 
>'■" c 

2; OJ S 


Period of Gestation and Incubation. 




Rliortest 
Period. 


Mean 
Period. 


Lonsost 
Period. 


^lare 


4 years. 

5 " 
3 " 

3 " 
2 " 
2 " 
1 " 

1 " 

2 " 
2 " 

4 " 

5 " 


Years. 

10 to 12 

12 to 15 

10 

5 

6 

7 

G 

G 

6 

5 
10 to 12 
12 to 15 


20 to 30 
3o'to4o' 
40 to 50 

Gt'oio 

20 to 40 


May. 


Days. 
322 


Days. 
347 


Days. 
419 


Stallion . 




Cow 


July. 


240 


283 


321 


Bull 




Ewe 


Nov. 


146 


154 


IGl 


Tup 




1 

Sow 


March. 


109 


115 


143 


Boar 




She-Goat 


Nov. 


150 


156 


168 


He-Goat 




She-Ass 


May. 


3G5 


380 


391 


He-Ass 




She-Buffalo 






281 
55 


308 
60 


385 


Bitch 


2 " 

2 " 

1 " 

1 " 
6 monthf 
6 
S 


8 to 9 

8 to 9 
5toG 

9 to 10 
5toG 
5toG 
5toG 




Feb. 


63 


Dog 




She-Cat 






48 


50 


56 


He-Cat 


5toG 

3d " 
12 to 15 






Doe-Rabbit 


Nov. 


20 


28 


35 


.Jack-Rabbit 




Cock . 




... 






Turkey, sitting 


) Hen ( 

^Duck 

\ Turkey / 




17 
24 
24 
26 
1 19 
28 
27 
16 


24 
27 
26 
30 
21 
30 
30 
18 


28 


on the eggs 










30 


of the 








■ 


30 


Hen, sitting on 


) Duck \ 

f Hen ) 










34 


the eggs of the . 




3 to 5 






24 


Duck 






32 


Goose 










33 


Pigeon 










20 















888 



TIIJEi: H^^VRJVtKKS' STOCK BOOK. 



TABLE OF NUTKITIVK EQUIVALENTS, ETC. 



KINDS OF FOOD. 



Onliii.-iry natural meadow hay 

Ordinary ot tine (inality. 

Ordinary select ! 

Ordinary, treed from woody stems.. 

IjiKtorno liay 

Ked clover hay, second year's fji'owtli 
Ued clover cut in (lower, ^reen, second 

year's Rro wth 

New wlieat straw 

Old wlicati straw 

Old wheal, straw, li)W(n' parts of the stalk 
Old wlieat straw, nppcr i)arts ot the stalk 

and car 

New rye straw 

Old rye straw ,. 

Oat straw '. 

liarley straw 

I'ea straw 

Millet straw 

I!uck wheat straw 

Onindiead cahbaire 

Suodish turnip 

Turnip, white 

Field beet, niarij^old 

Field l)cet, Silesian 

Carrots 

tTerusaleni artichokes, white 

.Terusalem artlcholces, red 

Potatoes 

Field beans 

White ]icas 

New Indian corn 

Buckwheat 

liarley 

I?arlev-mcal 

AVheat 

Bran 



Standard 

water 
per cent. 


S B 


Nitrosen 
per cent- 
DOt dried 


11.0 


1.31 


1.15 


II.O 


1.50 


1.30 


is.s 


2. 10 


2.00 


14.0 


24 1 


2. 1 


]().() 


1. 00 


1.38 


10.1 


1.70 


1.54 


7(>.0 




0.01 


20.0 


0.30 


0.27 


H.5 


0.53 


0.49 


5.3 


0.43 


0.41 


9 A 


1.42 


1.33 


1S.7 


0.30 


0.2 1 


12.0 


0.50 


().■l■^ 


21.0 


0.30 


0.30 


11.0 


0.30 


0.'J5 


8.5 


1.95 


1.79 


i;t.o 


0.90 


7S 


11. (i 


0.51 


o.ls 


92.3 


3 7<l 


().'.; 8 


91.0 


1.83 


0.17 


92.5 


1.70 


0.13 


87. S 


1.70 


0.21 


8.5.0 


1.43 


0. 1 8 


87 


2.40 


3(1 


79.2 


1.00 


0.30 


75.5 


2.i;o 


0.42 


05.9 


1.50 


0.3(i 


7.9 


5.50 


5. 1 1 


8.0 


4.20 


3.84 


18.0 


2.00 


l.(!4 


12.5 


2.40 


2.10 


Ki.2 


2.02 


1 70 


13.0 


2.40 


2. : 4 


10.5 


2.33 


2.09 


37.1 


2.18 


1 .30 



iy.i 

83 



311 

12(! 
235 

280 

80 
479 
250 
3S3 
•UiO 

(it 
147 
210 
411 
070 
SS5 
518 
()09 
382 
348 
274 
319 



Proximate principles of Indian corn compared 
with the other cereal grains : 



100 PARTS OF 



Wlieat 

Rye 

liarley 

Oats 

Indian corn 

Kicc 

100 PARTS OF 

'vVhoat 

Rye 

Barley 

O.ats 

Indian com 

Rice 



STARCH. 



58. ! 2 
05.05 
05.43 
00.54 
07.55 
89. 1 5 



Gluten and 

other azo- 

tizcd matter. 

22.75 

13.. 50 

13.90 

14.38 

12.50 

7.05 



Dextrine, 
Glucose, etc. 



9.. 50 
12.00 
10.00 

9.25 
l.OO 

1.00 



Fatty 
matters. 



2.01 
2.15 

2.70 
5.50 

8.80 
.80 



Cellulose. 



4.00 
4.10 
4.75 
7.0(! 
5.90 
3.00 



Mineral 

matter and 

salts. 



3.02 
2.00 
.3.10 
3.25 
1.25 
.90 



ECONOMICAL FEEDING VALUES. 



DRY STATE. 



Flesh formers. 

Fat formers 

Accessories .... 
Mineral matter, 



Red 
Clover, 




White 
Clover. 



18.7(> 
10.01) 
3it.(.0 
11.25 



Lu- 
cerne. 



12,70 
38,00 
30.00 
13.21 



ECONOMICAL FEEDIN(} VALUES. 

Water 

Flesh itroducins; or nitrosienized s>d)stances , . . 
Fat-prodncinji or non-nitroneni/.ed substances 

Woody liber — . . . . . 

Ash 



Grass. 





100.00 



t 



PROXIMATE PRINCIPLES OF CLOVER- 
VALUES. 



-ECONOMICAL FEEDING 



GREEN STATE. 



Water 

Starch 

Wood fiber 

Suwir 

Albumen 

Extractive matter and gum 

Fatty matter 

Phosphate of lime 



Red 


White 


Clover. 


Clover. 


7(i.6 


«0.0 


1.4 


1.0 


1.3.9 


11.5 


2.1 


1.5 


2.0 


1.5 


3.5 


3.4 


0.) 


0.2 


1.0 


0.9 



Lu- 
cerne. 

"75.0 

2.2 

14.3 

o.s 

1.9 
1,4 
0.0 
O.H 



ECONOMICAL FEEDING VALUES. 



GREEN STATE. 



Water 

Flesh formers. 

Fat formers 

Accessories. . . . 
Mineral matter 



Red 


White 


Clover. 


Clover. 

sad 


70.0 


2.0 


1.5 


3.0 


2.7 


17.4 


14.9 


1.0 


0.9 



Lu- 
cerne. 

"toTo 

1.9 
3.0 

18.7 
O.X 



COMPARATIVE VALUE OF FOODS. 



Good hay 

Red clover hay (well cured) 

Rye straw 

Olit straw 

Ruta-bairas 

Field beets 

Carrots 

Potatoes 

lieans 

Peas 

Indian corn 

Barley 

live." 

Oats 

Buckwheat 

Wheat 

Linseed oil-cake 



Value by 


Value by 


Analysis. 


Rxperiment. 


J 00 


100 


77 


95 


502 


355 


304 


220 


(>7() 


202 


391 


340 


412 


280 


324 


195 


29 


40 


30 


44 


70 


50 


65 


51 


58 


49 


00 


59 


74 


04 


47 


13 


22 


(il 



PROXIMATE PRINCIPLES, BUTTER, CHEESE, ETC. 



DESIGNATION. 


Wacer. 


Ash. 


Fat. 


Caseine 
etc. 




I 1 .29 
12.30 

P. 82 
9.77 


3.-0 
2.98 

3.43 
1.07 


S4.7(i 
83.41 


0. 75 




1.25 


Factory butter < 


87.75 
88.. 50 


Whey-butter 



DESIGNATION. 



New York factory-cheese. 



I No. 

I No. 

■ iNo. 

I No. 

Mass. factory-cheese -^ ^'^' 

Maine factoo'-chccse, .Tersey milk 
Wisconsin factory cheese 



Water. 


Ash. 
3.53 


Fat. 


31.41 


37.88 


3.5. (>S 


3.(>0 


35. 1 5 


35.24 


3.23 


35.08 


33 73 


4.05 


35.57 


34 18 


3.02 


33.92 


3S.5 


3.73 


31.19 


28.11 


2.71 


41.03 


35.49 


3.34 


34.05 



Caseine 

susar, 

etc 

27 1 8 
2.5.57 
2.5.85 
20.05 
28.88 
2(5.58 
28.15 
20.12 



DESIGNATION. 


Water. 


Ash. 


Fat. 


Caseine 
etc. 


Connion skim-cheese 

Scalded milk and buttermilkchee.se. 


42.38 
44.48 


3.(!3 
4.. 50 


20.. 55 
15.22 


33.14 
45., '^O 



DESIGNATION. 


Water. 


Ash. 


Fat. 


Caseine 
etc. 


Oleoiuarirarine-chcese 


10.50 


3.9S 


20.43 


30 97 



XlilO JT^KMICIiS' STOCIv. UOOIi.. 



»«U 



TAItLK ON GESTATION OF COAVS. 

This table gives the number of relative days of 
gcstatiou, the unmber of cows calving on given days, 
iilso cow calves, bull calves, twin cow^ calves, twin 
bull calves and twin cow and bull calves : 



Nnml)cr of days 
of gestation. 


03 

8 


•a 

u 

o 


"(3 

B 


to 



> 


t; 




S 


1 

.g 

H 


h 
II 


220 


1 

1 

1 

1 

1 

1 

1 

2 

2 

1 

1 

2 

1 

1 

2 

2 

3 

1 

1 

2 

1 

2 

2 

5 

6 

3 

3 

5 

5 

15 

14 

18 

32 

35 

39 

47 

54 

66 

74 

60 

52 

42 

45 

23 

16 

10 


..... 


1 








226 








233 










234 








235 








239 










2i2 










215 








216 










218 








250 










252 










253 








254 








255 










257 








258 








259 








262 




263 




1'. 




266 




268 


2 

2' ' 
5 

1 
2 

2" 

7 
10 
11 
16 
15 
20 
26 
30 
33 
29 
22 
25 
13 
20 
10 

5 

1 








269 


11 

20 
18 
20 
24 
33 
43 
38 
27 
28 
25 
13 
11 
9 






1 


270 


1 




1 


271 




272 




1.. 




273 




274 








275 

276 


"1" 
1 

3 


1.. 
1.. 


1 


277 


1 


278 

279 


2 

2 


280 




281 






1 


282 


1 






283 






281 









285 






9, 


286 








287 








288 








289 




290 








292 








293 

























i 

















"3 












Tj 


3^5 


Nuiiibor of (lavs 




v. 
<u 


tn 




■f 




^,-3 


of UcsUiliou. 






> 

r2 





;3 


u 




in 





s 


n 


e 


•?1 








s 




•r 


*.3 










a 


'f- 




H 






8 

7 
(] 
2 


U 


a 

7 
4 
4 
1 
1 


H 


H 




294 


1 

3 


1 

"1 

1 
3 
1 

1 






295 








296 








297 








299 








301 . . 








305 










306 










307 










313 











PROXIMATE I'KINCII'LES OF MILK. 

The milk of the Holstcin cattle among the first 
imported is taken — first, because the analysis was 
made by the chemist of the Department of Agricult- 
ure, and hence authoritative; and, second, because it 
represents as nearly as possible the normal constit- 
uents of the average and milkers from native 
breeds. The analyses were made in 1868-69. One 
thousand parts by volume afford the following 
weights of constituents in samples : 

No. 1. No. a. No. ;!. No. 4. 



Water (prrducnd) 

Cnscino and albuiucn 

Sugar and salt 

Pure butler 

i'hosphatcs, 





Lady 




Miiid 


Texe- 


M id- 


Zuidcr 


of Op 


laar. 


would. 


Zee. 


peidooi 


a50.20 


879.30 


874 40 


860.5 


55.40 


38.15 


48 01 


4!l.(ifi 


44.40 


44.84 


4a.04 


30.7k 


47..'-.0 


33 90 


3;j..'-,0 


40.^3 


a..w 


3.75 


3.05 


3.75 



1,000 



1,000 



1,0'JO 



1,000 



OBSERVATIONS BY THE CHEMIST. 

These milks, and especially No. 1, contain a larger 
quantity of albuminous matter than any samples 
whicli I have analyzed. This substance, found in 
all good milk, cannot be separated from the caseine 
so as to enable us to weigh it, and I have been com- 
pelled to include it with the caseine found. The 
albuminous substance is not only highly nutritious 
as a diet, but in the cases of these samples it confers 
a singular constitution on the milk, considered as an 
organized secretion. It divides the pure fatty part 
of the milk in a way to prevent it from rising in the 
form of cream copiously, and holds a part of it in 
what would be the skimmed milk, rendering it neces- 
sary, in order to obtain all the butter, that the mill;., 
instead of the cream, should be churned. But its 
office has a more important connection with the ac- 



390 



THE B-'^RMERS' STOCK BOOK. 



tual untrifcive power of the milk, which it increases 
greatly iu two ways: 1st. It is itself a highly nitro- 
gcnizetl product. 2d. It is in these milks so bal- 
anced in connection with the butter as to be easily 
assimilated and digested without coagulation. These 
are valuable properties in their relation to the rear- 
ing of the young of the human or animal species, 
and I should expect to find these milks to possess 
fattening properties to an extraordinary degree, as 
indicated by the analysis. 

CONSTITUENTS OF THE inLK OF DIFFERENT ANIMALS. 

From a late examination of different kinds of 
milk with reference to their solid constituents, it has 
been ascertained that asses' milk is most diluted, 
containing scarcely 9 per cent of solid matter. Next 
comes human milk, with somewhat over 11 per 
cent, while mares' milk contains 17 per cent. The 
average is seen in the milk of the goat and of the 
cow. In reference to the percentage of caseiue and 
albumen, human milk is the poorest, containing only 
4 per cent of caseine ; cows' milk nearly 5 per cent, 
with more than i- per cent of albumen. Again, 
goats' milk, with nearly 6 per cent of caseine and 
albumen, as far as known, has a larger amount of 
albumen than that of any other mammal. The 
smallest quantity of butter is found in asses' milk; 
that of the goat contains the largest, or nearly 7 per 
cent. Sheep milk is most nutritious, as it contains 
11:^ per cent of proteiue matters and hydrocarbons; 
and v/hile the milk of the cow contains only about 4 
per cent of milk sugar, that of the mare has 8 per 
cent, which renders it very prone to alcoholic fer- 
mentation, and has given rise to its employment by 
the Tartars iu the production of an intoxicating 
liquor known as quass. 

THE BEST KUNNING TIME AT VARIOUS DISTANCES. 

Half a mile — Olitipa, by imported Leamington, 
Saratoga, July 25, 1874, 0.47f. 

Five-eighths of a mile — Bonnie Wood, by import- 
ed Bonnie Scotland, Saratoga, July 20, 1878, 1.02|. 

Three-quarters of a mile — First Chance, by Bay- 
wood, Philadelphia, Pa., October 17, 1876, 1.15. 

One mile — Ten Broeck, by imported Phaeton, Lou- 
isville, Ky., May 24, 1877, 1.39f. 

Mile heats — Kadi, by Lexington, Hartford, Conn., 
September 2, 1875, fastest second heat and fastest 
two heats ever run, 1.42^, 1.411. 

One mile and one-eighth — Bob Woolley, by im- 



ported Leamington, Lexington, Ky., September (J, 

1875, 1.54. 

One mile and a quarter — Charley Gorham, by 
Blarneystone, Lexington, May 18, 1877, 2.081. 

One mile and three-eighths — Spendthrift, by im- 
ported Austrahan, Jerome Park, June 10, 1879, 
2.25J. 

One and a half miles — Tom Bowling, by Lexing- 
ton, May 12, 1874, 2.34|. This horse was permit- 
ted to extend the run to two miles. 

One mile and five-eighths — Ten Broeck, by im- 
ported Phaeton, Lexington, Ky., September 9, 1875, 
2.491. 

One and three-quarter miles — One Dime, by Wan- 
derer, Lexington, September 12, 1879, 3.051. 

Two miles — Ten Broeck, by imported Phaeton, 
against time, Louisville, May 29, 1877, 3.271 

Two mile heats — Brandemante, by War Dance, 
Jackson, Miss., November 17, 1877, 3.321, 3.29. 
Doubtful. 

Willie D, by Eevolver, Prospect Park, September 
11, 1879, 3.341 3.35. 

Two miles and one-eighth — Aristides, by imported 
Leamington, Lexington, Ky., May 10, 1876, 3.45|. 

Two miles and a quarter — Preakness, by Lexing- 
ton, Springbok, by imported Australian, dead heat, 
3.561. 

Two and a half miles — Aristides, by imported 
Leamington, Lexington, Ky., May 13, 1876, 4.271. 

Two miles and five- eighths — Ten Broeck, by im- 
ported Phaeton, Lexington, Ky., 1876, 4.581. 

Two miles and three-quarters — ■ Hubbard, by 
Planet, Saratoga, 1873, 4.58f. 

Three miles — Ten Broeck, by imported Phaeton, 
LouisviUe, Ky., September 23, 1876, 5.261 

Three mile heats — Brown Dick, by imported Mar- 
grave, New Orleans, April 10, 1865; the best second 
heat on record, and second best three-mile heat race, 
5.30a 5.28. 

Four miles — Ten Broeck, by imported Phaeton, vs. 
Fellowcraft's time, Louisville, Ky., September 7, 

1876, 7.14f. 

Four mile heats — Lecompte, by Boston, at New 
Orleans, Ai)ril 8, 1854, beating Lexington and 
Eeube, 7.26, 7.381 

Hurdle Eaces — Joe Eodes, by Virgil, mile heats, 
over four hurdles, St. Louis, June 4, 1878, 1.50|, 
1.501 



4- 



iJLii': ii'^liMiflitS' KiTOCIv BOOli. 



891 




MEG DOD.S, 1938 — Iiiiijortert 1883, by Galbraith Bros , 
Jauesville, Wis. 

GAI.BRAITH BROS., 

Janesville, Wisconsin, 

IMPORTERS of and Dealers in the celebrated 
1 Clydesdale liorses. These gentlemen are na- 
tives of Scotland, where, for many years, their father 
was dealing in horses. In 1880 they located at 
Janesville and began importing the Clydesdale 
horses. They have done a very extensive business, 
which increases every year. Their importations 
have included some of the finest Clydesdales ever 
brought to this country, many of their animals sell- 
ing for $2,500 and upwards. The prices of year- 
lings range from $600 to |1,000. A fine page cut 
of one of their animals is given in this work on 
page 55. 



Turtle Creek Stock Farm 

Tiffamj, BocJi Co., Wis., 
D. Q. STARK, - Proprietor. 

THIS is one of the noted Stock Farms of Rock 
County an lis si^ecially famous for its horses. 
Young stock, sired by Thome's Hambletonian, 
for sale. Horses broken at reasonable rates, and at 



owner's risk. Mr. Stark is also breeder of a high 
grade of Norman horses. 

Refekences. — Nicholas Thome, Ben Barnes, Geo. 
Collins, Chas. Spooner, Delavan, Wis.; 1). Phillips, 
Willard Hartshorn, Clinton Junction, Wis. 

Address, D. Q. STARK, Tiffany, Rock Co., Wis., 
five miu.walk from Shopler's Station, C. &N.-W. R'y. 

Thorne's Hasibletoni.xn (formerly Windsor), — 
Bay st.iUion, foaled in 1872, sired by Rysdyk's 
Hambletonian, 1st dam. Lady Van Buren, l)y Red 
Bird, a son of Bishop's Hambletonian, g. d., by 
Trempsee's Bellfounder, a son of Imp. Bellfounder, 
(See 1st. Vol. Wallace's American Trotting Register 
for Red Birds, etc.). Description: — Bay, white 
hind ankles, 16 hands high, a rangy, handsome 
horse, well gaited; is full brother to Atcheson. 
His dam is noted in Orange County, N. Y., where 
her breeding use has, at different times, been pur- 
chased by such prominent breeders as Chas. Back- 
man, Thos. Morton and Guy Milltr. Slie is dam of 
Major Morton's stalhon Wilkins. Terms, $25 to 
insure. Address, D. Q. STARK, Tifi'any, Rock 
Co., Wisconsin. 



John M. Ellsworth, 

Breeder of and Dealer in 

Norman and Clydesdale Horses, 

Dodgeville, Iowa Co., Wis., 

HAS one cf the finest barns of Heavy Draft, 
General Purpose, and Coach Stallions in 
America, including 

MOODY, the famous breeder and show horse, 
who has taken first prize at many of the best fairs 
in America, and has proven himself a Monarch 
among breeders. 

Lofty and Smasher, the magnificent Clydesdale 
Stallions, combining size, strength and beauty. 

O'Leary, the acknowledged favorite coach and 
general piii'pose horse. 

" Last, but not least," the Imported Norman 
Stallion, GUILIO, imported from France in August, 
1884, (No. 2911 in National Register of Norman 
horses). 

Young stallions for sale at all times. Corre- 
spondence solicited. 



t 



■6\)2 



THJB: IH^.A.K,]VLE!I<.S' ai^OCIi liOOK. 



1 1 ? 







'A 

H 

X 

O 

'A 
>^ 
f- 
H 



o 



;3 



33 
H 



*t 



r 



4- 



t 



iiiJi: U'-A-IiMKltS' fcSTOCIi JJtJOli 



aya 



ROBERT LILBURISr, 

pENERAL BREEDER and Proprietor of Stock 
\J Farm at Eiuorald Grove, Bradford Township, 
Rock Comity, Wis. Mr. Lilbiiru is a pioucer im- 
porter and breeder of the celebrated 

POLLED ANGUS BLACK CATTLE. 

The Aberdecn-Augus or Polled Angus, as they 
are also culled, are perhaps the most widely known 
of any of the polled breeds in the United States. 
All that will be necessary here will be a ])rief de- 
scri2)tion of the several breeds. Where they may 
perhaps become especially valuable has already been 
stated. As between the Polled Angus and Gallo- 
way it lias been authoritatively stated that the breeds 
are alike in that they are both Scotch breeds, both 
black in color and both hornless. The points of 
difference are: The Galloways are coarser boned 
and liea\'ier haired than their Aberdeen-Angus rivals 
and the latter breed matures earlier than the Gallo- 
ways, and are generally finer. 

Mr. Lilbum being a native of Scotland has great 
advantages in importation, and his long experience 
in stock raising makes him an excellent judge of all 
matters pertaining to stock. He has a very large and 
exceptionally fine stock farm, where he resides, and 
has besides, several others in Rock County. His 
farm buildings and all his farm appointments are of 
the very best. During the season of 1885 he expects 
to import another herd of the Polled Angus cattle 
for breeding purposes. 

Mr. Lilburn is well known in Wisconsin and Illi- 
nois as an importer and breeder of these cattle, and 
he has been largely instrumental in introducing this 
class of cattle into this region. 

SHETLAND PONIES. 

Mr. Lilburn is also an extensive importer and 
breeder of Shetland ponies, and upon his stock farm 
may be seen at any time an interesting gi-oup of these 
diminutive horses. The Shetland ponies are very 
desirable, especially for children, on accoimt of their 
docile disposition, being entirely free from vicious 
propensities. They are hardy, are kept cheaply and 
are great pets. Mr. Lilburn has always made a 
practice of selling jionies at a less price than is 
usually asked l)y dealers in these animals. For one 
hundred dollars an excellent pony can be had. 

ROBERT LILBURIsr, 

Emerald Grove, Rock Co., Wis. 



THE cut on the next page represents a group of 
thoroughbred Suffolk swine owned by S. H. & 
A. E. JOINER, Janesville, Wis. 

They have been breeding them upward of ten 
years. A few following facts will show that they 
are very successful breeders, and that their constant 
aim is to keep their herd up to the highest standard 
of perfection. They have shijjped their pigs to twelve 
or fifteen states and territories, and each year tlie 
demand for their pigs exceeds their supply; part of 
the time shipping over one hundred each year. They 
have never shi2)pcd one but what it reached its des- 
tination safely. They have exhibited a portion of 
their stock at several state and county fairs each 
year during the last six or seven years, and have in- 
variably taken more prizes than any other swine 
breeder in this state. They frequently sell pigs to 
the most noted breeders in the country . They im- 
port boars from the most noted foreign breeders as 
often as every two or three years. Prices of their 
SufTolks are reasonable. 

These gentlemen also breed the famous Norfolk, 
or as they are now called in the English Herd Book, 
the Red Polled cattle. They have been bred pure 
for centuries in the counties of Norfolk and Suffolk, 
England. They are noted for being extra heavy 
milkers, and the milk is rich in quality; at the same 
time they are grand beef cattle, taking on flesh 
rapidly and maturing young . They invariably have 
the dark, rich, red color peculiar alone to them and 
to the Devons; and the greatest advantage of all is, 
their absence of horns. They are very quiet and 
peaceable, as all the Polled cattle are. Any one can, 
by referring to the "Red Polled Herd Book," satisfy 
himself as to some extra heavy weights of cattle of 
this breed. Bull "Slasher," weight 3,000 lbs A 
Red Polled fat cow exhibited at the late London Fat 
Stock Show, showed the remarkable weight of 2,06 i 
lbs. She gained over three pounds per day during 
the latter part of her iirejiaratiou, and after slaug^iter 
she netted sixty-five per cent of beef, and was a very 
heavy milker. Pure Red Polled bulls crossed on 
common cows wiU get ninety-five per cent of their 
calves polled. Grade bulls of this breed crossed on 
common cows will get from three-fourths to nine- 
tenths of their calves polled. 

These gentlemen have grade buUs and heifers for 
sale usually, at very reasonable figures. 



t 



iidi 



'riilt; I'-'^ltMKlIiS' STOCK. BOOK. 



Ju. 




*t' 



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4- 



rilK KxVItMKliS' s^'l'OC'lv JJtJOli.. 



I 



a'jD 




t* 



+ 



396 



THE E"'A.riM:E!riS' STOCK BOOK. 



t^ 




■n 



r 



Appendix, 



Tobacco and Its Cultivation. 



CHAPTER I. 

TOn.VCCO AS A MONEY CROP. 

SECTION I. WHY TOBACCO APPEARS IN A STOCK BOOK. 

At the request of a considerable number of iutentl- 
ing subscribers to this work, owning and keej)ing 
stock and therefore making large amounts of manure 
— necessary to the successful raising of tobacco, these 
chapters are added. This has been undertaken more 
especially, since some friends knowing me as a to- 
bacco grower in years past, and at a time when the 
cultivation of cigar tobacco in the west was in its 
infancy, have also urged me to do it, the more espe- 
cially since my duty has required me to keep myself 
fresh in much that relates not only to the growing, 
curing and packing, but also in regard to its growing 
commercial importance. One other reason has 
added weight to the request. The large amounts of 
manure made by stock growers will enable such to 
apj)ly fi-eely of manure, so essential to the integrity 
of the plants, the soil being of that nature as to 
adapt it to the production of a crop that when raised 
on proper soils and in proper situations pays largely, 
but on inferior soils runs the cultivator in debt. For 
that class who wish to midertake the cultivation, 
knowing little as to the special requirements neces- 
sary, this is intended, although it is hoped that the 
practical tobacco raiser will not leave the recital with- 
out receiving information. 

SECTION n. VALUE OF THE TOBACCO CROP. 

Tobacco, either for chewing, smoking or in the 
form of snuff, is used in every civilized and semi- 
civilized portion of the globe where commerce and 
traffic extends, and is cultivated by barbarous tribes 
who have been able to obtain the seed. 

The growth of tobacco increased enormously in 
the United States, from its first planting in the col- 
ony of Virginia. In 1617 the price in Virginia was 
from 37 to 75 cents per pound, of our money. In 



1(521 each colonist was required to raise 1, ()()() plants 
of eight leaves each, equal to 100 pounds of cured 
leaves. In 1G2'2 tlie aggregate crop is given at 
60,000 pounds. In 1639 the cultivation was so ex- 
tensive as to so seriously lower the price as to carry 
it below the cost of production. Since that time the 
consiunptiou and demand steadily kept pace with 
production, reaching 581,500,000 pounds in 1877. 

Twenty years ago the annual jiroductiou of the 
world was rated at 4,480,000,000 pounds, and 5,500,- 
000 acres of soil were devoted to its cultivation. 
The production of tobacco hns increased wonderfully 
in the United States within the last twenty-five 
years, and especially so in the west, and including 
the Pacific States. Li 1880 the total area of tobacco 
cultivated in fifteen States and Territories, was 
602,516 acres; the number of pounds was 446,269,- 
889; and the value of the crop was f 80, 414, 615. 
The average prices of the tobacco grown in Connecti- 
cut and Massachusetts in 1880 was 15 cents per 
pound; in New York and Wisconsin the average was 
12 cents; in West Virginia, 11 cents; and in Penn- 
sylvania 10 cents per pound. The average price 
of manufacturing tobacco — that used for cliewing, 
for snuff and for smoking in pipes, ranges from 6 to 
9 cents per pound; Tennessee and North Carolina 
raising the highest grade, Virginia and Missouri 
ranking next. 

While we have thus tersely presented facts in rela- 
tion to the importance of the tobacco crop, it must 
be recollected that the cost of producing and curing 
the crop is large, ranging in manure, cultivation, 
etc., from 50 to 100 dollars i^er acre, and if manure 
is not yearly applied to the land in large quantities, 
the value of the land will soon be destroyed and the 
produce run far below the cost of cultivation. In 
fact, the history of tobacco growing where manure 
has not been largely supplied, shows the wearing of 



f- 



il 



JV -L' I> I^: N lO I X . 



the soil iuul 11 constant change of tol)acco-growing 
centers. On very rich soil to start with I was ena- 
bled to keep the annual production ol' Connecticut 
seed leaf between 1,500 and 2,000 pounds per acre 
of merchantable leaf, only by the application of forty 
large loads of horse manui'e per acre, for each crop 
talvcn off. If cattle manure is used, it must be sup- 
plemented with 2U0 pounds of guano or 400 poiinds 
per acre of the droppings of foAvls. This being the 
case, the cow manure is superior to horse manure. 

CHAPTEE II. 

SITUATIONS AND SOltS AND GENERAL MANAGEMENT 
ADAl'TED TO TOBACCO. 

SECTION I. THE TKUE TOBACCO BELT, 

Tobacco requires a less amount of heat to ripen 
it for curing than Indian corn. A summer that will 
ripen the Concord grape will ripen tobacco. Its 
entire range is from the equator to 5G degrees north 
latitude, it being cultivated in this latitude in Eussia. 
In the United States the latitude of 44 degrees may 
be taken as the limit of profitable ciilture for cigar 
tobacco. In the United States it is cultivated from 
Florida in the south, to Vermont and Wisconsin at 
the north, uj)on suitable soils and situations. 

The true belt for the production of manufacturing 
tobacco — tobacco adapted to chewing and for smok- 
ing in pipes — lies in the States of North Carolina, 
Virginia, Maryland, West Virginia, southern Ohio, 
Kentucky, Tennessee, southern Indiana and south- 
ern Illinois, Missouri, Arkansas, and such portions 
of Kansas and the Indian TeiTitory as receive 
enough rain to mature the crop. 

SECTION 11. SITUATION ADAPTED TO TOBACCO. 

The situations particularly adapted to the growth 
of tobacco are such sheltered valleys, or localities 
where the wind will not blow the leaves about thus 
abrading and breaking them, a locality at the same 
time free from late spring and early autumn frosts 
(jn the north), and where the rainfall is sufficient 
from the middle of May until the middle of Septem- 
ber to keep the plants growing fast. The situation 
must also be exempt from hail, for this is even more 
disastrous to a crop than sweeping winds, for wind 
may be guarded against by planting wind-breaks at 
proper intervals. The value of the crop is largely 
determined by the soil and situation, for no crop is 
so largely dependent for its quality upon soil and 
situation. One valley in Cuba furnishes the finest, 



as well as the largest amount of first-class tobacco 
raised there. In Florida, one county, Gadsden, 
alone furnishes superior cigar tobacco, and this only 
in small quantities. Hartford, Connecticut, is the 
mart for over five-eighths of the 9,000,000 pounds 
grown in that State. In fact, Init little tol)acco is 
grown in New England outside the Connecticut 
Eiver Valley. Three counties in Pennsylvania pro- 
duce all the tobacco grown in tliat State, and a com- 
paratively small area about Milton Junction produces 
a majority of the celebrated wrapping tobacco of that 
State. In fact, when it is recollected that but G02,- 
516 acres are required to raise our immense crop, it 
will be seen that the whole area is but a speck in 
comparison to the whole area of the country. 

SECTION ni. SOILS ADAPTED TO TOBACCO. 

Any soil that will produce from forty to fifty 
bushels of corn per acre under good cultivation, may 
with manuring bring good tobacco. The soil, how- 
ever, upon which the finest quality of cigar leaf is 
raised is a rich sandy loam, containing largely of 
potash, or soils formed by the decomposition of gran- 
itic formations; such are the best soils in Wisconsin 
and Connecticut, both noted for the superiority of 
the leaves produced. For this reason newly-cleared 
forest lands give heavy growths of tobacco, but often 
of rather " fat " leaf the first crop. Any soil required 
for the production of tobacco must be rich in humus 
and potash, for such soils produce nitre, necessary 
to the crop. Eich humus loams are usually rich in 
the constituents necessary to tobacco. If deficient 
in the nitrates and phosphates, they must Le sup- 
plied either by guano and phosphate of lime or else 
by large applications of horse manure that has not 
lost its ammonia by heating. The best possible ma- 
nure for tobacco is a compost of fresh horse manure 
and muck, with the droppings of the hen house, and 
the wash water of the house added. Such maniue, 
if turned three times, will be quite free from the seeds 
of weeds. In the north, where cigar tobacco only is 
raised, the proper soil is a deep, rich, well-drained 
friable loam. If it be protected fi'om hail and winds, 
the necessary nitrates and phosphates may be added 
if the soil should lick them. 

SECTION m. THE GENERAL PRINCIPLES IN TOBACCO 

GROWING. 

There is a certain routine in the cultivation of any 
crop that must be attended to, to secure a profitable 
return, and these are constant and determinate in 



t > 



,v IT j<: jsr Jj 1 X . 



Ill 



ivcry case. In all the region north of forty degrees, 
the seed is better sown in a gentle liot-l)ed, directions 
for making which will be given further on. 8oiith 
of forty degi-ecs the seed may be sown in a sheltered 
dry soil, as early in the spi'ing as the season will 
permit, and covered lightly with brush to pi-otect it 
from chill and especially against the birds. 

If on new soil, the bed should be prepared by 
burning brush upon it; if on old soil, by the admixt- 
ure of well-prepared compost in addition. The 
seed-beds should be narrow, three and one-half feet 
wide, in order that they may be easily kept free from 
weeds. The soil is to be thoroughly pulverized. 
The seed should be mixed with dry jdaster or ashes, 
and sowed broadcast. A tablespoouful of seed is 
sutKcient for a square rod, and this will give plants 
enough for an acre and to spare. If the plants 
stand two inches apart a square yard will contain 
9,800 plants; at three inches apart, 4,35G. An acre 
planted three and one-half feet by three feet apart 
will contain 4;, 148 plants per acre. 

The seed should not be covered, but the bed should 
be rolled or pressed with a board or with the hoe, 
and should be kept moist. The utmost care should 
be observed to prevent the gi-owth of weeds among 
the young plants, whose growth must be urged for- 
ward as rapidly as possible. They should stand in 
the seed-bed from half an inch to an inch apart. At 
an inch apart the square rod will contain 39,204 
plants. If they all stand, this will plant eight acres, 
but do not forget the rule, a square rod per acre in- 
cluding paths. Great care must be taken to guard 
the 2)lants from the late frosts of spring. They are 
liable to be attacked, in an early stage of their 
growth, by a small black fly, which 'injures, if it does 
not destroy them. On this account, their growth 
shoidd be stimulated by the ajjplication of ashes, 
soot, plaster, or guano, and they will soon get beyond 
its ravages. They should also be watered in dry 
weather from a common sjn-iuklei-. In about two 
months they will have attained a height of three 
inches, and be large enough to be transplanted. 

An old tobacco-grower gives these general direc- 
tions for the cultivation of tobacco, which are appli- 
cable anjwhere. 

A sandy loam is the best soil for growing tobacco. 
It should be thoroughly manured the fall previous by 
at least thirty loads of good stable or barnyard ma- 
nure, and ploughed; ghould have a southern expos- 





TUc Plant and Erot 
growinK. The line 
shows where tlic^ 
root may be pinch- 
ed (.ff. 



ure, and should l)e ploughed and liaiTOwed, and 
thorouglily pulverized in the spring. About the 1st 
of .June the plants should be set in rows three and a 
lialf feet apart, and in these rows three feet from 
each other. To facilitate the use of the horse-hoe 
or cidtivator, the land should be marked cross^vise, 
and the plants set in the intersec- 
tion of the marks. Before setting, 
form a slight hill witli tlic hoe, 
leaving a hollow on the top, and, 
unless the transplanting be done 
in wet weather, water should be 
put in each hill. Make a hole of 
a suitable depth, and having care 
fully placed the root of the plant 
in it, press the earth firmly around 
it. As some plants will fail to 
gi-ow, care must be taken to have 
enough remaining in the seed-bed 
to supply failures. 

In one week after transplanting 
pass through the rows with the 
cultivator and hoe the plants, and 
repeat the hoeing several times 
during the season. No weeds must be allowed on 
the field. The plants must be co:istantly watched, 
to protect them from the ravages of the to- 
bacco worm. This worm, which preys upon the 
tobacco in the months of July and August is, 
in the south, the larva of the Sphinx Carolina. 
The moth is of a gray color, has on each side 
of the abdomen five orange-colored spots encir- 
cled with black, and has a tongue that can be un- 
rolled to the length of five or six inches. Tlie larva 
is a long, green worm of a disgusting appearance, 
having a caudal horn, and is generally known as the 
tobacco worm, though it is sometimes called the horn 
worm. North of 40 degrees is an allied species 
but smaller. The utmost vigilance is necessary to 
prevent these worms from injuring the plants. They 
must be examined morning and evening, and the 
worms and the eggs deposited by the moth must be 
picked off and destroyed. The eggs will be found on 
the under side of the leaf. Turkeys will devour the 
worms greedily, and kill them even after their appetite 
is satiated. The chief reliance must be upon seizing 
them with the thumb and finger and destroying them. 

In oreler to throw the energies of the plant into a 
few large leaves, it is necessary to cut off the top nt 



IV 



Al?r»ENIJ>IX. 



but a few of the top leaves which cannot be fiUly 
(levchipod. The number of leaves to l)e cut off with 
the top depends upon the forwardness and strength 
of the plant, some requiring the removal of more 
and some less. The suckers at the foot of each leaf 
sti'Jk must be carefully removed in the incipient 
stages of their growth, by pinching them out. 

HARVESTING AND CURING. 

Much discernment and good judgment are neces- 
sary to determine when the crop is sufficiently ma- 
ture for harvesting. When ripe it tiu-ns spotted, and 
the color of the lower leaves changes to a brown. It 
is essential that the plants be housed before the first 
frost. The Avhole crop will not be ripe at the same 
time, and it will be necessary to pass through the 
the time of flowering — cutting off not only the flower, 



sible, and still permit a free circulation of air. If 
hung too closely, they are injured while in a green 
state. By some planters the drying is hastened by a 
gentle fire underneath, but generally reliance is 
placed on the air, which is freely admitted in dry 
weather, but is excluded in damp. 

Many j)lanters think it best to commence the har- 
vest when the majority of the plants are ripe, and 
then take them clean in cutting. They think tlic 
scattering j)lants are more liable to injury fi-om wind 
and rain. Good planters, doubtless, differ on many 
points in the cultm-e of tobacco; and those who en- 
gage in the business must profit from their own 
observation and experience. 

THE TOBACCO HOUSE. 

The size of the tobacco shed should vary with the 




A Tobacco House. 



field, selecting such plants only as appear to be ripe. 
They are cut with a knife similar to that used for 
cutting cornstalks, and are laid upon the ground for 
a few hours to wilt, but must not be long exposed to 
a hot sun. They are then removed to the tobacco 




The Plant Suckered ripe for cutting. 

house, and hung up by pegs driven into the stalk, by 
a mallet, about four inches from the largest end of 
the stalk, or by tying the stalk to poles which are 
laid on beams or joists as near to each other as pos- 



extent of the crop which it is proposed to cultivate. 
Its height may be such as to receive several tiers of 
plants when suspended on the poles. These poles 
should be placed five feet apart. A free ventilation 
should be secured fi'om the sides of the building by 
having the boards placed vertically, and every third 
board hung on hinges. The building should also 
admit air from beneath. It should have a tight roof, 
on which there should be a ventilator constructed 
witli slats in the form of Venetian blinds. The 
main principle to be secm-ed is a free and perfect 
ventilation, which will carry off the moisture of the 
plants as fast as possible. iJuring the prevalence of 
cold, drying winds, the ventilators on the ■windward 
side should be closed, and in very damp weather 
they should all be closed. A building thirty-five 
feet long, twenty-four feet wide, and fifteen feet 
high, will receive three tiers of plants, and ■will store 
the tobacco grown on an acre. The illustration 
shows a complete toba co house of five tiers of 



^V V 3? K >r U 1 X . 



tobacco, with shutters that may be opened or closed 
at iilcasiire. 

STRIPPINd. 

When the plant is fully cured, -which may be 
kuown by the stem of the leaf becomiug free from 
sap, it is to be sUupped from tlie stalks. A damp 
day should be selected, so that the leaves may not 
crack and waste. It is essential that they be pliant. 
As it is stripped from the stalk it is assorted into 
different qualities, according to the uses to whicii it 
is to be applied in manufacturing. The broad leaf, 
Avhich is suited to form wrappers for cigars, must be 
carefully laid by itself. A sufficient number of leaves 
is tied together to form what is termed a hand, and 
the leaves are bent over, forming a head, around 
which a wrapper is wound and tied. These are laid 
in piles, the bent ends outward, and, after remaining 
for a few days, they will be ready to pack. In the 
south, tobacco is packed in hogsheads ; in the north 
in boxes exiled cases. Heavy pressure is used by 
which the tobacco is j^resscd into a hard mass, so 
that a hogshead contains from 750 to 900 pounds. 
In the north cigar tobacco is more lightly pressed. 
In this condition it is sent to market. 

A SUMMARY. 

The following, applicable everywhere, are points 
on which experienced growers strongly insist, be- 
cause they express conditions of success in cultivat- 
ing tobacco: 

1. The land must be in good condition — well en- 
riched with manure. It must be ploughed in the 
fall, and again in the spring, and be thoroughly 
pulverized. 

2. The plants in the seed-bed must be carefully 
weeded and guarded against the fly, and so thinned 
out as to require a hardy growth before being trans- 
planted. 

3. During the season for the ravages of the worm 
the plants must be examined twice each day for the 
pui-pose of destroying them. 

4. In curing, the leaf -stalk must become perfectly 
freed from moisture. 

5. Those who are commencing the culture of 
tobacco should avail themselves of the sei-vices of an 
experienced man who can supply that knowledge 
which must come either by special instruction, or 
costly experiment. 

It may be proper to say a word in regard to the 
profit of the crop. In the first place, if the crop is 



gi-own on one field but for a single season, it leaves 
the land in good condition for any crop the next 
year. It is highly manured and free from weeds. 

It may be followed by wheat, and then by grass, 
and by tliis rotation remunerative crops may be 
secured without exhausting the soil. The worn-out 
fields in some of the tobacco-growing States should 
be monitory to cultivators, and teach them one of 
the most important lessons of modern tillage, viz: 
the necessity of a proper rotation of cro])s. 

SECTION IV. COST OF PRODUCTION. 

The cost of the production of a crop, and the 
price received determines the profit and loss. The 
richness of the soil determines the quantity, and the 
price the quality. To show cost as l)etween a soil 
heavily manured and a virgin soil, I present two 
statements. The first, that of a careful cultivator in 
Massachusetts, the other, a first-class grower in 
Wisconsin. 

EXPENSE, MASSACHUSETTS STATEMENT, TWELVE ACRES 
OF LAND. 

Interest on land, at $100 an acre .$72 00 

180 loads (if iiiaimrc, at .$1 .50 270 00 

8,400 poiiiids of guano, at '3 cents 252 00 

2,400 pounds of snperpliosphate, at 21 cents. (iO 00 
Entire labor, on twelve acre.s, of iirepariiig" 

land, .setting, cultivating, and harvesting. . GGO 00 

1,314 00 

RETURNS, 

20.250 pounds prime leaf, at 12io cents. . . .$2,5.31 25 
;j,GOO poimds "fillers,' at 4 cents 144 00 

2,()75 25 
Cost 1,314 00 

Net profit 1,301 25 

The next season the field -was sown to Avheat and 
yielded a net profit in grain and straw of $948.40. 

EXPENSE, WISCONSIN STATEMENT, TEN ACRES OP TOBACCO. 

Rent of land, at $10 per acre $100 00 

Ploughing and preparing land 28 50 

Making and sowing plant beds 3 .55 

Fencing beds 1 50 

Weeding beds 12 00 

Watering beds 5 00 

Setting plants on ten aci-es 27 50 

Cultivating and first hoeing 1 4 00 

Cultivating and .second hoeing 17 25 

Three days' worming .3 75 

Seven days' topping S 7.5 

Thirty days' suckering 37 50 

Seventy-two days' harvesting 00 (>0 

Team-work, harvesting 10 00 

Stripping and casing 7.5 00 

Interest on cost of shed and fixtm'es 35 00 

$ 4G9 25 



VI 



jv i-" i' h: X jj 1 A. . 



EETURNS. 

Pliuits .sold $ 2(5 00 

KcihI.s sold iiiid for sale 25 00 

Eipflit and one-half tons of tobacco, at 10 
cents per pound 1,500 00 

$1,(551 00 
Cost '109 25 

Net profit $1,1S1 75 

These statements carry with them all the cost of 
labor and other expenditures for making the cro}) in 
the best possible manner, and may he taken as ccr- 
rect as to the time and labor actually spent. Nev- 
ertheless, we should not advise any person to under- 
take the permanent cultivation of tobacco unless 
there could be plenty of manure gathered together 
to give forty large loads per acre. Then, wheat may 
follow tobacco, and meadow and pasture for three 
years, then Indian corn the next year, to be followed 
again with tobacco and manure. Thus a heavy 
burthen of tobacco may be raised every year, the 
same land only coming into a similar crop once in 
six years. 

SECTION V. THE QUESTION OF IVIANUEE. 

The question of manure is one of the most serious 
ones in the whole category embraced in the cultivation 
of tobacco. Without manure, only the most careful 
and lengthened rotation will keep the land in suffi- 
cient heart to produce remunerative crops. The only 
difference in the cultivation of an acre producing 
1,000 pounds per acre and 2,000 pounds per acre, is 
simply handling the extra 1,000 pounds in harvest- 
ing. The papery light small leaf will not bring the 
price that the other will. There will always be more 
filler tobacco to be sold at four or five cents per 
pound, so that again it will be seen that he who ma- 
nures to bring the crop from 1,000 to 2,000 pounds, 
can really afford to spend the price of 1,000 pounds 
of tobacco in inamire. Horse manure stands first 
for tobacco, next that of sheep, hogs comes next, 
and the manure of cattle comes last. Sheep manure 
is nearly as good as horse manure. Of hog manure 
one-half more is required, and double the quantity 
of cattle manure is necessary, than of horse manure, 
to give a relative amount of nitre. 

HOW TO MAKE COMPOST. 

Leached manure, that is, mamu'e that has laid ex- 
posed to the Aveathcr, its ammonia carried off by 
heating, and its other valuable parts leached away 
by the rains, is of very little more value than so much 
straw. Even compost, which is readily soluble in 



water, cannot act until saturated with rain. My 
experiments have shown that any crop may l)c for- 
warded immensely ])y the use of liquid manure over 
the best compost, and as between compost and ordi- 
nary manure there is the same relative difference. 
Hence, the value of liquid manure in the watering 
of the plants in the beds. It must be applied in a 
very dilute state. To make compost, prepare a place 
dishing in the middle on an imi)ervious soil, the 
center being n, hogshead sunk to receive all the 
drainage; cover the hogshead loosely with boards 
and insert a common pump, extending to a height 
sufficient to be above the toii of the compost heap. 
Cover the bottom of the heap to the depth of say 
twelve inches with manure just as it comes from the 
stable, then cover with six iiiches of muck, sods or 
loam ; so continue until the heap is earned up eight 
feet or as high as it may be convenient. The water 
that leaches into the hogshead or the dein-essiou at 
the middle may be pumped over the heap to keep it 
just moist, and until saturated, water may be thrown 
on as the heap is being formed. In making the 
heap, all the refuse of the farm, house wash, 
weeds, chip manure, and anything of a like nature 
may be used, and if the drainage of the stables can 
be carried to the pile so much the better. If wood 
ashes and bones are available, break tlie bones as 
small as may be by pounding with an iron maul in a 
bowl-shaped cavity made in a stump, pack these in 
a leach, two or three bushels of ashes to one of 
bones, saturate with water until it begins to run at 
the bottom and then keep it just moist by j)ouring 
back the liquor fi*om time to time. In six months 
the phosphate of the bones will have been rendered 
soluble and the whole may form a part of the com- 
post, or be kept for special application. For using 
on beds of plants, etc., set up a leach, into which 
hen maniu'e, urine from the house, solid horse drop- 
pings and ashes have been mixed. One quart 
of the strong liquid from this, may be mixed 
with each pail of water used in wateiiug the beds 
of plants. 

The compost heap in the late summer may have 
added to it the contents of aU the leaches, and be 
broken up and turned over twice at intei-vals of a 
mouth, when it will be found reduced to the nicest 
compost and available as a top dressing in the spring, 
the coarse manure from the stables having been 
plowed under pretty deeply the previous autumn. 



i 



^ 



J^VJPJi^NDlX., 



Vll 



CHAPTER III. 

n.VISlN<} I'l.ANrS ANI> SETTINC. TIIK CROP. 

SKCTION I. — YjVKIOUS JIEANS OF RAISING PLANTS. 

The meaus of iiiisiug plants arc various aud di- 
verso. Whatever the means, tliere slioultl be no 
Khpshotl nor haphazard management. There are 
enemies eno-.igh to the young i)hints to require not 
only tlie hest possible care but also that a large sur- 
plus of plant.? be raised to provide against loss, and 
any contingency that may happen. If by any means 
you hajipen to lose your scedling-bcds, you must 
cither huy your plants or lose the season's crop, 
neither of them pleasant contingencies to be encoun- 
tered. If you have a surplus of good plants you 
"will seldom fail to find customers for them. 
I have sent plants hundreds of miles, season 
after season, by express, properly packed. If you 
lose your seedlings, we should hardly advise buying 
the plants from long distances, unless you know 
exactly the men you are dealing with, and that the 
seed is jtixre and of the definite variety you wish. 
For this reason, always raise your own seed, from 
plants of a pure variety, except that it is well to 
change the seed once in three or fom* years. When 
you do change, knov/ of whom yoii buy your seed, 
that it is pm-e, and in the selection of plants for 
seed use none but those having all the characteristics 
of purity of the variety cultivated. Experiment as 
much as you please, in a smaU waij, with new vari- 
eties; never for the crop, unless you have satisfied, 
first yourself, and second, the buyer — and this is the 
most important— that it is valuable. You must sat- 
isfy yourself that it "will be more jirofitable than the 
old variety, and the buyer that it will outsell it to 
to the manufacturer. Connecticut seed leaf, and 
Havana seed are the only varieties that have yet 
given satisfaction in the norili, for cigar tobacco. 
In the south varieties have a wider range, and local- 
ities have in many cases one or more varieties grown 
exclusively in a district. The same rule, however, 
will apply south. Never change one variety for 
another, until the most careful experiments, both in 
the field and the manufactory, have decided its 
superiority. 



SECTION 11. 



-THE SEED BED. 



My own experience warrants me in saying that 
depredations from insects, risk from frosts and chill- 
ing winds, and the various contingencies that out- 



door cultivation of the seed bed is liable to, makes 
a gentle hot-bed or a cold frame the most econom- 
ical, and esiiecially for the reason that, under glass, 
every plant will be alike, or at least tliere will bo 
but two grades of i)l:ints, firsts iuid seconds. Tlu^ 
check in the growth of plants upon transplanting is 
almost nothing, f<u' the reason that they arc fur- 
nished with an abundance of fibrous roots, and 
during the whole season of growth this abnndaiice 
of feeding roots is fully kept up. This is of the 




Tobacco Plant for seed, a, the iilace 
for topping for leaf. 

greatest moment in the north- where high priced 
cigar wrappers are grown, and will often enable the 
grower to fully ripen the croj), when otherwise the 
crop AYOuld be so retarded that the cutting and cur- 
ing must take place in weather too cool for the per- 
fect ripening and curing of the crop. In Missouri, 
Kentucky, Tennessee, Virginia and south, this 
necessity is not so strong, nevertheless, in these 
States cold frames are cheaper in the end than open 
air beds. 

SECTION III. HOT-BED SEEDLINGS. 

First, let us see what is the required dimensions 
for a frame to contain plants enough for an acre ; 
then any man can figure for himself the required 
space necessary for plants for his crop, allowing not 
less than twenty-five per cent extra for contingencies. 
The sash should be six feet long, and each should 
contain four rows of 8x10 glass. This, with the 
side pieces two and one-half inches wide will make 
each sash about thirty-eight inches wide. The bed 
may contain healthy plants to within six inches of 
the lower side. Hence, we have a space sixty-six 



t 



Vlll 



j^ 1> 1^ IG N ] J I X . 



inches by tliirty-sevcu inches, equal to 2,442 square 
inclics. The plants may stand in this s^jace 2x2 
inches; consequently, each compartmeut -will con- 
tain I'uUy (500 phmts. Seven sash will contain plaiits 
enough for 4,500 plants. At 3x3 feet an acre will 
contain 4,840 plants; at 42x30 inches 4,978. Hence, 
cii^^ht sash will produce plants ample for an acre even 
with the closest planting, and to spare. Heating 
manure is not needed except for the crop of minute 
seedlings to be pricked out into the cold frames, ready 
for transplanting into the open air. Sixteen sash 
will contain all the minute plants for pricking into 
cold frames, to plant ten or twelve acres, and the 
whole nmnber of sash required for ten acres would 
be eighty, and your crop would be two weeks ahead 
of those grown in the open air, and every way 
stronger and better, because better fiu-nished with 
roots. 

SECTION rv. HOW TO MAKE A HOT-BED. 

Any farmer who understands the use of the square 
and saw and can drive nails can inake a hot-bed frame. 
The frames should be made of one-and-a-half inch 
stuff, pine or hemlock, for the back and front, and 
one-inch stuff for the sides, one foot high at the 
front, and sixteen inches at the back, the sides bev- 
eled to coiTespond, the posts of two by four scantling, 
of the same length as the back and front. For each 
four sash, it will require six posts, one at each corner, 
and one at the middle, fi'ont and back. Nail all to- 
gether, the posts inside, so that it will be tight. Let 
in strips across the frame at suitable intervals, for 
the sash to rest upon. These are made of strips, 
one-and-a-half inches wide by three inches deep, 
w^orked so that there may be a projection one-half an 
inch wide for the sash to slide on, leaving one-half 
inch wide between the sash. The place in Avhich 
tac sash slides should be just flush with the top of 
the frame, and should be secured to the frame, to 
keep it from spreading. 

The sash should be made of best two-inch clear 
stuff, with strips for four rows of glass, and without 
cross bars — hence the necessity of having them 
strong. If the spaces are suitable for 8x10 glass, 
they will also accommodate 8x6, which is a prefera- 
ble size, since, if one is broken, it is more cheaply 
replaced. The sash will be about three feet four 
inches wide, if the sides and ends are made three 
inches wide. The lower end should be made thin- 
ner than the other, so that the water may pass freely 



off from the glass. The glass should be lapped in 
the spaces, tinned, and cemented with the best 
putty. 

Great care should be taken that the frames are 
nailed securely to the posts, and the partitions be- 
tween the sash ananged so that they may slide 
easily, and yet be sufficiently tight to retain heat and 
moistm-e. Nail a half -inch strip upon the inside of 
each end of the frame, for the sash resting there to 
slide up on. The frame is then complete, and will be 
found to be the cheapest r/nofl frame that can be got, 
and the sash is the best that can be made. 

If the sashes are made six feet long, in tliis case 
the ribs must be stiffened through the middle. If 
the soil is dry where the bed is to be made, I would 
advise digging a pit for the manure, six inches wider 
and longer than the frame, and sixteen inches deep, 
the soil thrown out to be used for banking the sides 
and ends, but if not the bed may be made on the 
surface. For tobacco, the middle of March to April 
first, will be time sufficient. 

A week or ten days before you are ready to make 
your bed, fresh horse manure, long and short, should 
be hauled near the bed and thrown into a compact 
conical heap, or, if a range of beds is intended, into 
a ridge. As soon as it begins to heat thoroughly it 
must be turned over, mixing the long and short to- 
gether, shaking out hard lumjis, and if too dry, such 
portions should be watered so that the whole will be 
uniformly moist; since upon this condition depends 
the success of the endeavor. After three or four 
days it should be turned again, when if in a proper 
state it win have assumed a Tiniform brown color 
tliroughoi;t the mass. 

Avoid allowing it to fire fang, or assume white 
streaks through it. When sufficiently fermented so 
that it has lost its fierce heat, it may be placed in 
the bed by scattering, it evenly thereon, shaking out 
all lumps, using a due proportion of long and sliort 
manure, and having it uniformly moist — not irct — 
patting it down from time to time to avoid holes and 
soft places. It should be as well and carefully made 
as a good stack, since if it settles unevenly, no after 
manipulation can whoUy remedy the defect. Always 
choose a still day. 

Fourteen or fifteen inches in thickness of well- 
tempered heating manure will be sufficient for to- 
bacco. When the whole is finished, the manure and 
earth well settled, the top of the earth should be 



zVlT'ililS'^JJlX. 



IX 



about six iucLes fi-om the glass to preveut the plauts 
spiuiUiug up. 

The frames may now be phicccl ou the bed, which 
shoiilil be banked up, the ghiss hiid ou, aud the bed 
be left to sweat. So soon as the heat begins to rise, 
two inches of good earth should be evenly spread 
over the bed, aud when a thermometer placed within, 
remains stationary at about eighty degrees or ninety 
degrees, five inches more of the best composted earth 
may be added. If your heat is too strong and rank, 
the first earth put in will have assumed a gray color. 
This is to be avoided, and only the best and most 
fi-iable soil should be used. 

A good compost for hot-beds is one-quarter sharp 
sand, one-quarter thoroughly decomposed manure, 
one-quarter good soil and one-quarter rotten leaf- 
mold, thoroughly mixed by turning together. Wher- 
ever tiie hot-bed is placed the gi'eatest care should 
be tiikeu to prevent the intrusion of dogs, as they 
are veiy fond of lying on the mats, with which the 
glass is usually covered at night, occasioning a work 
of destruction that is often very damaging. 

A cold fi-ame is simply beds with frames around 
and covered with glass, containing no heatmg ma- 
nure, but five inches of the best composted soil. 
This compost soil must bo carefully saved in a com- 
pact heap to be used year after year, adding to as 
may be necessary. 

When the hot-bed miirks an even temperatiu-e of 
about seventy degrees, when covered from the sun, 
sow the seed, evenly, at the rate of a teaspoonful to 
each sash; simply i^ress the earth firmly about it, but 
do not rake the siu'face; but a slight sprinkling of 
wood ashes over the surface will be good. Sprinkle 
with the finest rose watering pot tc settle all firmly aud 
do not let the heat rise above seventy degi-ees. As soon 
as the seed germinates admit air cautiously, but freely. 
Then endeavor to keep the heat below seventy degrees 
dming the day, and by covering with mats or slough 
hay at night, not much below fifty degrees. The 
ranges of hot-beds and cold frames must be in a 
situation hilly protected from wind, and the ventila- 
tion shoiild be by tiltiug the sash so the wind will 
not blow directly in ; that is, the glass must be inclined 
by blocks towards the direction from whence the 
wind is blowing. 

As soon as the plants are up to show fully green, 
with a thin case-knife, the end turned up a quarter of 
an inch, cut streaks half an inch or less wide every 



two inches through the beil when the i)Iants stand 
thick, aud when the plants seem to need it do tiie 
same the other way of the bed. This is done by 
removing the sash ou some still, pleasant day, and 
placing a board over the midtUe of the bed. The 
same plan is to be used in weeding the bed. 

When the plants are an inch higli they are ready 
for pricking out into the cold frames wliere they may 
remain from four to six weeks, according to the sea- 
sou, the last ten days or two weeks fully exposed to 
the air except at night and during storms. No water 
must fall on the beds except that given with a water- 
ing pot, aud the temperature of the water should 
not be below fifty degrees; that is, it should have 
the chill off, and the growth of the plants must not 
be forced. The slower the growth, if steady, the 
better the plants 

SECTION V. — TUE COLD FRAMES. 

Wlieu the plants begin to grow, or about ten days 
before they are to be pricked out (transplanted) to 
the cold frames, have these ready by carefully smooth- 
ing aud leveling a proper space in some sheltered, 
well-di-ained spot; place the frames in ranges of not 
less than eight sashes to each frame, throw in 
roughly six inches of the prepared comjiost, i)lace on 
the sash, keep the earth moist and as soon as the 
weeds start rake all smooth; let the weeds start 
again, destroy them and the bed is ready for planting. 

SECTION VI. PRICKING OUT. 

Eake the earth in the cold frame level, smooth and 
perfectly fine, make it rather firm with the back of a 
shovel or hoe, and again rake a shght tilth on top. The 
earth must be simply moist — never wet. Prepare a 
board six feet long and twelve inches wide to stand on, 
also a marker by inserting in a rod, three feet six 
inches long, slender pegs an inch long and exactly two 
inches apart; with this, mark a row, beginning four 
inches from the back. Another hand does the same 
in the next compartment, and thus the board upon 
which you mark is kept from tiltiug. Sharpen a 
piece of clear, sound pine, eightinches long and three- 
quarters of an inch thick, to a tnie taper for the last 
four inches of its leugtli. Take up the i^lauts from 
the seed beds in clumps, lea-\ang alternate clumps to 
grow and spread. Place them in a pan. With the 
right hand make the hole with the spud, take a plant 
lightly by its tip, drop the root in the hole, push the 
spud in the earth behind it and somewhat diagonally, 
and i)ress the earth up to it pretty firm, holding the 



T 



f: 



^vi'i^ K^ruix. 



plant so it will staud with its leaves just above the 
ground surface. If the plants are somewhat spind- 
ling, place them so the leaves will be as heretofore 
directed. So j)roceed, marking each succeeding row 
regularly two inches apart, and planting, drawing 
the board back as you proceed, and planting the last 
rows from the outside of the bed, and sprinkling 
from time to time with tepid water from a very fine 
rose water pot. If the plants wilt, cover from the 
sun as you go, and in no case transplant when the 
weather is windy or chilly. The operation is soon 
learned to be deftly performed and a good hand will 
prick cut ten thousand plants in a day. Keej) the 
bed sufficiently shaded for a day or two to keep the 
plants from wilting, give water sufficient to pene- 
trate to the roots after they are set, and brush the 
tops over lightly once or twice a day, only just to 
moisten. When they begin to grow give air rather 
freely in warm weather, but endeavor to keep the 
heat between sixty and seventy degrees during the 
day, and cover at evening so as to hold a heat of not 
less than forty-five degrees; fifty degrees is better 
through the night. So proceed until you have the 
requisite number of plants for your field, whatever 
it may be. 

SECTION VII. WATEEING. 

Water only when the plants need it; when first 
planted every day, later every two days. It is better 
when the plants get fairly to growing not to water 
until the earth becomes rather dry, and then water 
thoroughly. This gives the roots the vapor of 
water, just what they require, and keeps the earth 
evenly moist. Water always Avith tepid Avater, say 
at fifty or sixty degrees, and preferably in the after- 
noon about half an hour or more before closing the 
bed for the night. 

SECTION VIII. VENTILATION. 

Give plenty of air. Plants cannot grow healthy 
without it. When the weather is still and Avarni 
remove the glass entirely for some portion of the 
day. Keep the glass closed only in cold, loAvery, cr 
very Avindy Aveathcr. Buy a good thermometer and 
use this yntil you become acquainted Avith the proper 
temperature. ToAvards evening close all up, in time 
so the sun will raise the heat to seventy or eighty 
degrees. At nightfall cover Avith slough hay or mats, 
to conserve heat. If there is a good gardener near 
you, take his adAdce in connection Avith the direc- 
tions here given, and bargain Avith him to instruct 



you in putting up the bed, and in pricking out the 
l)lants. 

SECTION IX. WEEDING THE PLANTS. 

All weeding must be done in the original seed bed 
by hand. Place a board along the top of tbe frame, 
lie doAvn on it and Aveed. This is the easiest Avay, 
and the least tiresome of any. A case-knife slightly 
turned up square at the end AviU be the best imple- 
ment for keeping the rows of plants i)ricked out 
clean and cultivated. It is used lying doAvu the 
same as directed in Aveeding. If you have prepared 
the compost a year ahead as directed, Avecds Avill 
trouble you but little. Nevertheless, the earth should 
be slightly stirred betAveen the roAvs from time to 
time, say every four or five days ; cut-Avorms must 
be Avatched for and killed; the fly and other insects 
Avhich eat the leaves may be driven off by fumigating 
with tobacco smoke, t)r by dusting with pyi-othrum 
(insect) powder from time to time. If you have 
carefully followed these directions you Avill have 
plants for setting that Avill be the envy of your less 
considerate neighbors, and Avhen transjjlanted to the 
open air Avill make your field green before your 
neighbors' fields shoAv signs of growing. 

SECTION X. TRANSPLANTING IN THE FIELD. 

Here again, system Avill save money and time. 
The field having been prepared and properly marked, 
have a lot of light boxes made eighteen inches AA^idc, 
thirty inches long and Avith sides foiu- inches high. 
With a knife or proper spud raise the plants from 
the bed allowing them to retain Avhat earth avlII nat- 
urally cling to them; place a roAV closely along one 
cud of the box, then successively other roAvs slightly 
leaning against them and as compactly together as 
may be. The bed should have been thoroughly wa- 
tered the afternoon before lifting, never just before 
lifting — the tops should be diy. 

When you have enough of the boxes ready tu 
serve the hands in the field, pack in a spring Avagon, 
or, if near, carry Avhat tAvo men can manage on a 
hand barroAV and so proceed lifting and setting. 

HOW TO SET THE PLANTS. 

A division of labor will serve here. One hand 
lays a plant at each mark, two roAvs at a time, or, if 
the boxes have handles, one man may do both, jjlaut- 
ing tAvo roAVS as he goes. With the fingers of the 
left hand make the place to receive the plant, droj) 
the plant in Avith the right, and Avith the fingers of 
both hands firm the eai-th to the roots, leaAdng a 



i 



4 



^k 1' X' Ji: >; 1 J I X . 



XI 



slight dein-cssioa ou each side. A haiul follows with 
a water can aud drops a little water from the spout 
so it will settle about the roots. Another hand fol- 
lows after the Avater has settled entirely away and 
drawo the dry earth over all, and so it will just reach 
the lower leaves. A little experience and instruction 
will enable the hands to do all this deftly and far 
quicker than it can be told. We have never waited 
for rain in any kind of transplanting, and have 
in this way never lost our transplants — except by 
frost, cut-worms, etc. Do not set your crop until 
the days and nights are warm, and do not wait for 
rain. Plant when the soil is in such condition that 
it will work nicely but not when it is tret. The time 
for transplanting is after all danger of frost is over, 
or at such time as corn will germinate promptly aud 
grow right along. 

SECTION XI.— CUT-WORMS. 

The black cut-worm is often destructive to the 
crop. They must be gathered by hand very soon 
after daylight and killed aud the plants renewed from 
reserve plants. It is sometimes tedious, but it pays. 
Thus I have given you my experience both as a 
tobacjo raiser and a general market gardener, that 
which I have been years in learning. 

SECTION XII OUT-DOOR SEED BEDS. 

All that is necessary to say in this connection, in 
addition to that already given, may be embraced in 
the following general rules : 

1. Select a well-drained, hght, rich, friable, level 
soil. 

2. Eaise it into beds of finely-pulverized soil of 
any length, but not more than four and a half feet 
inside, for convenience in weeding. The alleys two 
feet wide, the top two inches to be thrown ou the 
bed, and the whole thoroughly incorporated together. 

3. Let the alleys be perfectly hard and smooth on 
the bottom, the beds to slope down to them at an 
angle not gi-eater than forty degrees. 

4. Give the beds a top dressing of an inch of the 
best compost manure and rake all to a perfect tilth, 
drawing all lumps, sticks, stones, etc., into the 
alleys. 

5. If the whole surface of the beds have been cov- 
ered with brush and bm-ned over, before they are 
formed, esj)ecially if the soil is new, the compost 
will not be needed. 

G. Each bed, four and one-half feet wide and 160 
feet long, should contain plants enough for one to 



tWo acres of tobacco, after the plants have butn 
projierly thinned. To provide against every contin- 
gency, it is safe to make one such bed for each acre 
of tobacco. 

7. kSow each bed at the rate of one tablespoouful 
of seed mixed with clean ashes, or plaster, to ensure 
even sowing. Press tlie soil fimily to the seed with 
the back of a spade and sow over all tlie lightest 
possible di'essing of compost. 

8. Cover with brush to keep off vermin, and to 
hold warmth. Let the brush lie on tlie beds until 
the plants require weeding. 

9. Fence the beds to keep out dogs and other 
animals. 

10. Water the beds as may seem necessary; keep 
clear of weeds and thin out as may be necessary, so 
the plants will stand at least an inch apart. 

CHAPTER IV. 

THE MANAGKfllKJST Of TOBACCO. 

SECTION I. CULTIVATION AND CURING SOUTH. 

One of the best Kentucky growers of tobacco gives 
his manner of cultivating and curing, which we 
make knoAvn as covering all the essential points in 
the cultivating and cure of manufacturing tobacco, 
or that raised in the south. 

After transplanting, no further attention is re- 
quired till the weeds and grass make their ajipear- 
ance ; these should be at once subdued with the plow 
aud hoe. If the earth becomes diy and hard about 
the jdaut, it should be lightly scraped with a hoe, 
which will gi-eatly facilitate growth. As soon as the 
plants are of size to permit it without injury, the 
ground should be deeply and thoroughly plowed, 
care being taken not to disturb the roots, and the 
plant hilled up by following with a hoe. In land 
that has been kept clean this may be the last plow- 
ing, the hoe being all that is needed to keep down 
the few weeds that may api^ear. When the plants 
are large enough to top, the leaves nearest the ground 
are to be broken off aud the bud taken out, leaving 
ou the stalk the number of leaves designed for the 
crop. This number is much a matter of fancy, yet 
it has more to do in forming the character of the 
future tobacco than most 2)lantcrs seem aware of. 
Experience has fuUy jiroved that ten or twelve leaves 
are sufficient for a plant, and this is almost the uni- 
versal number among our best jilanters. If the crop 



Xil 



-A.l'r^I^:N3JIX. 



lias grown well, twelve leaves may be allowed at 
lirst; the uext topping it may be ten, aud the uumher 
thus leuseued as the season advances, or as the ap- 
pearance of the crop may indicate. This saves much 
labor, insures more uniformity in maturing, and 
adds to the value of the crop, making it more uni- 
form iu quality. 

At this stage the attention of the planter is almost 
constantly required in protecting the crop from the 




Cut showing Plant with one Sucker 
left unpinched. 

worms aud insects that prey upon it, and in breaking 
off tiie suckers which soon appear at every leaf along 
the stalk. This will give ample employment to all 
idlers about the premises. 

As the plant ajn^roaches maturity it begins to 
thicken, and assumes a stiff, sleek, and motley appear- 
ance, which the most unpracticed eye will readily 
observe. Should the weather be dry and favorable, 
the first ripe plants may remain standing till a suffi- 
cient quantity matures to make a regular cutting; but 
if the weather is unpropitious it is best to cut as fast 
as matured, as it is liable to injury if allowed to 
remain too long. 

The harvest time of the crop is an important 
period, as any neglect then on the part of the planter 
Avill result in depreciation of its future vahie. In 
cutting the plant a sharp knife is to be used, and the 
stalk to be split about half its length, taking care 
not to break the leaves or otherwise injure them. 
, The plant is then to be set with the butt of the stalk 
up, exposed to the sun. When it is wilted enough 
to handle without breaking, it should be taken up 
aud laid in heaps of from seven to nine in a place, 
and then hung as soon as possible to jjrevent its being 
scorched by ihe sun. The latter part of the day is 
best for cutting; there is less danger of the plant 
getting sunburnt. 

The sticks on which the plants are hung are small 
pieces of timber about fom- feet long, and of suffi- 



cient strength to support them. These, when filled, 
may be taken to the barn on a cart or wagon, or may 
be placed on a scaffold in the field. If the weather 
is fair it is best to sun the crop, as it aids the cming 
and adds to the strength and elasticity of the leaf 
after it is cured. Care should be taken not to place 
the sticks too near each other if the weather is damp 
and waim, as there is danger of injury. After re- 
maining on the scaffold a few days it assumes the 
color of a leaf in autumn; it must then be taken to 
the barn or curing house aud placed away, keeping 
the sticks far enough apart to secure a free cii-cula- 
tion of air through them. If the Aveather is wet, it 
is best to take the jDlants to the house at once and 
let the following process take place there rather than 
risk it in the field, as rain is always injurious to 
tobacco after it is cut, and especially so after it be- 
comes yellow. 

The curing process is of the utmost imjiortance to 
the futm-e value of the crop, aud too much care can- 
not be given to it. If the weather is dry, and the 
tobacco is not too much crowded in the house, the 
action of the atmosphere should be assisted by fur- 
naces instead of fires. Smoke from fire is very 
injurious to fine manufacturing and cutting tobacco ; 
all lovers of the Aveed greatly prefer its uatiu'al flavor. 
Many accidents happen yearly from the use of tire. 
The difference in the sale of one good, ripe, fiu-nace- 
cm-ed crop Avill pay for all the outlay for furnaces 
and fixtures for twenty years. The heating is more 
uniform, and less fuel is used. Where fiirnaces are 
not to be had, a small fire will effect the object. If 
the weather is warm and damp the atmosphere will 
not aid materially iu curing the plant, and unles.:; 
firing is resorted to it is certain to be more or less 
injured. It is always safer after a house is filled 
with green tobacco to rely mostly on the action of 
fires for curing. These should be small and slow at 
first, and continued so until the moisture engen- 
dered by the fire is dried out, and then increased till 
the leaf is nearly cured. Then the fires should be 
allowed to go out, and the tobacco to come in case, 
or get soft again. The quality will be much im- 
proved by permitting it to come in case once or twice 
before it is thoroughly cured in leaf and stalk. Dry 
sound wood is best for the fires. 

If the planter desires to make a piebald or fancy 
article, care should be taken never to permit the leaf 
to get very soft during the curing process. To make 



T 



4 



^v 1' I? ii: N u 1 X . 



Xlll 



a really fancy article, the tobacco must be thoroughly 
yellowed first, aud theu be cured eutirely by lire. 
This pjirticular doscriptiou, however, is not more 
desirable or valuable to consumers, as the essential 
properties of the plant are frequently destroyed by 
the action of the tire. As a general thing, it is bet- 
ter to cure the weed by the natural process of the 
action of the atmosphere, and where the planter has 
room enough to house the crop without crowding too 
close, the object can be attained without much fire, 
saving wood aud avoiding much danger. 

HaxTuig now reached the point when it is supposed 
the crop is secured and cured, we proceed to give 
some directions in regard to its futm'e management 
and preparation for market, as many, after all their 
care and labor, lose their profits to a great extent by 
want of knowledge in this respect, or by inexcusable 
carelessness. 

When the tobacco is thoroughly cured it is ready 
for the process of stripping, or taking the leaves 
from the stalk. The plant first passes through the 
hands of the most experienced laborer on the farm, 
who takes off the bad or iujiu-ed leaves and ties them 
neatly iu bundles of eight or ten. The plants thus 
culled are given to others, who strip off the remain- 
ing leaves and tie them iu bands of six or eight, 
wrapping tightly with the tij) of the leaf, used as a 
tie, so as to form a head of one and a half inch in 
length. These bundles should be as imiform as 
possible iu size aud color, as it adds to the beauty cf 
the sample by which it is to be sold. 

When the day's work is done, let the buudled, 
neatly pressed through the hands, be put in a winrow 
— that is, laid straight in a bulk or i)ile long enough 
to bold the work of one or two days, aud only the 
width of one bundle aud a half, reversing each 
course so as to have the heads of the bundles out. 
Here it may remain till stripping season is over. 

Cold, winds, aud frosty weather injm'e the texture 
and rich flavor of the leaf. The first good drying 
weather after the stripping get the smoothest and 
smallest sticks upon which the tobacco was hung, 
and hang it up again to dry. When the weather 
becomes moist enough to bring it iu case, take it 
down aud carefully bulk away as before dii'ccted, 
only taking more pains to straighten the bundles and 
make the bulk much wider; this is done by lappiug 
the bundles over each other like shingling a roof, the 
bulker having his knee upon the bulk, carefully lay- 



ing down the <;obacco as it is straightened and handed 
to him. When the bulk is finished, weigh it down 
heavily with logs or some heavy weight. 

Care must bj taken tha*^ the tobacco docs not im- 
bibe too much moisture, or get too high in case 
before it is bulked, as it would injure. Whenever it 
is soft enough to handle without breaking it may be 
put iu bulk; aud should the stems break a little 
under the pressirre of the bulker's kuec no material 
damage will be done, provided the leaves do not 
crumble. A little attention will soon teach the most 
ignorant the proper order for safe keeping. The 
tobacco will be safe in bulk, aud will wait the plant- 
er's convenience to prize it iu hogsheads. 

In prizing, the different qualities should not be 
mixed, aud if proper care has been taken to keep them 
separated, no trouble Avill be had iu assorting them. 
In packing, every bundle shoiild be kept straight, and 
every leaf to its buudle. From a well-ixicked hogs- 
head any buudle may he drawn without injury or 
distiu'bance to others. The usual way of packing is 
to commence across the middle of the hogshead, 
placing the heads of the first coiu'se about eight or 
ten inches fi'om the outer edge, aud runuiug the 
course evenly across; the bundles of the next course 
are placed iu the same direction, the heads against 
the side of the hogshead, aud follow the circumfer- 
ence till the heads of the two courses come in con- 
tact. After that com'se is completed, the other side 
is finished by ulaciug the heads against the cask as 
before, so as to have three courses across the cask, 
the bundles all laid in the same direction. The 
next layer is reversed, the packer carefully laying 
each bundle as it is handed to him. When filled, it is 
subjected to the press or screw aud pressed down. 

The hogsheads are from forty-four to forty-eight 
inches across the head, aud fifty-eight inches deep. 
From 1,800 to 2,000 pounds can easily be prized iu 
them. If the tobacco is large, rich and oily, the 
harder it is pressed the better, and the better price it 
commands. These remarks are especially applicable 
to those heavy kinds of tobacco growu where the 
soil and climate are peculiarly adapted to its produc- 
tion. In climates and soils not so well adai)ted to 
it, the same variety will assume a different character, 
the texture of the leaf being changed, being more 
light and bulky, and destitute of oil and substance. 
Tobacco of this description should be mauaged as 
above directed, but prized lightly iu the casks, so as 



t 



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XIV 



^vi'i^jiijsr JDix. 



to iuliiiit of ii free and open leaf, such being uiostly 
loquirod lor cigar leaf. 

SUCTION II. CULTIVATION AND CUIIING IN TIIH NOUTII 

After trausplautiiig, llic cultivation niubt be often 
enough to kill weeds as fast as they ajjjjcar. Tlie 
plants may be dressed with the hoe, and grass or 
weeds too near the jjl.ints for the hoe, must be pulled 
l)y hand. As soon as tlie tobaaco has become too 
large to be cultivated witliout iujuriug the leaves by 
the Avliiftle-tree, tlie hoes should pass through it, 
drawing a little earth to the plants where required, 
and leveling the furrows made by the shovel or cul- 
tivator. Care should be taken to leave the land level, 
for level culture is generally the best. When the plants 
begin to blossom, select the best for seed. One hun- 
dred plants will furnish abundant supply of seeds 
for a crop of -±0,000 i)ouuds. All the others should 
be topped before they blossom — indeed, as soon as 
the blossom is fairly formed. It shoiJd be topped 
down to the leaves that are six inches long, if early 
in the season; but if late, top still lower. If the 
season is favorable, in two or three weeks after a 
plant is topped it will be fit for cutting; yet it will 
not suffer by standing longer in the field. The 
suckers are now to be pulled off, aiid the ground 
leaves saved. The suckers ought to be pulled off 
before they get two inches long, as they sjjring out 
abuudaiitly from each leaf where it joins the stalk. 
Ground leaves are those at the bottom of the staUc, 
which become dry, and should be gathered early in 
the morning, when they will not crumble. 

The worms ought to be destroyed as fast as they 
appear, or they Avill destroy the cro^D. Turkeys are 
the greatest help in this warfare that the planter 
can get. 

CUTTING AND CURING. 

When the plant begins to yellow or present the 
peculiar apx^earance indicating ripeness, it is time to 
put it in the house. It is cut off close to the ground, 
by turning up the bottom leaves and striking with a 
tobacco-knife. The plants should lie on the ground 
for a short time, to fall or wilt, and then be taken up 
and placed in small heaps of eight or ten jjlants, to 
be removed in a cart or wagon to the tobacco-house, 
or to be speared in the field, and then carried on the 
sticks to the house. There are various modes of 
securing it in the house — by pegging, splitting, tying 
with twine, and spearing, the latter now being con- 
sidered the host and most expeditious method. 



Tobacco sticks arc small, round and straight, four 
and one-half to live and one-half feet long. They 
may be rived out like lath or naiTow paling, one to 
one and one-half inch square, smaller at one end 
than the other. One end is sharpened to admit the 
sjiear. The spear is round, or like the Indian dart 
in form. It is made of iron or steel, bright and 
shaiq). These sticks are carried to the field, and 
di'opped one at each heap of newly-cut tobacco. The 
sijearing is done by pressing one end of tlie stick 
into the soft ground, the spear being on the other 
end, and with both hands rmining the plant over the 
spear and down the stick, thus stringing the eight or 
ten plants in the heap on the stick. It is then laid 
in piles, or placed at once on the wagon to be taken 
to the house, and handed up to the person who hangs 
the sticks across the joists or beams, placing them 
twelve or fifteen inches apart, and smoothing the 
leaves down so as not to let them crumple in the 
curing, and adjusting the plants on each stick, that 
one shall not touch the other. As the tobacco cures 
the sticks may be pushed closer together, to make 
room for more tobacco and to exclude damp air from 
the cured tobacco. The tobacco houses should have 
many doors and windows, so as to admit light and 
dry air, and, by closing them in bad weather, to ex- 
clude the rain and dampness, which materially dam- 
age the tobacco, besides injuring the color of it. 

After tobacco has been ciu'ed and is dry, whenever 
the weather is mild and damp it will become soft 
and pliant, and tlien may be stripped. It is first 
taken off the sticks and laid in heaps, and then the 
leaves are stripped from the stalks and tied in bimdles 
of about one-fifth or sixth of a pound each. The 
bundle is formed by wrapping a leaf around the up- 
per part of a handful of leaves, for three or foiu- 
inches, and tucking the end into the middle of the 
bundle. There slioukl be, if the quality of the crop 
permits, four sorts of tobacco, sosond, bright, yel- 
low, and dull. When the tobacco is taken down the 
callers take each plant and pull off all defective, 
trashy, ground, and worm-eaten leaves next to the 
big end of the stalk, and then throw it to the next 
person, who takes off all the best bright leaves (and 
if there be any yellow leaves he lays them one side, 
until he has got enough to make a bundle) and 
throws the plant to the next, who takes off all the 
rest, being the dull; and the rospDctivc strippers, as 
they get enough leaves in hand, tie up the bundlec, 



^v 1 ' I ' j«: r^ I ) 1 X . 



XV 



aud throw them apart to keep the sorts separate for 
couveuiencc iu balking. Stripping should not be 
dune iu dry, hai-sh weather. It is best uot to take 
down more than cm be tied up in a few hotirs. To 
hulk tobacco requires judgment and neatness. Logs 
should be laid parallel with sticks or boards across 
to support the hulk, and allow free passage for air 
under the bottom. 

Tlio bandies are then taken, one at a time, 
smoothed and spread out. This is most conveniently 
done by putting them against the breast and stroking 
the leaves downward, smooth and straight, with the 
hand. They are then passed, two bundles at a time, 
to the man bulking. He lays them down, two at a 
time, in a straight row, and presses with his bauds; 
the broad part of the bundles slightly projecting over 
the ucxt two. Two rows of bundles are put iu a 
bulk, and both earned on together ; the heads being 
the outside, and the tails touching or biroly lapping. 
The bulk, wh:^n carried up to a sufficient height, 
ought to hivo a few sticks laid ou tho toj) to keep it 
n place. It must now be often csioiined, aal if it 
g3ts warm or has a musty, bad smell, it will require 
to be chaugel into another bulk, laying it down one 
bundle at a time without pressing, so that it may lie 
Io0o2 and opan to admit free circulatiou of air. This 
is called wiud-rowiug. Aft3r it has be3ome thor- 
oughly dry and has a strong smell it is fit to " con- 
dition;" that is, when the moisture or warmth of 
weather makes it pliaut, it is bulked iu three or four, 
or even six-rowed bulks, and covered with boards or 
sticks and weighted dowu with logs, etc., when it 
will keep iu uise order for packing at any time. 

SECTION III. INSECTS BENEFICIAL AND INJURIOUS TO 

TOBACCO. 

Among insects that destroy the tobacco worm, the 
Yellow Jacket, is said to carry off the young larva as 
winter food for its young. There are several other 
insects, especially the ichueumeu flies, which lay their 
eggs in the body of the tobacco worm. 

Turkeys are very fond of the worm, but the only 
safe way is to hand pick them during the season of 
their growth, which is from July or August until tho 
crop is ripe, according to the season and latitude. 

THE LAKVA OF TUE SPHINGES. 

The great enemies to the growth of tobacco except 
the black cut- worm, which eats the young plants in 
spring, are the larva of two moths, the larger lai'va 
of Macrosila (Sphinx) Carulina, which breeds up to 



about latitude 88 degrees. Farther north its place is 
snpplie.l by a somewhat smaller, but no less destruct- 
ive worm, which also infests potato and tomato vines, 
and also c<y<r plant and other .species of the salauum 
family. About the latitude of 38 degrees, the two 
inse3ts are found in common, but they never breed 
together. Of the various insects injurious and ben- 
eficial, the Entomologist of tho Agricultural Depart- 
ment at Washington, in l87;-3, has the following, 
whicli we transcribe in order that they may be 
well known : 

The tobacco hawk-mouth or " horn-blower " of tho 
south, Macrosila (Sphin.r) Carolina, Linn., is a large 
moth, the caterpillar of which, commonly known as 
the tobacco-worm iu the Middle States, and is 
very destructive to the leaf of the tobacco plant, 
when the worm is young, by eating holts in tho 
leaves, thus spoiling them for use as wrappers for 
cigars, and when old by devouring the whole of tho 
leaf itself. These worms ap^joar of all sizes, during 
late summer and autumn, iu tho tobacco fields south, 
the first brood of eggs hatch in May or Juno. 

A description of their transformation from the 
egg to the perfect fly : The egg is deposited singly 
on tho leaf of the tobacco or tomato nlant, and the 
young worm when first hatched out by the heat of 
the sun, commences to cat holes iu the leaf of the 
plant, and sheds its skin several times before attain- 
ing its full size; it then goes iuto the earth and the 
pupa is there formed iu n subten-anean cell, the 
late broods remaining as pupre all winter, and com- 
ing out as the perfect fly tho following spring. The 
insect (Fig. 3) appears from June and July until late 
fall. It hovers iu the twilight like a humming-bird 
over flowers, especially honeysuckle and Jamestown 
weed, (Datura stranioniuw), sucking tho nectar by 
means of its long, flexible tongue, which, when the 
insect is at rest, is coiled up like a watch-spring un- 
der tho head. The tongue Avhen unrolled measures 
four to six inches iu length, and the caterjiillar feeds 
also on tho potato, red pej^per and tomato, as well as 
the tobacco. This insect is almost exactly like the 
northern so-called potato-worm in all the states of 
larva, jmpa, and insect, and can scarcely be distin- 
guished from it by young entomologists ; but in the 
" tobacco- worm " the anal horn ou the tail of the 
caterpillar is ri'ihlish instead of bluish ; it also has no 
longitudinal white stripe, the pectoral feet arc ringed 
Avith black, the body is more hirsute, and the insect 



XVI 



^v 1? 1? n: N D 1 X , 



itself is more indistinctly marked, and always has a 
white mark at the base of its wings and partly on 
the thorax, which the moth of the potato-wonii 
lias not. 

Tlie potato-worm is also found feeding on the 
tobacco south, and frequently a black or nearly black 
variety of the worm is taken, especially towards the 
end of the season. The potato or tomato worm has 
also been accused of being poisonous, but this is 
entirely erroneous, as the horn on the tail of the 
caterpillar is incapable of inflicting any serious 
wound, and has no poisonous properties whatever. 
The potato-worm is the northern species, and in 
Maryland the two species meet, and are found indis- 
criminately together in the tobacco fields, yet never 
mixing, but remaining perfectly distinct, although 
so nearly allied in appearance, haVits and food. 

There are several parasites, and one in particular, 
that is very useful in destroying the jDotato and to- 
bacco worm. It is a minute, four-winged fly {Mi- 
croi/astcr coni/reiiata), which deposits its eggs in the 
caterpillar, and eventually kills it. The eggs of this 
parasite, to the number of one hundred or more, are 
deposited in the back and sides of the caterpillar, in 
small pnnctui-es made by the ovipositor of the fly. 
The larviB, when hatched, feed upon the fatty sub- 
stance, and when fully grown eat a hole in the skin, 
and each maggot spins for itself a small, white oval 
cocoon, one end of which is fastened to the skin of 
the worm, and the caterpillar appears as if covered 
with small, oval, white eggs. Eighty-four flics were 
obtained from one caterpillar by Say, and Fitch 
counted one hundred and twenty-four cocoons on 
another worm, so that these insects must destroy a 
great number of worms. The parasite, however, is 
said to be destroyed by another hymcnopterous in- 
sect [PteroriiaJiis tahacum), which deposits its eggs in 
the cocoons of the microgaster. Another species, 
forming an immonse mass of loose woolly cocoons, 
is also said to kill tlie caterpillar of the potato-sphinx, 
and most probably attacks also that of the tobacco 
v/orm in a similar manner. It is, therefore, of great 
consequence when destroying the caterp'llars by 
hand-picking to avoid crushing or injuring any cater- 



pillars which appear to have cither white floes or 
egg-like cases on their backs or sides, as these are 
the cocoons of a very useful insect, which, if left 
undisturbed, would produce nmltitudes of flics, which 
would destroy an immense number of these injurious 
worms. 

The hornets, and an orange-colored wasp, taken 
by Walsh for a Pulistcs, devour the caterpillar when 
young and small. The best remedy against these 
insects, however, is to poison the fly which produces 
either the potato or the tomato woitq, by dropjiing a 
mixture of " blue stone " of the di-uggists, or crude 
black arsenic, into the flower of the Jamestown 
weod, or stramonium, in tho evening, when the fly 
will come and insert its long proboscis into the 
flower, sip up the poisonous mixture, and die before 
depositing its eggs. 

A correspondent from Tennessee finds it advanta- 
geous to cultivate a few plants of the Jamestown 
weed among his tobacco, and then to poison the bk s- 
soms, as they appear, with the above-mentioned 
liquid, every evening, and has thereby saved a gi-eat 
part of his crop uninjured. In Maryland some to- 
bacco-growers utilize young turkeys by driving them 
into the tobacco field, where they pick the woi-ms 
from the leaves. Some planters also pay a small 
premium to children for the dead miUers or moths, 
which arc readily killed with a piece of shin-^lc or 
board as they hover over the flowers in the evening 
twdlight. 

In relation to the cultivation of the Jamestown 
weed, a common name for which is stiuk-wccd, we 
used to raise young plants and remove them to the 
tobacco fiold, about tweuty-five to the acre, getting 
them in blossom as early as possible, and poison the 
blossoms, and tlius saved much labor by destroying 
many moths and thus preventing them laying their 
eggs. This plant is found grooving well north in 
Wisconsin, and is well worthy of being forw^arded 
like tobacco plants, and transplanted about the fields. 
The moths are siire to find the blossoms in the dusk 
of the evening. These moths are often mistaken for 
humming-birds ac they flit from flower to floAver in 
the dusk of the evening. 




PATRONS' DEPARTMENT. 



This department of the Farmers' Stock Book contains 
local information of interest to the jiatrons of the work. 
It shows the varieties of the different kinds of stock 
bred in the localities named, and the names and loca- 
tion of a gi'cat number of men who are interested in 
stock and dair}* interests. 



WALWOKTH COUNTY. 

C. M. Clark. Sec. 7, Whitewater, is one of the most 
extensive breeders in th(! state of Shorthorn Durham 
cattle. He also breeds Si^anish Merino sheep and Po- 
land-China swine. Jlr. Clark is a inoneer breeder of 
cuttle in Walworth Countj', and has done much to en- 
courage an interest in raising good stock. " 

B. T. Fowler. Sees. 'M and 32, La Grange, owner of 
Sunnj^ Side herd of pure bred Poland-China swine. 
Mr. Fowler has been breeding Poland-China hogs since 
1870, and has achieved a national reputation. 

J. K. Brabazon, Delavan, proprietor of the Star 
Poultry Farm and Yards, is one of the most extensive 
breeders of thoroughbred poultry in the state, and is 
widely known for the excellence of his stock. His yards 
contain ell the 1)est breeds of poultry. 

Frank W. Tratt, Whitewater, breeder of Shoi'thorn 
Durham cattle, and owner of a thoroughbred r^-gistered 
bull. Mr. Tratt is one of the leading farmers and 
breeders in the countj^ 

Harvey Marr, Whitewater, owner of the stallion"Mam- 
brino Bacchus," brought from Canada in 1883; is a 
bright bay, stands IG^.j hands high and weighs 1,400 
pounds; was sired by Fisk's Mambrino Chief; dam, Lady 
Bacchus. Mr. Marr also owns and operates three 
cheese factories in the vicinity of Whitewater. 

G. H. Merwin, Sec. 28, Walworth, general farmer; 
keeps grade Holsteins, Poland-China hogs and Nor- 
man horses. 

A. C. Maxon, Sec. 33, Walworth, general farmer; 
keeps grade Holsteins, Berkshire hogs. White Brahma 
poultry; owns a feed mill for the accommodation of the 
public. 

W. H. Coon, Sec. 33, AValworth, general farmer; en- 
gaged in dairying; keeps gi-ade Durham cows, and Po- 
land-China and Chester White swine. 

Robert L. Rodman, Sec. 20, Walworth, one of the 
most extensive farmers in the town; keeps Shorthorn 
Durham cattle: owns two full-blood bulls from stock of 
C. M. Clark, Whitewater; Poland-China hogs; Merino 
sheep. 

D. W. Mulford, Sec. 33, Walworth, general farmer and 
breeder of Merino sheep. Has been engaged in sheep 
breeding since 18G2. The Clydesdale stallion "Lord 
Hope" is owned by O. A., a son of D. W. Mulford. 

David McNalley, Sec. 17, Walworth; general farmer; 
keeps grade Holsteins; owns the biiU "Henry, ' a three- 
fourths Holstein. 

Ira Merenes, Sec. 17, Walworth, general farmer; has, 
perhaps, the best barn buildings in the township. 

Geo. L. Pearce, Sec. 18, Walworth, general farmer; 
keeps grade Durham cattle; has a flock of 2.'j.5 Merino 
.sheep, particularly fine; keeps Norman horses. 



T. H. Pugh, Sec. 20, Walworth, general farmer; keeps 
grade Holstein cattle, Poland-China swine, Clydesdale 
horses. 

C. Church, Sec. 22, Walworth, dairyman and breeder 
of Jersey cattle; keeps an average of liOcows. Hasbei'U 
engaged in dairying 1.5 years, and breeding cattle about 
six years; keeps Berkshir*! and Chestcu- White hogs. 

H. .1. Maxon, Sec. 27, Walworth, general farmer; has 
a dairy of 20 cows, Holstein and J(!rsey cattle; keeps 
Berkshire hogs. 

T. Jlerritt, Sec. 28, Walworth, engaged in dairying; 
keeps IG cows, grad(! Holsteins. 

E. R. Maxon, retired farmcu', Walworth, owns farm on 
Sec. 33; keeps 21 cows for dairy puri)oses. 

Wm. Higbee, general farmer. Sec. KJ, Walwortli, 
owns a three-quarter Holstein bull; keeps 35 cows for 
dairy purposes. 

S. H. Van Schaick, Sees. 7 and 8, Walwcn-tli. engaged 
in dairying; keep.s grade Slun-thorn Durham cows, owns 
a seven-eighth Durham bull; keeps Berkshire hogs. 

E. A. Mulford, Sec. 3.3, Walwortli, dairyman; keeps 
grade Holsteins. During 1884, 14 cows gave 3.")0 
lbs. of milk per day. During the month of -June, 1884, 
Mr. Mulford sold 12 ll)s. of cream per day. Also an 
extensive breeder of Norman horses. 

M. F. Pierce, Sec. 32, AValworth, farmer and a prom- 
inent breeder of thoroughl>red Norman horses; is the 
owner of "McMahone" ,504, foaled 1870, and im- 
ported 1871; "Legrand" 2252, foaled 1877, and im- 
ported 1882; registered in French stud book 1054; is 
also the owner of other valuable Norman horses. 

F. W. Maxon, Sec. 28, AValworth, is one of the most 
extensive breeders of Holstein cattle in the state, and 
is the owner of one of the finest herds in this region, 
which is composed iu part of 22 full-bloods; is the 
owner of the thoroughbred bull "Jaeol)son"2580, sired 
bji- Jacob 4th, Netherland herd liook 210. Mr. Maxon 
began breeding Holsteins in ] 877 with one thorough- 
bred; has taken numerous first prizes at state and county 
fairs. One cow, "Pu.ss" 428, gave in 1871), 10,57!) lbs. 
of milk. Mr. Maxon's herd presents a fine appearance. 

Frank T. Millard, Sec. 11, Whitewater, dairyman; 
keeps an average of 28 cows, also Poland-China swine 
and Buff Cochin pcniltry. 

G. R. Home, veterinar-y sui-geon, Whitewater, owner 
of thetrotting-bred stallion "Expert," foaled September, 
1882, beautiful bay color, sired by the famous stallion 
elseAvhere mentioned in tliis work. "Expert'.s" dam is 
the N. Cornish bay trotting mare, of Whitewater, S. T. 
B., bred by B. F. Akers and sired by Old Ethan Allen. 
"Expert" is of fine build, and will be 1(5 hands high. 

Fryer's "Patchen," owned by N. Fryer, AVhitewater, 
Wis.; a dark bay stallion; height, IG hands; weight, 
1,200; disposition good. Frj'er's Patchen was got by 
Monmouth Patchen, he bj- Old George M. Patchen. 
Monmoiith's Patchen's dam was by Messenger Eclipse; 
his grandara by Old Duroc. Fryer's Patchen's dam 
was got by Eureka, called the "Pinchin horse;" he by 
Long Island Black Hawk. Eureka's dam. Lady Morse 
by Mambrino Paymaster; grandam by Highlander. 

H. C. Leffingwell, Jr. <t Co., livery and sale stable, 
Whitewater, Wis. This firm is composed of H. C. 
Leffingwell and P. H. Wintermute. 

The AViutermute stock farm, S. Wintermute, proprie- 
tor, is located near the village of Whitewater. The 
farm is stocked with about 1(>0 head of Holstein cattle, 
including both thoroughbred and grades. A number 
of choice thoroughbreds have recently been added to 
the herd. Mr. D. A. Colby resides upon the farm and 
is interested in the stock. 



4- 



XVI 11 



A-PPENDIX. 



t 



Tlioinas Dyer, Wliitnwator, proprietor of croainery 
iuid cheese I'actoiy. ]{iitter i)rodnced in 18H1, 22,000 
lbs. 

Ebcn Cook, Sec. 10, AVliitewatcr, fanning and dairy- 
ing: keeps Sliortliorn Diirliaiu eattlo and I'oland-Cliiua 
hogs; farm managed hy J. F. (!ook. 

L. Jenks, Sec. 10, AVJiitewater, general farmer: lias 
one of the finest barns in the connty. 

O. Cook & Son, Whitewater, breeders of Shorthorn 
Dnrliam cattle; owners of bull "Fennc^l Duke I{d" (IG,- 
072); got by imported "Kirkleving Duke" 4(i,;{H5. 

John Dorr, Sec. 2, AVhitewater, engaged in dairying; 
breeder of Poland-China and Cliestcr White hogs; 
Plymontli poxiltry . 

A. L. Potter, Sec. 1, Whitewater, engaged in dairying; 
keeps an average of 22 cows; keeps Poland-China hogs. 

W. H. Snyder, jiroprietor of cheese faetory, known as 
the Big Spring factory. Sec. 1, Whitewater. 
Bi'Kidge Bros., Sec. G, La Grange, breeders of Shorthorn 
Durham cattle; is the owner of a superior bxrll; crosses 
Holsteiu with Durham for milking purposes; also keeps 
Polaud-Chiua hogs. 

J. 0. Fuller, Sec. 2, Whitewater, dairyman; breeder of 
Merino sheep, Poland- China hogs. Buff Cochin and 
Plymouth Eock poultry. 

Daniel W. Cross, .situated on the lino of Walworth and 
.Jefferson Counties, is engaged in dairjing; bree ler of 
pure Essex swine. 

A. (t. Carlin, Sec. 2, Whitewater, kc^eps higli-bred 
Durham cows, Poland- China hogs, Brahma and Plym- 
outh Rock poultry. 

W. H. Spencer, _li very and sale stable; first-class rigs 
at all times to let at reasonable rates. 

T. B. Spooner, Sec. 3, Whitewater, engaged in dairy- 
ing; keeps Poland-China and Chester White swine; 
White Leghorn and Plymouth Eock poultry. Ely H., 
son of T. B. Spooner, is a breeder of Shorthorn Durham 
cattle, and owner of the horse ''Hambletonian," in Spink 
Coiinty, Dakota. 

Henry Moorhouse, Sec. 3, Geneva, farmer and stock 
grower, has grade Durham and Holstein cattle, mixed 
fine sheep, Poland-China swine and Norman horses. 

J. H. Snyder, Elkhorn, farmer and stock grower, has 
Shorthorn cattle, foiir full blood bulls, Poland-China 
swine and Norman liorses. 

G. H. Sperbeck, proprietor Park Hotel, only first- 
class hotel in Elkhorn, has purchased and refitted in 
first-class style, good accommodations, with sample room 
for commercial travelers. 

Geo. A. Lytle, Elkhorn, Wis., farmer and stock 
grower, proprietor Oak Eidge herd of the celebrated 
Poland-China and Duroc Jersey swine and Jersey 
cattle, has all his br-eeding stock recorded. They con- 
sist of the most approved strains of the breeds. The 
style of swine conforms to the standard adojjted by 
,0.P. C. E. and A. D. J. S. A. They have won many 
premiiims at state and county fairs. The Jersey cattle 
are first-class in every respect; they are large and well 
formed, rich milkers, large butter record. I have re- 
duced rates by express. AVill not ship stock C. O. D. 
Stock recorded wlien sold. Farm half mile east of Elk- 
horn, on the C, M. & St. Paul E. E. 

C. K. Phelps, Sec. 1, Geneva, breeder of pure bred 
Spani-sh or American Merino sheep; has taken first prize 
at state, county and national fairs on the Lest pure 
breeds; has the Duroc Jersey and Poland China swine, 
and Plj'incmth Eock and black B.ahma poultry. Mr. 
Phelps has had twenty j'ears' experience in breeding 
shec23. Correspondence solicited. 



N. K. Fairbank, G(>neva Lake, brtsoder of Ciuern.sey 
(rattle, lias tliirty-five head pure brcid cows, two full 
blood bulls, Southdown sheep, Berkshire swine, Ply- 
iiioutlj Eock poultry. Has model barn for care of stock. 
\V. H. Lawrence has been ten years with Mr. Fairbank 
in managing and care of stock. 

H. A. Williams, S(!C. 12, Geneva, farmer and stock 
grower, has grade Durham cattle, half blood bull, 
mixed fine wool sheep, Poland-China swine. 

Eobert Cobb, Geneva, Sec. 20, farmer and dealer in 
cattle and swine. Feeds and ships his own stock. 

L. Z. Leiter, Geneva Lake, a breeder of pure breed 
Jersey cattle, owns full blood Jersey bull. Southdown 
sheep. Has fliie model barn for stabling stock. J. W. 
Bucknall has had ten j'ears' exiJerieuce in care of stock, 
six with L. Z. Leiter. 

I. W. Coman, Elkhorn, Wis., farmer and stock gi-ower, 
has Shorthorn cattle, owns full ))lood bull, bouglit from 
the, celebrated Bow Park Herd Company, Ontario, has 
mixed fine wool sheep, pure Partridge Cochin poultry 
and Cleveland Bay horses. 

E. M. Mills, Elkhorn, farmer and stock grower and 
dairying, has grade Durham and Holst(uns, f(n-ty-si.x 
head Poland-China swine, Cleveland Bay and Swigert 
horses. 

Geo. L. Knapp, Sec. 19, Lafayette, farmer, stock 
grower and dairying, has grade Duiliam and Holstein 
cattle, Poland- China and tUiester White swine, Norman 
horses. 

Levi E. Allen, Sec. 5, Geneva, graded Holstein cattle, 
Swigert and Norman horses, Poland- China swine. 

P. W. Flanders, Elkhorn, Wis., has pure breeds Part- 
ridge Cochins and W. C. B. Polish poultry. Won prizes 
at tiiree state fairs; has Jersey cows and Poland-China 
swine, has poultry and eggs for sale for breeding, also 
Poland-China pigs for sale. 

L. &M. A. Brown, Delavan, are among the most prom- 
inent breeders of Percheron Norman horses in the state. 
They have the noted stallion "Captain" at the head of 
their stud. -'Captain" is one of the most famous stal- 
lions ever imported from France. They also have on 
hand a choice lot of gi-ades for sale. People dealing 
with them find them moderate in prices and square 
dealers. 

George F. Flanders, Delavan, is engaged in farming 
and stock-raising, kee^DS none b:it the best and thor- 
oughly understands how to produce it. 

Guj' E. HoUister, Delavan, is engaged in mixed farm- 
ing and stock rais ng. 

W. S. Dunbar, Delavan, general farmer and mixed 
stock raiser. 

C. Q. Fisk, Delavan, farming and stock raising. 

Edward Amos. Delavan, is engaged in mixed farming 
and raising good .swine. He also keeps some very fast 
and well bred road horses for sale. 

J. J. Slattery is farming on a large scale; owns a 
splendid large farm close to Elkhorn and keejjs a very 
large amount of stock; some very fine grades. 

F. L. Von Sues-Milch, M. D., Delavan, is one of Del- 
avan's oldest and most respected citizens and enjoys 
and keeps some of the finest horses in the state. 

J. W. Utter, Delavan, is engaged in general farming 
and mixed stock raising. 

George C. Clark, Delavan, is engaged in farming and 
is breeding some very fine young horses. 

M. L. HoUister, Delavan, is engaged in mixed farming; 
keeps large stock of cattle, some sheep, swine and 
horses. His stock is well graded. 



-c^Ll'I^iGNIilX. 



XIX 



n- 



K. S. Smitli, Doliiviiu, a K*^iR>ial fiuiuor ami kcopa 
stock of all kiiul.s gi-ailoil. 

H. L. Kimball, Dolavau, euga{,'ed iu uuxlhI farming, 
keeps gt>iioral stock. 

Charles Meacliain, Delavan, has a beautiful farm close 
bytlio "inlet" to Delavan Lak(\ and has a very pleasant 
Lake resort called Meai'liam's Park; is engaged iu geu- 
eral farming and mixed stock raising. 

Philip Mink, Delavau, is engaged iu raising some 
good looking dairy cows, of Holsteiu breed, also Short- 
horn grades and doing geueral farming. 

W. N. Merouess, Delavau, is the proprietor of Lake 
View farm and Lake View Park, a delightful suuuner 
resort bordering ou Delavau Lake; is bre(;diug jiure 
Poland hogs, grade cattle aud some flue youug horses; 
keei)s.slR>e2), buys, feeds, aud sells stock. 

G. & B. Shepard, Delavan, are general farmers aud 
are very pleasantly located uear to Delavau. 

Chas. Hare it'C'o., Delavau, are eugaged iu stock 
breediug aud are tryiug to get aud keep the best. 

N. S. Chambers & Co., Delavau, proprietors of 
Maple Lawn Farm, Jare breediug some very flue stock 
from a regi-iteiol Shorthoru bull two years old, weight 
1,700 TT)S. cherry red, and^uamed Alfred 3d. Also some 
excellent youug horses aud full blood Polaud-Cliiua 
hogs. Stock for sale. 

M. E. Utley, Delavan (village), is the owner of the 
stallion "Youug Roueu," sired by Old Roneu imported 
from France iu 1S73, weighing 2,100 Tt>s. His dam 
was a full blood Messenger mare. "Youug Eoueu" is a 
crow lilack, 17' hands high, weighiug 1.750 lbs.; kind 
disposition aud fine action; very toppy aud beautiful. 

Fredrick Baker, Sec. 7, Delavan, is the owner of the 
celebrated young stallion, "Dave Hill," from Old Dave 
Hill. This is a beautiful young horse IGi^ hands, 
weighs 1,30011)3., dark brown, nicely gaited, and is a 
perfect representative of "Old Dave Hill." 

J. H. HoUister, Jr., Delavan, keeps a fine lot of stock 
horses, cattle, sheep and swine; laigh grades for sale. 

J. Fanar, Sec. 18, Delavan, is breeding from Mam- 
briuo mares by Highland Chief, some elegant dark bay 
colts. Has a yoimg .stallion called Captain, IG hands 
high; weighs 1,300 lbs.; will sell for $500. I'ouug 
horses for sale. 

W. S. Dunbar, Sec. 12, Delavau, exhibi's a lot of good 
colts sired by Captain, a beautiful gi'ay Norman, owned 
by.L. & M. A. Brown, of Delavan. 

Thomas Irving, Delavan, is the owner of Glo- 
sieur, a dappled gi'ay Pcrcheron stallion, imported 
by Deacon Bros. in 1884. Weighs 1,730 lbs.; 17 hands 
high; arm 33 inches, and has not a Avoak point. Is also 
the owner of Peacock, an elegant Cleveland Bay horse, 
101.7 hands high; weighs l,4(j5 lbs.; can show a 3-min- 
ute gait, aud is the winner of the gold medal aud first 
premium at Hamilton, Canada, and sold at 3 years old 
for $1,G00. 

J. S. McDugal, Sec. 23, Delavan, has a fine farm of 
IGO acres with very beautiful improvements; has some 
gi-and, heavy young horses for .sale. 

Judson B.Foster, Delavan, is the proprietor of Maple 
Hill Dairy Farm, of 2 GO acres, two good houses aud 
wells on tile farm. AVill sell at $50 an acre. 

N. M. Hari'ington, S(;c. 1 , Darien, is the proprietor of 
Prospect Farm, of 375 acres. The buildings on the 
farm are all new and co.st $30,000; the land $20,000. 
Keeps 100 cattle; has a fine Shorthorn bull named 
"Jim Blaine;" weighs 2,000 lbs. Wants to buy some 
full-blood Shorthorn heifers. "Jim Blaine" is of the 
Shorthoru herd of Wm. C. Kiser, of Madison, Wis., and 
has a registered pedigree. 



R. H. Bristol, Sec. K!, Delavau, breeder of Short- 
horn cattle from regi.stcred bull aud full-bloodcnl cows, 
PolandChina hogs, pure-bred Light Uralimas, P(!kiu 
ducks, Touh)use g(!ese aiul Bronze turkeys, has a model 
baru with mansard roof, which style of barn Iu; recom- 
mends to farmers and stock growers. Has stable room 
for 30 horses, hay room for 150 tons, besides other 
departments. 

C. W. Hickson, Sec. 1(J, Delavau, proprietor of Lake- 
side Farm, has a very hue Shorthoru bull aud 30 head 
of good grade cows (Shorthorns). He thinks their milk 
as rich as any, aud as to quantity tluiy are far ahead of 
any cows of any other grade. He has stabling for 100 
cows, i^articularly convenient aud well-ventilatcMl hog 
houses, and one of the ruodcd hay barns of \\'ahvortli 
County. 

S. E. Weaver, Sec. 15, Delavau, by crossing M(!sseug(!r 
and Morgan mares with the English Shire horse, has 
produced an exceptionally fine dark bay horse; high 
headed; fine action, and a 1,250 lb. horse. He has some 
very promising youug teams on exhibition. 

J. E. Diusmoro, Sec. 15, Delavau, proprietor of Lake 
Lawn Farm, is producing line formed calves from his 
herd of 3G cows, 7^ DurJiam, by crossing with a Short- 
horn bull called "Pride of Lake Lawn," 3 years old; 
weighs 1,800 lbs. Also breeds Poland-China aud Berk- 
shire hogs. 

C. L. Douglass, Walworth, general farmer and extens- 
ively engaged iu breeding and stock growing. Has a 
farm containing 3G0 acres; deals in horses, cattle and 
.sheep. 

E. C. French, Sec. 30, Walworth, general farmer, 
breeder of Merino sheep and Clydesdale horses, owns 
an imported Clydesdale stallion. 

J. S. Belknap, Sec. 33, Walworth, general farmer; 
keeps grade Jersey, Durham and Holsteiu cattle; Jersey 
Red swine a)ul BuS Cochin 2>oultry. 

D. Maxou, Walworth, breeder and dairyman; grades 
Holsteiu for milk and beef. Keeps 20 cows. Has an 
exceptionally fine herd of grade cattle. 

John Hore, Sec. 19, Geneva, farmer, stock grower 
and dairying. Keeps Durham cattle; <jwns full-blood 
Durham bull "Prince;" weighs 2.000 lbs.; purchased 
from J, H. Snyder's pure-bred Durham .stock; has 75 
head, 30 cows; has Poland-China swine, Ncn-man horses. 
Mr. Hore commenced to improve iu breeding in 1883, 
and ranks among the successful breeders iu AValworth 
County. 

A. G. Palmer, Sec. 20, Geneva, farmer and stock 
grower; has graded Durham aud Holsteiu cattle, Poland- 
China with Chester White swine, English Coach horses, 
Plymouth Rock poultry. 

Geo. Slade, Sec. 20, Geneva, farmer and stock-grower, 
has grade Durham and a fine lot of Holsteins, 21 head 
from full-blood bull bought in Elgin, 111.; Poland-China 
and Bei-kshire swine; Norman horses; White Leghorn 
poultry. 

Geo. Trowbridge, manager on R. T. Crane's place, in 
Lynn, on Lake Geneva, keeps Holsteiu and Durham 
cattle, Southdown sheep, Plymoutli Rock poultry. Mr. 
Trowbridge learned the business of landscape gardener 
in England; was four years Avith L. Z. Leiter; had his 
present place since 1883. 

E. B. Metyard, Sec. G, Lynn, has gi-aded Durham cat- 
tle. Southdown sheep, Poland- China swine, Norman 
horses, Plymouth Rock poultry. 

J. I. Crocker, Lynn, on Geneva Lake, manager for 
S. W. Allerton's place, keeps Jerseys and gi-ade cattle, 
Norman and Percheron horses. Mr. Crocker learned 
the business of landscape gardener in England. 



•&4- 



-4-3. 



XX 



i^lPPE^S^DDIX. 



*t 



James Hague, manuger on O. W. Potter's place, Lynn, 
on Geneva Lake, keeijs full-blood Holwtcdn bull; has 
Jerse.y, Holstein anil Guernsey cattle, Soutlidown slieep, 
Polaiid-Cliiua swine, Norman, Perclieron and Cleve- 
land and Plymouth Rock. Leghorn and Wyandotte 
poultry. Mr. Hague learned the bu.siness of landscape 
gardener in England. 

Henry Groff, Lynn, manager on Edmund Bourke's 
place on Geneva Lake, keeps Jersey and Guernsey cat- 
tle and Percheron horses. Mr. Groff has been manager 
since 1849. 

H. D. Hill & Son, Sec. 2.1. Geneva, farmer and stock- 
grower, has graded Durham and Holstein cattle, mixed 
fine wool sheep, Poland- China swine; has fine Norman 
horses from L. & M. A. Brown's Norman stallion— took 
first prizes at Walworth, Kock and Eacine County fairs; 
Partridge Cochin and Plymouth Eock poultry. 

John Deignan, Lynn, on Geneva Lake, manager for 
John Johnston, has grade Durham cattle, Hampshire- 
down sheep and Norman horses. 

D. D. Fairchild, Sec. 17, Geneva, keeps graded Dur- 
ham and Guernsey cattle, Merino sheep, Poland-China 
swine, Norman and Morgan horses, Plj'mouth Eock 
poultry. 

E. E. Cowles, Sec. 9, Geneva, keejis grade Durham 
and Jersey cows; has 35 head; owns pure-blood Jer- 
sey bull; has Poland- China swine, English Cochin and 
Leghorn poultry. 

Geo. D. Doubleday, Whitewater, breeder of noted 
trotting horses. Owner of the famous trotting stallion, 
"Allegro," bred by Hon. E. Eichards, of Eacine. "Al- 
legro" stands 16 hands high, is a seal brown color, 
and has a record of 2:30. He was sired by "Sweigart," 
dam by Goldsmith's "Abdallah," son of "Volunteer." 
Mr. Doubleday also owns the pacing mare. "Youlond," 
and the trotting stallion, "Cash." 

Geo. E. Kent, Whitewater village, wagonmaker. Is 
the owner of the mare, "Hattie;" sire, "Old Hickory;" 
dam, imported English mare. When three years old, 
"Hattie" made 2:58. 

W^illiam Smith, butcher, Whitewater village, owner of 
the Patchen horse, "Charles." Weight, 1,385 Itis.; 
height, 17 hands, 2I2 inches; time, 3 minutes. 

Hull and Coburn, livery and sale stable, Whitewater 
village. 

M. Furlong, M. D.; office and residence, Whitewater 
village. 

William Taylor, section 5, Eichmond, engaged in 
dairjdng and breeding Shorthorn and Durham cattle, 
Poland- China hogs. Merino sheejj, Hamburg, Buff Co- 
chin and Plymouth Eock poirltry. 

James Smith, section 33, Whitewater, engaged in dai- 
rying ; keeps an average of thirty cows, Jersey, Holstein 
and Durham, mixed. 

John McGill, blacksmith, Whitewater village, practi- 
cal horseshoer, makes a specialty of plating and inter- 
fering ; owner of " Lady Mack," sired by "Minnesota 
'Cbiiet," having a record of 2.22I2; dam, sired by "Ethan 
Allen;" time 2.15. 

S. L. Taft, Sec. 19, Whitewater, engaged in dairy- 
ing; owns one three-qiiarter Ayrshire bull. Has upon his 
farm a model barn, 114 feet long, capable of stabling 
seventy head of cattle. 

John Peacock, Sec. 20, Whitewater, engaged in 
dairying. Has a large creamery for the manufacture of 
butter. 

N. D. Warner, Sec. 20, AVhitewater ; dairyman. 
Keeps graded cattle and Poland-China hogs. The milk 
product of 1884 was about (3,500 pounds. Fred 
Warner, a son. is interested in the farm management. 



Joel Dcmbleday, Sec. 29, Whitewater ; dairj'man. 
Keeijs an average of twenty cows. Deals in Poland- 
China hogs. 

Charles E. Horton, Sec. 17, Whitewater; engaged in 
stock raising and dairying ; keeps an average of forty 
cows. Is owner of the stallion "William Wallace," .sircid 
by the Clydesdale stallion, "Sir AVilliam Wallace." 
Keei^s Poland- China and Chester White hogs; Plymouth 
Eock, Brahmas, Leghorn poultry. 

H. Lewis, Sec. 18, Whitewater ; dairyman. Grade 
cattle, mixture of Durham, and Poland- China swine. 

Ambrose Warner, Sec. G, Whitewater, breeder of Po- 
land-China swine ; has been thus engaged since 187(3 ; 
was awarded five first prizes in Walworth County, and 
three in Jefferson County. Is also engaged in dai- 
rying. 

H. J. Eoe, Sec. 19, Whitewater, breeder of Poland- 
China swine, graded Durham cattle and Plymouth Eock 

poultrj'. 

D. Johnson, Sec. 15, Geneva Township, has grade 
Durham cattle, Poland-China swine, common grade 
horseSr Plymouth Eock poultry. 

Walter Curtis, Geneva TownshiiD, farmer, stock 
grower and dairyman, has Shorthorns and Jersey cattle, 
mixed fine wool sheep, Poland- China swine and Norman 
horses. 

F. H. Williams, Sec. 6, Whitewater, breeder of Dur- 
ham cattle, Poland China and Jersey red swine and 
Norman horses. Is engaged iti dairying. 

J. M. Fish, Sec. 11, Geneva Township, farmer, stock 
gTower and breeder of Shorthorn cattle; owns blood 
bull; has mixed fine wool sheep, Poland-China swine, 
Norman and mixed grades of horses. 

C. T. GrilHn, Sec. 14, Geneva Township, farmer and 
stock grower, has pure breed Holstein bull and cow, 
purchased at Lake Side Farm, Syracuse, N. Y.,of Smith 
ifc Pow^ell, at cost $450; has mixed fine wool sheep and 
Duroc Jersey red swine. 

Wm. Eouse, Sec. 14, Geneva Township, has grade 
Durham and Holstein cattle, Poland-China swine, 
Norman horses and Plymouth Eock poultrj'. 

E. E. Palmer, Sec. 10, Geneva Township, is a breeder 
of Chester White swine ; has for sale in breedng season 
from pure bred registered pigs ; will .ship to anj 
point; took prize at county fair on best improved breed 
of Chester White swine. Has grade Shorthorn cattle 
and Norman horses. 

H. G. Flack, Sec. 10, Geneva Township, farmer, stock 
grower and dairyman, is a breeder of pure Jerseys; 
owns a full-blood Jersey bull ; has Poland- China swine 
and Norman horses. 

W. E. Dunbar, Sec. 7, Geneva Township, farmer and 
stock grower, has Durham cattle, mixed fine wool 
sheep, Poland China swine, Norman horses and Ply- 
mouth Eock poultry. 

S. A. Boyd, Sec. 8, Geneva Township, farmer and 
stock grower ; has Durham cattle, full-blood bull. Me- 
rino sheep, Poland- China swine, Norman horses and Ply- 
mouth Eock poultrj-. 

W. P. Holcomb, Sec. 10, Geneva To-miship, farmer 
and stock grower ; gi-ade Durham and Holstein cattle 
and Poland China swine. 

J. G. Flack, Sec. 9, Geneva Township, farmer, 
stock grower and dairyman, has a fine h(!rd Jersey 
cows, pure-blood bull, Durham cattle, Norman horses, 
Poland-China swine, Plymouth Eock and light Brahma 
poultry. Mr. Flack ranks among the best in the county 
as a dairyman ; he was gi\en first prize at New Or- 
leans exposition for butter. 



■p' 



4- 



-t. 



^.I'l^lOK JJIX. 



XXI 



Charles Dnnlap. Sec. 9, Geneva Townisliip, favmcr 
and stook f;io\V(>r, has criade Durham cattle. Poland- 
China swino, Norman hoi-scs and riymonth Kock 
pimltry. 

W. H. Welch, Sec. 11. Sugar Creek Township, farmer 
and stock grower, lias grade Durliam cattle, line wool 
sheep and roland-Ciiina witli cross in Ciicstcr Wliite 
swine. 

J. .V. Strong. Sec. '2G, Sugar Creek To-waiship, has 
grad(> Dariuuu cattle; owns t'nll-blood Dnrliani bull, 
rtne wool slieep. Norman hor.ses, Poland-China with 
cross in Suffolk and Chester White swine. 

N. P. Hand. Sec. 2li, Sugar Creek Township, farmer 
and stock grower, lias grade Durham cattle, full-blood 
bull, tine wool sh(H>p, Chester Wliite with cross in Suf- 
folk swiii(\ and Norman horses. 

Isaac Loomer, Sec. IS. Sugar Creek Township, farmer 
and stock grower, has graded Durham cattle, Poland- 
China with cross Jersey Eed swine, and Partridge 
Cochin poultrj-. 

J. 15. Doolittle, Sec. :{2, Sugar Creek Township, 
farmm- and stock grower, has graded Durham cattle, 
Poland-China with cross Chester White swine, Nor- 
man and Mambrino horses, Plymouth llock poultrj'. 

D. Stewart, Sec. .32, Sugar Creek Township, farmer 
and stock grower, has grade Durliam cattle, mixed grade 
fine wool slie(>p, Norman horses. Poland-China swino 
and Plymouth Eock poultry. 

E. E. Day, Sec. 8, Sugar Creek, farmer and stock 
grower, graded stock, mixed Shorthorns and .Tersey cat- 
tle, Poland-China swine, Sir Henry and Fox Hunter 
hoi-scs. 

F. C. Weaver, Sec. 8, Sugar Creek Township, farmer 
and stock gTower. has gi-aded Durham cattle, Norman 
horses and Poland-China swine. 

Chas. Kinne, Sec. 7, Sugar Creek Township, farmer 
and stock grower, has Durham cattle; owns full-blood 
Durham bull, swine, Poland-China, cross Jersey Eed, 
and Partridge Cochin poiiltry. 

A. W. Cook. Sec. 31, La Grange Township, breeds 
Sliortliorn cattle; has a full-blood Shorthorn biiU, cost 
at ten months old, $100 ; swine, Poland-China, Sir 
Heniy, Black Hawk and Morgan horses. 

H. H. Cobb, Sec. 8, Whitewater Township, farmer and 
stock grower, has blooded Durham cattle, registered 
Merino sheep, Poland-China swine, .and breeds Hamble- 
tonian horses. 

W. Stockdale, Sec. 23, La Grange Township, farmer 
and stock grower, has a fine class of Dnrham cattle, 
owns a full blood Durham bull, has Poland- China swine, 
Norwood and Copper Bottom horses. 

John Taylor, Sec. 22, La Grange Township, farmer 
and stock gi'ower. has a fine class of Shorthorn cattle, 
owns a full blood Kentucky bull, Merino sheep, Poland- 
China swine, Sir Henry and Copper Bottom horses. 

Wait and Son, Sec. 27, La Grange Township, breed- 
ers and dealers in Poland- China swine; got first prize 
and sweepstakes at Wisconsin state fair in 1884; keeps 
in season full blood pigs for sale. 

Wm. Greening, Sec. 14, La Grange Township, farmer 
and .stock grower, keeps Durham cattle, registered 
Merino sheep, Berkshire and Poland-China swine. 

J. J. Stewart, Sec. 12, La Grange Township, farmer 
and stock grower, keejjs a fine breed of Sinn-thorns, 
Poland-China swine and Morgan horses. 

E.J. Crane, Sec. 12, La Grange Township, common 
grade cattle, fine wool sheep, Poland-China swine 
Clydesdale horses. Mr. Crane al.so handles farm ma- 
chinery. 



S. N. Case, Sec. 20, La Grange Township, keeps half 
blood Durham and Jersey cattle. Poland-Cliina swine; 
hor.ses. Tallit), Black Hawk; I'lj-juouth Itock poultry. 

L. C. Cook, Sec. 20, La (Jrange Townsliiii, farnu^r 
and stock grower, keeps Durliam cattle. Merino shecj), 
Poland-China swine; liorses a cross with Messengers 
and English draft. 

Thomas E. Lean, Sec;. 10, La Grange Township, 
farmer and stock grower, kc^eps half blood Shorthorn 
cattle, fine wool mixed Merino sheep, Poland-China 
swine and Percheron horses. 

(Jeo. McDcmgall, Sec. 29 La Grange, keeps graded 
stock of Jersey cattle, Poland-China swine, fine wool 
sheep and Norman horses. 

Edgar McDougall, Sec. 32, La Giange, farmer and 
stock grower, breeder of Durham catth", Poland China 
swine and fine wool slieej). 

A. W. Arwood, Sec. 31, La Grange Township, farmer 
and stock grower, breeds Jersey and Shorjthorn cattle, 
Poland- China swino. 

C. S. Vedder, Sec. 32, La Grange Township, breeder 
of Jersey cattle, fine wool sheep and Poland-China 
swine. 

J. N. Case, [farmer and stock grower. Sec. 10, La 
Grange, breeder of Durham and Aldeniey cattle, fine 
wool sheep and Poland-China SAvine, Plymrmth Eock. 
Leghorn and Golden Plieasant poultiy. Has had eight 
years' experience in bringing grades to good ])reeds. 

C. C. Gibbs, Sec. 30, La Grange, has graded and full 
blood Durham cattle, fine wool Merino sheep, Poland- 
China swine; has been twelve years a breeder and dealer 
in Hambletonian. Percheron and Swigert breeds of 
horses. 

Elm Springs stock farm is owned by S. E. Edgerton, 
and is located on sections 13 and 14, Lafayette Town- 
ship, Walworth County. This is one of the choice farms in 
the ccmnty, consisting of :W~> acres, ab(mt equally 
divided between prairie, oak openings and timber, 
watered by several never failing springs of the purest 
water. The owner has recently turned his attention to 
improved stock, and is at present interested in high 
grade Percheron horses and pure bred and grade Gallo- 
way cattle. He is breeding inire Sntt'olk and Duroc 
Jersey swine and thoroughbred Merino sheep, and is 
arranging for a flock of Shropthires; poultry. Silver 
Spangled Hamburgs. 

Emil Bramam (Honey Creek postofflco), Spring 
Prairie Township, general blacksmith and horse-shoer. 

Hem y Schwartz, Sec. 0, Spring Prairie, keeps part 
Norman liorses and Shorthorn grade cattle and Merino 
grade sheep; owner of thoroughbred registered Inick; 
raises Poland-China hogs, and mixed breeds of poultry.' 

George Bayer, Sec. 10, Spring Prairie, keeps mixed 
gi-ades of horses and cattle. Merino graded sheep, 
Chester White hogs and mixed breeds of poultry, and 
white and gray geese. 

Wm. Kadow, Sec. 1(5, Spring Prairie, keeps Norman 
and Clydesdale horses, mixed Durham and Ayrshire 
cattle, Poland-China hogs, mixed grades iionltry and 
black turkeys; the owner of a registered American 
Merino ram. 

M. E. Britten, Sec. 15, Spring Prairie, stock breeder, 
dealer in graded horses and graded Jersey cattle, thor- 
oughbred Poland-China hogs; keeps American Merino 
sheep, full blooded Plymouth Eock poTiltry. 

Alonzo Vaughn, farmer and stock breeder. Sec. 1 0, 
Spring Prairie, keeps half Norman horses, and part 
Dnrham cattle; breeds Merino graded sheciD, Poland- 
China hogs, Cochin iioultry and Ijlack turkeys. 



XXll 



-A.r>pjEisruix. 



George Vaughn, Sec. IS, Spring Trairic, breeds 
Morgan liorsos, Sliortlioi'n cattle, American Merino 
sheep; owns two registered biiclvs; breeder of tliorougli- 
br(!d I'oland-China swine, k(!eps wliite BraJnna towlt;. 

.Tolm Kniep, Sec. IS, Si)ring Prairie, keeps graded 
liorses and cattle, Merino sheep and mixed Poland- 
China hogs. 

John ]5()dden, Sec. 24. Lafayette, keeps English 
Coacli and Hanibletonian horses, graded cattle, Poland- 
Cliina and Chester Wliite hogs; raises Partridge Cochin 
and white P>rahma poultry. 

Henry Ward, Sec. G, Spring Prairie, keeps the Sir 
Henry bree 1 of horses, graded Durham Cattle, Polani- 
China hogs, Plymouth Eock poultry, and hlack turkeys. 

John Porter, Sec. G, Spring Prairie, cattle breeder 
and dealer in graded Shorthorn cattle; keeps graded 
American Merino slieep from registered ram, Ohio 
record tlioroughbred Poland-China hogs; raises pure 
Plymouth Kock poultri^ and bronze turkeys. 

Edward Ward, Sec. 5, Spring Prairie, keeps Copper 
Bottom horses and graded Norman horses, high grade 
cattle, American Merino sheep; owner of a registered 
American Merino ram; breeds Poland-China hogs, 
mixed poultry and black turkeys. 

Ingham Bros., Sec. 5 and 8, Spring Prairie, deal in 
Copper Bottom horses, I Jersey cattle, Poland-China 
hogs; breeders of thoroughbred Vermont sheep; raise 
white Leghorn poultry. 

Daniel Whitmore. Sec, 17, Spring Prairie, breeder of 
thoroughbred horses the owner of "Island Chief ," a 
full blooded stallion, got by Brigand by Mambrino 
Chief (see Wallace's trotting register, Vol. 'S.); keeps 
graded cattle, Merino sheep and pure Poland-China 
swine. 

Oscar L. and Charles A. Dingman, Sees. 14, 11 and 
12, Troy, breeders of Norman horses, Durham cattle, 
thoroughbred American Merino slieep, Chester swine 
and light Brahma poirltry; owners of the Shorthorn 
Durham bull. Tarn O'Slaanter. 

F. E. Loomis, farmer, Sec. 2G, Troy, owner with Wm. 
Donaldson, of full blood Shorthorn bull; breeder of 
Shorthorn and native cattle, Norman horses crossed 
with natives, Poland-China swine, and Plymouth Rock 
and Bnif Cochin poultrj'. 

Wm. Donaldson, farmer. Sec. 2.5, Troy, breeder of 
Norman and road horses. Shorthorn cattle, graded with 
natives, full blood Merino sheep, registered, highly 
graded Poland-China swine, Plymouth Eock fowls, 
crossed with Leghorns. 

F. L. Andrus, farmer. Sec. 15, Troy, breeder of Me- 
rino sheep. 

James M. Taylor, Sec. 17, Troy, owneu' of crossed 
Clydesdale and Messenger stallion, breeder of crossed 
Jersey and Diirham cattle. Merino sheep, Poland-China 
swine, graded light Bra'ima, Leghorn and Plj^mouth 
Eock poultry and Pekin Ducks. 

H. E. Nourse, farmer and dairyman. Sec. 20, Troj'', 
breeder of Jersey cattle, full blood and grades, Poland- 
China swine, and crossed Plymouth Eock, Brahma and 
Leghorn poultry. 

Eugene Babcock, proprietor of hotel, Troy Centre, 
Wis., good hotel accommodations, flrst-class livery in 
connection. 

L. J. Smith, farmer, Sec. 15, Troy; owner of regis- 
tered Jersey heifer; breeder of high-grade Merino 
sheep, Poland- China swine and Light B ahma poultry. 

Anthony Noblet, Sec. 13, Lafayette: keeps part Nor- 
man horses breeder of graded Shorthorn cattle, Po- 
land-China swine and Merino sheeiL 



A. O. Eichmond, farmer. Sec. 1.5, Troy; breeds half- 
grade Shorthorn cattle, sliec^p three-fonrtlis grade Me- 
rino, thorougliljred Poland-China hogs and graded 
Brahma fowls. 

Wesl(!y J. Babcock, farmer. Sec. 10, Troy; breeder of 
half-grade Norman horses, half-grade Vermont Merino 
sheei), crossed Chester White and Poland-China hogs 
and mixed poultry. 

Eugene Neflf, Sec. 1, Lafayette; keejis Coi^iier-bottom 
horses, graded Durham cattle, graded Merino sheep, 
high-grade Poland-China hogs, Plymouth Eock and 
Brahma poultry. 

John Voss, Sec. 34, Lafayette, deals in part Norman 
liorses, Durham grade cattle. Merino grade sheep; 
breeder of Eed Duroc and Poland-China hogs raises 
Plymouth Eock and Buff Cochin i^oultry. 

James Child, Sec. 1, Lafayette, deals in American 
horses. Shorthorn graded cattle, American Merino 
sheep, Poland-China hogs, and Light Brahma iioultrj-. 

Valentine Castle, See's. 12 and 1.3, Lafayette Town; 
keeps three-quarter Durham cattle, Poland-China anil 
Suffolk swine, American graded horses, and White 
Brahma poultry. 

S. I. Conklin, Sec. 1, Lafayette; keeps gi-aded horses 
and thoroughbred Jersey cattle, Poland-China swine, 
Merino sheep breeds Leghorn and Silver Spangled 
Hamburg and Plymouth Eock i^oultry. 

D. M. Stearns, farmer and mill owner, Sees. 11 and 
12, Lafaj'ette breeder of graded Durham cattle and 
graded Suffolk swine. 

L. Vanderpool, Sec. 32, Lafayette, engaged largely in 
dairying, breeder of full-blooded Durham cattle, Po- 
land-China hogs breeds Plymouth Eo k chickens. 

Ellsworth Bros., farmers. See's. G, 7 and 8, Lafayette; 
breeders of Mambrino horses crossed with Morgans; 
high-grade Durham cattle Spanish Merino sheep; 
Poland- China swine, and crossed Hamburg, Plymouth 
Eock, Brahma and Cochin ijoultry. 

Geo. Jewell, farmer, Sec. 35, Lafayette; breeder of 
graded Durham cattle, Merino sheep, graded Poland- 
China swine and Plymouth Eock poultry. 

E. S. Shepard, farmer, Sec. 29, Lafaj'ettc; breeder of 
graded Durham and half-blood Ayrshire cattle, fine 
wool sheep, Delaines, Norman and Bellfoimder horses, 
Poland-China swine, and Plymouth Eock, Houdan and 
Brahma poultry. 

John Heck, Lyons; keeps graded Shorthorn cattle. 
Merino sheep, mixed Poland-China and Berkshire hogs, 
graded Norman horses, mixed poultry. 

W. L. Stowell, Spring Prairie, bree ler of pure Durham 
cattle and Chester WJiite liogs;owner of stallion '"Young 
Victor," one-half Norman and one-half Mambrino, IG 
hands high, weight 1,300 lbs., sire Captain 77, Vol. Ist 
Norman Stud Book, dam Ladj' Wahvorth. 

S. S. Bowman, Lyons, keeps one-half blood Norman 
horses, graded cattle, graded Merino sheei>, Poland- 
Cliina hog^, and Plymouth Eock and Leghorn fowls. 

Wm. Meadows, Sec. 2, Lyons, wool broker breeder of 
high-bred Durham cattle, graded Merino sheei), Po- 
land-China swine and Norman horses. 

Alexander Fraser & Sons, East Troy, owners of bull 
"Serapliina Prince," calved ISSO, got by Phoenix Ge- 
neva, Princ ! of Speedvalle and San.sjjariel Princess, 
Albert and Isabella, Windsor and Sanspai-iel 10, 12th 
Duke of Oxford and Sanspareil 5, Gauntlet and Imper- 
ial Sanspariel, PhoBiiix Geneva got by Eenick Geneva 
20.81 G, dam Pluenix 1st of Elm Grove by 4th Duke of 
Hillsdale *J,S()5 Eenick; Geneva, a straight Eose of 
Sharon, by the .'J^G,000 Duke of Geneva. 



^wpiCNrnx. 



XXllI 



Alfii'd D. Siiiitli. larnu'r, Sec. ,'$0. liafayette; lircoclcr 
of Ni)rmau iiud nativt- horses, crbssi'd; native oattlo: fluo- 
wooled sIu'oi);gni(U'il I'olaiul-C'hina swine; mixed White 
C'oi-hin and native poultrj'. 

Alexander Fraser &. Sons, breeders of pnrc Merino 
shfcp: tlock estahlisliod in iST'.j by purchase of '.V2 ewes 
and 'J rams of Joiin S. (toe. l>rownsvilk>. Pa.: National 
record of the .\nierican Slieep llej^ister. Hock 2, payo 
70: Wisconsin Sheep- Hreeders' and Wool-Growers' As- 
sociation, and Merino Sheep-Breeders' and Wool-drow- 
ers' Association: and Merino Sheep llcyister, Si and S2, 
flock :i2. 

F. Goodrich, Lyons, keeps Shorthorn cattle. Merino 
sheep; owner of registered buck; keeps English coach 
hor.scs. 

Thomas Bnsher, Lyons, keeps graded Shorthornfi. 
Poland- China hogs, gi-aded Morgan horses and mixed 
l)oiiltry. 

H, C. Olp, Lyons, keeps jmrc Durham cows, Noriaan 
grade horses. Poland-Cliina hogs, rcgi.st(!red Merino 
sheep and Black Brahma fowls. 

James Swahada, East Troy, keeps gi-aded general 
stock. _ 

Edward Mitchell, East Troy, general breeder and 
stock raiser: owns some good graded stock. 

P. Pendegast. Lycms, breeder and general farmer; 
owns some good gi-aded stock of a miscellaneous char- 
acter. 

Christian Beck, Sec. 1.3 Lyons, breeder of blooded 
horses: owner of the stallion "Highland Boy," weighs 
1,300 lbs., and IG hands high: owns stallion one j'ear 
past sired by Silver Duke, a thoroughbred Percheron, 
imijorted by Dunham; owns one-half Durham cattle, 
Poland-China hogs, and gi-aded Merino sheep; breeds 
Plymouth Rock chickens. 

H. B. Towslee. Sec. 2, Lyons, breeder of Percheron 
horses sired by Monarch, imported by Dunham; breeds 
one-half Holstein and three-fourths Durham cattle; 
breeder of Leicester hogs, and Poland-China mixed with 
Berkshire; keeps graded Merino sheejj. and mixed 
breeds of chickens; owns the Peerless turkeys. 

George Schade, general farmer, East Troy, and breeder 
of cattle; keeps a mixed stock of horses and swine. 

Mrs. G. "W. Crites, East Troy, owns a model farm and 
mixed stock of cattle, horses and swine. 

Frank Diest, East Troy, owner and breeder of some 
nice mixed graded cattle, horses, and mixed Poland- 
China hogs; owner of thoroughbred Durham bull. 

John Schaub, East Troy, a very industrious and care- 
ful farmer; breeds graded cattle, horses and swine. 

Jas. E. Eogers, East Troy, general fai'mer and breeder, 
owns some nice graded cattle, graded horses and 
swine. 

Emilie Gre])el, East Troy, general farmer and breeder 
of mixed graded stock. 

George Eohleder, East Troy, breeder of graded slieep 
and Poland- China hogs (graded). 

Josejjh Swobode. East Troy, general farmer and 
breeder, keeps a mixed stock. 

F. E. Anderson, breeder. Sec. 12, Spring Prairie, 
breeds three-quarter Durham cattle. Merino sheep, 
Poland-China hogs and Chester White hogs ; graded 
Morgan horses ; keeps black Cochin and Brahma 
chickens. 

M. B. Keyes, Sec. 2, Spring Prairie, breeds thorough- 
bred Durham cattle, Sir Henry and Mambrino honses, 
l}ure Chester White hogs ; raises Plymouth Eock chick- 
ens and fine peacocks. 



Jo.seiih Schaefer, Lyons, keeps graded Merino .sheeii, 
a registered Merino ram. one-half and tiire(!-(|uarter 
Durliam cattle, I'oland-China and Berksliirc! hogs, on(!- 
half Percheron horses and black t.'ochin and Plymouth 
Itock chickens. 

M. H. Foot(N Lafayette, breeder of thorougli-bred 
Guernsej' catti(\ owner of tln^ thorough-bred bull. 
"Ambcir Chief. 7th." 1 SS2: sire. "Imperial .Vndjer" {115); 
dam. ••Dora" (1(H)). Bi^eeds onci-half Percheron hors(.'s 
and one-half IMorgan ; breeder of Yorkshire registered 
hogs. 

Wni. Frater, Lafayette, keeps mixed Holstein cattl(\ 
jjart Clyde horses, l'oland-C!hina hogs and I'lymouth 
Eock chickens. 

John C. Wilson, Sec. 2(i, Spring Prairie, breeds 
mixed grades cattle, Norman and Swigert horses. 
Merino sheep ; owner of thoroughbred buck : rai.ses pure 
Cliester White hogs, Plymouth Rock and Houdau chick- 
ens, and black turkeys. 

Henry Ayers, Sec. 12, Spring Prairie, breeder of 
blooded horses; stock: Governor Sprague, Oliver Gold- 
smith, Swigert and Hambletonian ; lu'eeds pur(! 
Chester White hogs, graded cattle, and high grades of 
Merino sheep. 

D. W. VaTighn, Sec. 11. Spring Prairie, breeder of 
Chester White swine. Merino sheep and graded Durham 
cattle ; keeps the Sir Henry breed of horses. Cochin 
chickens and brown turkeys; engaged in dairying. 

B. B. Eose, Sec. 1, Spring Prairie, breeds gi-aded 
Merino sheei^; owner of thoroughbred bucks, graded 
Shorthorn cattle ; keeps Hambletonian horses and 
Poland-China hogs, and Plymouth Eock chickens. 

E. D. Page, Sec. 1, Spring Prairie, keeps the Bell- 
flower stock of horses; breeder of American thorough- 
bred Merino sheep, pure Poland-China hogs, Durham 
grade cattle; mixed breeds of jioultry. 

Charles H. Babcock, Sec. 3, Spring Prairie, keeps Sir 
Henry and Clydesdale breeds of horses, graded Short- 
horn cattle ; breeds graded Merino sheep, thorough- 
bred Chester White hogs and Pljniiouth Eock chickens. 

Francis Baker, Sec. 10, Spring Prairie, breeder of 
Percheron and Messenger horses ; American Merino 
sheep ; owner of registered ram, pure Chester White 
hogs, black Cochin and White Cochin chickens, graded 
cattle ; keeps black tm-keys and gi^ey and white geese. 

Horace Baker, Sec. 11, Spring Prairie, breeder of 
graded Chester White hogs. Durham cattle. Merino 
sheep, part Norman horses, Buff and Partridge Cochin 
chickens, blue and bronze tiirkeys ; engaged in dai- 
rying. 

Nathaniel Schmidter. Sec. 3. Spring Prairie, keeps 
Merino graded sheep, Poland- China and Chester White 
hogs, mixed ; Shorthorn graded cattle, and mixed 
breeds of poultry. 

Wm. Henry, Sec. 33, East Troy, keeps graded Merino 
sheep and Norman-French hoi-ses, mixed Chester White 
and Poland-China hogs, and mixed breeds of poultry. 

Daniel Monaghan, Sec. 9, Spring Prairie, kee])s 
Chester White and Poland-China hogs, mixed ; gi-aded 
cattle, Sir Henry stock of horses and mixed breeds of 
chickens. 

Geo. Burton, Section 5, Spiking Prairie, keeps one- 
half Norman hor.ses. Shorthorn grade cattle, Poland - 
China hogs and Plymouth Eock chickens. 

James Brierly, Sec. S, Spring Prairie, owner of regis- 
tered Merino buck and graded Merino sheep ; keeps 
graded Shorthorn cattle, three-qiiarter Norman horse 
and Clydesdale breeds, Plymouth Eock, brown Cochin 
and Black Spanish chickens; keeps the bhie tm-key. 



XXIV 



^I'l^LCjsruix. 



Will. Karclicr, Sec. .'{, Spring Prairie, keeps gnuled 
ciittle, Glie.ster WJiito iiog.s, Pfitcliin horses, gTadod 
Merino slieep and mixed breeds of chickens. 

Benjamin Mitohel, Spring Prairie, brec'ds Poland- 
CUiiia hogs, Sliortiiorn grade cattle, Merino grade slieep 
and the Sir Henry breed of horses ; keeps the light 
Praliina chickens. 

Alva AVliitmore, Sec. 20, Spring Prairie, breeder of 
Poland-C'liiiia swine, registered; keeps grade Shorthorn 
cattle; owner of the ram " AVoollj^ " ((Jadwell Prairie 
Register, No. 15) ; owner of the hue-blooded stallion 
"Harry 1), Jr." ; keeps AVhite Partridge Cochin and 
White Brahma chickens, and thoroughbred bantam, 
named "Banta." 

Herriot Hicks, Spring Prairie, breeder of pure Nor- 
man horses, owner of thoroughbred stallion ; breeds 
Shorthorn cattle and Poland- China swine. 

Wni. Porter, cattle-breeder ; owner of "Eoyal Duke," 
the thoroughbred Shorthorn bull, "Royal Duke, 2d" 
(Vol. 27 American Shorthorn Record) ; keeps graded 
horses, Polaud-China hogs, Plymouth Rock chickens 
and black turkeys. Spring Prairie. 

F. H. Eames, Sec. IH, Spring Prairie, breeder of high 
graded Shorthorn premium cattle, registered Merino 
sheep, two registered Merino rams, Poland-China hogs, 
graded horses; keeps black Brahma chickens. 

M. E. AVeter, Sec. 33, Linn Township, general farmer 
and dairyman. 

Joseph Stoneall, Sec. '35, Linn Township, general 
stock raiser and breeder. 

Thomas Ledger, Sec. 23, Linn Township, general 
breeder and farmer. 

S. J. Nichols, Sec. 25, Linn Township, breeder of 
horses and cattle, prefers cross between the Morgan and 
Percheron for general use. Owner of thoroughbred 
Shorthorn bull, "Lord Leroy, 2d," No. 4-1,184; weight, 
2,200 11)S.; four years old. Also keeps line stock of 
Poland- China hogs. 

R. J. Fuller. Sec. 13, Linn Township, breeder of 
horses and cattle ; owner of thoroughbred Guernsey 
bill!, "Pioneer," No. 390. Prefers Guernsey cattle and 
Clydesdale horses. 

D. S. Allen, Sec. 23, town.ship of Linn, jirominent 
breeder aud farmer; has lived at his present residence 
since 1852; is quite a poj^ular man with the local pub- 
lic; was chairman of Town Board for eight years, aud 
has held numerous public offices of more or less note. 
For the past four year.i has been chairman of the County 
Board of Supervisors, which position he continues to 
hold, showing his popularity throughoiit the county 
generally. 

B. S. Palmer, Sec. 28, township of Linn, general 
farmer and breeder, keeps fine stock of grade animals. 

Melvin C. Cornue, Sec. 28, Linn Township, general 
breeder of grade cattle and sheep; prefers Durham cat- 
tle for general use. 

George Allen, Sees. 23 and 24, township of Linn, ex- 
tensive land owner and breeder; settled in Linn Town- 
ship in 1852; has alwaj's conducted farming on a very 
large scale and with great success. During the punt 20 
years he has dealt very largely iu cattle of different 
breeds; also horses, sheep and hogs. Mr. Allen is not 
ouly very popular with the jDeople of his own locality, 
but very highly esteemed by the public generally 
throughout the coiiuty. He was elected in 1854 as 
member of the State Legislature, and has since held 
public offices eacli year in succession of more or less 
importance. "Was also chosen president of the Farmers' 
Mutual Fire Insurance Co., when it was organized in 
1 87G, and holds the position to the present day. 



Peter Gavin, S(!C. 22, Linn T(>wnship, genei'al farmer, 
favors English shire hor.ses for farm, Durham cattle for 
milk and polled Angus cattle for beef ; has been town- 
ship treasurer for number of j-ears past. 

Norman Hatch, Sec. 2(3, township of Linn, owner of 
thoroughbred Norman stallion "Champaign," importcnl 
from France in 1875, registered iu Percheron Norman 
Stud Book, No. 140. 

John Dillenbcck, Sec. 15, Linn Township, extensive 
breeder of grade Durham cattle and Poland-China hogs; 
has also fine stock of horses of part blood Norman; has 
280 acres of laud and a numlier of fine outbuildings, 
including a handsome and convenient barn, erected last 
year at a cost of aljoiit .$3,000. His preference in cattle 
is a cross between the Durham and Devon for general 
dairy piiposes. 

F. B. Meriam, Sec. 13, Linn Township, owner of 
thoroughbred Guernsey bull "Ludovic, " two years old, 
No. 707; also Guernsey cow "Honeysuckle," No. 1,333. 

James M. Walsh, Sec. 21, Linn Township, brieeder of 
fine carriage horses and roadsters. 

J. S. Reek, Sec. 20, Linn Township, breeder of gi-ade 
Durham cattle, has fine herd of milkers; also keeps fine 
stock of Poland-China hogs and Merino sheep. 

S. B. Wyiin, Sec. 30, township of Linn, general 
farmer, prefers Holstein cattle for milk aud Durham for 
general use; also keeps fine stock of Leghorn fowls. 

J. M. Bartlett, Sec. 31, township of Linn, general 
farmer, i^refers part Clyde for farm horses aud grade 
Durham cattle for general use. 

Revilo Merriam, Sec. 19, Bloomfield Township, gen- 
eral farmer, makes a specialty of breeding poultry of all 
descriptions, and keeps a very fine selection. 

W. D. Chapin, Sec. 21. Bloomfield Township, general 
farmer, keeps fine herd of milch cows; gives preference 
to Durhams for general farm use; has large flock of fine 
Merino sheep; was elected member of State Legislature 
in 185G, and has also held several offices throughout 
the town and county. 

Grover Sears, Sec. 17, Bloomfield Township, gen- 
eral farmer and breeder, prefers Durham cattle for 
general farm use, and Clj'desdale horses for same pur- 
pose; has fine lot of Plymouth Rock hens. 

C. S. Higinsbotham, Sec. 17, Bloomfield Township, 
breeder of Diu'ham cattle; also keeps fine stock of 
Poland- China hogs aud Plymouth Rock hens. 

John Moore, Sec. 23, Bloomfield, general farmer and 
breeder. 

William Vau Velzer. Sec. 7, Bloomfield Township, 
general farmer and breeder, favors Durham cattle for 
general farm use. 

Jonathan T. Ward, Sec. 5, Bloomfield, general farmer, 
prefers Durham cattle and Clydesdale horses for gen- 
eral use. 

D. B. Mason, Sharon Coi'uei's. Sharon, breeder of full 
blood and graded Holstein cattle. 

T. E. Morgan, Sharon P. O., Shai-on, proprietor and 
manager of Yates House, only first-class hotel in city, 
newly remodeled and refurnished. Large and commo- 
dious stable in connection. 

M. L. Dickson, Sec. G, Sharon, owner of Hamble- 
tonian .stallion "Dickson's Duke," by "Iron Duke 181." 
bay with black points, weighs 1,150 llis.; brood mares 
by "Blackwood," "Almont," Goldsmith's "Abdallah," 
"Vermont Hero," "Sweigart" and "Alden Goldsmith.' 
Has for sale the produce of above mares, con.sisting of 
mares and geldings of rare merit, and sired by "Ath- 
lete," "Geo. Patchen," "Messenger Chief" and "Swei- 
gart Phallas." P. O., Allen's Grove. 



--3- 






^i»r>iii>r jjix. 



XXV 



*t 



Aiulivw Kiill. See. 8, Bloonifleld. l)rccdcr of flno 
Moriuo slioop, luis '200 ri'gistoroil MeriUDS, incltuling 
iibuut no fine raius. 

T. DowuiniT. SiH'. 1 1. Slmron. dairyiiiii' farui. Uvceilor 
of irnuU'il .)orsi\v and Durluiiii cattle aiul I'oland-C'hiua 
swiiio. llo is tlio owner of an inonhator. and hutclies 
ont .")(>(> I'ggs by artiHeial ))rori'.ss every 21 days. Keeps 
riyinoutli Uock. Langslians, and numerous other fancj' 
l>reeds of eliiekens. as well as vggs for hatching for sale. 
Horse shoeing made a specialty. 

Jact)l) .\: Ezra Shager, Sharon, breeders of graded 
Norman and Blackhawk horses. High gi'ades Short- 
horn cattle. 

Martin Luther. Sees. 9 and 10, Sharon, extensive 
dairying farm, breeder of graded Norman and Clydesdale 
hor.ses. blooded and high grades Jersey cattle: owner of 
a full blood Jersey bull who is a gi-andsou of celebrated 
"Don Pedro." which sold at $10,000; is a fancy and 
very rare specimen of color. 

O. V. Swartz, Sec. 27, Sharon, dairying and stock 
farm, breeder of graded Jersey, Shorthorn aud Diu-ham 
cattle. Poland-China swine. 

E. O. Sherman. Sharon, dairying farm. He and 
his son-in-law. J. H. Osmond, are breeders of gi-aded 
Durham and Galloway cattle, medium sheep and full 
biootl Poland-China swine; owners of full blood 
registered Meriuo buck. 

Gardner Eros., Sharon, breeders of full blood Holsteiu 
cattle. 

L. V. Keuj-on. Sec. 31. Sharon, graded Norman 
hor.ses, owner of blooded Shorthorn \n\U. 

Albert Earth, Sec. 0, Sharon, dairying farm, keeps 
half and one-fourth blood Norman horses, half blood 
Durham cattle aud Poland-China swine. 

John H. Esgar, Sec. 5. Sharon, daii'yiug farm. His 
sons aud himself breed draft and road horses, graded 
Holsteiu cattle and Poland-China swine. Owners of 
full blooded recorded boar and sow. 

David Vroman. Sec. ij. Sharon, dairying farm, bri'eder 
of graded (ij"desdale horses, gi-aded Holstein and Jer- 
sey cattle, Poland-China swine. 

David Adams, Sharon, dairying aud stock farm, 
breeder of gi'aded Norman and English draft horses, 
native cattle aud full blood Polaud-China swine. 
Has one of the largest barns in State — lili by 52 feet. 

T. C. Knub, Sec. 21, Sharon, dairying farm, breeder 
of trotting horses, Jersey cattle and Jersey Eed swine; 
bees a specialty. 

W. C. Goodall, Sharon Village, Sharon, owner of 
Clydesdale stallion "Lochleveu Jr.," 4 years old. weighs 
1.800 lb.: breeder of full blood Jersey cattle and Cots- 
wold sheep: owner of full blood recorded Jersey bull 
and fuU blood Durham bull; Berksliire swine. 

John Meriness. Sec. 28, Sharon, keejis Norman hor.ses 
fhigh grades), blooded Durham cows, Meriuo sheex) and 
Poland-China swine. 

AV. H. Steven — firm Steven & Burton, Sharon, dealers 
in all kinds of stock. Steven is an extensive tobacco 
grower. 

Dana E. Sizer, See. 35, Sharon, dairying farm, graded 

Durham and Holstein cattle, full l>lood Poland-China 
swine: owns a very fine Hambletonian colt. 

E. O. Sherman, veterinai-y surgeon. Sec. 23, Sharon, 
daii-ying farm, breeder of horses— graded Clydesdale, 
Messenger, Black Hawk and Norman — mixed Merino 
and Castoral .sheeij, Poland-China aud Berkshire swine 
— mixed. Has one of the finest barns in county: accom- 
modation for .sick horses at his barn, 3 miles northeast 
from Sharon villanre. 



S. W. Prindle, Sharon Villagir, Sharon, breeder of 
HoLstein cattle; exten.sive tobacco grower. 

AV. C. Kinyon, Sec. .31. Sharon, bretsder of gra<h'd 
Norman and Clydesdale horsiss. graded Durham cattle, 
tine wool sheep and Poland-China swine. 

H. H. Foot, Sec. 2(5, Sharon, dairying farm, bn^eder 
of graded Holstein cattle, medium sheep ami I'oland- 
Chiua swine. 

Chas. Knnll. Sec. 20, Sharon, dairj'ing farm belong- 
ing to John Ladd, breeder of gradeil Holstein cattle; 
owner of half blood Holstein bull; Poland-China swine. 

H. E. Smith, Sharon Village, owner of thoroughbred 
trotting horse •'Eube," sire, "Sprague Jr.," also "Bay 
Filley," sire, McKesson"s "Gray Eagle," dam, '"Hamble- 
toniau llattler." H. E. Smith is acknowledged as one; 
of the most successful and careful horse slioers, making 
a specialty of shoeing trotting and running horses. 
Place of business at Sharon Village. 

S. R. Blodgett, Sec. 2(>. Sharon, general stock and 
dairying farm, breeder of graded Durham and Holstein 
cattle and graded Poland-China swine. 

AV. H. AVolco t. Sees. 31 aud 3,'5, Sharon, dairying farm, 
native, graded Holstein and Durham cattle; breeder of 
Poland- China swine. 

Nelson Harvey, Sec. 3G, Shai'on, breeder of gi'aded 
Norman and Clydesdale horses, full blood Durham and 
graded ^Holstein cattle; breeder of Polaiid-Cliiua and 
Eed Duroc swine. Alwaj's a full stock of horses for sale. 

E. D. Lowell, Sees. 30 and 31, Sharon, breeder of 
Clj'desdale horses, owner of im])orted stallion "Young 
Luss, ' A'ol. V. (2.")27), brown, white spot on face, near 
hind foot white; foaled Ma)' 2i), '81, imported Septem- 
ber, '83. w^nght 1.800 lbs. owner of stallion "Boarder 
AVallace, " sir(>, "Young AVallace" (25-lOj, dam. "Lydia. " 
450, bay. black points, white ]jatch in face owner of 
stallion "Jim ]51aine," sire, "Young AVallace"' (2510). 
dam, "Alyrtle 422," bay, star in forehead; owner of 
tiiorouglibred mares. "Myrtle 422.' weighs 1,700 lbs.. 
"Lydia, " weighs 1.800 lbs.; "Dell," weighs 2.000 lbs.; 
also breeder of graded Clydesdales, from one-half to 
seven-eighths. Lives two miles west of Sharon A'illage; 
keeps large stock of grades and recorded horses for sale 
at all times and at reasonable prices. 

J. C. McKisson, Sharon, .sale, feed and livery stable; 
office and stables near depot; owner aud breeder of 
trotting horses. 

John Ladd, Sees. 20, 21 and 22, Sharon, owner of 
largo dairying and stock farm — 481 acres; Spanish 
Merino sheep a specialty. 

A. A. Lowell, Sees. 30 and 31, Sharon, breeder 
of recorded Clydesdale hoi-ses; owner of bay niare 
"Leona," sire, "Another Day," 1047, 2d A'ol.. "Dame 
Lydia" .559, "Lillian," sire, "Scottish Knight" (im- 
ported), dam, "Alyrtle 422:'' breeder of graded Cl.ydes- 
dales from one-half to seven-eighths, and a large stock 
for sale at all times and at reasonable i)rices. 

E. E. Lowell. Sec. .30, Sharon, l)reeder of thorough- 
bred Norman horses — heavy draft horses; Normans al- 
ways on hand for sale. Lives 3 miles northwest from 
Sharon A'illage: owner of im]Jorted Percheron Norman 
stallion "Hussah," dark dappled gray, imported ISHO, 
weight, 2.000 lbs.: gi-aded cattle — Durhams, Ayreshire 
and Holsteins; Poland-China swine. 

AndrcAV Stewart, Sec. 20, Eichmond, keeps graded 
Shorthorn cattle, Poland-China hogs and Plymouth 
Eock fowls, 

Aii.stin Langley, Sec. 17, Eichmond. dealer in Cl.ydes- 
dale and Norman horses, gi-aded Shorthoi'n cattle, 
Poland-China hogs and Plvmouth Eock fowls. 



XXVI 



An'p:;>rDix. 



T. H. Douf?iill. Sec. 3.'}, Sharou, general stock and 
duiryiiiy liirni; raises more winter wlieat and clov(!r 
seed tlnm any other farmer in the county; feeds about 
02 cows anil 100 liogs— mixed grades. 

11. H. (Jage, Sec. 7, Kielimond, de ds in Jer.sey cattl(!, 
Dnroc- .Jersi^' swine; is the owner of a pure blood Jer.sey 
bull, dark color; also two thoroughbred Duroc-Jer.sey 
boar.s. 

H. O. Crumb, Sees. IS and IS), Richmond, owner of 
tine hordo.s, Polaud-Cluna hogs and Plymouth Kock 
fowls. 

Samuel Hull & Son, Sec. 12. Johnstown, keep graded 
Shorthorn cattle, Scotch Coach, English Coach, Poland- 
China and Duroc-Jersey hogs, and White Leghorn 
fowls; owners of thoroughbred Shorthorn bull. 

J. & B. Clark, Sec. IS, Richmond, dealers in Short- 
horn cattle, tine carriage horses, Poland-China hogs 
ami game fowls. 

"Win. Mack, Sees. 4 and 5, Richmond, dealer in cattle 
of all grades, Merino sheep, Duroc Jersey and Poland- 
China hogs. 

John Behlman, Sees. 21, 28, 29, Richmond, ownei of 
flue horses, graded Shorthorn cattle and Chester White 
hogs. 

Geo. McFarlaue, Sec. 31. Richmond, dealer in Clydes- 
dale horses. Shorthorn cattle, Poland-China hogs, Ply- 
mouth Rock fowls, Pekin ducks. Is also the owner of a 
fine Shorthorn bull. 

John AV. Delaney, Sees. 11,17, 29and30,Richmond, 
owner of Mambrino and English coach horses, Short- 
horn grade cattle, Chester A\'hite hogs, turkeys, ducks 
and peacocks. 

E uory C. Holbrook, Sees. 4 and 9, Richmond, dealer 
in Shorthorn grade cattle. Merino sheep and Poland- 
China Hogs. 

S. H. & J. B. Kestol, Sees. 2, 3, 10, Richmond, dealers 
in Shorthorn cattle, Berkshire hogs, and Lagliorn 
fowls. 

W. A. Kuilaus, Richmond, Sec. 33, owner of Norman 
horses, Shorthorn grade cattle. Merino sheep, Poland- 
China hogs, Plymoutli Rock fowls, and fine turkeys. 

I. H. Gage, Richmond, Sees. 33 and 34, owner of fine 
horses, Shorthorn grade cattle. Merino slieei^, Duroc 
Jersey and Poland-China hogs, chickens, turkeys, geese 
and ducks. 

S. A. Stewart, Darieu, Sec. 5, dealer in cattle, horses, 
sheep, hogs and fowls. 

L. S. Wilson, Sees. 17 and 18, Richmond, veterinary 
surgeon and general farmer; keeiDs horses. Shorthorn 
grade cattle, Poland- China and Chester hogs, chickens 
and ducks. 

E. W. West, Sec. 19, Richmond, owner of jiart 
Patcheu horses, Durham and Jersey grade cattle, and 
Poland- China hogs. 

John Piper, Sec. 34. Richmond, dealer in Norman and 
Patchen horses. Shorthorn gi-ade cattle. Merino grade 
sheep; is the owner of one registered Merino ram, Po- 
land-China and Duroc Jersey hogs; Leghorn fowls. 

Ovid Reed, Sec. 33, Darien, general farmer aud dairy- 
man; owner of Norman and Clyde horses, Shorthorn 
grade cattle, medium Merino sheep, Poland-China hogs, 
and fowls. 

John Flaherty, Sec. 23, Darien, veterinary surgeon; 
calls attended to night and day; owner of one stallion; 
one j'ear old colt, sired from Mambrino and Duroc 
mare; also one Gold mare whose dam was bj^ Brigand, 
Brigand by Mambrino Chief. 

Owen Kavanaugli, Sec. 23, Darien, owner of and 
breeder of Mambrino stock; one mare sired bj' Brigand, 



he 1)y Mambrino Chief, dam by Mag. Charter, Jr., her 
dam a thoroughbred; 1 one year old colt by the above 
dam, sire Seigart. 

S. S. Babcock, Sec. 23, Darien, owner of Mambrino 
horses, Shorthorn grade cattle, thoroughbred Poland- 
China hogs, Plymouth Rock fowls. 

John Dewlof, Sec. i;{. Darien, general farmer and 
dealer in cattle, Shorthoim preferred; Poland-China 
hogs. 

D. Folts, Sec. 30, Darien, o\vner of fine Kentucky 
whip carriage horses. Holstein and Jersey grade cattle; 
has one thoroughbred Jersey bull; thoroughbred Berk- 
.shire hogs; Pl3'moutli Rock fowls. 

R. L. Blakely, Sec. 33, Darien, owner of hor.ses sired 
by Honest Tom; Shorthorn cattle; Spanish Merino 
sheep; Poland- China hogs. 

A. W. Wells, Darien, liverjmian; owner of a large bus, 
which can be hired at reasonable rates, for picnic 
l^arties, etc.; neai'cst jjoint to Lake Geneva. 

L. D. Hollister, Sees. 4, 5, and 9, Darien, general 
farmer and dealer in stock; owner of Mambrino and 
Norman horses. Shorthorn cattle, 1 -seven-eighths Short- 
horn bell, 140 medium Merino grade sheep, Duroc aud 
Poland- China hogs. 

James Gould, Sec. 8, Darien, dealer in horses, Short- 
horn aud Jersey grade cattle, Poland-China and Ches- 
ter White hogs. 

W. R. Dodge, Darien, general farmer; owner of hers -s, 
cattle, medium Merino sheep, Poland-China hog.s; one 
thoroughbred boar. 

W. H. Williams, Sees. 7 and 16, Darien, general farmer 
aud stock breeder; owner of Clyde aud Cleveland Bay 
horses; one thoroughbred Shorthorn buU; thorough- 
bred Poland-China hogs. 

W. E. Chesebro, Sec. 15, Darien; dairyman; owner of 
Galloway grade cattle; thorotiglibred Poland-China 
hogs, registered. 

G. S. Welch, Sec. IG, Darien, owner of Shorthorn 
grade cattle, thoroughbred Poland-China hogs. 

Patrick Long, Sec. 17. Darien, general farmer aud 
stock breeder; breeder of Shorthorn grade cattle; <me 
fifteen-sixteenths Shorthorn bull; breeds thoroughbred 
Poland-China hogs, aud flue carriage horses. 

H. B. Grenell, Sec. 3G, Darien, general farmer and 
breeder of Holstein grade cattle, Berkshire and Chester 
White hogs, Mambrino horses; owner of thoroughbred 
Berkshire boar; one grade Holstein bull. 

Daniel Carey, Sec. 20, Darien, stock breeder and 
dairyman; owner of fine carriage horses, is breeding 
witli Normans; keei^s about 100 head of cattle, grades; 
120 Cotswv)ld grade sheep, Poland-China hogs; Par- 
tridge Cochin fowls. Pekin ducks. 

E. Flaherty, Sec. 25, Darieu, general farmer and 
dealer in stock; owner of 7 horses, Jersey and Short- 
horn grade cattle medium Merino sheep, Duroc Jersey 
hogs, Plymouth Rock fowls. 

Henry Fi.ske, Sec. 24. Darien, general farmer and 
breeder of English draft horses. Merino .sheep, thorough- 
bred Poland-China hogs from registered stock, Butf 
Cochin chickens. Bronze tm-keys. Shorthorn gr de 
cattle. 

Thos. James, Sec. 12, Darien, general farmer; breeder 
of cattle, horses; a large number of medium Merino 
sheep, poultry, peafowls, tirrkeys, etc. 

Chas. C. Fiske, Sec. 14, Darien, general farmer and 
stock breeder; breeiling English Coach horses, Short- 
horn grade cattle, medium Merino sheep, Poland-China 
hogs, pure Partridge Cochin. Silver Hamburg, White- 
crested Black Polish, Brown and White Leghorn fowls. 



t 



APPKNUI X. 



x.wu 



Patrick Cnsnck, Soc. 22, Darion, owner and liroodor 
(if horses, Shorthorn j;ci"U(lo cattlo. rohuul-China liogs, 
rhic'ki'Us anil ducks. 

(". A. Wilkins, P. O. Allen's Grove, Sharon; owner of 
two stallions — one, live year old. W(>ight 1, .">()() lbs., 
sired by full Norman, dam full Huuibletonian — one, 
fo)ir year olil. weight 1,700 lbs., sired by full Normau, 
dam English draft. 

Thos. Pounder, Sec. 11. Darien, breeder of flno 
horses sired by Parlej'corn, Morgan, Sir Henry and 
Pellfounder; thoroughbred and gi'ade Jersey cattle, 
Merino sluu^p, thoroughbred Poland-China hogs, regis- 
tered Plymouth llock fowls. 

Henry Haley, Sec. 23. Darien, genoi-al farmer and 
dairyman; owner of and dealer in horses, cattle, Poland- 
I'hiuu hogs, hens and ducks. 

Johnson (i. Mattisou, Sec. 29, Darien, brooder of flno 
carriage horses; owner of one brood mare, sired by 
Hambletonian, dam by Hob Eoy, by Hambletonian. 

L. Downs, Sec. lil, Darien, P. O. Allen's Grove; general 
farmer and breeder of tiioroughbred Shorthorn cattle, 
and tine carriage and trotting horses; is the owner of 
the following brood mares: Kitty Fisk by Mambrino 
Patchen, dam by John Dillard, dam of Phil. Tliomp- 
son; Belle by Hickoiy, dam by a thoroughbred son of 
Lexington; Lady Patriot by Sharp-Shooter, dam by 
Noi'wood by .\iexander; Lelia by Norwood, dam by 
Cocksjiur; Fly by Creeper, dam by Phil. Sheridan; 
Patchen by Harry Patchen, dam by Messenger Chief; 
Stradella by Barlej'corn, he by Thorndale, dam Lelia 
by Norwood. He has some fine and very pi-omising 
young horses from the above mares sired by such as 
Swigart, Alden Goldsmith, Iron Duke and others. Is 
also lu'eeder of Clj'desdales. 

KACINE AND KENOSHA COUNTIES. 

I. J. Clapp, of Kenosha, is the owner of Walnut 
Grove Stock Fai'm. Sec. 23, Somers' Township, and an 
extensive importer and breed'^r of Guernsey cattle. His 
herd numbers about 70 head, about 25 of which are 
imported. He is the owner of the two Guernsey bulls. 
Champion IGth and Prince 2d. 

Guernsey cattle take their iiame from the island of 
Guernsey, one of the Channel Islands gi'oup belonging 
to Great Britain. The island is small and contains only 
about 4.000 head of cattle. They are perhaps as ])ure 
as any breed of cattle known. For nearly one hundred 
yeai-s they have had a law 2)rohibitiug any other cattle 
landing on the island for breeding pur^joses. In ap- 
pearance the Guernsey is a fine, rich looking cow, with 
a mild expres.sion, free from nervousness or excitability. 
In color a yellow-fawn with some white. She has a 
deei) yellow, soft skin, yellow horns and hoofs, particu- 
larly so inside of the ear at base of the horn and at the 
end of the bone of the tail. She has good sized teats 
and is a free easy milker. She produces milk and cream 
of great richness; butter, that in grain, flavor and 
golden color exceeds that of any other breed. Her 
Imtter requires no artificial coloring even in winter. 
They are very desirable for crossing on other breeds, 
as they make fine family or dairy cows of fine size, and 
are hardy. The calves are good size and make excel- 
lent veal. And.the Guei-nsey cow, when resting, fattens 
quickly, and makes good beef. 

C. L. Hanks, Pleasant Prairie, breeder of fine stock; 
owner of the black mare "Eunice H," and b.iy mare 
"Jessie," bay gelding "Iba Weigh," and several other 
fine animals. "Eunice,'' sired by "Old Creeper," dam 
'Fannie Fern." without training has trotted in 2:4(). 
"Jessie" sired by "Moody," lie by "Sweigert;" "Iba 
Weigh" by Sankey, he by Sweigert. 



P. Monaghan, Market Sipiare, Kenosha, imu-tical 
hor.seshoer, si)ecialty in plating and interfering. Does 
the best class of work. Has a practical experience of 
forty years. The shop is now in charge of a son, .]am«s 
Monaghan, also a practical hnrseshoer. 

W. E. Reed, jeweler and milliner, Kenosha; owner of 
Hambletonian trotting horse. "Brown Dick;" time, 
2::{1). Also owner of " Lizzie 11," foaled June 20, lss;j" 
dam. lialf sister to " Badger Girl ; " sire, " Hambletonian 
Prince." 

W. M. Tipton, Kenosha, owner of " Flora Boll." sired 
by a son of "Old Whirlwind." Also owner of mare 
"Lulu." Mr. Tipton also keeps a f.incy poultry yard. 
His premises are noted for tlioir elegance of design and 
finish. 

H. G. Elackman, Somers. breeder of Durham cattle; 
owner of registered Shorthorn bull, of John Wentwortli 
stock. Has a superior flock of ]\Ierino sheep, of the Eli 
Bloss stock, of Salem, Kenosha Countv. Also keeps 
Norjuan horses, and is engaged in general farming. Is 
ex-sheriff of Kenosha County. 

M. .1. Brady would call the attention of the farmers 
and horsemen of Kenosha and Kenosha County to the fact 
that after the experience of twelve years of shoeing, ho 
feels confident that he can .sat;.sfy all who may call ouliim. 
Particular attention will be given by him a't all times to 
plating and light work. Interfering horses a .specialty. 
Shop on Park street, one block west of Main street. 

"Forward," blood bay stallion, bred by Itichard Eich- 
ards, foaled 1S80, sired by "Sweigert." The dam of 
"Forward" was "Anna Richards." by imported "Bonnie 
Scotland;" second dam, "Merry Bird," by imported 
"Mickey Free." G. dam, "Glyceta," by imported "Sov- 
ereign;" G. G. dam, sister to "Pryor," by imported 
"Glencoe;" G. G. G. dam, "Gypsy," si.ster to "Medoc," 
by "American Eclipse." "Forward" is a regular breeder 
and produces speed and choice large colts. 

"Archie D," bred by G. A. Voltz, color, red chestnut, 
with white star and tw-o white heels; foaled ISSl; .sired 
by "Nutwood Chief." he by "Nutwood." Record, 2:1S-|. 
Dam. "Fidelia," by "Volunteer." G. dam by " Abdallah." 
Archie D's dam was "Kate Bender," trial in 2:30^. by 
"Geo. M. Patchen, Jr." Second dam, "Shoe Fly,'' by 
"Peacock," the sire of "Coses Fox;" record, 2:24. Third 
dam, "Wild Lizzie," thoroughbred. 

T. J. Meyers & Co., livery and sale stable, Keno.sha, 
Wis. 

Wm. E. Williams, proprietor of the Grant Hou.sc, Ke- 
nosha, one of the best hotels in the state ; also owner 
of 170 acres of land in the town of Randoli)h, Columbia 
County; a good stock and grain farm. Is under a high 
state of cultivation, well watered, and in every way a 
desirable i)roperty. 

Hiram E. Blackman, general farmer, Somers, breeder 
of Clydesdale horses and Merino sheep. 

W. H. Talcott, general farmer, Somers. breeder of 
Clydesdale horses, and owner of the Clydesdale stallion, 
"Highland Chief," by "Old Donald Diunio." 

C. B. Manning. Sec. 3."). proprietor of Maple Grove, 
Somers, near Kenosha vilhige; is nicely located on a 
rise of ground, and is under a high state of cultivation. 
Keeps grade polled Angus, Durham and Jersey cattle. 

Frank A. Eunnals. proprietor of AVillow Brook farm, 
in Somers, one mile from village of Kenosha; breeder of 
pure-bred Merino sheep; owner of the thoroughbred 
Merino ram, "Gov. Sprague," purchased by Mr. Eunnals 
at a cost of .$1,000. 

O. B. Simmons, Somers, breeder of Clydesdale 
horses and Chester AVhite hogs. His colts bring a high 
price. 



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^v p P K N r> I X . 



H. R. Wliite, manaf^or of the MaiT f.irm, PleaHant 
Prairie, and ongagciil witli Mr. Marr in dairyiiif^; litu'ps 
an avora^'f! <>f lifty cows and niannfactnros an avcM'aj^c 
of forty poniids of l)ntt(a' por day. Mr. AVliitc; is a ijrao- 
tical cliccso and bnttcr maker. Mo.st oJf bis butter is sold 
to private families in Cliieago. 

G(>o. F. Loot, Sec. 10, Somers, jiroprietor of rotrified 
Sprinys stoclc farm. Owner of "Bay I'lial las," sired by 
•■Phalias;" record of 2:i:5|. Dam, "Lady Jcnvett," by 
"Sweigert." "Giand Surprise," bred in Yorkshire, En- 
i^land; imported in 188:5; weight, 1,525 flis. 

II. Thomasson & Co., jiroprietor of Pleasant Prairie 
trotting stock farm, town of Pleasant ['rairie. At the; 
head of the stud is the trotting stallion, Prairie King 
27 i:i, record. 2:25, by Chester Cliief 2127, trial in 
2:20, a son of Eysdykc's Hambletonian 10, sire of Dex- 
ter, record, 2:17.j, by Al)dallali 1. First dam of Prairie 
King got by Housten, a son of Harry Clay 45, record, 
2:2.5, sire of Surprise, record, 2:2t); sire of the dam of 
St. Julian, record 2:11|. Second dam of Prairie King, 
by American Star 11, sire of Bolley Lewis, record of 
2:29. Third dam of Prairie King, bj' Abdallah 1, sire 
of Sir Walt' 'r, record, 2:27. Fourth dam of Prairie 
King, by a son of Gridley's Ehoubuck, sire of the dam 
of Voltaire, record, 2:20.'y. 

Ed. Barlow 2375, by Castelar 10C2, by Volunteer 55, 
a son of Kysdyke's Hambletonian 10, by Al)dallah 1. 
First dam, Woborn Maid, by Woburn 342. Second dam 
l)y a Mambrino horse, name not remembered. Third 
dam by Mambrino Messenger 218, by Mambrino Pilot 
2S), by Mambrino ('hief 11. Dam of Mambrino Pilot, 
bj^ Pilot Jr. 12, son of Canadian iiacing Pilot. 

Deucalion Prince, by Deucalion 889, record, 2:22, by 
Rysdyke's Hambletonian 10, hj Abdallah 1. First dam 
of Deucalion Prince, bj' Harvest, a son of Volunteer 55, 
by Rysdyke's Hambletonian 1 0, by Abdallah 1. Second 
dam by Jupiter Jr. 188, a son of Jupiter 46, by L. I. 
Blackhawk 24, by Andrew Jackson 4, by Young Bashaw^ 
a son of Grand Bashaw. 

Col. Skuce 2370, by Chester Chief 2127, trial in 2:20, 
sir(^ of Prairie King, record, 2:25, by Eysdykes Ham- 
bletonian 10, by Abdallah 1. First dam of Col. Skuce 
237G, Lady AVilson, bj^ Magnola (j8, sire of Magnola, 
record, 2:20^ ; by American Star 14, sire of Widow 
Machree, record, 2:29. Second dam of Col. Skuce, by 
Cassius M. Clay 18, sire of George M. Patchen, record, 
2:2,3i; by Henry Clay 8, sire of Black Douglas, record, 
2:30, by Andrew Jackson 4, by Y'^dung Bashaw, a son of 
Grand Bashaw. Ttiird dam of Col. Skuce, by American 
Star 14, sire of Bolly Lewis, record 2:29, and of the 
dams of Dexter, record, 2:17i, Huntress, 2:20];, Driver, 
2:19i. 

C. Wattles, livery and sale stable, and proprietor of 
omnibus line, Keno.sha. 

Bert Fox, Sec. 9, Pleasant Prairie, general farmer and 
breeder of Sliorthorn Durham cattle. Owner of thor- 
oughV)red bull, "Earl of Darlington," bred by the Boav- 
park Farm Company, Canada. 

W. L. Dexter, Sec. 34, Pleasant Prairie, extensively 
engaged in dairying. Keeps an average of forty cows, 
mostly grade Jerseys. Is the owner of several fine 
horses. Has one of the best barns in the county. 

J. H. Sammons, Sec. 22, Somers, general farmer and 
breeder of Percheron horses, grade Durham cattle, Me- 
rino sheep. 

C. T. Higgins, Sec. 30, Pleasant Prairie, general 
farmer and breeder of thoroughbred Shorthorn Durham 
cattle. Owner of thoroughbred bull, "Earl Chester- 
ford." Breeder of pirre-bred Chester AVhite hogs. 
Owner of several tine horses, among them one three- 
quarter Norman, and one three-quarter Clydesdale 
mare. 



The Hazel Lawn Hatclicrv^ is situated in the town of 
Pleasant Prairie. Kc^nosha, Wis., and conducted l)y \V. 
and J. ON<ull. Tlie ol).jectsor the; institu;ion arinnarket 
chick(!ns and fancy poultry. Tlie hou.sc; occupied is 
100 feet long, 18 feet wide and 12 feet high, and 
heated througliout by hot water circulation. In wiut<!r 
and spring the eggs aie gathered from their own liens, 
about .300 in number, and after marking are placed in 
an incubatcn- of about 1,400 capacity. When tht; chicks 
are hatched they are removed to drying boxes placed 
over hot pipes and kept at a temperature of aljout nitiety 
degi-ees. They remain here about a wecik, and are 
cared for and fed on hard boiled eggs and bread crumbs 
in little enclosiires outside of each l)ox made of lattice 
work. They are them removed to the regular pens 
which are also provided with broodoi's, and are fed in 
troughs with cooked corn meal, oat meal and chopped 
vegetables for about six weeks, when they are ready 
for market. The in.stitution is capable of bringing oiit 
from (i.OOO to 8,000 each winter and spring. As tlie 
mai'ket hatching season jjasses, the^' then turn their 
attention to their fancy breeds, which ai-e Brown Leg- 
horn, P. Cochins and P. Rocks. These are In-ed pure 
and their eggs sold to their customers at reasonable 
prices. 

C. H. Lee, i^roprietor of Farmers' Hotel and livery at 
Truesdell, town of Pleasant Prairie. 

Edward Bain, founder of the wagon manufactory of 
Kenosha, is proprietor of "Bonnie Haine" farm, Somers 
Township, one of the finest stock farms in this part of 
the state. He is a breeder of polled Angus cattle, and 
deals also in fat cattle. Mr. Bain's barns and farm 
buildings are models in every respect. His farm is sit- 
uated about one and one-half miles from Kenosha, and 
is noted for the state of perfection to which everything 
pertaining to it has been brought. 

C. D. Holt, Pleasant Prairie Town.ship, imxjorter and 
breeder of Norman-Percheron horses. Owner of the 
stallion "Marshal Mahone," 1889, foaled 187(), and 
imported in 1879 by Simon Beatty; "Annon Scotland," 
"Vanguard," 1887, foaled 1881, "Thiers," 77(!, foaled 
1872, imported in 1876, gray mare "Belle," imported 
in 1879, and other noted horses. Mr. Holt has been a 
very successful importer and breeder, and is at present 
owiier of upwards of fifty thoroughbred horses. 

Frank Z. Ayres, Burlington village, breeder of trot- 
ting horses, owner of stallion"Monarch Sweigart"'3620. 
Also "Cleveland Sprague" 3618; and owner of cele- 
brated trotting mare, "Calvina Sprague," by Sprague; 
keeps for sale a large stock of fine trotting horses and 
road horses at reasonable prices. 

E. G. Henderson, Burlington, breeder and owner of 
full blood Shorthorn cattle, registered. 

R. Beaty & Bro., Sec. 11, Dover, are very largely in- 
terested in farming; keep .sixty head of cattle on an 
average, and are breeding some elegant young trotters 
from Smith's "Abdallah," from • 'Patchen,"" "Beflfounder" 
and "Morgan" dams; have a very line road team for 
sale, five years old, bay and brown, weight 2,000 tt)s. 
Bay one sired by "Leopolt" from high bred dam by 
"Dictator;" brown horse .sired by Case's "Ethan Allen," 
dam by "Dictator;" they are very sjjeedy and toppy; 
also a number of younger colts for sale of the most 
choice stock. Call on or write them at Union Grove, 
Racine Co., Wis. 

C. O. Eoberts, Caledonia, horse trainer, di-iver and 
breeder, has a stable of very fine young trotters from 
exceptionally well bred dams; Sweigart. Gov. Siirague 
and Abdallah sires; is also the proprietor of a very flue 
driving park and farm. Address Franksville, Eacine 
Co., Wis. 



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^i>i'ii:n iJix. 




XXIX 



\xx 



u 



^\ I'l' h: X 1)1 X . 



J. 'M. Koborts, Caledonia TownHhip, is engaged in 
tavni pursuits and is one of the prominent lior.se 
breeders of the township. At the lu^ad of his stntl 
stand.s "Yonng Border (Uiicf," .sired by "llol)in the 
Laird" 1st No. 141, he by "]5anker, " No. 2~>, and he 
bred by Crawford of Campl)elltown. Argylshire, Scot- 
land. ])ani of "Robin the Laird" 1st was "Maggie" by 
"Garii)aldi" :iV.i. 2d dam by '-Victor" 892, 3d dam by 
'•Farmer" 284, 4tli dam by "Eobt. Unrns" SOI. Re- 
corded in the American Clydesdale stnd book. "Yonng 
Border Chief" is a bay hors<\ foaled in August, 1881, 
dam by imp(n-ted "Border Chief" 144. 

Wm. H. Sander.s, Dover, is engaged in bee culture, 
and with the help of the best authorit}', combined with 
a long and successful jiractice, has produced a bee hi-ve 
better suited to the interest.s of Ijee men than any 
other before the public; pure Italian bees and queens 
a specialty; .send for circulars to Dover, Racine County, 
Wis. 

Wm. Haidon, Caledonia, keeps a very fine stock of 
cigars and pui-e liquors on hand at Franksville, Racine 
County, Wis. 

A. J. Weist, Caledonia, is the proprietor of the hotel 
at Franksville, also of the Franksville flax straw mills. 

W. H. More is a general farmer and stock raiser. 

Jacob Larson, Racine, is a practical "well dilller 
and borer; giiarautees satisfaction. Address 1515 
Packard Aveniie, Racine, AVis. 

r James Connell, Jr., Caledonia, engaged in farming and 
stock raising. 

James Sanders, Caledonia, general farmer and mixed 
stock. 

James Hoffar, Caledonia, farmer and stock raiser. 

Thomas N. Snetz, M. D., Caledonia, is one of the 
leading physicians of Racine Couutj" and has a very 
extensive drive. 

James W. Turner, Caladonia, is a general farmer and 
raises stock. 

John Hess, Caledonia, is a farmer and stock raiser. 

F. W. Morris is general farmer and is also engaged in 
tobacco cidture; has a stable of fine young Sweigarts. 
Address Franksville, Racine Co., Wis. 

John Dunn, Caledonia, general farmer and stock 
raiser. 

L. J. Williams, Caledonia, general farmer, and breeds 
good grade stock. Address Franksville, Racine Co., 
Wis. 

W. G. Gettings, Caledonia, is the coiinty school su- 
perintendent of Racine County. Address at Racine. 

A. S. Barber, Sec. 14, Salem Township, breeder of 
thoroughbred Jersey cattle, highly graded Norman 
horses, "^g pure; registered Merino sheep and registered 
Poland-China hogs; also keejDs manj' grades. 

F. G. Hartnell. Sec. 85, Brighton, breeder of thor- 
oughbred Shorthorn cattle; owner of ten registered 
animals, also breeder of thoroughbred Merino sieep. 

Dr. Francis Paddock, Sees. 1 and 2; Salem Town.ship, 
forty-six years a resident of Salem; breeder of thor- 
oughbred Shorthorn cattle; owns registered bull Phil. 
Sheridan No. 53134 and ten others; owns thirty-five 
head of Shorthorns, and some Jerseys and Holsteins, 
be.sides a great number of grades; also breeds Poland- 
China hogs, grade sheep and Bellfoixuder horses. 

Edward Brooks, Sec. 7, Brighton Township, breeder 
of Shorthorn cattle; owns six full blood Shorthorns; 
owner.'of thoroughbred Shorthorn Inill., Stem-winder; 
took first prize at Racine Industrial Exposition in 1884; 
is also owner of the stallion Comet, got by Sweigart; 
took first prize at Racine Co. fair in 1884. 



R. K. Hartnell, Sec. 31, Brighton, breeder- of Short- 
horn cattle. Plymouth Rock cliickens. Merino sheep 
and Duroc Jcir.sej" red swine; is owner of Sliortluirn bull 
]>lncher, sired by Stemwinder; dam, Betty Itth; keeps 
thoroughbred Mcu-ino bucks for sale; iiostofflce Salem. 

Henrj' Mossman, Sec. 20, Waterfcu'd Township, gen- 
eral farmer and cattle raiser. 

William Rowe, Sec. 1(!, Rochester, general breeder 
and stock raiser. 

W. L. Carpenter, Sec. 28, Waterford, general farmer 
and breeder. 

Joseph Starkey, Sec. 21, Waterford, general farmer 
and stock raiser. 

I. L. Hoover, Sec. 22, Waterford, breeder of Norman 
horses; has extensive stock of above animals both full 
and half blood; owner of stallion "Raymond" No. 
2407 and the mare Henrietta No. KUJO; also keeps fine 
carriage horses. Intends breeding Normans on larger 
scale. 

Fred Cooper, Sec. 33, Waterford, general farmer and 
breeder. 

W. R. Purvis. Sec. 17, Waterford, general farmer; 
keei^s large stock of grade animals of all kinds. 

H. F. Heitkemper, Waterford village and town, gen- 
eral blacksmith and horseshoer. 

Alex. A. Graj', Paris Township, general stock raiser 
and farmer. 

J. H. Gray, Sss. 24, Paris Township, general stock 
raiser and farmer. 

Giles Myrick, Sec. 24, Paris Township, general 
breeder and farmer. 

Clyde Pierce. Sec. 36, Paris Tow^nship, general stock 
raiser; prefers Durham cattle for general use. 

George H. Wai-mington. Sec. .5, Rochester Town.ship, 
general farmer and breeder, keei^s fine graded stock. 

Eleazar Everit, Sec. 18, Rochester, general farmer 
and .sheep breeder. 

G. W. Adam?, Sec. 18, Rochester, breeds graded 
cattle and hogs. 

G. M. Healy, Sec. 7, Rochester, general breeder and 
farmer. 

J. C. Eowntree, Sec. 12, Rochester, extensive stock 
raiser, makes specialty of breeding beef cattle. 

M. Blaekbiiru, Sec. 5, Rochester, dairyman and gen- 
eral stock raiser. 

P. O. Briody, Burlington, Burlington Towniship, 
owner of fine bred Hambletonian trotting stallion. 
Jndge Antar; owner of Clydesdale stallion. Uncle Tom; 
sire Rob Roj% dam by King Philip. Owner of English 
draft .stallion Brown Prince, and also owner of cele- 
brated jack. Knight of Malta. 

Geo. E. Sawyer, Sec. 9. Burlington, breeder of gi-aded 
N(n-nuin and Clydesdale horses; keeps them tor sale at 
all times; graded Durham and native cattle; fine Merino 
and medimn sheep and Poland-China swine. 

C. Winkler, Sec. 17, Biirlington, breeder of graded 
Norman horses, native cattle, medium sheep and Poland- 
China swine; owner of half blood Shorthorn bull and 
registered Merino ram. 

John Kaercher, Sec. 21. Burlington, breeder of 
graded Shorthorn cattle, graded Merino sheep and 
Poland-China swine; owner of full blood Shorthorn 
bull. 

August Hoeltz, New* Munster, Wheatland, owner of 
imported Clj'desdale stallion, Canada Boy, foaled in 
Canada June, 1880, bay, weighs 1,800 Ib.s.; also owner 
of Clydesdale stallion. Young Donald Deiiuie llKi, 
dark brown, stands It) hands high, weighs l.UOO lbs. 



t 



John Walsh, Soc. 24, Bnrlinpton. owuer of Clydes- 

iliiU- stiillitm. Cniig Millar 1 II. '> CJKH), sivo, rrinco of 
Orange (127(>>. itaiu. IJay IJcili' diltlT): also owner of 
Pen-horon stallion. Clia.slin 11. 'JWJ (i;n:!i. and llani- 
blotoniiin Alxlallali: broiulor of draft and road horses. 
C'raiij' Millar took st'oond prize at Now Orleans fair. 

William Spioffc^lhort". Soc -J(i. Wheatland, breeder of 
draft and road horses, graded Durham cattle and 
I'oland-t'hina swine. Jlost extensive sheep raiser in 
the town. Keeps full blood American Jleriuo sheep 
(registered) as well as grades. Full blood rams for 
.sale. 

Martin (4rau, AVheatland, Sec. 7, general farmer, 
breeder of graded Clydesdale hoi-ses, native cattle and 
Polaud-China swiue. 

•Tohn Tidgwell. Dover, is one of the successful farmers 
of Eaciue County, whose well-cultivated farm and many 
flue bnildiug.s thereon bear witness. He has taken 
much interest in breeding tine horses — Swigarts and 
Spragues — from high bred mares, giving him a stable 
of great promi.se. Yonng horses for sale. 

E. A G. Lewis, Sec. 10, Dover, are amongst the most 
enterprising and successful Sliortliorn breeders in the 
township; have high grades and thoronghbreds for 
sale; all correspondence immediately answered; pedi- 
gi-ees given, and all animals .shipped with the greatest 
care. Write lis at Rochester, Kacine Connty, \Ms. 

.7. C. McKesson, Sec. 20, Eandall P. 0., Bassett, gen- 
eral fanner and owner of stallion, Umber, color brown; 
has the following pedigree: Sire by William Eysdyk; he 
by Kysdyk's Hambletonian; he by Abdallah; flr.st dam, 
Begum, hx Alcade; second dam Wallace F 137; by Gill- 
uer s Whip, registered 18.")1. One mare, ^Enead,. foaled 
at Woodburn Farm 1873, got by Belmont; first dam, 
Susetts, by Pilot, -Ir.: second dam, Susan, by Am. 
Eclipse; third dam. Miss Owens, by Woodj^eeker; fourth 
dam, Betty Coons. Ijy Hemphstion; fifth dam. Spot, by 
Hampston Twig; sixth dam by Imp. Bedford; seventh 
dam by Harlequin; eighth dam by Fearnaiight. ^nead 
is a sister to Nutwood, and half sister to Wedgewood. 

Geo. AV. McKesson, Sec. 20, Eandall, general farmer 
and stock breeder; breeding Shorthorn cattle from 
Prince's stock: owner of one bull, .sire Princess, dam by 
Paddock; also breeding medium Merino sheep, Poland- 
China hogs and Pl^'mouth Eock fowls. 

Ben. Stanton & Sons, Sec. 17, Eandall, general 
farmers and stock raisers, make a specialty of Merino 
sheep from Bissel's stock. 

Lyman Badger, Sec. 20, Eandall, general farmer and 
breeder of Shorthorn cattle, Polan -China hogs, Ply- 
month Eock fowls; is the owner of one Sliortliorn bull, 
registered. 

•T. H. Vinton, Sec. 19, Eandall, stock breeder; l)reeds 
Shorthorn cattle, medium Merino sheep, Poland-China 
hogs and Plymouth Eock fowls. 

Vosburg & Stanton, Eandall, cheese factory, manu- 
facturer of butter and cheese. Bassett Station, Wis. 
Size of main building, .30x40 feet; wing, 20x24 feet; 
two-stoiy; engine room 12x24 feet; has a capacity of 
16 cheese per day; G Yats, 5,000 lbs. each; use the 
Mason power butter worker. 

John ct James Fleming, Sec. 35, Eandall, general 
farmers and breeders of thoroughbred Spani.sh Merino 
sheep, registered Poland-China hogs and pure Plymouth 
Eock fowls. 

W. H. Harrison, Sec. 30, Eandall P. O., Genoa, gen- 
eral farmer and stock breeder; dealer in Norman and 
Clydesdale horses. Shorthorn cattle, mediiim Kurino 
grade shee^^, Poland- China and Duroc- Jersey hogs. 

AVm. S. Warren, Sees. 18 and 19, Eandall, general 



farmer, dairyman and breeder of thoroiighbrocl Jersey 
cattle and Shropshire sheep: also owner of one Pansy 
Albert Jersey bull. lOOS. .sired by Lenox, 1593; \u'. 
by Catalpus .3.39 1; dam, Pan.sy G-3H; got by Iloh hoy 
17; she by Beauty so 1. 

JIartin Tourtellott, Sec. 14, Bristol P. O., Pheas- 
ant Prairi(\ brecnler of Swigert horses, owner of two 
Swigert .stallions, Saukey and Moody. Moody: Dark 
gray horse, foaled in 1S74: sire Swigert; he by Alexan- 
der's Norman; dam, bj' "Ward's Messenger; g. d.. by 
Dragon; g. g. d.. a Morgan mar(> brougiit from Vcu-- 
mcnit to sontherii Wisconsin bj' Major J. Otis. Sankey: 
This young stallion is seven years old, and is full 
brother to Moody. He is full 1 U hands high, black, with 
tan muzzle and fiank, and weighs in good flesh, 1,300 
lbs. Has also five fine bred brood mares; one, the 
mother of S. and M., and has six colts, four by S. and 
two by M. 

E. Horton, Sec. 14, Bristol, general farmer and owner 
t)f two stallions, Rob and Pinafore. E. by Messenger; 
dam. Dragon. P. by imported Vanguard; he by Captain 
Cook; C. by Forester; F. l)y Nobleman; N.by Wonderful 
Lad; V's dam by Brilhant; g. d., by Baytock. 

E. C. Shepard, Sec. 10, Bristol, daii-yman and breeder 
of Hambletonian and Morgan horses. Is owner of two 
.stallions, Stockbridge Chief and Morgan Prince. S. by 
Benedicts Hambletonian; B.'s H. by Bi.shop's Hamble- 
tonian; B.'s H. by a sou of Old Messenger; dam, by Path- 
finder; P. by Blackhawk; B. H. by Sherman Morgan; Mor- 
gan Prince, .sired by Nimrod; he by Morgan Heenan, of 
New York; he by Figure; he by Eoyal Morgan; he by 
Justin Morgan. The dam of Morgan Prince by Black 
Ben; he by Morgan Eoberts; he bj^ Hill's Blackhawk. 

0. C. Stonebraker, Sec. 1(J, Bristol, general farmer 
and dairyman, milks from 75 to 100 cow.s— graded 
Shorthorn; medium Merino .sheep; keeiJS hogs and all 
kinds of poultry. 

C. E. AVilliams, Sec. 19, Bristol, farmer and dairyman; 
uses the Cooley system for cream; keeps the Poland- 
China hogs and Plymouth Eok fowls. 

C. Williams, Sec. 18, Bristol, general farmer, dairy- 
man and stock breeder, keeps Shorthorn, Ayrshire and 
Jersey gi-ade cattle. Poland China hogs, hens and turkeys; 
us s Bunnell & Brown iron-clad pans in getting cream. 

V. L. Bassett, Sec. 7, Bristol, farmer and dairyman, 
owner and breeder of Cleveland Bay horses; keeps 
Holstein grade cattle, thoroughbred Poland-China hogs, 
white Brahma fowls. 

John Hunt. Sees. 19 and 30, Bri.stol, farmer and .stock 
breeder, breeds Clydesdale hor.ses. Shorthorn and grade 
cattle, medium Merino sheep, Poland- China hogs. 

John AV. Griffln, P. O. Bristol, general farmer and 
breeding: Holstein grade cattle, medium Merino .sheep, 
piire Plymouth Eock fowls, bronze turkeys, geese. 

AV. H. Kingman. Bri.stol, owner of one stallion. Creeper, 
Jr.— Pedigree: Was bred by J. Hartray, of Pleasant 
Prairie, in the .spring of 1877; is .superb in color, being 
a dapple bay: stands IG hands high; weighs 1,3G0 lbs.; 
got by Creeper of Waukegan; Creeper Avas foaled in 
1853; got by the Peck horse, son of Vermont Black 
Hawk, No. 5, Wallis' Stud Book; dam by Young Bull- 
ru.sh, son of Bullrush Morgan, by Green Mountain 
Morgan, son of Sherman's Morgan, bred by Alexander 
Trumbridge, of Vermont; taken west by David T. Cliap- 
man; pas.sed through the hands of J. L. Williams to 
J. W. Swan.sbrough. The dam of Creeper, Jr., was bred 
by the Moody horse, of Waukegan; he by Blood's Black 
Hawk, the .siie of Gold Dust, in 1833; got by Sherman's 
Morgan, son of tlie original Justin Morgan; Justin Mor- 
gan by True Briton. Creeper, Jr., is a half brother to 
the celebrated trotting horse Phil Sheridan. 



XXXll 



APPENDIX. 



Freolan E. Sny^Jer, Sec. 12, Bristol, faimcr and dair^'- 
man, keeps Jersey and Guernsey grade cattle; owner ot 
one tlioronglihred Gnernsey bnll; keeps hogs, Ply- 
moiitli Keck fowls, tiirkeys, iiorses from Creeper, Jr. 

S. Kingman, Sec. 2, Bristol; breeding horses from 
Creeper, Jr., cattle from thoroiighbred Shorthorn bull; 
has Poland- China hogs, Plymouth Rock fowls, turkeys, 
geese, ducks and pea fowls. 

S. E. Upsou, Sec. 1, Bi-istol, owner of Norman horses, 
grade cattle, medium Merino sheep; one registered 
buck; Berkshire and Poland-China hogs, hens and 
turkeys. 

A. J. Benedict, Sec.'ll, Bristol, farmer, stock breeder 
and dairyman; breeding Clydesdale horses, thorough- 
bred Shorthorn cattle— registered; one thoroughbred 
Shorthorn bull, Seymour 2d, by Seymour No. 40,i)0G; 
dam, Star Duchess, by Ked Duke of Linwocd, No. 24,- 
530; dam's dam, Leona, by 3d Duke of Forest Hill 9839; 
.sheep from registered Merino bucks, pure White Brahma 
fowls; also agent for Moseley's Cabinet Creamery. 

Wm. Bacon, Sees. 5 and G, Bristol, general farmer and 
breeder of fine horses; keejis Shorthorn and Jersey 
grade cattle, American Merino sheep, Poland- China 
hogs, Plymouth Rock fowls, bronze turkeys. 

R. F. Roberts, Sec. 10, Bristol, breeder of flue horses, 
Shorthorn cattle; keeps thoroughbred Shorthorn bull, 
thoroughbred Chester White hogs. 

Geo. Reynolds, Sec. 2, Bristol, general farmer and 
dealer in hor.ses, Guernsey grade cattle, medium Merino 
sheep, Poland-China hogs, Plymouth Rock fowls. 

Bert Vincent, Sec. 11, Bristol, farmer and breeder of 
draft horses. Shorthorn grade cattle, medium grade 
sheep, Poland- China hogs. 

E. S. Castle, Sec. 4, Bri.stol, farmer and horse 
breeder; OAvnerof one Sweigart stallion, "SAveigart, Jr.," 
by SAveigart, he by Alexander's Norman, dam by 
Kichard Richard, grandam by Green Mountain Boy; 
also oAvner of three colts from S. Jr., and four fillies 
from same hoise. 

C. M. Bishop, Sec. 20, Bri.stol, general farmer; breed- 
ing horses, Shorthorn cattle, Poland- China hogs. 

Philo Curtis, Sec. 30, Bristol, general farmer and 
stock breeder; breeding Shorthorn cattle, cari-iage 
horses, Spanish Merino sheep, Poland-China hogs. 

Geo. Tourtellott, Sec. 24, Bristol, farmer and breeder 
of Sweigart and Clyde horses, Shorthorn, pure Ply- 
mouth fOAVlS. 

F. Gethen, Sec. 27, Bristol, farmer and breeder of 
horses, cattle, medium Merino sheep, Poland-China 
hogs, Plymouth Rock foAvls. 

J. A. & J. H. Karnes, P. O., Pleasant Paririe, Wis., 
owners of one Percheron and one Norman stallion, 
"Napoleon," by Old Napoleon; color bay, Aveight 1,400 
and a good roader; RoUin, by imported Rollin of Illinois; 
color broAvn, 16 hands high, Aveight 1,350, and has a 
mane 7 ft. and 10 inches long. 

. J. H. Karnes, Sec. 23, Bristol, farmer, and breeder of 
Percheron and Norman horses, cattle, .sheep, hogs, and 
poultry. 

John Fox, Sec. 32, Bri.stol, farmer, dairyman and 
breeder of carriage horses. Shorthorn grade cattle, 
Berk.shire and Poland hogs. 

Frank Tillotson, Sec. 32, Bristol, farmer, and breeder 
of Jersey grade cattle, Poland- China hogs, Plymouth 
Rock foAvls. 

Bristol Roller Mills, Bristol, Wis., Watkins, Murdoch 
& Co., proprietors; all kinds of feed on hand; highest 
market price paid for oats, corn, seeds, &c. V\'ork 
guaranteed; give them a trial. 



A. Murdoch. Bristol, Wis., l)]acksinith and lioi'sc- 
shoer; all kinds of jtjb work promj)tly attended to. 

N. D. EdAvards, Sec. 10, Bristol, general farmer and 
breeder of thoroughbred Spani.sh Alerino sheep; also a 
practical furrier, manufacturer of ladies' sealskin .sac(jues, 
gents' fur caps, mitts, gloves — in Uu-.t, evi'rything in 
the line of furs. Agent for the Eldridge sewing 
machine. 

Blackman & Mj'rick, P. O., Kenosha, Wis., OAvners of 
imported Percheron stallion, "Le C'ompte." Descrip- 
tion and pedigi-ee: Le Compte, 2323 (1353), the proj)- 
erty of Henry Blackman and M. O. Mj-rick. Kenosha, 
Wis.; is black; 1(5 hands high; weight, 1.500 pounds. 
He is a horse of the finest style, quality and finish, with 
abundance of action. He Avas sired by Brilliant (710), 
he by Brilliant, 1899 (75(5); he by Coco II. (714); he 
by "y'leux Chaslin (713); he by Coco (712); he by 
Mignon (715); he by Jean le Blanc (739), he being a 
direct descendant of the famous Arab stallion, Galliopoli, 
brought to France in 1820. The dam of Le Compte 
Avas Margot, 295 (995); he by FaA'ori I. (711); he by 
Vieux Cha.slin (713); he by Coco (712); he by Mignon 
(715); he by Jean de Blanc (739); he being a direct 
descendant of the famous Arab stallion, Gallioi)oli, &c. 

Frank Holmes, Sec. 3(3, YorkA-ille, general farmer- 
keeps grade Durham cattle. 

Oliver Gilbert, Mount Pleasant, extensive farmer; 
keeps grade Merino and Durham cattle and Poland- 
China hogs. 

John Johnson, Sec. 26, YorkA'ille, general farmer ; 
breeds Durham cattle, grade Merino sheep and Poland - 
China hogs. Is exten.sively engaged in poultry rais- 
ing. 

James AVilliams, Yorkville, general farmer, is oAvner 
of a fine grade Norman stallion, and breeder of grade 
Norman horses, high grade Durham cattle, swine and 
poiiltry. 

Lisle Goad, Sec. 16, Yorkville, gensral farmer; breeds 
grade Durham cattle, grade Leicester sheep; horses 
general purpose; swine and poultry common. 

A. B. Hayes, Sec. 33, Yorkville, general farmer ; 
breeder of high grade trotting horses, Avell bred grade 
Durhams, grade sheep, Berkshire hogs, and Spanish 
poultry. 

= William Adams, Sec. 22,- Yorkville. general farmer; 
keeps grade sheeiD, Durham cattle, poxiltry. 

Robert Roberts, Sec. 28, Yorkville, engaged in mixed 
farming and raising grade Durham cattle, erade sheep, 
Plymouth Rock poultry. 

Henry C. Williams, YorkAille, Sec. 10, stock farmer; 
OAvners of Shorthorn bull. "Earl of Rochester," .sired by 
"Johnny Leman," No. 32927; dam "Beauty" 5th. by 
"Cherry Duke," No. 24449. Breeds high grade Dur- 
hams, grade Merino sheep, Berkshire swine and fancy 
poultry, Bufl: Cochin foAvls, Aj'lesbury ducks and pouter 
pigeons. 

James Nugent, Sec. 27, Y'orkA'ille. general farmer; 
keeps general purpose horses; grade cattle: medium 
wool sheep; breeds fowls rather extensive. 

Charles Wait, Jr., Sec. S, Y'orkAille, breeder of 
blooded cattle; oAvner of Shorthorn bull Orpheus and 
registered coav Kitty Clyde; also breeds high grade 
Shorthorns. 

L. C. Gilmore, Sec. 5, Yorkville, general farmer; 
breeds road horses, grade cattle, medium sheep, Poland- 
China SAvine and poultry. 

B. F. Pierce, Sec. 6, Y'orkville, general farming; 
breeds general purpose horses, grade cattle, grade fine 
Avool sheep, Poland- China SAVine and poultry. 



JL.«_L -I,'-. J_i_ 



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4- 



4. 



^v 1' r lo >; j_> 1 X . 



XXXlll 



Newton S. Wait. Soc. S, Yorkvillo; ownor of (Myacs- 
dale stallion. Buc •phulns. Is a gonoral laiinor and 
breeds grade horses, i-attle, sheep, swine and ponltry. 

George Hardie. See. 2i). Yorkville: interested in gen- 
eral farming: keeps liorses. eattle. slieep, swine and 
poiUtry. of al)out the eonmion class. 

Lavett Fredenbnrg. See. .'$0, l^nion Grove. Yorkville, 
owner of three imported stallions: No. 1. '"Legal Ten- 
der," sired by "(."oncineror," dam by ••Wonderful Lad." 
eohn- bay with dark points, weight l.()()0 lbs. at four 
vears and is subject to registry in Clydesdale register. 
No. 2, --Sir Colon." eolor brown, .sired by "Sir Colon." 
sen., dam by •• Old Sir Wallis.' weight 1.550, extra 
good horse.' No. :$, " England's Glory," bay with 
dark i)oiiits. sired by " England's Glory," dam by 
'•Tom Thnmb.'a model general piirpose horse. These 
horses deserve the attention of ho'.se breeders. 

Gotherd Smith. Raymond. Sec. 1!?, general farming; 
breeds horses, cattle, swine and has a nice henery. 

Jcseph Dawson »l- Son, Sec. 23, Kaymond; owner of 
Norman stalliini. '• Brilliant." No. in register 2(J25. 
This horse was imported by E. D. Morse. Chicago. 111., 
weight, l.i)Ol) lbs. Is an active mover and very .showy. 
Is also half owner of the Norman stallion, "Madeira," 
No. in register 2()91. weight 1.S50, a horse of great 
snbstanee. These horses are extra good specimens of 
the Norman class, and Mr. Dawson deserves praise foi- 
securing two such good horses to accommodate horse 
breeders in this i)art. 

Charles Bull. Eaymond, Sec. .31, breeder of fine 
stock; breeds high i)red trotting horses, grade Jersey 
cattle, mutton breeds of sheep, and makes a specialty of 
Jersey red swine that are registered and he has good 
specimens of the breed. 

Thomas West, Sec. 10. Eaymond, breeder of Short- 
hoi^n cattle: owner of bull • -Jacob " and cow " Lady of 
Yorkville, " both registered; also breeds high grade 
cattle ; breeds full blood Poland-China swine and 
poultry. 

"William Jones, Mount Pleasant, See. 10, general 
farmer; keeps eattle, swine and poultry. 

Eiehard Cabora, Mount Pleasant, Sec. 14, general 
farmer. 

"William F. Bristol, ;Mount Pleasant, Sec. 15, stock 
farmer; breeds general purpose and high bred trotting 
hor.ses; cattle, fiill blood and high grade Jerseys. 

George AVustom, Mount Pleasant, Sec. 5, stock 
fai-mer; breeder of registered Holstein cattle of tlie best 
milking .strains. 

D. AV. Eowlands, Mount Pleasant, Sec. 36, engaged in 
stock farming, breeds high bi-ed road horses ; keeps 
grade Durham. Jersey and Hereford cattle; breeds Berk- 
shire swine aud Plymouth Eock poultry. 

S. D. McCoy, Mount Pl-asant, Sec. 29, breeder of 
American Merino sheep, from registered stock, and has 
one of the best Hocks in the county. 

C. E. Fink. Mount Pl"asant, Sec. 33, dairy farmer and 
breeder of Holstein cattle, road horses and full blood 
Poland-China swine and Plymoiith Eock poultry. 

A. S. Fancher, Mount Pleasant, Sec. 10, engaged in 
fancy stock business, breeds registered Jersey cattle, 
high grade Mei'ino sheep, registered Poland-China 
swine and fancy poultry. Light Brahma, White Crested 
Polish and Wyandottes are the leading varieties kept. 

Hiram Newman, ilount Plea.sant. Eacine Co., "Wis., 
proprietor of Orchard Lawn herd (jf Jerseys, and makes 
a .specialty of this l^reed, and pays strict attention to the 
selecting of breeding animals fi-om only the best milk 
and butter families; also to the manufat-ture of the fin- 
est gilt-edged butter. 



P. J. Tobey. Mount Pleasant, Sec. 1(). stock farming, 
breeds registered Merino slieep, general i)uri)i)se horsi^s, 
grade Durham cattle, and full blood Poland-China swine 
and Plymouth Eock ponltry. 

J. E. Jlosher. Blount Pleasant, Sec. 19, stock and 
dairj' fai'mer, breeder of registered Holstein (attic. 
These animals are a good rei)resentation of this breed 
and deserve the attention of dairymen. 

G. "W. Baker, Mount Pleasant. Sec. 15, breeder of Hol- 
stein cattle from registered families, full blood Shroi)- 
shiredown sheep and regist(u^ed Poland-China swine. 

E. H. Nobes, Y'orkvillc, Sec. '24, ilairy farmer, bi'oeds 
registered Jersey cattle, road horses, swine and 
poultry. 

"W. M. Johnson, Mount Pleasant, gencn^al farmer, 
breeder of road hcmses, Jersey and grade Durham cattle, 
swine and i>oultry. 

Eugene Gillett, breeder of Cotswold .sheep and fancy 
ijoultry, Plymouth Eocks, Light Biahmas and Wyan- 
dottes, and a breeder of Victoria swine. Postoltice, 
Western Union, Eacine Co., Wis. 

W. L. Needham, Mount Pleasant, Eacine Co., Wis., 
breeder of liig.i l)red trotting liorses, of tlui Blue Bull, 
Sweigert, Sprague and Phallas families. ,\lso breeder 
of full blood Jersey cattle; and fancy poultry. Plymouth 
Eocks and Leghorns are the leading varieties. 

G. W. Seldon, Jr., owner of Norman stallion Parrault, 
sired by imported horse. Teachan: dam, Julia Ann, by 
St. Laurent; G. D. by Old Louis Napoleon; G. Cr. D. of 
Clydesdale blood. Eesldence, Mount Pleasant, Eacine 
Co., Wis. 

GEEEN COUNTY. 

J. J. Armstrong. Jefferson, Twin Grove postoffice. re- 
tired farmer, owns 17(j acres of fine land. Genei-ally 
kept Shorthorn cattle and Poland-China hogs. Is now- 
raising tobacco. Also assistant postmaster for Twin 
Grove postoltice. His son is gtmeral merchant and post- 
master at Twin Grove. 

John C. Chad wick, Jeffersoi, Juda "Yillage, owner of 
several well bred horses, among which are the cele- 
brated stallion .athlete. Other horses. Pickerel, Lady 
Holmes, and JIaud. Also breeder of Poll Angus 
cattle. 

John C. Carter, executor of the e.state of the late John 
Carter, Jefferson. Owner of 700 acres land. Keeps 
over 100 head cattle, grades. 500 grade Merino sheep, 
Chester AVhite and Poland-China hogs. 

Fred. Tschudy, Clarno, breeder of Ayrshire cattle, 
Chester White hogs, Southdowqi sheep, Plymouth Bock 
poultry. Keeps the Chester White hogs for breeding 
purposes aud ahvays has them for sale. Have sold this 
breed In different states. Those who purchase of me 
can rely on thoroughbred Chester White hogs. Also has 
cheese factorj-. 

W. M. Chambers, Jefferson, general farmer, has Clvde 
horses, fifty-five head of grade Shorthorn; also gi-ading 
Poll Angus cattle, Poland-China hogs. 2.30 acres of 
land. 

Jacob Eoderlck, Jefferson, general farmer, breeding 
Poll Angus cattle. Extensively engaged in farming. 
Poland-China hogs, Dui'ango and T. J. Scott stock of 

oises. 

South Bros., Jefferson, practical farmers and dairy- 
men. Owners of several head of Sliorthoru cattle. Ex- 
tensively engaged in daii-j'iug and keep iipwards of 
seventy five co-vvs. Large stockers. Owners of Short- 
horn bull. Own five hundred acres of laud. Breeding 
gi-ade Clydesdale horses; Poland-China hogs and Ches- 
ter AVhite. Farm three and a half miles from city of 
Monroe. 



•H=- 



t 



%- 




J. AV. Roacriok, Jefferson, breotlor of Clay stock of 
hor.sos; owiior of colt Siiblo Nij^'lit, foaled in 188'2, got 
by Diirango. Dam, Minnie Bell, by Jack (^ook, Jr., 
b ed by James Bennett, Peoria, 111. Kable Night is a 
coal-black; good action, kind disposition, ijerfectly gen- 
tle. Sire of Sable Knight, Durango ; time, 2:2'3-i4. 
Breeder of registered Merino sheep, Poland-China 
hogs. 

H. C. Hunt, Jefferson, breeder of Shorthorn cattle. 
Also a stock farmer. Cotswohl sheep. Also breeding 
Jlorgan horses, and is also a model farmer. 

W. C. Penn, Jefferson, breeding Poll Angus cattle, 
has a tine Poll Angus bull. Norman breed of horses, Po- 
land-China and Chester White and Berkshire hogs, and 
is an experienced farmer. 

J. L. Kood, city of Monroe, owner of the following 
stallions: Excess, Model, Eiissel, Goldbelt and Golden 
Ball, Jr. Excess, sired by Taohean ; dam, Cannie, by 
St. Laurent, imported 1870 by E. Dillon & Co. Gold- 
belt, sired by Black Frenchman, imported by R. W. and 
T. T. Stubeltield, of Illinois; dam, Maggie Gray, by Bar- 
ns, imported by E. Dillon & Co. Russel, sired by im- 
ported Norman stallion. Marshal Bazaine, imported by 
Johnson & Copple, of Centralia, 111.; dam, Grey Lmy, 
she by imported Napoleon 2d. Model. Jr.. sired by im- 
ported Norman stallion, Model. Cub, Hambletonian, 
sired by Simmonian Blackhawk, dam a thoroughbred, 
sired in Kentucky by imported horse, Glencoe. Also 
has several other Norman and English draft stallions. 

Chas. J. Rood, city of Monroe, owner of Birdie R. 
sired by Meringo Chief ; pacing mare, four years old, 
and promises to make a low record. 

Arthur Rood, city of Monroe, owner of Ned E., sired 
by Dan Kearny ; dam, a running mare, pacer, five 
years old. 

John Babler, farmer, dairyman, proprietor of Swiss 
cheese factory. Mount Pleasant; also breeder of Norman 
horses. Shorthorn cattle, Poland-China hogs, Plymouth 
Eock fowls. 

Thomas Conway, Mount Pleasant, farmer, dairyman 
and breeder of fine carriage and farm horses, from mares 
by Bay Dan and Brown Duke; Shorthorn and grade cat- 
tle, Poland-China hogs. 

Henry Knbly, Mount Pleasant, farmer, dairyman and 
breeder of Norman horses, Shorthorn grade cattle, Po- 
land-China hogs. 

W. P. Zimmerman, New Glarus, exten.sive breeder of 
full blood Holsteiu cattle, graded Holstein and graded 
Durham cattle. Owner of three registered Holstein 
bulls. Has them for sale. 

Fredrick Luchsingar, New Glarus, breeder of graded 
Clydesdale horses, graded Shorthorn and Durham cattle 
and Poland- China swine. Manufacturer of cheese, prin- 
cipally Limburger cheese. 

Oscar Babler. New Glarus, dairying farm: breeder of 
graded Clyde and Norman horses, graded Holstein and 
Jersey cattle and Poland- China swine. 

J. L. Steussy. New Glarus, breeder of graded Norman 
and Clyde horses, full blood and graded Holstein cat- 
tle and Poland-China swine. Owner of registered Hol- 
stein bull. 

M. Steussy, New Glarus, dairying farm; breeder of 
gi-aded Norman horses, fall blood and highly graded 
Holstein cattle; owner of high grade Norman stallion. 

Fred Knndert, New Glarus, dairying farm and miller; 
Ijreeder of graded Norman and" Clydesdale horses, 
graded Durham and Holstein cattle and Poland-China 
swine. Owner of half blood Norman stallion, and three- 
quarter blood Clydesdale stallion ; also of full blood 
Durham bull and half blood Holstein bull. 



Jacob Streiff, New Glarus. dairying farm; graded Nor- 
man horses and graded Holstein cattle and Poland- 
China swine. 

John Jacob Durst. New Glarus. breeder of draft and 
road hor.ses, graded Durham cattle. Owner of full blocjd 
Durham bull. 

Adam Schmid, New Glarus, breeder of graded Nor- 
man horses, graded Durham and Ayrshire cattle, and 
Poland-China and Berkshire mixed swine. Owner of 
full blood Ayrshire bull. Dairj'ing farm. 

Herman Crago, Clarno Township, breeder of Short- 
horn cattle, Norman and English draft horses. Owner 
of Shorthorn Durham bull. General farmer. 

Henry Thorp. Clarno Township, breeder of thorough- 
bred Shorthorn cattle. Poland-China hogs and dark 
Brahma hens. Is general farmer. Owner of many fine 
animals, among which is Durham bull. Aj-lesby Duke 
No. 42770; cows. Royal Duchess 6th, Rosebud, Royal 
Duchess 7th, and Orange Sallie. 

John Hawthorn, Clarno Township, keeps grade Dur- 
ham. Is stock farmer. Keeps from 75 to 100 head of 
cattH', Poland China hogs. 

Peter Gnagi, Clarno Township, general farmer. Keeps 
Poland- China hogs, and about to stock his farm with 
Durham cattle. 

A. J. Hawthorn, Clarno Tow-nship, general farmer. 
Breeder of Shropshiredown sheep, of which he has a 
choice Hook purchased at a cost of fifty dollars each. 
Took the first prize at state fair, 1883. 

H. Trumpy, Clai-no Township, breeder of thorough- 
bred Holstein cattle. Owner of thoroughbred bull. 
Earl Clay. 

E. F. North, Monroe, livery and sale stable; proprietor 
of stage routes from Monroe to Postville and Monroe to 
Freeport, 111. Has a large and well equipped lively 
stable. 

Edward Trickel, general farmer. Clarno. breeder of 
Norman horses. Owner of Norman stallion. Diamond, 
and several others. Is also engaged in raising tobacco. 
Keeps Shorthorn cattle. 

W. B. Hawthorn, Clarno TownshiiD, breeder of the 
Ludlow stock of Shorthorn Durham cattle, Poland 
China hogs and English draft horses 
farmer. 

Wm. A. Nance, Monroe, general dealer in stock; buy- 
ing and shiijping. Owner of trotting mare. Lady Doug- 
lass, by Grey Eagle. 

Oscar O. De Haven, Clarno Township, general farmer 
and breeder of Shorthorn Durham cattle from the Lud- 
low stock, and Poland- China hogs. 

D. C. Sutherland, city of Monroe, dealer in Golddust 
horses ; is also engaged in buying and selling real 
estate. 

Albert Clarke, Clarno Township, practical farmer: 
keeps about seventy-five head of cattle, Shorthorn Dur- 
ham, and Clydesdale horses. 

Albert Albright, Clarno Township, general farmer; 
keeps mixed Durham cattle, Poland-China hogs and 
Messenger and Clydesdale horses. Has one of the finest 
barns in the county. 

Alfred Hawthorn, Clarno Township, general farmer 
and stock raiser, and an extensive dealer in all kinds of 
stock. 

G. W. De Haven, Clarno Township, general farmer; 
keeps Shorthorn Durham cattle, Norman horses. Cots- 
wold sheep and Poland-China hogs. 

Andrew Dinges. Clarno Township, general farmer; 
keeps grade Shorthorn cattle and Poland-China hogs. 



Is general stock 



t 



O. J. White, retired farmer. Clarno Township; deals 

oxtonsivoly in stm-k of nil kinils; kooi).s roliuul-Chinii 
hoys and ^-lule Xornian horses. (IwntM- of 100 acres of 
land. 

T. J. Anderson. Chirno Townshii). the most extensive 
In-eeder of Tohind-China hoys in tlie connty. Is gen- 
eral farmer. Keeps gnide Shorthorn eattlo, P ymonth 
Roek ponltry. 

John P. Liehtenwalner. t'larno Township, general 
farmer, breeder of Holstein cattle, Poland-China hogs. 
Keeps Norman horses. 

J. W. Hlackford, Tetftn-son Township, general farmer 
and breedcMof tine bred hor.ses; owner of the (celebrated 
trottiiiEC bred stallion T. J. Scott: brown horse, sixteen 
hands 'high, weight l.'J:jr> pounds, got l)y Lakeland 
.\bdaljah. a full brotiier to Harold, the sire of Maml S.; 
dam, L'lcille. by ll?lf Mambrino Pilot. T. J. Scott is 
one of the best and most fashionable bred horses in the 
West. His first colt was dropped in 1880. Mr. Black- 
fiu-d is also owner of a very line young liorse.Juda King, 
got by T. J. Scott. 

"\V. C. Gorham. town of Monroe, owner of black stall- 
ion, Joe; is coal black color, sired by Old Joe, a tine 
Morgan stallion. Mr. Gorham is also engaged in the 
livery business in the city of Monroe. 

L. S. Smock, city of Monroe, breeder of Jersey lied 
hogs. Keeps about one hundred head. Owns a fine 
farm about three miles east of Monroe, where he keeps 
Shorthorn Durbam cattle, registered Southdown sheep, 
Clydesdale horses, and general stock. Mr. Smoidv is a 
general dealer in stock, but gives particular attention 
to breeding the Jersey Eed hogs. 

R. H. Rush, Sec. 80, Cadiz, breeder of grade Short- 
horn cattle, thoroughbred Poland-China hogs and thor- 
oughbred Plymoutli Eock chickens. 

Nelson Ladne, Sec. 115, Wayne, breeder of high gi-ade 
Shorthorn cattle, thoroughbred and grade Poland- 
China hogs : also raises grade Clydesdale horses. One 
of the most extensive and .successful farmers in 
Wayne. 

D. J. Coryell, Sac, 22, Cadiz, breeder of grade Short- 
horn cattle and Poland-China hogs. Keeps grade 
horses. 

T. G. Drake. Sec. 23. Cadiz, breeder of grade Norman 
horses; owner of half blood Norman stallion, Romeo, Jr., 
sired by Romeo I, owned by J. F. Rood, of Monroe. 
Romeo, Jr. is a gray horse, three years old ; weight, 
1,400 2J0unds. 

M. L. Drake, Sec. .31, Jordan TownshiiJ, Browntown 
P. O., breeder of Royal George horses; owns stall on 
George of that sto^^'k. He is a black horse, eight years 
old, weight 1,200 pounds. Raised by Eli Chapin, of 
Monroe. 

Georg3 Hartwig. Jordan, farmer and stock rai.ser; 
keeps grade Holstein cattle, grade Jersey Red swine 
and grade horses, 

Martin Brothers, Browntown. farmers and stock rais- 
ers. They keep grade Dui'ham cattle, grade Norman 
horses and Duroc .Jersey hogs. 

Joseph Staley, Jordan, farmer and stock raiser; breeder 
of grade Durham cattle, Peland-China hog; and grade 
hoi'ses. 

Harvey Benson. Jordan, farmer and stock raiser; 
keeps grade horses and cattle, gi-ade Cotswold sheep 
and Poland-China s^vine. 

R. Olson, Jordan, farmer and -stock raiser; keeps 
grade horses, grade Shorthorn cattle and grade Poland- 
China swine. 

Samuel Kelly. Browntown, Cadiz Town.ship, proprie- 
tor of Kelly House and liverv. Owns saw-mill in Brown- 



Kratzer Brother.s. Sec. 23. Cadiz, breeders of thorough- 
bred Clydesdale lior.S(>s. They ke(>p .some grades, own 
thoroughbred Shorthorn bull and .several grade Short- 
horns. Keep full blood Poland-Cliina hogs. 

Andrew Pryslie, Jordan, farmer and stock rai.ser; 
keeps grade cattle, hor.ses and sheep. Also grade I'o- 
land-Cliina and Duroc Jersey hogs. 

town and a farm one mile south. Breeder of grade Dur- 
ham cattle, Poland-Cliina hogs and Southdown sheeii. 

Henry Rush, Sec, 30, Cadiz, breeder of grade Short- 
horn cattle, grade Poland-Ciuna luigs and grade Nor- 
man horses. 

S. Saucerman, Sec. .31. Cadiz, keeps grade Durliaiii 
cattle, Robin Hood stock of horses and grade Poland- 
China hogs. 

David Matthews, Darlington, ShullsburgP. O., breeder 
of Shorthorn cattle; among his herd are found t)ie En- 
chantress family: Peerles-;. Minnehaliii. White Lady of 
Hazelwood; bulls. Squire Chaplain, Hqnive Bowswriglit 
and Red Captain. Has been breeding Slun'thcn-ns for 
past thirty years; Clydesdale and English draft horses 
crossed with common mares; Lincoln, Leicester and 
Citswold crosses in sheep. 

Geo. Stephenson, Fayette, Darlington P. 0., Durham 
Hill Stock Farm; breeder of Shorthorn cattle. His herd 
comprises the following families: Rose of Sharon, 
Cruick-shauk's Miss Wiley, Gwinne, Young Mary S., Red 
Rose and Brittanias. Geneva Duke [I stands at head of 
herd: also Red Major, sired by oth Duke of Acklam of 
Rose of Sharon family. Among his flock of sheep, which 
are Cotswolds, the imported ram Prince of Wales, bred 
by Robert Jacobs of England, was previously at head, 
but ram Gen'l Darby is now at head of flock.' The ewe 
Jennie took silver medal at Nebraska State Fair, 188.3. 
and several other valuable prizes; all registered stock. 

Lafayette Co. Imi^orted Horse Stock Association, D. B. 
Dipple, Manager, Darlington; owners of imported race 
horse Flying Horse, registered in English and American 
stud book; ScottLsh Chief, imported Clydesdale, regis- 
tered; King Richard, imported Engli.sh draft, registered: 
also owners of Flying Star, Young Scotchman, Black 
Prince, Prince Dick and several other flrst-class Ameri- 
can bred horses. 

Lafayette Co. Model Farm; Wm, W. Murphy, Superin- 
tendent, Darlington, Darlington P. O. 

Farrow & Jackson, Livery and Sale Stable, Darlington. 

L. C. Russell, Gratiot Township, cattle breeder; is 
preparing to breed extensively in Durham cattle; has at 
present over 100 head of grade Durhams and ten full 
bloods; owner of thoroughbred Durham bull "Duke of 
Gratiot,^' No. 55G17, bred by Mr. Ludlow, of Monroe. 
Has also a fine barn 40x80, erected lately at a co.st of 
.f2,G00, for stabling cattle and storing hay; general 
breeder of hogs and horses as well. 

Joel S. Munson, Gratiot Township; general farmer and 
breeder. 

A. J. Munson, Gratiot Township; general farmer and 
extensive breeder of Poland-China hogs. 

Frank Henkens, Elk Grove; general farmer and breeder 
of graded cattle, horses and swine. 

E. C. Townsend, Schullsbitrg; largely engaged in 
rai-sing and trading in graded .stock, breeder of graded 
Norman horses, and mixed Poland- China hogs. 

Daniel Morgan. Seymour; breeder of graded Durham 
cattle and Poland-China hogs, raises long wooled sheep; 
breeder of graded Clydesdale horses. 

P. McNidty, Shullsburg. Lafayette Co., breeder of 
graded Durham cattle, Leicester and Lincoln sheep, 
Poland-China hogs; owner of pure blooded boar (E. <fc 
T. M. Clever, Greenwood Stock Farm, Bloomburg, Ohio'. 



XXXVl 



APPKNDIX. 



*t 



Thos. D. Vickcvs, Seymour; breeder of three-quarter 
Clyde.sdalo horses, Southdown slieep and Cotswold 
sheep, lied Duroc iind rohmd-CIhina liogs. 

•las. Clayton, Seymour; breeder of graded Durham 
cattle, one-half Clydesdale horses, Poland-(,'hina hogs 
and long woolcd sheep. 

George Biixton, Shullsburg, breeder of ]>nrham cat- 
tle; hoi'ses, graded rustic; graded slieei) and breeder of 
Poland- China swine. 

S. Copeland, Sliullsburg, breeder of graded Durham 
cattle, Poland-China hogs and graded Clydesdale horses; 
owner of a valuable stallion. 

Eobert Eenniclc, Sliullsbiirg, largely engaged iu rais- 
ing graded stock for market. 

Bell Bros., Seymour, Lafayette Co., breeders and 
dealers in graded Durham cattle, Poland- China SAvine 
and Berkshire swine, and English draft and Clj'desdale 
horses. 

John March, Shullsburg, breeder of Shorthorn regis- 
tered cattle, graded long wool sheep, Norman and En- 
glish draft horses, and Poland-China hogs. 

B. I. Dugdale, Belmont Township, Lafayette Co.; gen- 
eral farmer and grain grower. 

Allen Kies, Belmont Township, general farmer and 
breeder; is preparing to breed Polled Angus cattle ex- 
tensively. 

Arno C. Stei^hens, Platteville Township, Grant Co., 
general farmer and stock raiser. 

A. Ludlow, Monroe, is the pioneer stock breeder of 
Green County. Mr. Ludlow is the owner of a maguifi- 
ceut stock farm comprising 1,800 acres of choice land, 
situated adjacent to the city of Monroe. Upon this 
farm he keeps a herd of Shorthorn Durham cattle, aver- 
aging 500 head. Many of these are registered animals, 
and the "LudloAv" stock is found in all parts of the 
county. 

John Strader, farmer and stock raiser, Clarno Town- 
isliip. Breeds Shorthorn Durham cattle, Mambrino 
horses and Poland- China hogs. 

John McCammant, Clarno Township, breeder of 
Shorthorn Durham cattle, Norman horses and Poland- 
Cliina hogs. Is a practical farmer of many years' expe- 
rience. 

P. Nalty, general farmer, Monroe Township. Breeder 
of Shorthorn Durham cattle. In 1SS5 sold two car 
loads of fat steex's in Chicago at five and one-half cents 
per pound. Keeps an average of 2.000 sheep. Breeds 
Clydesdale and Norman horses. His farm comprises 
r)6o acres of land. 

John G. Faeser, Monroe Township, general farmer, 
breeder of Durham cattle, Cl.ydesdale and Norman horses 
and Poland-China hogs. Has been engaged in breeding 
a number of years. 

John Bleiler, Monroe Township, general farmer and 
stock grower, breeder of Shorthorn Durham, cattle, 
Clydesdale horses and Poland- China hogs. 

G. 0. Stearns, hardwai'e merchant, city of Monroe. 
Owns stock farm in Monroe Township. Is engaged in 
dairying. Breeds Jersey Red hogs, and keeps an average 
of forty cows. Mr. Stearns is a member of the firm of 
Oleson, Kundert & Stearns. 

John Gil)b(ms, Monroe Township, farmer and dairy- 
man. Has a Swi.«s cheese factory on his farm operated 
by Bliler, Gibbons & Co. Breeds Dxirham cattle and 
Poland-China hogs. 

Riifus Whitcomb, manager of the County Poor Farm 
in Monroe Township; keejjs about fifty head of grade 
Durham cattle; is owner of a thoroughbred Shorthorn 



bull, of the Ludlow stock. Mr. Whitcomb is a model 
farmer, and has been vci-y successful in his management 

W. S. Wescott, Monroe Township, general farmer and 
breeder of thoroughbred Shorthorn Durham cattle and 
Clydesdale horses; keeps an average of llOt^ows and 
fifty horses. Mr. Wescott iilso owns a farm of .'J. ()()() 
acres in Nebraska, upon which he keeps 500 head of 
cattle. 

A. C. Dodge, lumber merchant, city of Monroe. Owns 
a st(jck farm in the vicinity of Monroe. Is the ownei- of 
the trotting mare "Lady Dodge" and a number of other 
valuable horses; keeps Durham cattle. 

Wni. Smiley, Sec. 29, Albany P. O., Green Co., Wis., 
general farmer and bi-eeder of Percheron horses; owner 
of the imported Percheron horses Duroc and Majcn- 
Clark. Imported Percheron stallion Duroc 25'{5, 
131(3, pedigree registered in Percheron Stud Book of 
France and America. Dark dapple grey, I'Ji hands 
high, weight 1,700 tt)S.; foaled in 1880, imported in 
1883; got by Valliant 404. he by Prosper, he by De- 
cide; dam Elise by Favari 1.542, 765. he by French 
Monarch 205. 734', Major Clark 2573, 12S4,'pedigi'ee 
recorded in France and America. Graj', 1(3 hands, 
weight 1,650 lbs.; foaled 1881, imported 1883; got by 
N rbonne 1334, 777, he by Brilliant 1800. 756. he by 
Coco II 714; dam Cleopatra by Brilliant 1809, 756. he 
by Coco II 714, etc. See page 23 for extensicm of ped- 
igi-ee. Shorthorn Durham cattle for general farm use. 
Among his flock of sheep is to be found the thorougbred 
ram '"Pathfinder" 62, registered, bred by Geo. Cleland. 
This ram obtained first ])rize at Whitewater piiblic 
shearing in 1884. as being the best ram on the grounds. 
Mr. Smiley is the most extensive breeder in this town. 

E. M. Pebbles, Stc. 23, Albany P. 0., Green Co., AVis.; 
general farmer and stock raiser. Horses are Norman 
crossed with English hunting mares; prefers Dcrham 
cattle for general farm purposes; owner of thorough- 
bred Durham bull Clinton Knight, pedigree registei-ed. 
Fine wool French Merino sheep. 

W. H. Hudson, Sec. 32, Albany P. O., Green Co., Wis.; 
general farmer and stock raiser: hors 's are crosses of 
Messenger, Hambletonian and Rob Eoj-; ijrefers Mes- 
senger and Morgan stock tor general purposes; cattle. 
Shorthorn Durham, high grades. Medium tine wooled 
French Merino sheep. Owner of Poland-China boar 
Index, registered. 

Wood Bros., Sec. 32, Albany P. O.. Green Co.. Wis.; 
general farmers and stockmen; are breeding from Nor- 
man horses and common mares for sellmg purposes; 
cattle, breeding from Poll Angus l>ull and Durhams; me- 
dium grade wooled slieep. 

A. L. Berryman. Sec. 19, Albany P. 0., Green Co., 
Wis.; general farmer and sto kman; is breeding Nor- 
man crossed with Clyde hoi-ses, and jjrefers them for 
general pm-poses; medium grade Durham cattle; sheep, 
Leicestershire crossed with line wooled Merinos; Poland- 
China hogs. 

Urial Haselton, Sec. 21, AlbanyP. O., Green Co., Wis.; 
breeding fast horses from Gi-ey Eagle, Hambletonian 
and Iron Duke horses crossed with Messenger. Clay and 
Hambletonian mares. Mr. Haselton has some very 
promising young stock. 

J. T. Sherman, Decatur, owner of the Jersey bull 
"Rob Roy, "recorded 10, Vol. 3463; sired by Caen (N. N. 
Palmer, Spring Valley), comes from the Alpha stock; 
breeds Jersej' cattle of pure blood. 

Andrew Smith, Decatur, extensively engaged in farm- 
ing and stock breeding, owner of some line graded cat- 
tle and general stock. 



r 



4- 



^\ I'l' h: N 1) 1 A. 



WWII 



R. D 

horses 



(Torlmm. Jlouroc. owuor of some vory lino V)iotl 
foaloy was foalod April, 187:J. her dam a Kou- 
tnekv Whip, hVr siri> was Ulack Jack: IJhuk .lack by 
CorsicM; Corsifii by .lohii llii'liards; Jolui lUohards by 
Sir Archoy: Sir Ari'licy by tlio imported l)ioiiied(^ Black 
Jack. Dam was Susy by the importod horse Kenne- 
bec, and out of ]>etsey Patten. Corsica's dam was Selinii, 
and she bv Topjralhint. t'or.sica was bred by t'ol. I'hilip 
Wallas, of" Maryland, who .sold him when u foal for five 
thousand dollars. Toinette:— Toinette's dam was t'oaley, 
whose pedigree is given above. Toinette was sired 
by DAnbigne. his Hr.st dam was Puggie by Brignotia; 
2d dam Bertha, by Berthune (thoronglibred); 'M dam 
Marv Hunt, bv Scott's brown Hilander; ith dam by 
Hunt's brown Hilander: .^tli dam by Hunt's Prominm by 
Bertrand (thoroughbred). D'Aubigne was .sired by 
Mambrino Patchen: JIambrino Patchen is full l)rother 
to Lady Thorn, record 2:lSi4, also sire of fourteen per- 
formers in 2::{0 and better. Lete:— Leto's dam was 
Coaley, whose pedigree is given above. He was sii-ed 
bv Athlete, whose 1st dam was Gill's Vermont; 2d dam 
was Boner's Snowball; 3d dam was Boner's Saxeweimer; 
-ith dam was Slasheni. Athlete:— The sire of Lete was 
purchased in Lexington. Kentucky, when two years old, 
by Dr. H. P. Strong, of Beloit, for !t!3,00(). Athlete was 
sired bv Almont. who has gained a national reputation 
as a sire of trotters, having twenty-four in the 2:30 list, 
and upon liis dam's side Athlete is from an improved 
trotting cross, backed by the very best strain of thorough 
blood. 

W. S. Gal'duer, Decatur, largely engaged in the raising 
of fine stock on his extensive farm. 

Chas. "Woo-ster, Decatur, general farmer and stock 
raiser; breeds graded cattle, hogs and mixed poultry. 

Russell Day, Decatur, raises gi'aded cattle, horses and 
sAvine. 

C. Stewart. Decatur, breeder; owns two year old colt 
Gipsy, oire Sam West's black liorse; owns two Gipsy 
mares; hogs mixed. 

George E. Dawsou, Decatur, general farmer and stock 
breeder: owner of full blooded Holstein cattle, also 
owns pure blooded Devon cattle and halt Devon; horses: 
Black Hawk. Morgan mixed with French and Messenger; 
gi-aded, Poland-Cliina hogs. 

r. I. Burt & Sou, Perry View Stock Farm, Decatur, 
breeders and oAvners of CUydesdale and Normau horses, 
registered Merino sheep and graded Diu'ham cattle and 
Poland- China hogs. 

C. D. Bragg, Monroe, breeder and owner of stallion 
half Normau and part Clyde, gi-aded Durham and pure 
Red Dru'oc hogs. 

C. W. Read, Sylvester, breeder of Jersey cattle; owner 
of bull Sam H.'B. 3353, two years old, sire Caeu, Jr. 
G522, dam Fancy 4S(JT; bull from Palmer's stock; owns 
Poland- China hogs of the finest quality, keeps some 
Poland-China and Duroo Red; Cotswold sheep. 

Isacah Steuffacher, Sylvester, breeds graded Morgan 
horses, gi-aded Durham cattle, long wooled sheep and 
Poland-China hogs. 

Wm. Lore, Sylvester, ovms graded horses, Durham 
cattle, Chester White and Poland-China hogs, mixed. 

^V. G. Rodrick, Sylvester, owns graded Durham cattle, 
pure blood Poland-China hogs, Shropshire and Merino 
sheep and graded horses. 

Heui-y Mohns, Sylvester, owns Norman and Clyde 
horses, graded Durham and Holstein cattle, Poland- 
China hogs and Merino sheep. 



Gilbert Chryst, Sylvester, owns 
horses ^graded Durham cattle and 
Chester White hogs. 



graded Percherou 
Poland China and 



Ferdinand Hildcbrandt. Sylv(>st(>r, owns graded Dur 
liam cattle and Poland-China hogs. 

Samuel Cothcrnnm, Sylvester, owns graded horses. 
Durham cows and graded B(>rkshiro hogs. 

A. Austin, Sylvester, daii-ying. Owns graded horses, 
Durham cattle and Poland-Cliiiia hogs. 

Henry Kodrick, Sylvester, owns graded horses, owner 
of pure Durham bull and graded cattle, and Poland- 
China hogs. 

I. S. Stevenson, owns graded Clydesdale and French 
horses, breeds three-ipiarter Durham cattle, Poland- 
China and Jersey Red hogs and piire Merino shee]). 

I. L. Sherbondy, Sylvester, keeps grad(>d Norman and 
Clydesdale horses, seven-eighths Durham cattle, breeds 
Lincoln and American and Merino sheep and I'oland- 
(Jhina hogs. 

O. Lochsinger, Sylvester, owns graded Clydesdale 
hor.ses, Holstein bull, graded cattle and Poland-China 
hogs; owner of thoroughbred Poland-China boar. 

A. Wilt, Jlonroe, breeder of fine Shorthorn cattle; 
their pedigree is of the best, and their quality vcjy 
supericn-; registered stock. 

G. H. and W. A. Pengra, Sylvester, cattle breeders; 
owners of the imported Holstein bull Lotus, two years 
old, Aveighs 1,325 lbs., owned bj' I. N. Robins, Ncn-th 
Park, Long Island, bred by C. Groot, BreAvster, NeAV 
Holland, imported by oAvner St'pt. 2S, 1883. See 2350 
H. H. Book. One imported coav d'Auschuld, oAvned 
by Wm. Koch, New York city, bred by A. L. d'Boer, 
Ontcrind, Friesland, imported by oAvner March 29, 
1884, calved Feb., 1883; No. 72!){), H. H. B. Imported 
Holstein cow Payoix, owned by I. N. Robins, North 
Park, Ltmg Island, bred by G. Nesdez, imported bv 
owner, 1883. calved March, 1883; No. 4317. H. H. li. 
One calf bull, pure blood, sire Barent, dam d'Auschuld; 
sire 2234, H. H. B.; dam 7299, H. H. B. One calf from 
Barent 2234, H. H. B.; dam Payou 4317, H. H. B. 
Barent took fir.st prize in Holland, in a ring of flftj' bulls. 
Mr. Pengra is also owner of some fine Holstein graded 
cattle: breeds fine Red Duroc hogs. 

C. F. Pengra, Sylvester, breeder of Shorthorn cattle; 
extensively engaged in dairying; raises Poland-China 
hogs. 

Dietrich Stanffecher, Mt. Pleasant, oavus graded Nor- 
man horses, graded Holstein cattle, mixed Poland-China 
hogs and Merino sheeij. 

Samuel "West, Sylvester, horse and cattle breeder; 
owns forty head, among others the stallion Athlete, one 
of the finest horses if not the best in the state; his ped- 
igree is alreadj- given in another part of this work. He 
is one-half OAvner Avith Mr. Chadwiek, of this famous 
animal. The .stallion Black Diamond, a full blooded 
black Norman, Aveighs 1,450, measures 16i hands high, 
graudsire also a full blooded black Norman; grandam 
and dam Morgan; shoAvs a four-minutes' gait. The stall- 
ion Harleqirin, Shire horse. Vol. 4, E. C. H, R., height 
I G^ hands, Aveight 1,400, bought of Martin Pate, Ely, 
Cambreshire. Harleqxiin iu 1882, Avithout anj' diffi- 
culty, took the first Cliicago and the first St. Loiiis 
prizes, as Avell as the second Peoria. The Norman stall- 
ion Florrissaut is a dapple gray, foaled in 1877, im- 
ported from France in 1881, recorded in Percheron 
Norman Stud Book, Vol. 2, No. 1314; a high-headed 
horse, finely cut in throttle, broad and high on Avithers, 
strong bone, good feet, stands straight on siilendid legs, 
possessing all the qiralities required for a fir.st-class 
draft horse. In 1882 took first premium at the Green 
Co. fair OA'er a class of nine of the fiuesi, draft horses 
ever shoAvn in the county, four of them imported. Mr. 
West is a large breeder of Shorthorn cattle. oAvns a Avell- 
Ijred Imll, and raises IMerino and CotsAvold sheeji. 



XXXVJU 



^Vl^l-»KJSi I_)1X. 



*t 



I. V. Vance. Sj-lvcstor, owner ol' gradod cattle, graded 
liorst's and Poland- China liogs. 

IOWA COUNTY. 

John M. Ellsworth, Dodgeville, Wis., owner and 
breeder of Norman and Clyde liorse.s: owner of tlie fol- 
lowing stallions: ••Guilio" 2!)11 (Nat. Eeg. of Norman 
Horses); "Moodj'," Norman stallion, weight l,SO<i, prize 
winner at 111. State Fair 3.S7G-lcS77-l Hly, at Minn 
State Fair ISTS and 1SS2, Ind. State Fair lS77, Iowa 
State Fair 18/8, St. Lonis, Mo., State Fair 1877, and 
county fairs Avithoiit number. "Smasher," Clydesdale, 
tine bay with black points, sired by Lord Aberdeen, 
imp. dam Scotch Girl, sired by Scotchman, imp. dam 
Fan, and '-Lofty," dark bay, sired by "Loi-d Aberdeen," 
imp. dam Fancy, sire ••Brittou," dam "Magnolia," .sire 
"Young Clyde," imp. dam Nelly. One has only to .see 
the above stallions to appreciate them. Also OLearv. 
a tine general purpose stallion, and tine young stallions 
of merit for sale at all times. 

E. L. Jones, Wyoming, ]3roprietor of Ehn Grove farm; 
dairyman, and breeding Clyde horses. Hoist ein and 
Shorthoi-n cattle, and part owner of Holstein bull "Lone 
Star" 4(J7, and also of Shorthorn bull "Baron" of Hele- 
na -4538:^:, Vol 23. Cotswold sheep, Berkshire hogs 
and Plymoiith Eock fowls. 

Jas. L. Jones, Wyoming, farmer, dairj^man and breeder 
of Clyde horses, Holstein cattle, from Lone Star 4G7, 
and Iowa Duile 2S0G, sire Hermes 1G(J2, dam Mendota 
3172. Also Shorthorn cattle from Baron of Helena 
4.3382, Vol. 23, sire Prides Chem 3(J51G, first dam 
Gabruilla. Thoroughbred Cotswold sheep, pure Berk- 
shire hogs and Plymouth Eock fowls. 

Wm. Carter, Wyoming, farmer and dairyman and 
breeding Holstein grade cattle, and owner of Holstein 
Inill "Meadow Duke," sire Major Ham. imp.. Y'orkshire 
White and Poland-China hogs and Plymouth Eock 
fowls and thoroughbred English Collie dogs. 

W. C. Hickox, Wyoming, general farmer, dairyman 
and breeder of farm horses, Holstein and grade cattle 
from registered stock; owner of Holstein biill, sire im- 
ported, Essex and Yorkshire White hogs. 

Wm. Barnard, Dodgeville, vet. surgeon; all calls at- 
tended to, night and day; breeder of Normau and Clyde 
horses. Shorthorn cattle, Lincoln sheep, Poland-China 
hogs, Plymouth Eock fowls, geese, turkeys and ducks. 

Eobert F. Jones, Dodgeville, general farmer, dairy- 
man and breeder of farm horses, Shorthorn and grade 
cattle, Cotswold .sheep, thoroughbred Poland-China 
hogs, Plymouth Eock and White Brahma fowls. 

Owen King, Wj-oming, dealer in lumber, farmer and 
breeder of Shorthorn and grade cattle; owner of regis- 
tered bull Napier, got by Duke of Cedar 29145, out of 
Eose of Hazeldell, she by Larence 8482, out of Eed 
Eose 2d. Vol. 14, she by Van Duke 7345. Also thor- 
oughbred Poland-China hogs, bj' Sambo, Jr., he by 
Sambo 6031, dam 10888, sire Hopeful 3863. 

' Jesse, David W. and John Williams, Eidgeway, farmers 
and breeders of and dealers in Clyde horses, thorough- 
bred Shorthorn cattle. Berkshire and Poland-China 
hogs; owner of registered bull "Darby" and cows Phebe 
and White Stockings, from Eoss stock. 

John and 'SVilliam Williams, Eidgeway, breeding Nor- 
man horses. Shorthorn cattle, from registered stock, 
Cotswold sheep, Poland-China hogs, Light Brahma 
fowls. 

Joseph Gordon, P. O. Mineral Point, farmer, dairy- 
man and breeder of and dealer in Norman horses. 
Shorthorn cattle, thoroughbred Poland-China hogs 
from .such sows as "Melissia Moore," "Joanna Mooie," 



Ear No. 227, boar "Black Jim.'' Mr. Gordon makes 
Poland-China a sjiecialty. 

Thomas H. Harris, Mineral Point, general farmer aiicl 
dealer in Norman horses, Shorthorn cattle, Poland- 
China hogs. Black ( ochin chicks, turkeys and ducks. 

Uriah James, Walwick, dairj'man and breeder of Nor- 
man and Hambletonian horses, Shoi'thorn cattle, Po- 
land-China hogs, Black Spanish chickens, turkej's and 

ducks. 

Joseph Whitford, Walwick, farmer, dairyman and 
dealer in Norman and carriage horses. Shorthorn cattle, 
Poland-China hogs, buff and brown Cochin chicks, tur- 
keys and Pekin ducks. 

Wm. Treweek, Mineral Point, blacksmith and owner 
of tiie following tine stallions: Paplin is a dark iron 
gray seven years old Norman draft horse, sired by im- 
Ijorted Paplin; 1st dam bj' Success; 2d dam by Medock; 
3d daau a cross of Morgan. Stanley, one of the best 
bred trotting horses in this part of the state. He is 
brown in color, 15^11 hands high, weighs 1,200 poujids; 
was sired by Homer byEysdike's Hambletonian. he by 
Abdallah; Abdallah by Mambrino. Mambrino l)y im- 
ported Messenger. Stanley's dam Be.s.sie. .sired b}' Welj- 
ster's Kentuckj' Whip, by Blackburn's Whii). son of im- 
ported Whip; dam a daughter of Keutuckj' Hunter, 
from wliich Flora Temple descended. Stanley was bred 
by Mr. Henry Cox. Little Neck, Long Lsland. New York; 
was broirglit to Mineral Point, Miiy 20, 1877. John C. 
was sired bj' Stanlej-, he by Homer, he by Eysdike's 
Hambletonian. Fir.st dam Kitty, gray pacing marc 
sired by Lexington; 2d dam gray pacing mare sired by 
Bulrti.sh Morgan; .3d dam tine road mare noted as a 
fine driver — pedigree not traced. 

Wm. and John Grifflths, Dodgeville, Iowa Co.. general 
farmers aud breeders of farm hor.ses,thoroughbreit Sln-rt- 
horn cattle, from registered stock. Owners of one bull 
" Bismarck." Vol. 2(j: got by 83573 Duke of Barrington. 
dam EedEo.se 6th. Vol. 85 H. E., .sire No. 143S2. dam 
Eed Eose 2d, sire 1,)453, dam Eed Eose, sire 2506, dam 
Box, .sire 903, dam Miss Eickett3', sire 857, di.im Speck, 
sire 603, dam Hannah ilore, sire 2066, dam imp. 
Y'oung Mary, .sire 2170, dam Mary, sire 1417, dam 
Luc3', sire 2288. Also one cow. pedigree as follows: 
Vol. 19 Am. H. B. Valley Eose 2d. got by Oak wood 
Vaujo 4th 17840, dam Valley Eose, Napier, Jr. 12481. 
Also breeding Poland- China hogs. 

John F. Johns, Village Dodgeville, Prop, of Monitor 
Poultry and Stock Farm, breeder of thoroughbred Jer- 
sev cattle; owner of cows " Clever Queen" 8846. .sire 
Bo.ss 3796. dam '-Clever" 2724. --Flora Belle" 8221, sire 
"Comet" 3033, dam "Princess" 4103. Flossy not yet 
registered. Also part owner of Irall --Silver Springs" 
3811, A. J. H. Book, sire "Colonel Eobbing" 2977, 
dam Vinnie Eeam 6611, and breeder of piu-e Plj-mouth 
Eock poultry with cock "Triumph," in yard No. 1. and 
cockerel '-Prince Third, " yard No. 2. Also Black Ham- 
burgs with best and purest fowls at the head. Corre- 
spondence solicited. 

J. J. Hoskins, Attorney at Law, Dodge\-ille, also breed- 
ing pure Langshau fowls from very high scoring birds. 
Birds for sale in single, pairs or trios. 

Thomas H. Davies, Dodgeville, breeder of pure Brown 
Leghorn fowls. Eggs and birds for sale in season. 

J. H. Chapman, Dodgeville, breeding pure Brown 
Leghorn fowls from very select fowls. Eggs and birds 
for sale, and satisfaction guaranteed. 

W. H. Phillips, Mineral Point, general farmer, dairy- 
man and breeder of carriage and road horses, Shorthorn 
and grade cattle. Southdown gTade sheep, Berkshire 
and Poland-China hogs. Bronze tirrkeys, geese and 
chickens. 



^v 1' i> 1^: >.' JL) 1 X 



-t* 



XXXIX 



Wm. Hoskius, Miuoial Point, peuoral I'annor uuil 
bri'i'dov of Xornian liorsos, Sliorthoni and irrado i-attlo, 
J>orksliiio aud rolaiul-(.'liiiia liog.s, Lineohi slioep, lirowii 
Bialuna fowls. }i;eoso and dncks. 

Win. Hoskings, Dod{;;ovillo. gonoral fanner and biood- 
cv of farm horses, Sliortliorn cattle, Berkshire and 
I'olaud-Cliina hogs. 

Bohau it Sims, liveryineu, Mineral Point, proprietors 
of tirst-elass livery and sale stable, and owners of one 
stallion, ■•Bismarck." got by Cutler's Comet, he by Ver- 
mont Black Hawk, dam liy Morgan horse, G.Cr. Bosa 
\\heeler. a thorough running mare. 

Wm. G. •Tones. Wahvick, general farmer and dairyman; 
also breeding fine carriage and road horses, Sliorthorn 
aud grade cattle, Poland-China and Berkshire hogs. 

Edward M. Hickeox, AVyomiug, general farmer, dairy- 
man and breeder of heavy horses, thoroughbred Hol- 
stein cattle, sired by Bip Van Winkle, No. 22/1. Po- 
land-China hogs, Plyuioiitli Hock aud White Leg- 
horn fowls. 

Clark Hickeox, Wyoming, farmer, dairyman, breeder 
of aud dealer in thoroughbred Holstoiu cattle: owiuu- of 
celebrated cows Mena of Helena, No. 5247. Texanua of 
Helena 52 4(5, sired by Ned Winkle ;502. dam Gretclieu 
of Helena 5245. Snow Ball of Helena 405!), sire Louc 
Star 407, dam 524.5. Part owner of Eip Vau Winkle 
2271, sire 407, dam 5247. Thoroughbred Cots- 
wold sheep. Plymouth Bock fowls. 

Beubcn Ellsworth, Cobb, Iowa Co., l)reeder of Norman 
horses; owns stallions Liucolu and Don Perie. Lincoln 
is a gray four-j'ear-old Norman, weighing 1,900 lbs. 
He is half brother to Moody, and cquall}- as good in all 
re-spects; sire imjiorted stallion Chartress. g. sire, de Har- 
tleiu', g. g. sire Old Louis Napoleon. Don Perie is an 
eight-year-old bay stallion, weight 1.000, and lirst- 
class breeder; sire imported Belgiiim, dam Susan, sire 
Old Louis Napoleon, dam a Sampsim mare imported bv 
G. E. Dillon. 

J. H. Billings, Eden (Cobb P. O.), breeder of thor- 
oughbred Shorthorn cattle and gTaded Shorthorns, 
thoroughbred Cotswold sheep, full blood Surt'olk swine 
aud grade Sutfolk and Poland- China hogs. 

James Thomas, Eden, breeder of grade Sliorthorn 
cattle, grade Clydesdale horses aud grade Polaud-China 
aud Chester AVliite swine. 

J. C. Ivilpatrick, Mifflin. Eewey P. 0., breeder of 
thorouahbred Gallowav cattle. 



H. V. Cunningham, Edcu, Cobb P. ()., brooder of 
grade Norman and Clydesdale horse.s. 

William Doyle. Edcm. breeder of grade Norman hor.M-s. 
grade Durham cattle, grade Cotswold sheep and grade 
Poland-China and 15erkshire swine. 

Henry Cnnningiiam, Eden, Cobb P. ()., breeder of 
Norman and Clydesdale grade hor.ses, grade Shorthorn 
cattle and grade Poland- China hogs. 

W^m. B. Harris, Linden, breeder of thoroughbred 
Chester White and Berkshire swine, high grade Durham 
cattle and thoroughbred chickens of the following 
breeds: Rose Comb W4iitc Dorkings, Hose Comb Col- 
ored Dorkings, Wyandottes, L. Brahmas, W. Leghorns, 
B. lieghorus, Doniiiii(iues, Bantams and other leading 
varieties. 



0. P. Comfort, Eden, 
horn cattle and some 



l)reedi>r of thorouj 
>rade Shorthorns. 



:hbred Short- 
Keeps grade 



Norman horses aud grade Poland-China swine. 

William Shay, Eden, breeder of high grade Durham 
cattle, grade Clydesdale and Norman horses, grade Cots- 
wold sheep and grade Poland-China and Berkshire 
swine. 

J. J. Harris, Linden, dairyman and breeder of thor- 
oughbred Jersey cattle. 

Charles Collard, Linden, breeder of thoroughbred 
Shorthorn cattle, sixty head; also 150 head of thorough- 
bred Shropshire and Oxford Dowu sheep, aud thor- 
oughbred Berkshire aud Poland-China swine. 

John Ellsworth, Mifflin Townshi]), Liviugston P. O., 
Iowa Co., breeder of thoroughbred Norman aud Clydes- 
dale horses. Owns stallions Cliateanroux, age four; 
black Norman, No. 11)04, Vov. III. N. R. N. H. Den- 
mark, chestnut, foaled in 1SS3, imported in 1SSI5, No. 
1U12, Vol. III. N. E. N. H. Beecher, thoroughbred 
Norman, dapple gray, weight 2,000, a good stock horse. 
-Vlso owns thoroughbred Clydesdale stallion Iiannocrk 
Burn, imi)orted. foaled 1SS2, bred by Dani(4 Forrester, 
Bannock Burn, Scothnul, sire Topsman SH(). Thorough- 
bred Norman mare, Maurienne, foaled 1SS2, imported 
.\ugust, 18,S:j, No. 101 S, Vol. III. N. E. N. H., and 
Clydesdale moires Gipsy Queen, foaled June, ISSO, bay, 
No. 1498, Vol. II, A. C. S. B., bred by J. Milroy; and 
Eosa Lea, foaled August, 1883, sire Prince George of 
Wales:, dam Gipsy t^ueeu. Soon to be recorded. Also 
several high grade Normans and Clydesdales. 



Al'l-" iON J-)1A.. 



Xli 



WAUKESHA COUNTY. 



George Harding, proprietor of Anoka farm anil Anoka 
herd of Sliortliorn cattle: began breeding in ISTO. 
Present herd started from C. C. Parks. Glen Flora lierd, 
Waukegan, 111. His herd now eomprises 30 head. Fol- 
lowing bulls liave stood at head of herd: "Oakland 
Duke 2d." Xo. :i:i3r);i, -Baron Bertram ()." No. 1S!)2:{, 
and "Ked Duke of Linwood," No. IS 118. Following 
are prominent families in herd: ••Young Mary's Desde- 
mona." or '•Ped Dai.sies,"' "^Vhite Pose."' "Arabellas" 
and ••Multittoras." Mr. Harding is secretary of the 
.\merieau Cotswold Association, and is also a breeder of 
Cotswold sheep; keeps an average of 100 sheep. .V cut 
of one of his bulls api^ears in this book. 



Daniel Newhall, Wauke.sha. proprietor of ''Woodside" 
farm and dairy: conducts an extensive creamery ; fur- 
nishes daily a lar<;c ijuautity of milk and cream to peo- 
ple in AVaukesha and Milwaukee. 

(). P. Clintim, township of Pewaukee, general fanner. 
secretary of Waukesha County .\gricultural Society since 
1S()."): keeps Holstein cuttle, registered Jlerino sheep, 
and Poland-China hogs. 

E. Enos, Waukesha Village, owner of stock farm in 
Pewaukee Township: has an exceptionally tine herd of 
Jersej' cows. 21 in number; lias several tine horses and 
youug stock. Mr. Enos' cows ai-e among the finest .Jer- 
seys in this ijart of the state. 

W. H. Smith, Waiikesha, is a member of the firm of 



r^^^ 




-i)%;#)3'''^^;^t|j|l^.A^?>^\^ "■va^:^f;'^ 



.SHOKT-HORN EIJ1.I., "BAKON BERTRAM 6tli" Ko. 18923. 

Property of Geo. Harding, breeder of Short-Horn Cattle, and proprietor of Anoka Herd 

and Farm, Waukesha, Wisconsin. 



A. G. Marshall, toT\u of Pewaukee, general farmer 
and breeder ot Merino sheep and Poland-China hogs. 

G. J. Tanderpool, Vernon Township, breeder of Me- 
rino sheep, and general farmer. 

Isaac Gale, Waukesha, extensive breeder of Merino 
sheep: also of .Jersey cattle; owner of thoroughbred birll. 
Has 45 registered rams: entire Hock is registered. 

Leonard Martin, township of Vernon, Big Bend Post- 
office, breeder of Shorthorn cattle. Merino sheep, Po- 
land-China hogs and Clydesdale horses. 

Isaac Blood, Vernon Township, breeder of Shorthorn 
cattle. Merino sheep, Poland-China hogs. His flock of 
sheeii is exceptionally fine. His barns are perhaps the 
best in the county, and, in fact, all his farm improve- 
ments highly creditable. 

E. L. Porter, Vernon Town.ship, breeder of fine poul- 
try; the most extensive in the county. 



Smith A- Peacock, breeders of Perclieron horses. Among 
others are "Boncourt," "Duke De Levoy " and Young 
"Cumberland," all registered in the Percheron stud 
books of France and America. The first named .sired 
by "Narbonne" 777 (1334); "Duke De Levoy" .sired by 
"Monton" 1G40; ■•Y'oung Cumberland" sired by "Young- 
Cumberland," imported from Canada. 

J. McDonald Bandies, village of Waukesha, breeder 
of fine horses; owner of stallion "Kailroader," sired by 
Hambletonian, dam "Flying Cloud." Also owner of 
mare "Gray Eagle,'' sire had record of 2 :2S; and bay 
colt, sired by Sweigert. Jr., and several other fine horses. 

Dr. -J. E. Bacon, Waukesha Village, owner of Ci^j-sstal 
Brook farm, situated one-half mile from village. Is en- 
gaged in daii-^-ing. Owner of the fine Ayrshire buU 
'"Prince ^^■illiam 2d," sired by "Prince William l.st." 

H. .S. Weeks, Oconomowoc, breeder of thoroughbred 
.Terser cattle. Large herd for sale. 



*i 



xlii 



-A. PJP E >f U I X . 



E. C. Bog-gs, village of AViiukoslia, breedor of trotting 
horses; owner of trotting stallion •'King lioek," a dark 
bay eolt foaled June 17. 1882. He was sired by Aldcsn 
Goldsniitii, the sire of Little Dale, record 2:22'2, Jane 
E.. 2:2,"), and otliers. His dam is Bay Fannie. "Aldeu 
Gold.smith is a son of the world-renowned Volunteer. 
King Kock is 15 14 hands high, and gives all promise of 
becoming a horse of about KJi^ hands high and will 
weigh, Avheu matured, 1,2.")0 pounds, well proportioned. 
In color and di.sposition he resembles his dam, while he 
takes his magnificent size and linib.s from his royal sire, 
Alden Goldsmith. 

John Stephens, Waixkesha, general fai-mer and en- 
gaged in dairying; keeps grade Shorthorn cattle, Po- 
land-China hogs, Plymouth Kock poultry. 

Geo. Blackwfll, Waukesha, general farmer; is grading 
Jersey cattle, horses for general piu-pose. Poland-China 
hogs. 



(J. L. Putney, Summit, breeder of high grade Ayrshire 
cattle, and Poland-CMiiiui swine;. 

F. Wilkening, Dousman, breeder of grade Shorthorn 
cattle, Leicester sheep and Poland-China swine. 

C. C. Harris, Dousman P. O., Sec. 14, Ottawa, breeder 
of thoroughbred Poland-China swine, Ethan Allen stock 
of hoi-ses; owns stallion Don Pedro, sired by F. H. Al- 
len; grade Merino sheep. 

Jacob Hill, Dou.snian, breeder (jf thoroughbred Jersey 
cattle, also gi-ade Jerseys and Ayrshires. thoroughbred 
Poland-China .swine and thoroughbred Merino .sheep. 

Wm. and Ed. Burton, Eagle, farmers and stock raisers 
breed grade Merino .sheep, grade Jersey and Durham 
cattle, and grade Poland- Cliina swine. 

Daniel lihoda,Oconomowoc, breeder of thorough bred 
Shorthorn cattle, thoroughbred Leicester .sheep and 
Poland-China and Berkshire swine. 




aiEKINO SHEH' "DEFIANCE." 

Owned by J. H. Pitcher, dealer in Spanish or American 
Merino Sheep, Eagle, Waukesha Co., Wis. 



t 



Edward Porter, town of Waukesha, general farmer 
and breeder of Shorthorn cattle, Cotswold .sheep and 
Poland- China hogs. 

W. A. Nickell, Waukesha, general farmer and breeder 
of Shorthorn cattle. Merino and Cotsw^old sheei^, and 
Hambletonian horses. 

John Whittaker, Stone Btink, AVaukesha Co., breeder 
of thoroiighbred Shorthorn cattle, full blood Cotswold 
and Leicester .sheep, and pure blood Berkshire swine; 
also Light Brahma chickens. All for sale. 

- C. S. Gasmaun, Mapleton, Waukesha Co., breeder of 
thoroughbred and high grade Shorthorn cattle; full 
blood Leicester sheep and full blood Berkshire swine. 

L. C. Merrick, Oconomowoc, Wauke.sha Co., breeder 
of thoroughbred Shetland ponies; also owns stallon 
Goldmar, ,sired by Princess, he by Alexander's Abdallah; 
dam Duroc Maid; .she by New York Battler. Cxoldmar 
is entered for the races at Lexington in October, lor the 
big purse offered for the foal of 1882. 

AV. Denton, Summit, breeder of thoroughbred and 
high grade Shorthorn cattle, and thoroughbred Poland- 
China swine. 

E. Himter, Ottawa, Dousman P. O., breeder of high 
gxade Merino sheep, grade Norman horses and grade 
Poland-ChiJia .swine. 



A. G. Harden, Dousman, AVauke.sha Co., proprietor of 
AVoodlawn Stock Farm, breeder of Shorthorn cattle. 
American Merino sheep and Magie swine; all of pure 
blood; registered; for sale. 

C. D. Van Brunt, Dousman, breeder of thoroughbred 
Durham cattle, and high grade Dxirhams; Sweigert and 
Hambletonian horses, grade Cotswold sheep and gr-ade 
Poland-China swine. 

J. H. Pitcher, Eagle, breeder of thoroughbred Merino 
sheep. Toolv six 1st premiums and two 2d premiums 
on sheep at the AVisconsin State Fair in 1884. At the 
shee]3 shearing of the Southeastern A\'isconsin AA'ool- 
Growers' Association in 188.5, he took four 1st, one 2d, 
and two 3d premiums; and at the AValworth Co. Fair in 
1884, he took five 1st pi'emiums. From 162 sheep he 
sheared 2,309 lbs. of wool in 1885. 

F. D. Hinkley, Eagle, breeder of thoroughbred Jersey 
cattle; keeps 30 head of registered Jerseys, also breeds 
thoroughbred Poland-China swine. A. E. Hinkley breeds 
high gTade Jersey cattle. 

Frank Hall, P.O. Merton, AA'aukesha Co., AVis., breed- 
er of grade Percherou horses, registered Holstein cattle, 
registered Poland-China swine; also breeds fancy i^oul- 
try. Light Brahma and Partridge Cochins, and Bronze 
turkej's. 



t 



^- 



t 



^Vl'l^KX Ul A , 



xliii 



Hivi-vey C'lenians, Eagle, breeder of tliorouglibretl 
Cliostoi' White .swine; also tlioronglibrcd ^Moriin) sheep 
luul (laUowiiy eattU^; breeds high gTiide SiioithDvn cuttle 
and draft and driving liDrses. 

Frank Draper. Eairle. owner of thoronglibred Noriuau 
stallion. "lioeeai-eioV' Xo. l'jr>l.Vol. III,X. K. X« H., jet 
blaek. weight 1.7(H): foaled in ISSO; imported by 
M. W. Dnnhani, in 1S80. 

C. K. Fnller. P. O. X(n-th Lake. Wankesha Co.. Wis., 
breeder of registered Hi>lstein cattle, from the l)est 
milking families; also l)reeds general purpose horses, 
Merino sheep and full blood Poland-China swine and 
fanej- poultry. Bronze turkeys. 

William Spaftm-d, Geuesee,'Waukesba Co., Wis., gen- 
eral farmer; rai.ses general purpose horses, grade Short- 
horn eattle. grade Poland-China .swine, and poultry. 

■John H. Paul, proprietor of Jlineral Sjiring Farm, 
Genesee. Waukesha Co.. Wis., breeder of higli bred trot- 
ting horses; the owner of Sweigert. Jr.. record 2:28'*4; 
also the owner of a number of as fine; brood mares as 
can b(> found on any farm in the .state. Breeder of and 
dealer in American Jlerino sheep, from registered stock 
of the b(>st class: breeds registered Shorthorn cattle, 
Poland-China sAviue, and choice Plj^moutli Eock poultry. 

•Tames A. Allen. Genesee, Waulcesha Co., Wis., P. O. 
Xortli Prairie, general farmer, l)reeder of general pur- 
pose horses, grade Durham cattle, and registered Merino 
sheep, Poland- China swine, and breeds poultry quite 
extensivelj- . 

F. S. .\udrews, Mulcwonago, AVauke.sha Co., Wis., 
lireeder of American Merino sheep, from registered 
stock of the most popular families; also dealer in high 
bred sheep; breeds registered Shorthorn cattle, full 
blood Poland- China swine and potUtry. 

Edwin L. Wedge, Mulcwonago, Waukesha Co., Wis. 
breeder of road and trotting horses; owner of St. Clair, 
by Sweigert. 

E. L. LobdelL, P. 0. Mukwouago, Wauke.sha Co., Wis., 
breeder of registered Amon-icau Merino sheep, and is 
engaged rather extensively iu the l:)usiness. Also breeds 
registered and high grade Shorthorn cattle, Poland- 
Cliina swine, and Leghorn poiiltry. 



Andrew J. Coats iV Bi'o., Mnkwonago, Waukesha Co.. 
Wis., P. O. North Prairie, general farmer, breeds Me- 
rino sheep, grade Uurham cattl(\ Polauil-China swine, 
and poultry. 

Edward Harrison. Mnkwonago, Waukesha Co.. Wis., 
P. O. Genesee; gencu-al farmer, brei'ds road liorses. 
American Merino sheep, grade Durham cattle, swine and 
l)onltry. 

William Cappell. P. O. North Prairie, township of Jliik- 
wonago. general farmer, breed's Merino sheej); also 
breeds Shorthorn cattle, registered and high grades Po- 
land-China swine, and Plymouth Itock ponltrj-. 

A. E. Perkins, proprietor of Crystal Spring Farm, 
Mnkwonago, Waukesha Co.. Wis., breeder aiul importer 
of registered American Merino sheep; one of the large; 
breeders of tlu> state. Is also engaginl in general .stock 
farming on his large farm, and breeds general purpose 
horses. Durham cattle, Poland-China and Jcr.sey Bed 
swine, and poultry. 

O. Brimmer, P. O. Mnkwonago, breeder of registered 
Merino .sheep, general pui-pose horses, eattle, Jerseys 
and grade Shorthorn, Poland-China swine and Ply- 
mouth Bock poultry-. 

Daniel Olver, P. O. Eagle. Wis., ilukwonago Town- 
ship, breeder of Holstcin cattle, general purpose horses. 
Poland-China swine and Plymouth Bock poultry. 

Franklin Eyder, P. O. Eagle, township of Mukwouago, 
general farmer, breeds Merino sheei); also engaged iu 
the raising of tobacco. 

Harry Joliuson. P. 0. Hartland, Waukesha Co., "Wis., 
breeder of full blood Ayrshire cattle, bred from the best 
premium stock; breeds general purpose horses. gTade 
Merino .sheep, blooded swine, and Plj-mouth Bock poul- 
try. Bramahan geese and Koueu ducks. 

Morgan Jones. Waukesha. Waukesha Co.. Wis., i^ro- 
prietor of Cilmacuan Farm; engaged in dairying and 
the manufacturing of creamery butter; breeds general 
pm-pose horses, gi-ade cattle, grade Jlerino sheep, Po- 
land-China swine, and Plj'mouth Bock poultry; a suc- 
cessful farmer. 

T. L. Morgan, Summit. Oconomowoc P. ().. breeder of 
grade Devon and Durham cattle, grade Clydesdale and 
Percherou horses, and grade Poland -China swine. 



t 




STEPHENSON COUNTY, ILL. 

H. 1. ilerlin. Seo. 30, Silver Creek, owner of high 
gi-nile Xornmn stallion. Cap, sired by Envoy, breeder of 
high griide Norman horses. Owner of tliorouglibred 
Shorthorn bnll, Itock Eiver Lad, T.'/th. sired bj' Success, 
dam, Ixock lliver Lady, got by llock Eiver Gloster. 
Breeder of liigli giade I'oland-China swine. Keeps 
Xorman hor.ses, full blood Durham cows, bulls, and 
lalves for sale. P. O. Baileyville, 111. 

Fred. Brokmeyer and his sons, F. L. Brokmeyer and 
Ilenrj' Brokmeyer. Sec. 27. Silver Creek, breeders of 
Clyde horses, high grade, which they keep for sale. 
Owners of stallion Conger. He is i^art Clyde and coach. 
Breeders of Shorthorn cattle, antl owners of two thor- 
oughbred Shorthorn bulls, registered. Breeders of 
Poland China swine. P. 0. address, Baileyville, 111. 

C. M. Knapp and his son, S. H. Knapp, Sec. 32, Sil- 
ver Creek, breeders of Kentucky and Canadian horses, 
and of gi-aded and full blood Shorthorn cattle. Own- 
ers of registered Shorthorn Imll Champion. They 
make a specialty of English imi^orted Berkshire swine, 
thoroughbred, and sell them for breeding ptu-poses. 
P. O. address, Baileyville, 111. 

Simon Petermeyer, Sec. 29, Silver Creek, breeder of 
high grade Norman and Clj'de horses. Owner of a fine 
full blood Shorthorn bull. Bill, which is registered. 
Breeder of highly gTaded Shorthorn cattle, also of Po- 
land-China swine. 

Henry Moring and Louis Moring, Sec. 17, Forreston 
Township, Ogle County. P. O. address Forreston, 111. 
Owner of thoroughbred Percheron stallion Tiber. Age 
7 seven years, is of a beautiful black color, with white 
star in forehead. Pedigree of Tiber 2112 (1016). Got 
by imported Favora 1542 (705). Dam by imported 
Comet 104 (719). Tiber was imported from France in 
1882, and is recorded in the Percheron Stud Book of 
France, page 145, and in the Percheron Stud Book of 
America, vol. Ill, page 174. 

Heniy Moring, Sec. 17, Forreston Township, Ogle 
County. Breeder of Hereford cattle; owner of high 
gi-ade Hereford bull. 

August Kanej', Sec. 17, Forreston, Ogle County. 
Breeder of Norman Pei'cheron horses, and keeps his 
own stock for sale. Owner of thorough Shorthorn biill 
Duke, which is registered. Breeder of high grade 
Shorthorn cattle. Extensive breeder of thoroughbred 
Poland- China swine, which he keeps for sale for breed- 
ing purposes. P. 0. address Forreston, 111. 

Will. Kachelhoffer, Sec. 10, Silver Creek, breeder of 
Clyde horses, graded Shorthorn cattle, and Poland- 
China swine. Owner of half blood Clydesdale stallion. 

D. E. Colby, Veterinary Surgeon, Freeport; office S. 
F. Taylor's livery stable; owner of a sj^lendid jack, 
Eomeo, Jr., which has an excellent pedigi-ee; is black 
with mealy nose; is six years old. Also owner of high 
gi-ade Jersey cows. As a veterinarian he has had twen- 
ty years' experience in this county. 

J. J. Eosenstiel, Sec. 4, Silver Creek, breeder of high 
grade Clyde and English draft horses. Breeder and deal- 
er in trotting horses. Owner of regi.stered Shorthorn 
bull Banker. Breeder of thoroughbred and high grade 
Shorthorn cattle, French Merino sheep, and Poland- 
China and Berkshire crossed swine. Owns 640 acres of 
farming ]and, one and one-half miles from the city of 
Freeport, his postofftce address. 

Chas. Frisbie, Sec. 31, Silver Creek, breeder of 
graded Norman horses, as well as thoroughbreds. Own- 
er of registered Shorthorn bull Malin. Breeder of thor- 
oughbred and graded Shorthorn cattle, and thorough- 
bred Poland-China swine. Keeps full blood Shorthorn 



cattle and full blood Poland-China swine for |breeding 
purposes, for sale at all times. P. 0. address Bailey- 
ville, 111. 

John Schmidt. Sec. 14, Silver Creek, breeder of draft 
and road horses, graded Shorthorn cattle, and Poland- 
China swine. Owner of a line thoroughbred Sh(jrthoiii 
bull, registered. 

Aai'on Long, Sec. 15, Silver Creek, breculer of graded 
Clydesdale horses and Shorthorn cattle. Owner of a 
three-f(nu'tlis blood Shorthorn bull. Breeds (Chester 
White swine. 

Jos. Scott, Sec. 20, Silver Creek, owner of stallion 
Chief Prince, three-fourths Clyde mixed with English 
draft and Morgan, three years old. Breeder of draft 
and road horses, and high grade Shorthorn cattle, and 
Poland-China swine. Is the owner of a thoroughbred 
Shorthorn bull. 

Jos. Kachelhoffer, Sec. 21, Silver Creek, breeder of 
Engli.sli draft horses, and high grade Shorthorn cattle. 
Owner of registered Shorthorn bull Dick. Keejis full 
blood Poland-China swine, and .sells them for breeding 
Ijurposes. 

Jos. Braun, Sec. 19, Silver Creek, breeder of gi-aded 
Clyde horses, graded and full blood Shorthorn cattle 
and Poland-China swine. Owns a three-fourths blood 
Shorthorn bull. 

H. S. Blakeway, Sec. 10, Eidott, breeder of full blood 
Shorthorn cattle, which he keeps recorded, and has 
them always for .sale. His herd is known as the Kidott 
herd. Owner of the Shorthorn bull Admiral, which 
has one of the best i^edigrees on record. His number 
is 49053. P. 0. address Eidott. 

John Swanzey, Sec. 10, Eidott, breeder of Shorthorn 
cattle. Owner of Shorthorn bull Admiral, also of a 
young recorded bull. Also breeder of graded Norman 
and Cleveland Bay horses, Cotswold sheep, and Poland- 
China swine. Sells Shorthorn stock for breeding pur- 
poses. P. O. address Eidott. 

AV. J. Taggart and J. E. Taggart, Sec. 9, Eidott, 
breeders of high grade Clj'de horses, high grade Short- 
horn cattle, and Poland- China swine. 

Gottlieb Mayer, Sec. 35, Eidott, breeder of draft and 
road horses, graded Shorthorn cattle, and Poland- 
China swine. Owner of registered Shorthorn bull Ben 
Bolt. 

Thomas Hunt & Son, Sec. 4, Eidott, breeders of 
graded and ])looded Shorthorn cattle, which they sell 
for breeding purposes. Owners of a very fine Short- 
horn h\\\l, University, which has a fine pedigree. They 
are extensive feeders, and fatten a carload of cattle 
every year. Breeders of full blood and graded sheep, 
mostly Cotswold, and of Duroc Bed and Poland- China 
swine. Their herd is known as the Eidott Center herd. 
P. O. addrtss Eidott. 

E. J. Schermerhorn, Freeport, 111., owner of Clydes- 
dale stallions, William Wallace, years old, weight 
1620 lbs., and Eobert Bruce, 5 years old, Aveight 
1550 lbs. They make a beautiful team, and finely 
matched as can be seen anywhere. Also owner of the 
imported English Shire stallion Commotion. Has a 
reputation lor his skill in breaking horses, and travels 
every winter teaching horsemanship. Is about to pub- 
lish a work on breaking horses, which, no doiibt, with 
his natural skill and experience, will be very valuable. 
P. O. address Freeport. 

S. Neuberger, Sec. 4, Eidott. Breeder of Clyde, Nor- 
man and Morgan horses, also of Shorthorn cattle; sheep, 
Cotswold mixed with Merinos, and Poland-China swine. 
Is the owner of a thoroughbred Shorthorn bull, regis- 
tered, weight 2,200 pounds. 



A.PI'IGN'rHX. 



Wessell Wessell, Eit^ott, breeder of graded Norman and 
Cleveland Bay horses, and Sliortlioni and Dntcli Frie- 
sian cattle; OM'ner ol' tliorouglibred Friosian Inill, also of 
Sliortliorn bull, Grant. Breeds Poland- China, crossed 
"With Chester "White swiue. Is one of the most extensive 
farmers of the conuty, and has 1,000 acres of land un- 
der cultivation. 

J. C. Pannenburg, Veterinary Surgeon, Sec. 35, Ei- 
dott. P. O., Leaj) Eiver, Ogle Coiinty. Owner of Mor- 
gan s'allicai, Major, 5-years old, color iron gi'ay, weight 
1,250 pounds. Breeds English draft horses, and has 
them for sale at all times. Breeder of Shorthorn and 
native cattle and Poland-China swine. Mr. P. gives his 
entire time to his profession. Having put up a Veteri- 
nary Hospital he can accommodate sick stock of anj' 
kind. 

C. M. Saxby, Sec. 30, Hai-lem. Breiider of all kinds 
of draft and road horses, full blood .Je sey cattle. Polled 
cattle and Shorthorns, and sells them for breeding pur- 
poses. Mr. S. is an extensive dealer in horses and stock 
of every description. His farm is but one and a half 
miles west of Freeport. 

A. H. Wise, Sec. 33, Harlem. OAvner of Cedar Springs 
herd of registered Shorthorn cattle: consisting at pres- 
ent of about 35 head of thoroughbreds. Breeder of 
full-blood Leghorn chickens — sells them and the eggs 
for breeding ijurposes. 

Ira Crippen, Sec. 2, Florence. Breeder of English 
draft horses and high gTade Shorthorn cattle. In swine 
he crosses between Chester AVhite, Poland- China and 
Berk.shire. Owner of a full-blood Shorthorn bull. 

E. O. Eosenstiel, Sec. 2, Florence. Owner of Short- 
horn herd — Twelve Maples. Has a very fine registered 
bull that weighs 2,800 jDOunds. Sells registered stock 
for breeding purposes. Extensive feeder of swine and 
breeds thoroughbred Poland-Chinas. 

H. J. Schuneman, Sec. 36, Harlem. P. 0. address, 
Freeport, 111. Buyer and shipper of cattle. Is one of 
the most extensive feeders in the county. Buys and 
sells at all times, and solicits correspondence. 

William and August Kaiser, Sec. 4, Florence. Owners 
of the fine bred stallion. Bill, five years old, weight 
about 1,700 pounds, color, beautiful black, with two 
white hind legs. Breeder of high grade Shorthorn cat- 
tle and Poland- China swine. 

John E. Hayes, Sec. 36, Loran. Breeder of graded 
Clydesdale horses, graded and thoroughbred Shorthorn 
cattle, and very extensive breeder of Poland- China 
swine. Has at all times thoroughbred Shorthorn stock 
and Poland-China swine for sale for breeding purposes, 
and keeps his stock registered. His P. O. address is 
Shannon, 111. 

William Wilhelms, Sec. 35, Florence. Owner of stall- 
ions, Tom and Sam, age four and six 3'ears old. They 
are brothers, and weigh respectively 1,560 and 1,760 
pounds, both beautiful black and well matched. They 
are part Cljale and part English draft. Breeder of draft 
horses, graded and thoroiighbred Shorthorn cattle and 
Poland-China swine. Owns a registered Shorthorn 
bull 

C. M. Bentley, Sec. 21, Harlem. Breeder of Norman 
horses and of thoroughbred Holstein cattle, registered. 
Owns a very fine registered Holstein bull; has calves for 
sale for breeding. P. O. address, Freeport, 111. 

William Sraallwood, Sec. 22, Harlem. Breeder of 
Clydesdale and English draft horses, and of full-blood 
Shorthorn and Holstein cattle, as well as gi-ades; also 
full-blood Poland-China swine. Owns a registered 



-f 



Shorthorn and a registered Holstein bull, and sells reg- 
istered stock for breeding purpo.ses. P. O. address, 
Freeport, 111. 

I. S. and C. I. Byington, Sec. 36, Loran. Breeders 
of gi'aded English draft and Clj'de horses, high grade 
Shorthorn cattle and Poland-China swine. Owners of 
thoroughbred registered Shorthorn bull. 

BuiT Oak Stock Farm, I. W. Stocks, owner. Sec. 7, 
Harlem, Elroy P. 0. Breeder of draft and road horses; 
and has some choice ones for sale at all times. Owner 
of stallion, English Draft, King George, well bred 
and excellent pedigree, is eight years old, and weighs 
1,.525 pounds. Also owner of one of the finest Cleve- 
land Bay stallions in this section of the country — Flying 
Diirell — mahogany baj', with small half moon of white 
on forehead; weighs 1,300 pounds, and is speedy and 
light moving. He is one of the best bred horses of the 
kind — with excellent pedigi'ce. Has a highly bred two 
year old stallion— Grey Eagle — which he offers for sale 
on reasonable terms. Color, steel gray, weight, 1,250 
pounds, and one-half Norman and one-quarter English 
draft. Breeder of thoroughbred Shorthorn cattle, and 
owner of a very fine bull. All his stock registered and 
he has them for sale for breeding jjiirposes. Breeds 
Southdown sheep crossed with Cotswold, also thorough 
bred Poland-China swine. 

Patrick Eeedy, 'Sec. 7, Harlem. Owner of imported 
Norman stallion — Black Frenchman — jet black, with 
white star in face, five years old and weighs 1,700 lbs. 
Is registered in Vol. Ill, N. E.N. H. No. 2,629. Al.so 
owner of stallion Comet, part Morgan and Messenger. 



CAEEOLL COUNTY. 

Levi Schmucker, Sec. 31, Eock Creek. Owner of 
Percheron stallion Leonard, six years old, jet black, 
weighs 1,900 pounds and over. Half-brother to the 
far-famed horse. Brilliant, which took first prize at the 
World's Fair, New Orleans. His number in Percheron 
Stud Book 1,918. Imported in 1882. Owner of im- 
ported Scotch Clyde stallion Eobin. The Laird II, No. 
141, foaled May, 1878; light bay with silver mane and 
tail; weight aboutl, 600 lbs. Also imported Clyde stall- 
ion Monarch, (1,490) eight years old, beautiful dapple 
bay, with small white marks on hind legs, weighs over 
1.700 pounds. Owner of imported Norman stallion 
Generaiix, (2,870) five years old, a beaiitiful dark baj', 
with black i^oints and weighs 1,800 pounds. Breeder 
of Shorthorn cattle, high grade and thoroughbred Po- 
land-China swine, which he sells for breeding purposes. 
Owner of thoroughbred Shorthorn bull. 

John Morris, Sec. 32, Eock Creek. Breeder of gi-aded 
Norman horses. Is one of the largest feeders in this 
section of the county, feeding some seasons 200 head 
of cattle. Breeder and feeder of Poland- China swine. 

L. J. Harrison, Salem. P. O. Lanark. Lanark fine 
stock and dairy farm, Jersey cattle and Poland-China 
hogs. Sells young stock (jjiire bred) for breeding pur- 
Ijoses. Breeder of piu'e bred poultry: Light and 
dark Brahmas, Partridge Cochins, white and black 
Cochins, Langshans, Plymouth Eock, American Domi- 
niques, White Faced Black Spanish. Brown Leghorns, 
AVhite Leghorns, White Crested Black Polish, Black 
Javas,Wyandottes, bronze turkeys, and white Holland 
turkeys. Keeps them for sale, as well as eggs. 

Thompson & Marks, Lanark, keep the largest livery 
and feed stable in the county, buy and sell horses at all 
times. Headquarters for Chicago and Eastern horse- 
buyers. Buy and sell horses at barn. 



4- 



^VPi'ElNlilX. 



t 



Geoi'ge Moms, Sec. ;52. Rock Creek. P. O. Lanark. 
Breeder of Plymouth Rock chickens and Wyandottcs. 
Eggs for Side for breeding pnrposes. 

Peter Sclireiner, Sec. ;>5 and ',i(>. Rock Creek, owner 
of a tine stock farm of (575 acres, where he breeds higli 
grade Norman and CMyde iun'ses, as liigh as tliree- 
fourths and seven-eightlis bhjod. Breeder of high 
gi-ade Sliorthorn cattli^ and pure briul Polled Angus 
black Sells young stock for breeding. Owner of im- 
ported and full blood Polled .Vugus bull, Fawn Ci/IU)). 
calved .Vpril ."iO. ISS.'J, weighs 1,500 pounds. Breeder 
of Cotswold and ShroiDshire Down sheep and Poland- 
China swine. 

George Diehl. Sec. l.S. Rock Creek, Nursery P. ().. 
owner of imported Clyde stallion, Donald Bane, 
2107, 3 years old, weighs 1,S00 pounds, im- 
ported bj' Galbraith Bros. A very handsome lu)rse and 
spirited action. Owner of thoroughbred Shorthorn 
bull. Young Pedro. Breeder of draft horses, thorough- 
bred and graded S)u)rthorn cattle and thoroughbred 
Poland- China swine. Sells Shorthorn slock and Poland- 
China swine for bi-eediug purposes. 

C. F. Michael, Lima. P. O. Elkhorn Grove, owner of 
high grade .seven -eighths Percheron stallion, Young 
Victor, inm gray, four years old and weighs 1,600 lbs. 
His sire is the well known Percheron horse Cheri, owned 
by E. Bailey. Breeds Norman, Percheron and Clyde 
horses. 

Jacob Grossman, Sec. 1, Rock Creek, Lanark P. 0., 
Norwood stock farm, breeder of high grade Clyde 
horses, thoroughbred Shorthoi-n cattle and pure bred 
Poland-China swine. His herdjof Shorthorns, known a- 
the Norwood herd, contains Tulip, Arabella, White 
Rose, and Young Mary, and various other families. 
Owns a very line registered bull, 9th Earl of Cherry- 
wood, dropped March 13, 1884. Keeps on hand young- 
stock of both sexes, for sale at all times, as well as his 
own ijrodiiction of iDiire bred Poland-China swine. 

John AV. Thornton, Sec. 25, Cherry Grove, breeder 
of coach horses, thoroughbred and high gTade Short- 
horn cattle ; owns five thoroughbred cows and one bull; 
keeiDS_young registered stock forsale; breeder of Poland- 
China "sw'ine. P. 0. Lanark. 

Ehas Good, Sec. 8, Shannon, P. 0. Shannon, owner 
of stallion, Mage, sired by imported Clyde, Good Time, 
half blood Norman mare from Bollfont; is dark iron 
gray, 3 j^ears old, will, when matured, weigh about 
1.800 lbs.; owner of stallion. Farmer, five years old, 
beautiful bay, weighs 1,300 lbs., Avitli good feet, 
straight Limbs and perfect action; keeps now fourteen 
brood mares, and has his ow'n production for sale at all 
times; breeder of high grade Shorthorn and thoroiigh- 
breds, also Poland-China swine. Owns thoroughbred 
bull, Altona 2d, and thoroughbred cows and has young 
registered stock for sale. 

H. A. Rinehart, Sec. 2, Rock Creek, Lanark P. O., 
breeder of draft and road horses. Sliorthorn cattle, 
thoroughbreds and high gi-ades, and pure bred Poland- 
China swine. Owner of thoroughbred Shorthorn bull, 
Acomb Duke 2d, (49(544), calved January 1880. Has 
registered young stock for sale at all times. 

Gabriel Sarber, Sec. 18, Lima, P. O. Brookville, 
breeder of gi'aded Clyde horses, high grade Shorthorn 
cattle and pure bred Poland- China swine. Owns a 
registered Shorthorn bull, Jacob Clay, calved May, 1881; 
weight 1,800 lbs., a beautiful specimen. 

John Pearse, Sec. 24, Cherry Grove, P.O. Shannon, 
owner of stallion, Dick Revenge, Jr., beautiful bay, 
foaled May, 1880, weighs 1,300 lbs., combines blood of 
the best trotting families by the records, and can sIioav 
better than a forty gait. Owner of trotting mare. Bay 



Pink. Breeder of trotting and road horses. Shorthorn 
cattle, and Poland-China swine. Owns a thoroughbred 
Shorthorn bull. 

J. F. Hepfer, Veterinary Surgtion, Sec. 20, Cherry 
Grove, two and a half niih^s north of Lanark, P. (). 
Lanark. mak(\s a si)ecialty of castrating horses, and has 
had twenty-tiv(i years' experience in Pennsylvania, 
Marylaiul and in prcssent residen(!e. Accommodations 
on farm for sick stock of every description. "Will sell 
to a comi)eteut V. S. his buildings, 10 acres land and 
practice. 

Henry Bowers, Shannon, Sec. 31, breeder of Clydes- 
dale horses. Shorthorn cattle, and Poland-China swine. 
Owner of averv fine Shorthorn bull, Ivcd Duke, Vol. 
25. 

David Rowland, Sec. 35, Cherry Grove. Lanark P. 
O., Ridgeland stock farm, breeder of high grade Nor- 
man horses, thoroughbred Shorthorn cattle, as well as 
high grade and purebred Poland-China swine. Mr. R. 
has a herd of about 40 head of registered Shorthorn 
cattle know)i as the Ridgeland herd, about tour miles 
east of Lanark. He has young bull and heifer calves 
for sale at all times, of the following families: Princess, 
Young Mary, Rose of Sharon, White Rose, Red Rose, 
Arabella, Constance, Coquette, Westeru Lady, Phyllis 
and others. Owner of Shorthorn bull, Abeli Baron 
G Wynne. 

J. S. Stevens, Sec. 22, Rock Creek, P. 0. Lanark, 
breeder of high grade Norman and Clyde horses, high 
grade Shorthorn cattle, and pure bred Poland- Cliina 
swine. Is owner of a thoroughbred Shorthorn bull 
and is working with thoroughbred cattle. 

Joseph Livengood, Sec. 4, Wysox, breeder of graded 
Norman horses, high grade Shorthorn cattle and pure 
bred Poland-China swine. Owner of a thoroughbred 
Shorthorn bull. 

J. J. Fike, Sec. 15, Wysox, P. O. Lanark, breeder of 
Norman horses, of Shorthorn cattle, thoroughbred and 
high grades, Cotswold slieeiJ, and pure bred Poland- 
China swine. Owner of a very fine Shorthorn bull. 
Has young stock of Shorthorns, registered, as well as 
registered Poland- China swine for sale at all times for 
breeding purpose. Is the secretary of the Wysox Nor- 
man Horse Co. 

Dr. H. M. Freas, Milledgeville, breeder and dealer in 
tine trotting horses. Owner of Charm of the West, 
dropped May 10, 1882, sired by Capoul; dam Rosa 
Clay, Edith F.. a full sister of Charm of the West, 
di-opped May 12, 1883, a bay filly, good size and 
action. Castoria is a half sister, dropped August 21. 
1883; is a fine roadster and stayer. These fillies are 
for sale at reasonable prices. 

Daniel Fike, Sec. ] 6, Wysox P. O., Milledgeville, 
owner of draft stallion. Prince, one-half Norman, one- 
four'h Morgar, one-fourth English draft, five years old, 
weighs 1,700 lbs.; also owner of thoroughbred Short- 
horn bull. Breeder of Norman, Clyde and Morgan 
horses, high grades Shorthorn cattle and pure bred 
Poland- China swine. 

rt. H. HeD'ington, Sec. 20, Wysox. breeder of Norman 
horses, Shorthorn cattle, and Poland-China swiiie, pure 
bred. Owns a thoroughbred Shorthorn bull. Mr. H. 
makes a specialty, of attending to sick stock, and also 
altering stock. Has been very successful at it. 

S. M. Meyers, Sec. 30, Rock Creek, breeder of 'Nor- 
man and Clyde horses, high grade Shorthoiii cattle 
and Poland-China swine. 

John Tallman, Sec. 23, Rock Creek, breeder of 
Clj^desdale horses, high grade of graded Shorthorn 
and native cattle, and Poland-China swine. 



■U 



APPENDIX. 



Amos "Wolf, Sec. 9, Eock Creek, P. O. Lanark; Rock 
Spring stock fui'm, located two miles southeast of Lanark, 
and lias one of the first springs in the county. Mr. W. 
I)reeds Clj'dc and some Norman horses, high grade 
Shorthorn cattle and pure bred Poland-China swine, 
wliicli he sells for breeding i^urijoses. Owns a fine 
registered Shorthorn bull. 

George W. Phillips, Salem, Sec. 25, P. 0. Lanark, 
owner of imported black Percherou stallion, Louis Le 
Blanc, 24:^2, (.3728), foaled 1882, got by Brilliant, 
75.5, a271), weighs about 1,780, but will make 
a heavier horse, with good action, and well put 
up. Owner of stallion. Chief, bred by Bullnaire. His 
mother was a Kentucky AVhip mare. Weighs 1,450 lbs. 
Breeder of Percherou horses. Shorthorn and Hereford 
crossed cattle and Poland- China swine. 

Joseph Booth, Eock Creek, Sec. 31, breeder of 
Clydesdale horses, which he has for sale at all times. 
Breeds high grade Shorthorn cattle and pure bred 
Poland-China swine. Mr. B. is one of the prominent 
feeders in the countj'. 

A. A. Landou, Elkhorn Grove P. 0., breeder of rtinning 
and trotting horses. Has his own jjroduction for sale 
at all time and at reasonable prices. Owner of running 
stallion, Hie Belding, Jr., a beautiful chestnut color, 
foaled May, 1877, bred by Philip Deeds, Cliuton, la., 
sired by Butcher's Hie Belding, of Comanche, la., dam, 
Nancy Dawson, by Lamda. 

Michael Henen, Eock Creek, P. O. Lanark; owner of 
stallion Honest Tom. foaled April, 1881, weighs 1,500 
pounds, three-quarter Clydesdale, a horse of good bone 
and muscle, and splendid action. 

Hiram M. Miller, Sec. 21, Eock Creek; owner of high 
grade Engli.sh draft stallion Billj', weighs 1,300 pounds, 
beautiful black color, with clean nice limbs and good 
action; breeder of draft and road horses, graded Short- 
horn cattle and Poland-China swine. 

N. Wovelin. Sec. 6, Elkhorn, breeder of Clyde and 
Norman horses, also roadsters; of registered Shorthorn 
cattle and Poland-China swine. Owns very fine regis- 
tered bull, Oxford King. Sells thoroughbred Shorthorns 
for breeding purposes. 

Henrj^ Livengood, Sec. 17, Wysox, P. O. Lanark; 
breeder of graded Norman horses, of thoroughbred 
Shorthorn cattle and pure bred Poland-China swine. 
He has a fine herd of thoroughbred Shorthorn cattle, 
known as the Wysox Center herd, at the head of which 
is the bull Daisy Duke. Keeps young stock for sale at 
all times, as well as registered swine for breeding piir- 
poses. 

Franklin Dyslin, Sec. 1, Freedom, Lanark P. 0., 
Dyslin Valley herd of Jersey cattle, headed by the 
famous bull King 1389, sire, Dick 1021, dam, Matsie 
21.50. and contains Gertrude aud Florence, of dark color. 
Bessie aud Lady, perfect fawn, and as handsome as can 
be found. Keeps a handsome very fine j'oung stock, 
which is registered, and his own production, for sale at 
reasonable i^rices. Breeder of graded Norman horses 
and imve. bred Poland- China swine. 

Eodney L. Wells. Lanark, owner of Percherou stallion 
Foscola. imported by Dunham in fall, 1881. foaled in 
sirring, 1881, beautiful dark iron gray (dapple), weighs 
1,500 iiounds, very active; can show some fine colts and 
has a good pedigree. Also owner of three-quarter 
Percherou stallion Prince, sired by Envoy, dam by Belle 
Fountain. AVeighs 1.400 pounds and is a splendid 
mover. Has a farm in Eock Creek, where he raises colts 
of his own production for sale. 

W. W. Heth, Sec. 3, Wysox. breeder of draft horses, 
high gi-ades of Shorthorn cattle and pure bred Poland- 
China swine. Uses a thoroughbred Shorthorn bull. 



W. O. Millard, Sec. 34, Wysox Spring Grove stock 
farm, located in the south [part of CaiToil County. It 
has three fine springs. The herd, known as Spring 
Grove herd of Shorthorn cattle, is headed by Prairie 
Boy and Duke of Lanark, both registered, is one of the 
best, of which young stock is for .sale at all times. Mr. 
Millard raises high grades of Shorthorns, Norman 
horses and road horses, and Poland-China swine. 

AVilliam Tucker, Wysox, bi-eeder of draft and road 
horses, thoroughl)red and graded Jer.sey cattle and 
Poland-China swine. Has a fine herd of thoroughbred 
Jerseys, headed bj' Eob Eoj', a fine two year old bnll, 
weighs 900 lbs. Keeps good young stock, registered, 
for sale for breeding purposes. 

Frank Bohner, Elkhorn, breeder of Norman and Clyde 
horses, high grade Shorthorn cattle and Poland- China 
swine. Owner of a thoroughbred Shorthorn bull. 

Wm. B. Holmes. Sec. 10, Cheriy Grove, owner of stall- 
ion Young Conqueror, weighs 1,700 pounds, foaled May, 
1877, sired by Young Conqueror, dam, a well bred by 
a Fox Hunter. Beautiful bay with white star on fore- 
head and a fine stepper. Owner of thoroughbred Short- 
horn biiU. Breeder of road horses, high grade Short- 
horn cattle and Poland-China swine, and Chester 
Whites. 

Dr. J. I. Smith, Shannon, ow^ner of trotting stallion 
Membrino Dick, foaled May, 1883, bright mahogany 
bay, black mane and tail, ISi hands high, weighs 890 
pounds, -and no marks of white on him. Is the get of 
Mambrino Eothschild and has a fine pedigree, and is 
one of the best bred horses in the county. Makes a 
specialtj^ of breeding trotting and road hor.ses, and keeps 
some extra good stock at all times for sale. 

Samuel Hall, Sec. 34, Salem, owner of Percheron stall- 
ion French, foaled October, 1881, dark iron gray, weighs 
1,300 pounds and very active. His sire. Cap Sheaf, 
grandsire. Belle Fontaine; his grandam was a Morgan 
mare. Owner of Norman Percheron stallion Gladiator, 
Jr. He is a very promising young stallion, being well 
developed in every respect, and a well bred animal. 

John Peters, Sec. 11, Freedom P. O., Lanark; breeder 
of graded Norman horses, of thoroiighbred Shorthorn 
and high grade cattle and Poland-China sw'ine. Owns 
high grade, seven-eighth, Hereford birll. Owns also a 
very fine stock farm in Eock Creek, and runs a first- 
class music store at Lanark, where he will exchange for 
any kind of his stock, such as first-class organs and 
standard make pianos on very easy terms. 

Jerry Landt, Sec. 2, Freedom, I'ork Valley stock farm, 
P. 0. Lanark, breeder of Norman and Clyde horses; has 
a very fine herd of Shorthorn cattle, known as the York 
Valley herd, headed by thoroughbred bull Wiley Prince 
45,193 and the young bull Cleveland. He has some 
very good young stock for sale for breeding purposes. 
He also keeps pure bred Poland- China swine, which he 
offers for breeding. 

A. B. Hostetter, Sec, 8, Salem P. 0.. Mt. Carroll, East 
Wilderberg stock farm.- The East Wildei-berg herd of 
Shorthorn cattle is one of the oldest aud best known in 
this section of cormty, having .supplied some of its prin- 
cipal breeders for years. Mr. Hostetter expects to make 
a specialty of breeding pure bred Berkshire swine, which 
can be found on his place at all times for breeding pur- 
poses. Breeds graded Norman road and trotting 
horses. 

N. P. Hanaford, Sec. 6, Wj-sox, P. O. Lanark, owner 
of ]\Iorgan stallion Vermont, bright bay, foaled spring, 
1881, with fine style and action, sired by Knox horse, 
dam by Young Green Mountain, Morgan. Breeder and 
feeder of cattle and Poland-China swine. Mi\ Hanaford 
feeds about 125 head a season. 



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Warner Schreiuer, Sec. 25, Rock Creek, breeder of 
liigh gniilos Nornmu lior.ses, Shortliorn cattle and jnn-e- 
l)red J'oland-Cliina swine. Owns a fine Shorthorn bull, 
thoroughbred. 

Thoodoic Sehrcinor, Sec. 2('), Eock Creek, breeder of 
high grade Norman and Tercheron horses, high grade 
Shorthorn cattle and I'oland-China swine. Owns a good 
Shorthorn bull. 

Theodore and AVarnor Schreiner ai-e the owners of a 
beautiful imported Percheron stallion Count Blen. A 
l)erfect horse, eight years old, weighing 1,050 pounds, 
dappled gi'ey, with clean goodjimbs and perfect action. 
Has an excellent pedigi-ee. 

Simon Tollmeyer, Sec. 35, Jefferson Township, 
Stephenson County, owner of stallion Young Gladiator, 
of Norman, Jlorgan and Chester Lyon blood, five years 
old, of dappled mahogany bay. Owner of stallion Gen- 
eral Grant; he is English draft, only two years old and 
will make a splendid horse. Owns a thoroughbred 
Shorthorn bull, and a graded one. Breeds high grades 
of Shorthorn cattle and pure bred Poland-China swine. 

John (Jiesen. Sec. 7, Wysox, P. 0. Lanark, owner of 
thoroughbred Norman stalliou Jiimbo, foaled and raised 
by Dunham from imported horses, five years old, 
imported 1885, weight 1,885 pounds, a fine dapple 
grey with white tail and mane. His owner claims a very 
fine pedigi-ee for the horse. Breeds Norman horses, 
gi-aded Shorthorn cattle and Poland-China swine. 

Warner Schreiner & Theodore Schreiner, Kock Creek, 
P. O. Lanark, owners of imported Percheron stallion 

L. F. Eastarbrooks, Wysox, P. O. Milledgeville, owner 
of one of the largest stock farms in Carroll County, 9.30 
acres, also one of the largest feeders; breeds Norman 
and road horses; owns a Hambletonian stallion, sired 
by Combat; dam a Morgan horse; is two years old. 
Breeder of thoroughbred Shorthorn cattle. Young 
stock Avith iiedigree for sale at all times for breeding 
purposes. Breeds Poland- China swine. 

John Harrison, Lanark, 111., importer and dealer in 
pure blooded Clydesdale and Hambletonian horses. 
Iiuns a sale and feed stable, which is general headquar- 
ters for horsemen. He was born and raised in that part 
of England where the best horses are imported from 
and is considered an excellent judge of horsefle.sh. 
Makes a specialty of training horses. Has large expe- 
rience as a veterinary surgeon, is ready at all times to 
attend to sick horses, while in very critical cases 
calls in the most reliable veterinary surgeon in the coun- 
ty. Eeceives sick horses for treatment at his own barn, 
and is an expert at altering horses, — in short, has made 
the horse a studj' from boyhood up. 

J. E. Eowland, Sec. 32, Cherry Grove, breeder of 
draft and road horses, also of thoroughbred and high 
grade Shorthorn cattle. Owns a very fine bull, and 
sells young stock for breeding purposes. Breeds thor- 
oughbred Poland-China swine. 

G. H. Eowland, See. 28, Cherry Grove, breeder of 
Shorthorn cattle. P. O. address Lanark, 111. 

C. P. Eowland, Sec. 33, Cherry Grove, owner of 
Springwood herd of Shorthorn cattle, headed by the 
famous buU (Abigail) Prince Albert No. 57515, with 
the following families: Vellum, Beulahs, Agathon, 
Young PhiUis, Abagail, and Mrs. Mott. Has a young 
Vellum, and several other young bulls now on hand, 
with other young stock of both sexes for sale. His herd 
can beseen on his farm, two miles north of Lanark. 

S. L. Lehman, Sec. 25, Cherry Grove, breeder of 
draft and road horses, thoroughbred Shorthorn and 
high grade cattle. Owner of thoroughbred Shorthorn 
bull. Eaises Poland- China swine, and is an extensive 
stock feeder. 



E. L. Hughes, Sec. 36, Salem, P. 0. Lanark, breeder 
of high grade Norman horses. 

W. Ingschwerdt, Sec. 30, Fair Haven, fecdcu- and 
l)reeder of Sliorthorn cattle, owns a thoroughbred ))ull, 
and sells young stock for breeding purposes. Breeds 
liigh grade Norman horses, and has his own production 
for sale at all times. . Breeder of Poland-China hogs. 

O. Watson. Fair Haven, P. 0. Mt. Carroll, owns two 
fine stallions. 

John Eisenbise, Sec. 21, Fi-ccdom, P. O. Mt. Can-oil, 
owns two fine stallions. 

Geo. C. Schlick, Sec. 21, Freedom, owner of two fine 
Norman stallions, which he intends standing the cona- 
ing season. Breeds Norman horses, Shorthorn cattle, 
and Poland-China swine. Owner of thoroughbred 
Shorthorn bull. 

Ben. Temple, Sec. 32, Shannon, P. 0. Shannon, owns 
an imported Percheron stallion. 

J. Barnes, Sec. 20, Shannon, owne of Percheron 
stallion Salute (2177) 1005, foaled in 1882, and im- 
ported the same year. Perfect black and very active. 
Eecorded with pedigree in the Percheron Stud Book of 
France, page 1.3(3, and in the American Stud Book on 
page 163. Weighs 1750 lbs. Owns a very fine Short- 
horn bull, pedigreed, and breeds high grade Shorthorn 
cattle, and pure-bred Poland- China swine. The name 
of his bull is Baron of Eidgeland. 

Frank Shelley, Sec. 17, Shannon, owner of Excelsior 
stock farm, breeder of Norman and road horses. Has 
a fine herd of Shorthorn cattle, headed by the bull 
Duke of Osco. He has about fifteen head of thorough- 
breds, and has young stock for sale for breeding pur- 
poses. Breeder of high grade Shorthorns, Poland- 
China and Eed Duroc hogs. 

Geo. Nicodemus, Lima, breeder of high grade Clyde 
horses, and owner of a verj'' fine and promising three- 
fourths blood Clydesdale stallion, Dick. His fine herd 
of Shorthorns is known as the Chamber Grove herd, 
and is headed by the fine bull Belmont 54753. He 
raises young stock for breeding purposes, and has the 
same for sale at all times. The same can be said of his 
pure-bred Poland-China swine. 

Empire Breeding Farm, Sec. 20, Lima Townshiii, P. 
O. Brookville; G. M. Emrick, M. D., proprietor; James 
Fager, manager; contains 720 acres of fine farm land, 
with various fine springs. Breeder of draft and road 
horses. Owner of a young Morgan stallion. Beside a 
great number of graded cattle, this herd contains 75 
head of thoroughbred Holsteins and Friesian cattle, 
headed by the famous bialls Fritz Hartog and Ids Bru- 
insma. These bulls are first i^rize winners at State 
fairs of Illinois and Wisconsin, Industrial Exposition at 
Eacine, and other exhibitions. The thoroughbred cows 
have taken first prizes at the same i^laces. He makes a 
specialty of pedigreed young stock, keeps it for sale at 
all times, and solicits correspondence. Breeder of the 
famous Victoria swine, which for early maturity and the 
small amount of food they require excel all other breeds. 
Their meat is fine, they have short legs, broad, straight 
backs, deep sides and excellent hams. Over 100 Vic- 
torias for sale. Keeps for sale almost every fancy breed 
of poultry, as well as eggs for breeding purposes. 

Eobert Moore, Sec. 27, Salem. Breeder of road and 
draft horses. Owner of a pedigreed Shorthorn bull, 
and breeder of thoroughbred and high grade Shorthorn 
cattle and Poland-China swine. 

A. H. Hawk, Sec. 6, Eock Creek. Breeder of Norman 
horses. Owner of a fine Shorthorn bull. General Lo- 
gan, at the head of his Shorthorn herd. Eaises young 
pedigreed stock for breeding purjioses. Also full blood 
Poland-China swine. 



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Tobias Rhiley, Lima, P. O. Shannon, owner of a very 
high grade Clyde stallion Farmer, foaled July, IHHH. 
Breeder of Clyde horses, and of thoroughbred and high 
grade Shorthorn cattle, CotsMold sheep, and Poland- 
China swine. Owner of a registered Shorthorn bull. 

W. H. Baii'd, Mount Carroll, is one of the most expe- 
rienced veterinarj- surgeons in the county. Attends to 
all orders pertaining to sickness of horses and other 
stock, promptly and reasonably, furnishes veterinary 
medicine to order, and has accommodations for sick 
stock at his stables. Proprietor of the Baird House, a 
popular and first class hotel, newly furnished, and 
which he manages personally. In his barn of trotting 
horses he has tlie famous trotting stallion, Headlight, 
with fine pedigree, which showed speed at private trial 
of 2:26 ■when four years old. Having other valuable 
stallions and trotting horses. Headlight can be bought 
on reasonable terms. Correspondence solicited. 

Henry B. Putabaugh, Cherry Grove Township. 
Breeder of thoroiighbred Shorthorn cattle. Has young 
pedigi'eed stock for sale at all times, and owns one of 
the oldest and best herds in the county. It is headed 
by a fine bull, Scott's London Duke II, calved Maj^, 
1879, and with an excellent pedigree. His herd con- 
tains various and diiTerent families. Owner of the fam- 
oiis Percheron stallion. Envoy, (858) entered in P. N. 
Stud Book, Vol. II. Is very deep and sloping in .shoul- 
ders, sliort back and full broad loin, long flat croup, 
wide stifle, broad and deep breast, fine muscle, very 
short, clean legs, and in every respect a horse of excel- 
lent action. Mr. W. T. Hamilton has charge of him and 
is giving him his imdivided attention. 

Putabaugh <fc Hawk, Lanark and 117 Union Stock 
Yards, Chicago, 111. Buy and sell live stock of all de- 
scription at all times. Correspondence solicited. 

Johnston & Bedell, Sec. 31, Fair Haven. Owners of 
imported Percheron stallion. Frise, 546, (3,473) foaled 
in 1882, and imported in 1884. A beautiful iron gray, 
weighs about 1,750 pounds; when matured will weigh 
2,000 pounds; has splendid muscle and bone, an.i i 



without a blemish. Breeders of high gi'ade Normans. 
Keep their own production f(n- sale, also of high grade 
Shorthorn cattle and Poland-China swine. 

Duncan Mackay, Jr., Sec. 23, Salem. Owner of im- 
ported gi-ay Percheron stallion, L' Etoile, 538, (3,467), 
foaled 1882 and imported in 1884. Owner of Clyde 
.stallion, Berlin Chief, foaled June, 1883. This is a hor.se 
of fine style and action, with great bone, and very com- 
pactly built, and is allowed by competent judges to be 
one of the most promising colts of his age. His stock 
cannot fail to be good as he jiossesses the best draft 
blood produced in Canada. Has four three year old 
Norman stallions, graded from one-half to'seven- eighths, 
and six two years old, all of them well bred, which he 
offers for sale at reasonable prices. 

E. C. Brand, Wysox. Owner of Cl.vde.sdale stallion, 
Monarch, Jr., four years old, bright bay, with one white 
hind foot, and white strip on forehead. His .sire is an 
imported Clyde stallion, Old Monarch. Breeder of draft 
horses and thoroughbred and high grade Shorthorn 
cattle. Keeps his own production for sale. 

Samuel Hayes, Milledgeville, Wysox Townshij). 
Owner of trotting stallion. Comet, known as the Acker 
hor.se. And of the best known Morgan stallion in this 
county — Cubb. Owner of the trotting mare Capoule, 
and other fine trotting horses, which he offers for sale. 
Mr. H. runs a first- class hotel, with good barn at Mill- 
edgeville. 

John TWolf, Freedom Townshii^. Breeder of road and 
draft horses, thoroughbred and high grade Shorthorn 
cattle, and Poland-China swine. Mr. "W. is an extensive 
feeder and buys and sells stock of all description at aU 
times. 

James Miller, Oneco, Stei:)henson County. P. 0. 
Orangeville, 111. Owner of Clydesdale stallion— Dob- 
bins, a beautiful bay, six years old, stands IS^o hands 
high and weighs 1,450 pounds. Is very muscular and 
splendid style of action, heavy build, a good shaj^ed 
horse in general and very attractive — the farmer's 
model. 




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